tag:blogger.com,1999:blog-9879965325259741502024-03-13T12:32:48.822-07:00W.I.L.T!What I Learned Today!Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.comBlogger616125tag:blogger.com,1999:blog-987996532525974150.post-84711268823922917362016-04-30T16:55:00.003-07:002016-04-30T16:55:54.223-07:00* Eating 52 Countries In 52 Weeks - Week 32 - COLOMBIA<span style="color: #0b5394;">I could not take my eyes away from the T.V. screen at <a href="http://www.elportoncolombiano.com/" style="font-weight: bold;">El Portón Colombiano</a>. Not only the places that appeared on the screen were breathtaking but the people looked absolutely beautiful. If you want proof, have a look at the singer Shakira and actress Sophia Vergara and imagine a country full of them. Contradictory to all that beauty, the walls of the restaurant was decorated with the art of famous Colombian painter Fernando Botero who depicts all humans quite large. One of my favorite of his is his interpretation of Mona Lisa:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MYP2CbeLK-T2N396t6q1Dv2sc0BrWemGeGxLGDYQ7Gmz9xY0jk3GiuhOOlJH8Fyf-2TWpTaM5FSXY4pIySVpZIV_TvRr-_Pef3Ji6tAPpFJDtUgpD_Hy5nzqdtjA12qQGzBZFaQdmfo/s1600/fat+mona+lisa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MYP2CbeLK-T2N396t6q1Dv2sc0BrWemGeGxLGDYQ7Gmz9xY0jk3GiuhOOlJH8Fyf-2TWpTaM5FSXY4pIySVpZIV_TvRr-_Pef3Ji6tAPpFJDtUgpD_Hy5nzqdtjA12qQGzBZFaQdmfo/s400/fat+mona+lisa.jpg" width="353" /></span></a></div>
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<span style="color: #0b5394;">Obviously food from where everything else is beautiful raises your expectations for satisfaction - we were not disappointed!</span><br />
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<span style="color: #0b5394;">Our drinks were authentically Colombian. My native soda <b>Colombiana</b> - which the waiter called "the national drink of Colombia" - was a sibling of Peruvian Inca Cola with a prettier color and a similar bubble gum taste.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim47YJOhfQSv2wno8j2gOzqDXMWklqU40DTJ25nxOAV9QypdDTEhyphenhyphenQEjjd6rLSnky2-IQtrUY6IVk6nVylnECpHLQKCuXT30se3A3RMCAETltSkc5TPb2uW1SxEqgiN_QrBTInBet0RsU/s1600/File_000.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim47YJOhfQSv2wno8j2gOzqDXMWklqU40DTJ25nxOAV9QypdDTEhyphenhyphenQEjjd6rLSnky2-IQtrUY6IVk6nVylnECpHLQKCuXT30se3A3RMCAETltSkc5TPb2uW1SxEqgiN_QrBTInBet0RsU/s400/File_000.jpeg" width="300" /></a></span></div>
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<span style="color: #0b5394;">Rick's two drinks were both creamy white. First one was <b>Limonada de Coco</b> - yes you guessed it - lemonade mixed with coconut milk topped with shaved coconut.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMD9nQw5msnwqqdHlgm7NR7IlPWETx7LM4YiX8P9deeVBtmz11FRTSBZyi8_0cxpdIZBuKLLFIFWIkZYqqMwyK-QvNu_x3BXH8MoSczqenJCtg5kkVT__5cruAU3pDaSGRKMD57NdQMOo/s1600/File_000+%25289%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMD9nQw5msnwqqdHlgm7NR7IlPWETx7LM4YiX8P9deeVBtmz11FRTSBZyi8_0cxpdIZBuKLLFIFWIkZYqqMwyK-QvNu_x3BXH8MoSczqenJCtg5kkVT__5cruAU3pDaSGRKMD57NdQMOo/s400/File_000+%25289%2529.jpeg" width="300" /></a></span></div>
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<span style="color: #0b5394;">His second drink was <b>Jugos Naturales en Leche with Soursop</b>.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85TiEFqqYkR-J5jI_Rs1b6asH9jvr-yscZxupk-sFeS-Ko4MXslnfg0cfKalCywV9czvs49Nmz_a66xHHGb3DoJrlNpOyKP8HjRXR6xDJohoVhlGoebJAr1Vf5hsBoPZPXW5R-Cb-vUk/s1600/File_000+%25283%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85TiEFqqYkR-J5jI_Rs1b6asH9jvr-yscZxupk-sFeS-Ko4MXslnfg0cfKalCywV9czvs49Nmz_a66xHHGb3DoJrlNpOyKP8HjRXR6xDJohoVhlGoebJAr1Vf5hsBoPZPXW5R-Cb-vUk/s400/File_000+%25283%2529.jpeg" width="300" /></a></span></div>
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<span style="color: #0b5394;"><b>Empanadas</b> have become a natural appetizer for us to compare with other versions from other countries and these were very different in their texture. Also were smaller and less doughy.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1eWn_st49rja1vbaCVVqjfz2m9fiQjCGQVwzSOj9gykmx7WN6QHqvyjyixTroF2llf534koOm4w5KDW1_4rsHbh0nOGXhmF-s7dZeO8xK3d235kgq2y6olNbmj2fGi9TOEVOYyclFNo/s1600/File_000+%25287%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1eWn_st49rja1vbaCVVqjfz2m9fiQjCGQVwzSOj9gykmx7WN6QHqvyjyixTroF2llf534koOm4w5KDW1_4rsHbh0nOGXhmF-s7dZeO8xK3d235kgq2y6olNbmj2fGi9TOEVOYyclFNo/s400/File_000+%25287%2529.jpeg" width="400" /></a></span></div>
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<span style="color: #0b5394;">From the appetizer menu, we also ordered <b>Aborrajado</b>. Even though what came to the table looked like a strangely shaped potato, it actually was slices of fried plantains wrapped around a cheesy center.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUSpc40EY_QRXxZh4McenvIZ_a26zy5UM6G7sIhthuIh2Z4b0r-qMw2b0unsAFDK-Jr7Hd0Dm29s-38gDeD9a7k4Uc0PxkLBzLpVQEsgNfQZZY3GPj-V_zyAJLs2g5uEcZGHi1cVwsMo/s1600/File_000+%25288%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUSpc40EY_QRXxZh4McenvIZ_a26zy5UM6G7sIhthuIh2Z4b0r-qMw2b0unsAFDK-Jr7Hd0Dm29s-38gDeD9a7k4Uc0PxkLBzLpVQEsgNfQZZY3GPj-V_zyAJLs2g5uEcZGHi1cVwsMo/s400/File_000+%25288%2529.jpeg" width="400" /></a></span></div>
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<span style="color: #0b5394;">Last appetizer was <b>Yuca Frita con Hogao</b>. The large chunks of Yucca fried and served hogao sauce tasted like potatoes of an elite kind.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuowT11KfEXFaJUp02FUXrHAboaR56C6kE0sMIATLlYUU-FRg6-K3XlL7iiA3OZNFY6O8SYdKfYfGg7nxwNTW-PUbIQtU83fc11Lly6PyVGGWNnSzr4diQzd97ImLr07HOP_Sv-GSCOAY/s1600/File_000+%25285%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuowT11KfEXFaJUp02FUXrHAboaR56C6kE0sMIATLlYUU-FRg6-K3XlL7iiA3OZNFY6O8SYdKfYfGg7nxwNTW-PUbIQtU83fc11Lly6PyVGGWNnSzr4diQzd97ImLr07HOP_Sv-GSCOAY/s400/File_000+%25285%2529.jpeg" width="400" /></a></span></div>
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<span style="color: #0b5394;">Rick's order of <b>Bandeja Paisa </b>had so much meat on the plate, it came with its own knife as usual. The meat was accompanied with white rice, beans, fried plantains, a small round corn cake, slices of avocado and a sunny-side-up egg.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0njyOb8zJgR-Cp308UK6VA_Cpkh96XqWThl0aaoaTNX21naJVCfZW4SpmoG-HQfZthdGX5hodA9DJJ0PKRroqdCil2atm8bJyQdU-PbQza1U01eBim9UKBARWUG8UliB_pLke97dwpis/s1600/File_000+%25284%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0njyOb8zJgR-Cp308UK6VA_Cpkh96XqWThl0aaoaTNX21naJVCfZW4SpmoG-HQfZthdGX5hodA9DJJ0PKRroqdCil2atm8bJyQdU-PbQza1U01eBim9UKBARWUG8UliB_pLke97dwpis/s400/File_000+%25284%2529.jpeg" width="400" /></a></span></div>
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<span style="color: #0b5394;">My <b>Tamal Paisa</b> plate was much smaller in comparison. Cornmeal stuffed with various meats and vegetables were wrapped in plantain leaves like an edible gift.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZanwE41S8AhKCzzK-iDTgBMAJjTAZuT7TthzzlN-EWfTF0ZKVhlwprwRwhi-jd8viOqkUbJVWYzJi3sIvv_L8hVYu_q6lVWX6y4WLrr5p4jxSUR4ydzuve3rF0ZvVVp1Jd3F2_dS8Pk/s1600/File_000+%25286%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZanwE41S8AhKCzzK-iDTgBMAJjTAZuT7TthzzlN-EWfTF0ZKVhlwprwRwhi-jd8viOqkUbJVWYzJi3sIvv_L8hVYu_q6lVWX6y4WLrr5p4jxSUR4ydzuve3rF0ZvVVp1Jd3F2_dS8Pk/s400/File_000+%25286%2529.jpeg" width="400" /></a></span></div>
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<span style="color: #0b5394;">After having the leftovers packed to go, we ordered one <b>Obleas con Arequipe</b> to share. This is a seemingly simple dessert blending Dulce de Leche, Blackberry Sauce and Cheese between two layers of thin wafers.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mzjy7tnr7hOhcklXGabEmXYm3rtGc9T3gWA_pCB3wJ97wFyA5UaV3jGimnGAq-gs76a4mFMLEQyU44REUw6ez2kOLpsfE3W9m2JtRBnXi3f6BmBXE2w0NPrMCpSzNJPaDiQXFQozmt0/s1600/File_000+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mzjy7tnr7hOhcklXGabEmXYm3rtGc9T3gWA_pCB3wJ97wFyA5UaV3jGimnGAq-gs76a4mFMLEQyU44REUw6ez2kOLpsfE3W9m2JtRBnXi3f6BmBXE2w0NPrMCpSzNJPaDiQXFQozmt0/s400/File_000+%25281%2529.jpeg" width="400" /></a></span></div>
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<span style="color: #0b5394;">We each had two cups of world famous <b>Colombian coffee</b> while watching food travel to other tables deciding what to have next time we visit.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSGJ7OmDd8o4_RTo5Y-oSNBrgSpVAAWW71cvFvcFy9x_VDM5aLxKEn1tL2hlOtcXqR6PyAgwZXW2tHSusmYV7qBqteihlrnjLW2HLCBAb3CC4I3B44aEvYV5T23Lh5YVDyL5Sc7X7np8/s1600/File_000+%25282%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSGJ7OmDd8o4_RTo5Y-oSNBrgSpVAAWW71cvFvcFy9x_VDM5aLxKEn1tL2hlOtcXqR6PyAgwZXW2tHSusmYV7qBqteihlrnjLW2HLCBAb3CC4I3B44aEvYV5T23Lh5YVDyL5Sc7X7np8/s400/File_000+%25282%2529.jpeg" width="300" /></a></span></div>
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<span style="color: #0b5394;">¡Buen provecho!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-30541083886814418452016-04-24T21:43:00.000-07:002016-04-24T21:43:20.897-07:00* Eating 52 Countries In 52 Weeks - Week 31 - CHINA<span style="color: #0b5394;">"That's too much food!" is a sentence we've gotten used to hearing from the servers taking our order during our culinary adventure so it was no surprise to hear it again at <b><a href="http://www.yelp.com/biz/chef-chen-irvine-2">Chef Chen's Restaurant</a></b> as we kept adding to the list. Since we are aware that not all Chinese food is Chinese food in the U.S., we asked the server what on the menu is the most Chinese dish, she pointed at a picture of a fish dish aptly named Whole Fish. She pointed to several other things and we ordered all of them, two appetizers, two main courses and a side of vegetable rice noodles. Now, don't let the number of dishes fool you, the main courses are large enough to feed a family of four .... twice.</span><br />
