One thing I very much enjoy every day here in Cuenca is an hour or so with the daily paper. It takes me at least that long to make any sense whatsoever of what I´m reading- I typically recognize about 80 percent of the words, but the meaning usually resides in the words I don´t understand.
My usual selection is El Comercio, which is the Ecuadorian equivalent of the New York Times. It´s bigger, more cultured, and more expensive than the other papers, with fun bonus sections like a pull-out algebra tutorial or a random explanation of the pyramids of Egypt. Every day, the Lifestyle section offers a recipe, which is usually some ludicrous, complicated international dish. Most recently, one could learn how to prepare avocado aspic or fancy roasted rabbit with herbs.
This morning, though, I didn´t have time to go to the Parque Calderon to buy my paper, so I contended myself with the local edition. As it turned out, it too offered a recipe, in the form of an interview with a chef from the next province down South. In order to prepare the frog legs that are a delicacy in parts of Zamora-Chincipe, one must first ¨acquire a frog¨, then ¨deal a strong blow to the head¨ of the frog before skinning it, removing the viscera, and coating the frog legs in something I didn´t recognize.
!Buen provecho!
No comments:
Post a Comment