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<span style="color: #0b5394;">Instead of taking your drink orders, they simply bring a pot of <b>hot tea</b> to the table. </span><span style="color: #0b5394;">First plate of food to arrive was the </span><b style="color: #0b5394;">Vegetable Rice Noodle </b><span style="color: #0b5394;">with bright colors enhanced in its rising steam.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoA3VpPu1kQb8oSs2oNa6kVo4s18gzPdOfXfRahEEL2CWTdAbfVLlduMcNwG18Dg_ZKL3C8dRp-6odid7-qqhJlBbKibZPMrlzyDilrDdrHtQqKZXRdpY3SIPfzLS6D6y7TdpQTrPl6c/s1600/IMG_1473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoA3VpPu1kQb8oSs2oNa6kVo4s18gzPdOfXfRahEEL2CWTdAbfVLlduMcNwG18Dg_ZKL3C8dRp-6odid7-qqhJlBbKibZPMrlzyDilrDdrHtQqKZXRdpY3SIPfzLS6D6y7TdpQTrPl6c/s400/IMG_1473.jpg" width="400" /></a></div>
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<span style="color: #0b5394;">The two appetizers were arranged on the same plate so that the </span><b style="color: #0b5394;">Jelly Fish</b><span style="color: #0b5394;"> did not mix in with the </span><b style="color: #0b5394;">Sliced Beef Szechwan Style</b><span style="color: #0b5394;">. Jelly fish has the texture and taste of squids. The sliced beef was mixed with pieces of tripe and was spicy hot that stayed with you for a while.</span></div>
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<span style="color: #0b5394;">My eyes grew wide when the <b>Dong Puo</b> Pork Leg Shank was brought to the table. It was enormous! Thankfully the server cut it into manageable pieces making it easier to eat with chopsticks.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0-DoEtoNkTEmunrwjRAwNLwXLcrbn6uvKLpSkZ6PY0SPFWQ5Xcm0C88ZYVDHNFqy4c1IF7FSN8VxiGwsDA4pqBUdzC6xxu6q8jxUEqhyphenhyphenWVJT-Np-GSQUforYGoLkU6yGdjMWWWFNzxM/s1600/IMG_1476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0-DoEtoNkTEmunrwjRAwNLwXLcrbn6uvKLpSkZ6PY0SPFWQ5Xcm0C88ZYVDHNFqy4c1IF7FSN8VxiGwsDA4pqBUdzC6xxu6q8jxUEqhyphenhyphenWVJT-Np-GSQUforYGoLkU6yGdjMWWWFNzxM/s400/IMG_1476.jpg" width="400" /></a></div>
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<span style="color: #0b5394;">The <b>Whole Fish</b> plate almost took a quarter of the space on the table! Laying on a bed of noodles and some red garlicy sauce, it looked and smelled like something that would come out of your Chinese-Italian grandma's kitchen. The waitress told us that the fish was Rock Cod and she was clearly proud of this dish.</span></div>
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<span style="color: #0b5394;">There were no desserts on the menu so we asked if they served any. She said "I'll have it made for you!". What we got was (as she explained it) rice balls filled with black sesame paste in a fermented rice and egg porridge. This warm dessert is elegant not only in the way it looks but also in its subtle sweetness.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH0dOtYirC-5SWJgshcefn-JAAAb8rPTVHydMOKtezsfL5GS_MKpH6h2VcEfWVnuGFsjq8GRibkt-1BKAzmvR3c4zEV8A2tEq3zjWU6Jk-M5U0JgiQwc6JcZLkA90zTiAxITcnnM99l8/s1600/IMG_1483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH0dOtYirC-5SWJgshcefn-JAAAb8rPTVHydMOKtezsfL5GS_MKpH6h2VcEfWVnuGFsjq8GRibkt-1BKAzmvR3c4zEV8A2tEq3zjWU6Jk-M5U0JgiQwc6JcZLkA90zTiAxITcnnM99l8/s400/IMG_1483.jpg" width="400" /></a></div>
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<span style="color: #0b5394;">I was wise enough to not take a picture of the fortune cookies that came with the bill, since everyone knows those are not a true Chinese tradition. The waitress packed all of the remaining food for us right at the table and made sure we enjoyed every bite we had. </span></div>
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<span style="color: #0b5394;">吃好 (chī hǎo) - eat well</span></div>
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Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-50787881018352841872016-04-10T22:03:00.005-07:002016-04-10T22:03:46.113-07:00* Eating 52 Countries In 52 Weeks - Week 30 - KOREA<span style="color: #0b5394;">I think we broke the speed record with our trip to <b><a href="http://bcdtofu.com/">BCD Tofu House</a></b> in Irvine in this adventure. We were in and out under 40 minutes and we still managed to sample a wide variety of Korean food. I guess it is part of the Korean hospitality to bring small dishes of Kimchi, marinated cucumbers, pickled strange vegetables and the saddest looking fried fish.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Abii5tbidqZr6KIhkXnY428p6eTCTck-j9uCimqgtnVare9FdgwBCi-Qg-Odrj_oBUIo3dl91IG09Jvl3_haZpb8z-6BjrwMl1J1RD-lg-Bl08hRw8u3rqyERivmS9XbptRW0HvFZfQ/s1600/IMG_1433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Abii5tbidqZr6KIhkXnY428p6eTCTck-j9uCimqgtnVare9FdgwBCi-Qg-Odrj_oBUIo3dl91IG09Jvl3_haZpb8z-6BjrwMl1J1RD-lg-Bl08hRw8u3rqyERivmS9XbptRW0HvFZfQ/s400/IMG_1433.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">I could not decide whether to use the metal chopsticks or the long spoon, so I used my fingers to eat the fish. We were also served two raw eggs to be added to our boiling hot <b>Dumpling Tofu Soup</b>s.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZr-DRDW3HwPqizUPMmtJVdW5DQmGur1op6unJIjrLf4EDk5wqtMk66RxxSceOMAgMHjJL-MXf_CsZfmW8v1QMFdOhzvxZqm3BvN3hqAKH3q-wllkIovefiT31pPXiMJR2fb2raf37tE/s1600/IMG_1443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZr-DRDW3HwPqizUPMmtJVdW5DQmGur1op6unJIjrLf4EDk5wqtMk66RxxSceOMAgMHjJL-MXf_CsZfmW8v1QMFdOhzvxZqm3BvN3hqAKH3q-wllkIovefiT31pPXiMJR2fb2raf37tE/s400/IMG_1443.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">We ordered <b>Kimchi Dumplings</b> from the appetizer menu. I love dumplings of any kind from all the countries that have them but the Korean version took its place in my top five list.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhyzn1cq6gaK97XFeJfPRZFEidkm9vUSeNS54DJHRljt8w1ReQzNrdmKj0VREFvGkzCbeVyiih07SlZPzN1uoHtamGNHY7leotDGNtwF79e6qaGCMIv1ChKDSRPnUsbCzmmEgNdUTALQ/s1600/IMG_1440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhyzn1cq6gaK97XFeJfPRZFEidkm9vUSeNS54DJHRljt8w1ReQzNrdmKj0VREFvGkzCbeVyiih07SlZPzN1uoHtamGNHY7leotDGNtwF79e6qaGCMIv1ChKDSRPnUsbCzmmEgNdUTALQ/s400/IMG_1440.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">The word Bibimbap always makes me giggle but the <b>Hot Stone Bibimbap</b> combo special made me moan with colorful delight. </span></div>
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<span style="color: #0b5394;">Rick's <b>Hot Stone Bulgagi </b>combo also came in a scalding hot stone bowl with a side of rice even though it had glass noodles mixed in with it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUIJpYivC2VR96dSQ-JPWoXJCSSy2MirlQGe7VETEDcYHlZfnpHmkw3kzqBU_8RxA-c38ogzRSWB1Pmr0oBae1ASJ8mrl31Vmg6y6FkkMzcqBjou7qg61w9JYse5VHZ6QKADmP0BzcTk/s1600/IMG_1446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUIJpYivC2VR96dSQ-JPWoXJCSSy2MirlQGe7VETEDcYHlZfnpHmkw3kzqBU_8RxA-c38ogzRSWB1Pmr0oBae1ASJ8mrl31Vmg6y6FkkMzcqBjou7qg61w9JYse5VHZ6QKADmP0BzcTk/s400/IMG_1446.JPG" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGKNLaWxDWCpaNNNkYlY5oFnOmv20Jv87X4l3Xp6TftaTWrEgc_yO1qJBM6xU9kXwoa1VeYTuYcZNikXK4x1bByXDjN3nZ0pJf1WDbNLeZ0AVf9Epp7dcNDXF0NHaRQ03eqXoDwzLP4s/s1600/IMG_1438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGKNLaWxDWCpaNNNkYlY5oFnOmv20Jv87X4l3Xp6TftaTWrEgc_yO1qJBM6xU9kXwoa1VeYTuYcZNikXK4x1bByXDjN3nZ0pJf1WDbNLeZ0AVf9Epp7dcNDXF0NHaRQ03eqXoDwzLP4s/s400/IMG_1438.jpg" width="300" /></a></div>
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<span style="color: #0b5394;">Since it was a workday lunch we went with some <b>hot green tea</b> to help with digestion of this fast meal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPinBLGD4ptG3bGASrhpNuYId0j-N4uV5X42FqX-k6DJHvIdGjmRF09FtvP_IVZXgUF3Smy6P8jqn4dXVfcpCrR8g8ipKrm3YE300gA7AY3DwwBQMw_BPJOfMk6INEofLBgVZS4I0QMY/s1600/IMG_1429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPinBLGD4ptG3bGASrhpNuYId0j-N4uV5X42FqX-k6DJHvIdGjmRF09FtvP_IVZXgUF3Smy6P8jqn4dXVfcpCrR8g8ipKrm3YE300gA7AY3DwwBQMw_BPJOfMk6INEofLBgVZS4I0QMY/s400/IMG_1429.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">I felt bad for leaving some of the bibimbap and soup behind, but I'm sure we will go back and enjoy other Korean specialties.</span></div>
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<span style="color: #0b5394;">맛있게 드세요 (masitkke deuseyo)</span></div>
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Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-90199457503565310482016-03-31T22:28:00.003-07:002016-03-31T22:28:47.982-07:00* Eating 52 Countries In 52 Weeks - Week 29 - AUSTRALIA<span style="color: #0b5394;">Sunday night and I'm craving fish and chips. We look up several British restaurants from out 52 countries list but they are all closed early on Sundays. Our last resort is an Australian restaurant in Costa Mesa. We pull into the parking lot and see that <b><a href="http://www.pienot.com/">Pie-Not</a></b> is an Aussie Style Bakery so no fish & chips here. BUT the way the store is laid out is so inviting, we just get pulled in and find ourselves peering into the glass case where savory pies of all kinds are on display. All of a sudden we are really into Australian food. Within minutes and with some help from the pretty lady behind the counter, we pick four different pies and two soft drinks and are seated at a table outside enjoying the warm November evening.</span><br />
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<span style="color: #0b5394;">According to the lady that helped us pick pies, <b>Dog's Eye</b> is the most popular Australian pie in the store. It is a meat pie filled with premium angus ground beef with finely diced onions and tomato sauce in a shortcrust pastry shell with a puff pastry lid. And it came right out of the oven to our table!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignAd3uZTzlLT41Q6K1BKD1s9NRUtXhJE3Px5wVxUEkb50X7u7sMQ06x9IoA8g188wdaIFdm68lCZ1qUGoyqJjM_MlcwDWH2CFUgHoryRbh-IgND9K177W4RH7rplCaG0T4c8bywvfoa4/s1600/IMG_1402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignAd3uZTzlLT41Q6K1BKD1s9NRUtXhJE3Px5wVxUEkb50X7u7sMQ06x9IoA8g188wdaIFdm68lCZ1qUGoyqJjM_MlcwDWH2CFUgHoryRbh-IgND9K177W4RH7rplCaG0T4c8bywvfoa4/s400/IMG_1402.JPG" width="400" /></a></div>
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<span style="color: #0b5394;">Next is <b>Drunken Cow</b>! This also is a meat pie filled with red wine and roasted garlic braised premium chunky sirloin steak and pearl onions in a shortcrust pastry shell with a puff pastry lid. We are starting to love this unexpected turn in our adventure not only because of the creative names of the pies but because how incredibly delicious they are.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvelYgnSQxpl8xU1hkyugOz7VmSAI8NrQaygOa6TIsi0-7vz53X6Q2DIFm7VGXb2_0cUHoWb6L8HDDWlMqDbBq9WFYnKCYKDGaY3Qb53m5bIeGj7279d6Rd_N6uWn_kzOjV7cdOP4Ht-0/s1600/IMG_1403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvelYgnSQxpl8xU1hkyugOz7VmSAI8NrQaygOa6TIsi0-7vz53X6Q2DIFm7VGXb2_0cUHoWb6L8HDDWlMqDbBq9WFYnKCYKDGaY3Qb53m5bIeGj7279d6Rd_N6uWn_kzOjV7cdOP4Ht-0/s400/IMG_1403.JPG" width="400" /></a></div>
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<span style="color: #0b5394;"><b>Drover</b> is next in line for the pie try-outs. This pie gets its name from the word Aussies use in place of "shepherd" and borrows its filling from the Dog's Eye with added petite peas & diced carrots in a shortcrust pastry shell with a garlic mashed potato topper. This one is a true winner all-in-one pie with unequal parts of meats, carbs, and vegetables.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1tiYxyqYQbCJUMHHBq6_uXwYplXmOYpcmMHz3FGE39mSwa6iPXlWx7l_sVuxo_xGiDpbJtVV-GhkgdwNzUu2NRC581btmwTrfBPh41T-qlRuSdjRq03ZJ-wamcZQms9Cg_9_k0MJWK4/s1600/IMG_1401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1tiYxyqYQbCJUMHHBq6_uXwYplXmOYpcmMHz3FGE39mSwa6iPXlWx7l_sVuxo_xGiDpbJtVV-GhkgdwNzUu2NRC581btmwTrfBPh41T-qlRuSdjRq03ZJ-wamcZQms9Cg_9_k0MJWK4/s400/IMG_1401.JPG" width="400" /></a></div>
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<span style="color: #0b5394;">Last but not least was a vegan pasty aptly called <b>Ghandi</b>. Admittedly, a pasty is not a pie but a close relative since this also was pastry wrapped around a filling of sweet indian spiced chickpeas, potatoes, cauliflower, carrots, and butternut squash.</span><br />
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<span style="color: #0b5394;">Of course all those pies and pasty needed to be washed down with some very Australian beverages of <b>Ginger Beer</b> and <b>Lime Lemon & Bitters</b> of Bundaberg brand.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8GuLk1RKicdFQjvGzUxDr6wyCuEh0h5ZOrtlqu8-3iyMDBDfSx9jvPfSz541FjQYUt6IZ8m5uX_RcKpafFK9DFd72dG5xfm2My8a3UvGaVi3eF8uLUV1xiFKC9mDyyuFEScaE-XhR10/s1600/IMG_1399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8GuLk1RKicdFQjvGzUxDr6wyCuEh0h5ZOrtlqu8-3iyMDBDfSx9jvPfSz541FjQYUt6IZ8m5uX_RcKpafFK9DFd72dG5xfm2My8a3UvGaVi3eF8uLUV1xiFKC9mDyyuFEScaE-XhR10/s400/IMG_1399.jpg" width="300" /></a></div>
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<span style="color: #0b5394;">We picked up <b>The Lamington</b> as our dessert to-go since we were too full to continue eating. The Lamington is a very traditional and unique Aussie dessert that is simply a vanilla butter sponge cake rolled in chocolate and desiccated coconut. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNqnu-NsHkEEhprKNbdJ9gecNbxELPVXTdJO6Xl3WzBFM5Lqno_-KvokCyXab1Of-YlwuNrGx7Dm7NS62HmHYY4HvQBshCrgi4f2Ux-bsg6UOIqsePF1-_Wtrco-BJrRjP5aw-u8TKjo/s1600/IMG_1412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNqnu-NsHkEEhprKNbdJ9gecNbxELPVXTdJO6Xl3WzBFM5Lqno_-KvokCyXab1Of-YlwuNrGx7Dm7NS62HmHYY4HvQBshCrgi4f2Ux-bsg6UOIqsePF1-_Wtrco-BJrRjP5aw-u8TKjo/s400/IMG_1412.JPG" width="400" /></a></div>
<span style="color: #0b5394;"><br /></span><span style="color: #0b5394;">It's perfectly ok to use your hands when eating Aussie pies just don't burn your fingers since these pies are super freshly made and are hot. </span><br />
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<span style="color: #0b5394;">Bon Appetite, Mate!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-90866555933723254172016-03-31T22:20:00.001-07:002016-03-31T22:20:52.706-07:00* Eating 52 Countries In 52 Weeks - Week 28 - RUSSIA<span style="color: #0b5394;"><b><a href="http://www.moscowdeli.com/">Moscow Deli of Orange County</a></b> is essentially a Russian grocery store with two tables that serve as the dining area. Two feet into the store you find yourself surrounded with nesting dolls, samovars, freezers full of Russian dumplings and ice cream, and cards in Cyrillic to a background of conversations in Russian. The deli food is displayed in windows on the countertop and it is not hard to tell that the owners make all of the food fresh that day.</span><br />
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<span style="color: #0b5394;">We browsed the food windows along with the very short menu and started ordering our food with great help from the pretty lady on the other side of the counter. For beverages, she pointed at the fridges on the other side of the store where we picked up two glass bottles of soda. The light colored one was a non-alcoholic <b>Mojito</b> - lemony and minty. The bright green was called <b>Tarhun</b> which had a stronger taste due to the tarragon it was made of.</span></div>
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<span style="color: #0b5394;">First the <b>Pirozhki</b> and <b>Zrazy</b> appetizers arrived. Both were filled with chicken</span></div>
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<span style="color: #0b5394;">Then came the soups! It makes sense Russians have a lot of soups considering the climate. The <b>Borscht soup </b>is a bright red colored cabbage soup.</span></div>
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<span style="color: #0b5394;">Spicy meat soup<b> Solyanka </b>had enough heat to linger but not so much to burn your taste buds to oblivion. We added pieces of the toasted Russian bread served with the soups into the soups and spooned them down like we were in the middle of a winter storm.</span></div>
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<span style="color: #0b5394;">The <b>Riga</b> sandwich looked funny with the tails of sardines (sprat) sticking out. Like many other Russian sandwiches and salads, this one was savory with a thick layer of mayonnaise. Honestly I do not usually favor fish sandwiches but this one was very flavorful and did not leave a fishy aftertaste.</span></div>
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<span style="color: #0b5394;"><b>Moscovskiy</b> sandwich is one of the most colorful sandwiches I've ever experienced. It looked beautiful. The layers of meat and cheese were interspersed with chopped lettuce, carrots and Russian sauce.</span></div>
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<span style="color: #0b5394;">Even though we wanted to try one of the homemade desserts on display, our stomachs stopped us. So we picked up a bag of Russian <b>Prianik</b> cookies to have with tea later in the day.</span></div>
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<span style="color: #0b5394;">As we got up to pay for our food, a flood of customers came in. It felt good to see that this small deli got a lot of business to keep them around for our future visits.</span></div>
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<span style="color: #0b5394;">Приятного аппетита!</span></div>
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Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-68798581611572786422016-03-31T22:01:00.000-07:002016-03-31T22:01:44.786-07:00* Eating 52 Countries In 52 Weeks - Week 27 - AFGHANISTAN<span style="color: #0b5394;">When we saw the banner for a little boy's <a href="https://en.wikipedia.org/wiki/Aqiqah">aqiqah</a> at the entrance of <b><a href="http://www.chilichutney.com/">Chili Chutney Afghan Restaurant</a></b>, we hesitated to enter thinking it was closed for a private event. There was a buffet for the event that was going on so we were seated at one of the low tables to the side and were handed menus to choose from.</span><br />
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<span style="color: #0b5394;">With the low seats and richly colored velvet fabrics and paintings surrounding us, we were distracted from the food. We ordered <b>Sheer Chai</b> and continued to take in the cultural event that was going on around us. Sheer Chai is an authentic Afghan tea with milk and cardamom but because of the different ratios it is slightly different than the Indian tea.</span><br />
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<span style="color: #0b5394;">The soft flat bread they brought to the table disappeared pretty quickly thanks to the colorful and spicy chutneys that were already at the table.</span><br />
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<span style="color: #0b5394;"><b>Sambosas</b> filled with savory potatoes and spices were ordered for comparison with others we tried from other countries and those disappeared quickly as well proving their deliciousness.</span><br />
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<span style="color: #0b5394;">Rick also ordered <b>Mantu</b> since it seemed very similar the Turkish dish mantı and wanted to see if they were indeed similar. The meat dumplings were much richer than the Turkish version because of the meat sauce they were served in and sour cream replace the yogurt making it even richer.</span><br />
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<span style="color: #0b5394;"><b>Quabili Palau </b>was simply beautiful in the way it looked as much as it tasted. This colorful dish is made with basmati rice cooked with lamb shank and spices and garnished with carrots and raisins.</span><br />
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<span style="color: #0b5394;"><b>Beef Chapli Kabob </b>came cradled in a large piece of flat bread and a side of creamed spinach that helped tone down the spices blended in the shish kabob.</span><br />
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<span style="color: #0b5394;">We did what anyone who cannot choose from the dessert menu would do and ordered all of it: <b>Bakhlava</b>, <b>Sheer Birinj</b>, and <b>Sheer Yakh</b>!</span><br />
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<span style="color: #0b5394;">We shared bites from all and sent the rest for boxing to continue the feast later. Meanwhile the celebration was winding down and the little baby boy was getting sleepy from being handed from relative to relative. We felt happy for the family for their newest arrival and happy for us having to witness something so unique.</span><br />
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<span style="color: #0b5394;">(bil-hanā' wa ash-shifā') بالهناء والشفاء / بالهنا والشفا</span><br />
<span style="color: #0b5394;">may you have your meal with gladness and health</span>Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-57493859512552042882016-03-31T21:59:00.000-07:002016-03-31T21:59:24.532-07:00* Eating 52 Countries In 52 Weeks - Week 26 - THAILAND<span style="color: #0b5394;">We got stuck in Thailand! </span><br />
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<span style="color: #0b5394;">Not literally of course but since we visited the <a href="http://www.thaibite.com/" style="font-weight: bold;">Thai Bite Restaurant</a>, we could not write the post describing our experience. Perhaps it is because we love Thai food so much and eat it on a regular basis, it felt like trying to write an exciting post about something so common to our lives. Finally, with great help from Rick, I'm typing the finishing words to this post so that we can post about all the other countries we continued eating while agonizing about this particular post.</span><br />
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<span style="color: #0b5394;">For the appetizer we selected the <b>Thai Bite sampler</b>. This included Thai spring rolls, which are thinner than and Chinese egg roll and deep fried until crispy. a small crispy fried roll filled with cabbage and bean sprouts. </span><b style="color: #0b5394;">Poh Pia Tod</b><span style="color: #0b5394;"> </span><span style="color: #0b5394;">- Golden fried spring rolls stuffed with seasoned ground chicken, cellophane noodles (woon-sen), and vegetables served with Thai sweet sauce. </span><span style="color: #0b5394;">The</span><span style="color: #0b5394;"> </span><b style="color: #0b5394;">Thai chips </b><span style="color: #0b5394;">were Golden fried wonton sheets stuffed with seasoned ground chicken, served with Thai sweet sauce. </span><b style="color: #0b5394;">Thai Dim Sum</b><span style="color: #0b5394;"> </span><span style="color: #0b5394;">- Golden fried dumplings of minced chicken and onions served with a savory ginger sauce. </span><b style="color: #0b5394;">Spicy Balls</b><span style="color: #0b5394;"> </span><span style="color: #0b5394;">- A cluster of ground chicken, ground pork, cellophane noodles, corns and diced onions blended with Chef's special chili paste then fried to perfection. </span><b style="color: #0b5394;">Plah Goong</b><span style="color: #0b5394;"> </span><span style="color: #0b5394;">- Grilled shrimps marinated in Chef's special roasted chili dressing. Served on top of fresh lettuce. </span><span style="color: #0b5394;">These were served with a hot and sour dipping sauce and one that was based on soy and fish sauce. </span><br />
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<span style="color: #0b5394;"><b>Tom Kah Goong</b> - A delightful coconut soup (Tom) with chicken or shrimp, cabbage, mushrooms, carrots, fresh cilantro and a touch of aromatic galangal root (kah) - came in its traditional serving bowl with fire in the middle. Today we choose to include shrimp (goong). </span><br />
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<span style="color: #0b5394;"><b>Pad See-Iew</b> (Ayse's favorite Thai dish) is stir-fried fresh wide rice noodles with your choice of chicken, beef, pork or shrimp with black bean sauce, white pepper, broccoli, carrots, and eggs.</span><br />
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<span style="color: #0b5394;"><b>Pa Nang</b> - Chicken served in a Thai red curry paste and coconut milk sauce, enhanced with fresh peppers and distinctive Thai basil leaves - came with a side of rice.</span><br />
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<span style="color: #0b5394;">All this wonderful food was accompanied by our favorite <b>Thai Iced Tea </b>– Iced black tea with sweetened condensed milk. </span><br />
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<span style="color: #0b5394;">kŏr hâi jà-rern aa-hăan!</span>Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-12196652422836762962015-12-20T10:45:00.001-08:002015-12-20T10:45:17.818-08:00* Eating 52 Countries In 52 Weeks - Week 25 - MOROCCO<span style="color: #0b5394;">The decor in the Moroccan restaurant <a href="http://www.marrakeshdining.com/"><b>Marrakesh</b></a> in Costa Mesa reminded me of Inara's shuttle from the series Firefly. Our good friends and us were seated at low seats and did not know what to do with our legs since we were not exactly on the floor or normal dining chair height. After getting situated and putting in our orders, a belly dancer appeared and danced around our giggly table for a while. Just before the arrival of our food, a guy in a large mustache and a fez brought a large deep pot onto the middle of the table and told us all to put our hands above the said pot. Then he poured warm water to wash our hands at the same time. Following the collective hand wash, we were handed black towels to dry our hands and to serve as our napkins throughout the dinner.</span><br />
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<span style="color: #0b5394;">Our orders of tea came is gilded colorful glasses.</span><br />
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<span style="color: #0b5394;">Our order of Marrakesh Special had many parts to it - orzo soup, salads, appetizers and grilled meats of many varieties served with rice and vegetables.</span><br />
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<span style="color: #0b5394;">After clearing up our plates as best as we could, we were contemplating what dessert to order but the servers beat us to it and brought a mix of baklavas and syrupy cookies for us to enjoy!</span><br />
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<span style="color: #0b5394;">Also, we were served tea again as a gesture of hospitality on the house, poured from great heights in another set of beautifully gilded glasses.</span><br />
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<span style="color: #0b5394;">Dining at Marrakesh restaurant felt like a combination of time and space travel and we were glad we could do that with our good friends.</span><br />
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<span style="color: #0b5394;">بالصحة (besseha)</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-68193686464512404312015-11-22T13:20:00.000-08:002015-11-22T13:37:44.759-08:00* Eating 52 Countries In 52 Weeks - Week 24 - ARGENTINA<span style="color: #0b5394;">What do you do on a gloomy overcast Sunday afternoon in Long Beach to cheer your day up? Of course you go to Argentina where love manifests itself in many forms - love of music, love of dance, love of love and love of food. As Rick put it, Argentinians are the cowboys of South America, and meat is what they eat.</span><br />
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<span style="color: #0b5394;">We sat at one of the outdoor tables at the <b><a href="http://gauchogrillusa.com/">Gaucho Grill</a> </b>despite the wind and looming clouds. We had to go over the pages of the menu several times not being able to choose what to eat. Thankfully they have one menu item that has pretty much everything included in it enough for two people so we finally decided on that.</span><br />
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<span style="color: #0b5394;">While waiting for our appetizer empanada, we sipped our Argentinian versions of beer and sangria and scooped chimichurri on pieces of warm bread.</span><br />
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<span style="color: #0b5394;">Then came the very light and flakey empanada stuffed generously with spinach and cheese. Of all the empanadas we have sampled so far this definitely took its place in the top three.</span><br />
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<span style="color: #0b5394;">A flurry of activity happened at our table with the servers making room on our table for the arrival of the main course <b>Parrillada</b>. We were speechless when they lowered the table-grill in the middle of the table with sizzling pieces of Skirt steak, Filet Mignon, Chorizo, quarter of chicken on the</span><br />
<span style="color: #0b5394;">bone, mollejas, chicken skewer & veggies including a beautiful flower of onion. The two sides of <b>rosemary grilled zucchinis</b> and <b>Rice de Buenos Aires</b> arrived shortly after.</span><br />
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<span style="color: #0b5394;">The menu said <b>mollejas</b> were grilled tender sweetbreads so I looked for bread-like things on the grill but when I could not find any I asked my Rickcyclopedia and learned that sweetbread is in fact the culinary name for the animals' innards which by the way tasted so good.</span><br />
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<span style="color: #0b5394;">While we enjoyed the delicious selection of meats, "Somewhere Over The Rainbow" started playing and bright sunlight visited our table making us think of Michael...</span><br />
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<span style="color: #0b5394;">Soon the song was over, sun was gone, and we were halfway through the grill already feeling very satisfied. We decided to box the rest of the food and share a serving of <b>Panqueque con Dulce de Leche</b>. These are traditional oven made Argentine Crepes filled with homemade Dulce de Leche served with a dollop of creme and slices of strawberry.</span><br />
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<span style="color: #0b5394;">This time we did not have the luxury of lingering for this was a working weekend so left the restaurant in a hurry, thanking the servers while running by them and promising to come back soon.</span><br />
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<span style="color: #0b5394;">¡Buen apetito!</span>Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-46583483054885604272015-11-22T13:14:00.000-08:002015-11-22T13:44:53.264-08:00* Eating 52 Countries In 52 Weeks - Week 23 - MYANMAR<span style="color: #0b5394;">When you eat so much good food so often, you run out of quality words to describe the level of culinary delight you are experiencing. So when I tell you that the Burmese food was well worth the day trip we endured to Pasadena on the day it was 102 degrees Fahrenheit, and the last 3 miles of the drive took us an hour and a half because of the USA and Mexico soccer match at the Rose Bowl AND that it was the one weekend out of the year when JPL (Jet Propulsion Laboratories) open their doors to public, I'm sure it will give you an idea how fantastic the food was.</span><br />
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<span style="color: #0b5394;">We ordered so many dishes from the menu, the lady that was taking our order kept saying "that should be enough" while we tried to get one more dish in. We told her we were not intending to eat everything right there but would be taking some home with us and would not be wasting the food she made earlier in the day in her kitchen.</span><br />
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<span style="color: #0b5394;">We ordered Tea Leaf Salad made with pickled tea leaves, grains and colorful vegetables.</span><br />
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<span style="color: #0b5394;">Fried Samusas filled with vegetables served with red hot sauce</span><br />
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<span style="color: #0b5394;">Vegetable Noodle Salad that came with crisps made with chickpeas</span><br />
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<span style="color: #0b5394;"> Mont hin Ga - a fish soup that had a lot more than fish</span><br />
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<span style="color: #0b5394;">Fried Shrimp</span><br />
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<span style="color: #0b5394;">Chicken Potato Curry</span><br />
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<span style="color: #0b5394;">Since we ordered more than half the menu she also brought some Burmese falafels she made that morning with chickpeas.</span><br />
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<span style="color: #0b5394;">Since Burmese tradition is to bring out all the food to the table at once, our overflowing table looked like this: </span></div>
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<span style="color: #0b5394;">We ordered Tamarind Juice and traditional Burmese hot tea to help wash all these wonderful food down.</span><br />
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<span style="color: #0b5394;">When we were done eating, it looked like we hadn't made even a small dent in the food we started with. While she packed the remaining food for us at the table, we told her about our food adventure and she was very excited to hear that her restaurant was the 23rd on our list. She told us she had been in the U.S.A. for ten years and the restaurant's name <b><a href="http://www.yelp.com/biz/yoma-myanmar-monterey-park">Yoma</a></b> was the name of a mountain range in Myanmar.</span><br />
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<span style="color: #0b5394;">Finally she proudly offered her Coconut Jelly dessert that looked like tiny icicles and tasted like nothing else we ever had before. So subtly flavored and refreshing!</span><br />
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<span style="color: #0b5394;">Since our internet searches did not return any equivalent phrases for Bon Apetit, we asked her what they would say in Burmese. My efforts in writing down what she was saying was in vain but her translation was "Enjoy your meal". When we got up to leave she cheerfully waved us off and asked us to visit again just like she would with her house-guests.</span><br />
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<span style="color: #0b5394;">စားကောင်းပါစေ (Enjoy your meal in Burmese)</span><br />
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Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-55529917445464696852015-11-22T13:10:00.001-08:002015-11-22T13:47:35.144-08:00* Eating 52 Countries In 52 Weeks - Week 22 - EL SALVADOR<span style="color: #0b5394;"><b><a href="http://www.yelp.com/biz/pupuseria-salvadorena-long-beach">Pupuseria</a></b> serves El Salvadorian fast food at the speed of much relaxed and un-hurried South American time - also known as Inca Time.</span><br />
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<span style="color: #0b5394;">After placing our order at the cash register, we found a table where we first received our drinks of <b>Ensalada Drink</b>, <b>Horchata Tamarindo</b>, and the <b>Kolashampan Soda</b>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUhUZG1-kdGEu26CNP67vlOx9u39g6RCAAF-WMm7ohyphenhyphenpRPpu4MFSxH36VDY2VJBF0_NwN9wDT3eG6WhyENwfC24ERYYw9KV26rQesUXmDI9YUOfmGi8pH3mMgqst8sA2XWiSWtOfpAjI/s1600/IMG_1142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUhUZG1-kdGEu26CNP67vlOx9u39g6RCAAF-WMm7ohyphenhyphenpRPpu4MFSxH36VDY2VJBF0_NwN9wDT3eG6WhyENwfC24ERYYw9KV26rQesUXmDI9YUOfmGi8pH3mMgqst8sA2XWiSWtOfpAjI/s400/IMG_1142.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">At the core of the El Salvadorian cuisine is the <b>Pupusas</b>, small thick tortillas filled with chicken or cheese or potatoes or spinach. We got one of each!</span><br />
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<span style="color: #0b5394;">Pupusas are served with a lightly fermented cabbage slaw with red chilies and vinegar dish called <b>curtido</b>.</span><br />
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<span style="color: #0b5394;">We also had an order of <b>Salvadorian Tamales</b> filled with lightly spiced dough and chicken meat. Salvadorian version of tamales are much less greasy than other latino tamales.</span><br />
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<span style="color: #0b5394;">Since they did not have any desserts that day, we let the fruit salad like ensalada drink and the sugar from the other beverages to curb our sweet tooth. I'm sure we will pay many other visits to this homely establishment on days we need comfort food served on cheerful plates.</span><br />
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<span style="color: #0b5394;">¡Buen apetito!</span>Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-52577907638616043202015-11-22T11:36:00.000-08:002015-11-22T13:48:26.750-08:00* Eating 52 Countries In 52 Weeks - Week 21 - IRAN<span style="color: #0b5394;">If you are in Costa Mesa and in the mood for some low key dining experience where your tastebuds will hit a high note, you definitely need to go to <b><a href="http://darbarigrill.com/">Darbari Persian Grill</a></b>. The food they serve is a toned down and dare I say a more dignified version of mid-eastern food with only the flare of saffron colored rice.</span><br />
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<span style="color: #0b5394;">The pita bread cut into perfect rectangles kept us busy with little chunks of butter while we once again tried to decipher the authentic names of the food on the menu.</span><br />
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<span style="color: #0b5394;">Being intimately familiar with the Turkish relative, I ordered the <b>House Doogh</b> - a yogurt drink with flakes of mint.</span><br />
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<span style="color: #0b5394;">Rick opted for hot tea the color of dark amber.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NaJRuCq4iCxWLsN2LeH9jGVGZEUSd0cP9QmHdyAGla9L_m0qh7Fzn631F4bW7duDsf4yDPLFXS56JOrDLorbz6xMWP-WSZNP7IDXT5fHSlb3sVRf0QsFyv2NswlIOKu0edCQ0d3ulP8/s1600/IMG_1113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NaJRuCq4iCxWLsN2LeH9jGVGZEUSd0cP9QmHdyAGla9L_m0qh7Fzn631F4bW7duDsf4yDPLFXS56JOrDLorbz6xMWP-WSZNP7IDXT5fHSlb3sVRf0QsFyv2NswlIOKu0edCQ0d3ulP8/s400/IMG_1113.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">Our appetizers were a sampling of T<b>ah-dig</b> - crispy rice topped with stew topping, <b>Kashk O' Bademjan</b> - grilled eggplant, onion and herbs, <b>Dolmeh</b> - stuffed grape leaves, and <b>Hummus</b></span><br />
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<span style="color: #0b5394;"><span id="goog_674913799"></span><span id="goog_674913800"></span>Funny as it is, Rick's main dishes end up having a giant piece of meat sometimes accompanied with a big knife. <b>Baghali Polo with Lamb-Shank</b> did not have the big knife but the piece of meat was larger than the plate it was served in. The rice tasted as colorful as it looked, beautifully complimenting the the lamb.</span><br />
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<span style="color: #0b5394;">My <b>Ghemieh Bademjan</b> was a vegetarian dish with fried eggplants and split peas cooked in a tomato stew. My two-tone rice was very delicious as well.</span><br />
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<span style="color: #0b5394;">The lady serving us said that they make their own saffron ice cream and offered to serve us their specialty house dessert <b>Falludah </b>with the ice cream. Falludah is a frozen rosewater dish served with a side of sour cherry juice to be added when eating.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaCZsE7t1cUQlcJOP5PQDBhubS-Qj1KUK7dzEYrREzyyF4BoGAKmOfQi-IhJbsEEgEzfIfKktt2NeHXqLdzpsmakBmuqZYoXuW7Fdrp0QAb_MLAapkzeIXll0himubIkDTaqiNKkYT9c/s1600/IMG_1128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaCZsE7t1cUQlcJOP5PQDBhubS-Qj1KUK7dzEYrREzyyF4BoGAKmOfQi-IhJbsEEgEzfIfKktt2NeHXqLdzpsmakBmuqZYoXuW7Fdrp0QAb_MLAapkzeIXll0himubIkDTaqiNKkYT9c/s400/IMG_1128.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">It was unexpected for us have tasty food that is also very pleasing to the eye in such a humble restaurant. </span><br />
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<span style="color: #0b5394;">(nooshe jan) نوش جان</span><br />
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Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-11102280965538410442015-10-03T20:25:00.002-07:002015-10-03T20:25:44.367-07:00* Eating 52 Countries In 52 Weeks - Week 20 - PERU<span style="color: #0b5394;">Both Rick and I have fond memories of Peru. We were there at different times long before we found each other and I stayed in Cusco and walked the <a href="http://the-l-verb.blogspot.com/2013/01/i-killed-mountain-part-1-adventure.html"><b>Inca Trail to Machu Picchu</b></a> whereas he spent his time in Lima. So when we picked <a href="http://eqeko.com/" style="font-weight: bold;">Eqeko</a>, we were both excited about having another chance to experience the flavors of this beloved country.</span><br />
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<span style="color: #0b5394;">Eqeko serves food tapas style so it was easy to order half the menu. While we waited for the food to arrive we sipped our very refreshing <b>Chicha Morada</b>s made from purple corn.</span><br />
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<span style="color: #0b5394;"><b>Cebiche Mixto</b> surprised us with how many different food items were blended this very small dish. The fresh fish, shrimp & calamari marinated in a fresh lime, aji rocoto, garlic & ginger sauce were topped with julienned red onions, minced cilantro, choclo, sweet potato & cancha.</span><br />
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<span style="color: #0b5394;">Then came the very pretty looking <b>Causo</b> made from amarillo seasoned potato terrine filled with home made tuna salad & rocoto aioli.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfTVwzRB6HNpA_0PgGrX97x0L3l69AMseLjPwJ41elDnQk6C4nR2ndwRoVyp4hYKGjA2xorlguAQjEdrOxzp80izaz-FEOUG4SEKFeUKJxHDiF6pEqO_m-bTRzTTzgl8Jo8rpFALHzdg/s1600/IMG_1067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfTVwzRB6HNpA_0PgGrX97x0L3l69AMseLjPwJ41elDnQk6C4nR2ndwRoVyp4hYKGjA2xorlguAQjEdrOxzp80izaz-FEOUG4SEKFeUKJxHDiF6pEqO_m-bTRzTTzgl8Jo8rpFALHzdg/s400/IMG_1067.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;"><b>Arroz Con Mariscos a la Norteña </b>was the next natural choice to try out the Peruvian style seafood paella seasoned with fresh cilantro and dark beer and served with salsa criolla.</span><br />
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<span style="color: #0b5394;">When the server visited our table to check on us, we asked him what else he would recommend from the menu, he said <b>Tacu Tacu</b> was his favorite. So that was our next dish. This Peruvian bean and rice patty seasoned with aji amarillo & green onions came topped with a fried egg & salsa criolla.</span><br />
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<span style="color: #0b5394;">We still had more to eat and needed more beverages to wash down the food. So I ordered the one thing I did not have the courage to try in Peru: <b>Inca Cola</b>! The only way I can describe this bright yellow drink is 'Juicy Fruit bubble gum in a can'.</span><br />
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<span style="color: #0b5394;">Rick went with the classier looking choice of <b>Passion Fruit Juice</b>.</span></div>
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<span style="color: #0b5394;">Since they ran out of their one dessert for the day, we indulged in one extra dish. <b>Aji de Gallina</b> was shredded chicken dish in a sauce made with Peruvian aji amarillo & walnuts and was the only dish served with a side of rice.</span><br />
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<span style="color: #0b5394;">Once I was full, I started paying attention to other things than food and asked Rick if he knew what Eqeko meant. Instead of answering with words he pointed at the wall where the definition of the word was painted in giant letters:</span><br />
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<span style="color: #0b5394;">¡Buen apetito!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-57593149699993033822015-09-24T21:45:00.000-07:002016-04-28T08:49:25.027-07:00* Eating 52 Countries In 52 Weeks - Week 19 - FRANCE<span style="color: #0b5394;">There are no gyms in Paris. Everybody walks everywhere. Even the little toddlers in their trendy skinny-jeans and shiny patent leather boots, keep in stride with their parents - who by-the-way look like they just came down from a runway. During the three days we spent in Paris, we walked 33 miles which helped us justify the croissants, crepes, and baguette sandwiches we enjoyed every single day for breakfast and lunch. Dinners on the other hand were another kind of joy. The first part of the feast that is the subject of this post took place at the oldest restaurant in existence in Paris. <b><a href="http://uk.procope.com/?gclid=Cj0KEQjwvo6wBRCG3Zv92ZSLlIYBEiQA5PLVAh4jKlL-egZobcn25OFhAsGdwS-ID1rbkwXubnirc6oaAqLa8P8HAQ">Le Procope</a></b> has been serving Parisiennes as well as culinary adventurers like us since 1686! Of course, Rick had our reservations made from weeks ahead and we were seated by one of the windows that looked out to the cobblestone street hoping some time traveling horse carriage to go by any moment.</span><br />
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<span style="color: #0b5394;">First we awed through the wine menu. I picked the <b>Côtes De Bourg Château Haut Lamouroux</b> from Bordeaux. Rick landed on a similar shade of red <strong>Côte du Rhône Parallèle 45</strong> to match the oldest recipe served since 1686 he was about to order.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8pyOr3e8KeGuFaayaCKhrUDXep0QZpLJAZwihvi_25hEjvU2eIzagntAQ_rMHfjm9Zi0qgZY28j5_Z6H7Ks2K5a5_75dfxbZSasxs_53Nn_FoaK0xxOMGp8UC1XD2U2WplxhUFvIJ2U/s1600/IMG_0436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8pyOr3e8KeGuFaayaCKhrUDXep0QZpLJAZwihvi_25hEjvU2eIzagntAQ_rMHfjm9Zi0qgZY28j5_Z6H7Ks2K5a5_75dfxbZSasxs_53Nn_FoaK0xxOMGp8UC1XD2U2WplxhUFvIJ2U/s400/IMG_0436.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">It felt like a guilty pleasure to a order a bottle of local sparkling water <b>Badoit</b> making regular water seem so banal.</span><br />
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<span style="color: #0b5394;">It was time for me to try one of the most famous French dishes. I did not hesitate a single moment while ordering <b>Escargot</b> as my appetizer and surely I was not disappointed.</span><br />
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<span style="color: #0b5394;">Rick's <b>French Onion Soup</b> was 'the best' we ever tasted. You must accept the fact that the french onion soups you had outside of France are nowhere near this soup nirvana.</span><br />
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<span style="color: #0b5394;">Of course all of this was accompanied with fresh rolls of French bread ready to be dipped in the soup and the garlicy-butter remains of the escargot.</span><br />
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<span style="color: #0b5394;">Simple as it may seem in this picture, my skirt steak with red wine and bone marrow reduction sauce had complex subtleties that took me to a flavor journey from which I did not wish to return. </span><br />
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<span style="color: #0b5394;">Rick's <b>Tête</b> - calf's head casserole - was a historic recipe from 1686 that was served right out of a historic looking pot turning our mouth water fountains on to full blast.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEfkKLYfoWPNnXYBdIYARzJW7mi3PcmIw2pfAZheaAnjWCmK169cezdyXYNHTu8JbCv9tinB23uE_DtAjMMjbTRZAQNHo7i63dUu65_lWmx3GQpyfyFcq2haGEQ2XvinrU-18Q22qTzI/s1600/IMG_0465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEfkKLYfoWPNnXYBdIYARzJW7mi3PcmIw2pfAZheaAnjWCmK169cezdyXYNHTu8JbCv9tinB23uE_DtAjMMjbTRZAQNHo7i63dUu65_lWmx3GQpyfyFcq2haGEQ2XvinrU-18Q22qTzI/s400/IMG_0465.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C6R5gtZeIbzYdpjbQ5KZAUezFp_aqZh6c2um9Y-myFTq98xydVyt5Wmjs_O-7IsQbxKhOfvyUkPuRDDG2GX1mf2jxaUovK8MMyEemuJZfVebYA4M3tUvn7FOhChroXgK-q6m3ij59gk/s1600/IMG_0467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C6R5gtZeIbzYdpjbQ5KZAUezFp_aqZh6c2um9Y-myFTq98xydVyt5Wmjs_O-7IsQbxKhOfvyUkPuRDDG2GX1mf2jxaUovK8MMyEemuJZfVebYA4M3tUvn7FOhChroXgK-q6m3ij59gk/s400/IMG_0467.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">Having landed in Paris just hours before, I was overcome with emotion sitting across from the one wonderful person in my life in the most romantic city in the world eating possibly the best food in the universe. I closed my eyes for a moment and touched the old flaking paint on the windowsill to make sure all of this was not a dream.</span><br />
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<span style="color: #0b5394;">We took our first long walk to our hotel after dinner and made a stop at a crêpe shop to have our dessert. At <b><a href="http://www.creperiestgermain.com/csg_responsive/index.html">Creperie Saint Germain</a></b> I had my first <b>Café Crème</b> which became my beverage of choice for the rest of our trip so much so that I gave up diet coke forever.</span><br />
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<span style="color: #0b5394;">Oh yes and the crepes with a conglomeration of fruits and nuts and cream and berry paste and sorbet and chocolate sauce were out of this world.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgI5WBmzCwONlguzMnEKY6xTSw-P59RCJytGVPwA9gGij8P7uqFV0Q2qocsTzvaAKewViUOLArDHzIFEXb7b2RiOW27lR_UhehvTQjBRkg6DolpDrSETfHaffl-FOhPBqp9oR-Fevn1Xc/s1600/IMG_0475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgI5WBmzCwONlguzMnEKY6xTSw-P59RCJytGVPwA9gGij8P7uqFV0Q2qocsTzvaAKewViUOLArDHzIFEXb7b2RiOW27lR_UhehvTQjBRkg6DolpDrSETfHaffl-FOhPBqp9oR-Fevn1Xc/s400/IMG_0475.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">I was glad our hotel was just steps away around the corner from the crepe shop. I knew the first few hours we've just spent in Paris were the sign for how wonderful the rest of our time there would be. </span><br />
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<span style="color: #0b5394;">What I thought to be a cliché all my life has been vanquished during this trip: You must go to Paris with someone you are truly in love with to experience the true magic of this beautiful city. I did :)</span><br />
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<span style="color: #0b5394;">Bon appétit!</span>Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-8863318760169181442015-09-20T19:55:00.001-07:002015-09-20T19:55:19.487-07:00* Eating 52 Countries In 52 Weeks - Week 18 - TURKEY<span style="color: #0b5394;">It is like walking into your great-grand-mother's home. That is how I felt walking into <b><a href="http://www.beyti.com/en/">Beyti Restaurant</a></b> in Istanbul. Tastefully decorated in the old Ottoman Turkish style, this restaurant often hosts prestigious guests like Richard Nixon, Jimmy Carter, Jack Chirac, Leonard Bernstein, Johnny Halliday, Danny Kaye as well as Turkish Presidents and high ranking government officials. </span><br />
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<span style="color: #0b5394;">Thanks to my dear brother, we were seated in one of the larger guest dining rooms - there are eleven. Even though they have a delectable menu to order from, we opted for the 'surprise' tasting menu. This meant a couple of opening dishes of <b>meze</b>s followed by a stream of grilled meats with traditional sides which does not stop until you tell them to!</span><br />
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<span style="color: #0b5394;">The first plate was a sampling of Stuffed Grape Leaves, <b>İmam Bayıldı</b> (Fainted Imam - a cold stuffed eggplant), <b>Su Böreği </b>(Filo dough with cheese filling), <b>Beğendi</b> (mashed eggplant with cream and kasseri cheese).</span><br />
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<span style="color: #0b5394;">Home made pickles were so delicious we had to order more.</span><br />
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<span style="color: #0b5394;">And of course a freshly made salad with olive oil and lemon juice, without which a Turkish table would not be complete.</span><br />
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<span style="color: #0b5394;">I'm sure you all had some form of <b>Döner </b>(gyros), but I bet you did not know the size of the cut pieces is an indication of how skilled the chef is. The pieces we got as our first dish was larger than the size of my palm and tastier than anything I ever tasted before. The side dish was <b>İç Pilav</b> (a rice pilaf with nuts, currants and vegetable pieces).</span><br />
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<span style="color: #0b5394;">Beyti Guler - the owner of the restaurant paid a short visit to our table however he graciously excused himself not wanting our food to get cold. <b>Köfte</b> (mini burgers), <b>İncik </b>(lamb shank), <b>Pirzola</b> (lamb chops), and <b>Beyti</b>'s specialty rolled beef were served one after another with creamy sides of mashed potatoes, beğendi, and spinach.</span><br />
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<span style="color: #0b5394;">My mother gave up after the lamb chops followed by my father after Beyti's specialty. Honestly we were all pretty full at that point but my brother challenged Rick for another round. That is when we got the soft and juicy <b>Antrekot </b>(entrecôte) with grilled tomatoes and peppers.</span><br />
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<span style="color: #0b5394;">There are two things that follow a Turkish dinner without any exceptions. First is dessert! After some consideration we decided to share two different kinds. <b>Kaymaklı Ekmek Kadayıfı</b> is a syrupy dessert made with bread topped with very thick cream and pistachio crumbles.</span><br />
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<span style="color: #0b5394;">The other dessert was <b>Tavuk Göğsü</b> which is milk pudding with shredded chicken breast at the bottom. As strange as this dessert may sound, you do not actually taste chicken but the intense flavors of the pudding. This one is one of my dad's favorites so I had to intervene quickly to take a picture before he made it disappear!</span><br />
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<span style="color: #0b5394;">The second thing to conclude a dinner is of course the <b>Turkish Coffee</b>. This tiny cup of coffee not only acts as a digestif but helps sustain and extend the after-meal conversations for it is good etiquette to take tiny sips and not chug it down as you would with other kinds of coffee. We all ordered Orta Kahve meaning coffee with some sugar.</span><br />
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<span style="color: #0b5394;">I was hoping to have enough time to have my mother to read our coffee grounds to tell us what is in our future but we had to leave quickly to make it to our next destination where my brother had another surprise waiting for us. </span><br />
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<span style="color: #0b5394;">Afiyet Olsun!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-32220866232544350992015-09-04T09:37:00.000-07:002015-09-04T09:43:17.807-07:00* Eating 52 Countries In 52 Weeks - Week 17 - ITALYAfter a whirlwind birthday weekend and a super busy work-week, I finally found time to blog, hours before we leave for our overseas trip.<br />
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Italy - the land of bold romances and even bolder tastes passed through out table at <b><a href="http://villaromarest.com/">Villa Roma</a></b> this week and might I say "left its mark!"<br />
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Villa Roma is another favorite restaurant for us where they serve Italian and Argentinian food with a side of live music. This place always feels like everyone at other tables are your extended family members. Older couples take the floor to show some flirty dance moves to educate the youngen in sensuality. Such a lovely place... If you are wondering why the food from two countries oceans apart live under the same roof, the answer is WWI. During WWI many Italians migrated to Argentina and of course brought their cuisine with them.<br />
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Bread, olive oil and balsamic vinegar were the opening act as expected and soon after a glass of <b>Chianti </b>and a glass of <b>Moscato</b> joined in and stayed for the rest of the night.<br />
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It makes me feel like I actually can speak Italian just saying the names of the appetizers we got: <b>Carpaccio di Manzo</b> and chef's specialty of the week <b>Insalata di Barbabietola</b>.<br />
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From the Italian part of the menu, I picked <b>Vitello Cimabue</b>. Who can say no to the veal scaloppini topped with eggplant, tomato sauce, fontina cheese and a touch of white wine...<br />
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Rick's pick was the <b>Risotto al Fruto di Mare</b> - a family reunion of mussels, clams, shrimp and calamari in a sea of rice decorated with white wine, garlic sauce.<br />
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If you hear the words "Italian" and "dessert" in the same sentence, it is highly likely you will also hear <b>Tiramisu</b> next. We ordered one to share and I was glad they did not stick a candle in it and sing the birthday song when they served it.</div>
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As the closing act for our dinner, we chose to drink <b>Cappuccinos.</b> Though we hesitated at first knowing that Italians drink cappuccino for breakfast, we justified our order by saying "it is morning now in Italy". I chose the regular kind while Rick ordered Cappuccino Roma - the not so virgin one ;)<br />
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This was a dreamy dinner and a perfect ending to the day of my birth that started with a hot-air-balloon ride that left me floating still with great joy. I am one lucky gal, in every sense of the word.<br />
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Buon appetito!<br />
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And see you in two weeks when we come back with more culinary adventures to share with you...<br />
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<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-7643947755570524192015-08-23T18:46:00.001-07:002015-08-25T09:13:34.735-07:00* Eating 52 Countries In 52 Weeks - Week 16 - CUBA<span style="color: #0b5394;">I owe my introduction to delicious Cuban food to my good friend Gloria who always treated me like a part of her family. So when we decided to eat Cuba this week, I knew exactly what I was looking forward to. </span><br />
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<span style="color: #0b5394;"><b><a href="http://www.felixcontinentalcafe.com/">Felix Continental Cafe</a></b> is located in the quaint Plaza Square in the city of Orange and has been serving authentic Cuban and Spanish food since the 70s. Their menu seems to have outgrown their small dining area that spills out to the sidewalk in front.</span><br />
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<span style="color: #0b5394;">Cubans love their bread and that is what is served first - warm and ready to melt the accompanying butter pieces and your taste buds. <b>Cuban bread </b>is similar to french baguette with slightly different ingredients and baking method.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuxybdQyv8aKRBhjoKNOvTnvT6ucnRnChun9hT2ShA4Wamo6R6zTrknsERu-pKjABp5-oQWBTW1-hkANRluHRpNcpHeA6420r0DJdH_ccaLmvgzRjJxsweVWfH2yJhf8JRnSTfy1a7ck/s1600/2015-08-22+14.48.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuxybdQyv8aKRBhjoKNOvTnvT6ucnRnChun9hT2ShA4Wamo6R6zTrknsERu-pKjABp5-oQWBTW1-hkANRluHRpNcpHeA6420r0DJdH_ccaLmvgzRjJxsweVWfH2yJhf8JRnSTfy1a7ck/s400/2015-08-22+14.48.13.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">You know by now that we always try to pick the authentic beverages from the country we are eating and this time we found two. <b>Materva </b>is a sweet bubbly soda made from Yerba Mate plant. It certainly is easy on the palate like other mainstream sodas.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmDZl3PsxvxNUtkpWx9PwMah8C-Ixim0lfM3FXcgtKnQnrcAt6YVRA6iFRPTvZWGeV2i7K2OvBpoMqoDmwNMM675YbrlK7cPHexc4Cbup1Kz06PCXHRB6iFoaq4RFAbDPQNANwru039Q/s1600/2015-08-22+14.53.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmDZl3PsxvxNUtkpWx9PwMah8C-Ixim0lfM3FXcgtKnQnrcAt6YVRA6iFRPTvZWGeV2i7K2OvBpoMqoDmwNMM675YbrlK7cPHexc4Cbup1Kz06PCXHRB6iFoaq4RFAbDPQNANwru039Q/s400/2015-08-22+14.53.14.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;"><b>Malta</b>, on the other hand, is definitely an acquired taste. This non-alcoholic beverage is brewed from barley in a similar way as beer and sometimes has other grains added to the recipe. Though I liked this new taste, I chose to trade it in with Rick's soda since he has already acquired its taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcj3KUtkEZPe2jFkrH-xTBWbvR2BZJqyrV8eX39upWLHZ1SvfV6L0KAWNMjwN-ZM4E2FgO-UjJ3f7AF1nc4LALhQ-ErRxBCqc-u3wxQkRIafjUu7trMCoXrnYq6stu5gNIghV6l4BS1II/s1600/2015-08-22+14.53.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcj3KUtkEZPe2jFkrH-xTBWbvR2BZJqyrV8eX39upWLHZ1SvfV6L0KAWNMjwN-ZM4E2FgO-UjJ3f7AF1nc4LALhQ-ErRxBCqc-u3wxQkRIafjUu7trMCoXrnYq6stu5gNIghV6l4BS1II/s400/2015-08-22+14.53.33.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">When we have food from south of U.S. border, we always get empanadas to see the subtle differences from country to country. <b>Empanadita Criolla</b> is the Cuban version of the pie with ground meat filling and a thinner crust. </span><br />
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<span style="color: #0b5394;">Cuba is famous for their sandwiches and their bread is specially designed for this toasted bliss dripping with cheese, aptly called <b>Cuban Sandwich</b>!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUzlcCLhtMl5NzZhc_Ubq0F-R3Ep9rKb97BeBcYeRJ1-562s20eiLPUXdxgtPc8ux9b-tEitsy4S-ZrhewcZLFMY5ZtdG8ttI394dPQ2mdqKKKmUG9vfbttog9OWCHDMf5DNlSxUbh60/s1600/2015-08-22+15.03.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUzlcCLhtMl5NzZhc_Ubq0F-R3Ep9rKb97BeBcYeRJ1-562s20eiLPUXdxgtPc8ux9b-tEitsy4S-ZrhewcZLFMY5ZtdG8ttI394dPQ2mdqKKKmUG9vfbttog9OWCHDMf5DNlSxUbh60/s400/2015-08-22+15.03.57.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">As a side dish we had a full plate of <b>Casamiento</b>, a beautifully colored rice and bean dish garnished with bright red bell pepper pieces.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4imPE2m_xw2Bn30gEpqgTaKgGMS6pRZYEEvXCHDGydh8o40IMKqbpGpPDsn-2tsWzaRfiQWVvVItHrl0BO4ptq5s4iaGNVVjS74EV7UPu3gM0wGYWuZOlet7zQm4FLeUkBeDabO6iT0/s1600/2015-08-22+15.04.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4imPE2m_xw2Bn30gEpqgTaKgGMS6pRZYEEvXCHDGydh8o40IMKqbpGpPDsn-2tsWzaRfiQWVvVItHrl0BO4ptq5s4iaGNVVjS74EV7UPu3gM0wGYWuZOlet7zQm4FLeUkBeDabO6iT0/s400/2015-08-22+15.04.10.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">I was too full to eat the <b>Arroz con Pollo </b>- a combination of chicken and saffron rice, but caved in to the temptation for the few pieces of <b>Maduros </b>that came with it, for I sure have a weakness for plantains.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-SjOTocODv3Wt9sFNU2ov31Sgp6wShyphenhyphenIBNWGRgT-8zagp8TYG1vYZtKDD0s72v1hnrRwh6cPIq9zlfH8_IcDZGmzt2DSVt5KBddrA7nqYzhM36x6dYaUit3Y-E-KF-800lfnlpZPueE/s1600/2015-08-22+15.04.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-SjOTocODv3Wt9sFNU2ov31Sgp6wShyphenhyphenIBNWGRgT-8zagp8TYG1vYZtKDD0s72v1hnrRwh6cPIq9zlfH8_IcDZGmzt2DSVt5KBddrA7nqYzhM36x6dYaUit3Y-E-KF-800lfnlpZPueE/s400/2015-08-22+15.04.34.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">Our first dessert choice of <b>Guava Shells </b>in syrup with cream cheese was not available so we picked the other thing on the menu that we did not know. Turns out <b>Natilla </b>was a kind of simple custard made with milk and eggs topped with cinnamon.</span><br />
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<span style="color: #0b5394;">We love Felix Continental Cafe not only for their genuinely delicious food but the simple and comforting ambiance. I am making a wish right now to live (almost) around the corner from this restaurant and the lively square it resides in.</span></div>
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<span style="color: #0b5394;">¡Buen apetito!</span></div>
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Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-8752165085795116882015-08-17T21:00:00.000-07:002015-08-17T21:00:32.394-07:00* Eating 52 Countries In 52 Weeks - Week 15 - PHILIPPINES<span style="color: #0b5394;">Without any exceptions, every single Filipino I've known in my life has been the kindest and thoughtful people I ever met. Whether they know you or not, they will always do everything in their power to please you and put a smile on your face.</span><br />
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<span style="color: #0b5394;">Last Sunday we experienced this very kindness at the <b><a href="http://www.yelp.com/biz/kapamilya-restaurant-fountain-valley-2">Kapamilya Restaurant</a></b> where they serve authentic food from Philippines. Unlike other weekends where we time our meal in mid-afternoon, we walked into this smallish grocery/restaurant in Fountain Valley at around noon expecting to see at least a few ex-pats dining, but there was no one around. The door was open and the neon OPEN sign was turned on but nobody in sight. We inched our way to the back of the store and made it to the kitchen door inside which two ladies were slaving away making huge trays of food. The younger one came out to greet us and told us that they only serve breakfast on Sundays. Oh no, not again! BUT, she said they are cooking for some catering events and they'd be happy to share some of the food that was already ready and more than what was ordered.</span><br />
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<span style="color: #0b5394;">She disappeared into the kitchen to prepare our food, and left us to explore the refrigerator for some authentic Filipino beverages. The only one we found was the <b>Soursop Guyabano</b>, a very refreshing lightly sweetened fruity drink.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsZuictFQ8P6CNu26xMOLV5tvghrK3y67o7IonGU_wjWR0CO2iRhnQHP4iCV_vaVzOvaFW22cD5v238X00HHI1EL7b15VpxQ_Jz6_mwHDQuVOhwBOSHPzGkcokqe6cgCOz8uLorUdi1g/s1600/2015-08-16+12.58.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsZuictFQ8P6CNu26xMOLV5tvghrK3y67o7IonGU_wjWR0CO2iRhnQHP4iCV_vaVzOvaFW22cD5v238X00HHI1EL7b15VpxQ_Jz6_mwHDQuVOhwBOSHPzGkcokqe6cgCOz8uLorUdi1g/s400/2015-08-16+12.58.05.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">Filipino cuisine is heavily influenced by Malay, Spanish, Chinese, and American cooking styles and tastes, adopting their local ingredients. She brought our food in to-go containers and we set down at one of the tables to enjoy the generous portions of <b>Caldereta</b>, <b>Menudo</b>, and <b>Beef Stew</b> served with rice.</span><br />
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<span style="color: #0b5394;">While looking for beverages earlier, in one of the fridges I found a peculiar looking stuffed somethings and asked the girl helping us what those were. <b>Sumang Moron</b> is a pudding like dessert made from rice flour, coconut milk, chopped peanuts, and chocolate wrapped in banana leaves that are wilted on fire. While we were working on the main dishes, she took our dessert to the kitchen to warm them up for us.</span><br />
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<span style="color: #0b5394;">The Filipino food has comforting and satisfying qualities that put the same kind of smile as their people do on your face. During the time we were at the restaurant, patrons came to shop and they all told us how much they love the food from this humble place. There is so much more on their menu that we would like to try some other day.</span><br />
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<span style="color: #0b5394;">Tayo'y magsikain</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-63211578775891526242015-08-11T21:17:00.000-07:002015-08-11T21:17:16.612-07:00* Eating 52 Countries In 52 Weeks - Week 14 - LEBANON<span style="color: #0b5394;">I love it when we end up in a small restaurant operated by a family and there are no other diners. It creates the perfect opportunity to converse with the owners and learn about the contents of food and sometimes more about the culture or the science of the food they serve.</span><br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Though distant at first, the owner lady at <a href="http://www.lebanesecafe.net/" style="font-weight: bold;">Cafe Matinee Lebanese Restaurant</a> quickly warmed up to us when we asked her if they made their own sausages and told us "if we made the bread, everything we serve would be homemade!" She told us how they make their olives, and the benefits of sesame that is abundantly present in almost every dish they serve. She said "Sesame is good for your brain!"</span><br />
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<span style="color: #0b5394;">The menu was once again filled with many items we wanted to try, but first came the drink orders of <b>Jalab (date juice)</b> and <b>mulberry juice</b>.</span><br />
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<span style="color: #0b5394;">They added salad, olives, and pickled turnip to our appetizer order, turning our table to a colorful food bazaar.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzIpNCZdiKnCDPd8z4uYtL9mELc0kdNF91STnUlN0ndor4dlED_8GMFPqTUEObroVRkyPsemNPfUp8xS6_QWm7mC6u5sBpGpO4HUZArcWTtYQz5zF5fNoFo02KHDIEvRwKpjBo6kuUu8/s1600/2015-07-25+14.15.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzIpNCZdiKnCDPd8z4uYtL9mELc0kdNF91STnUlN0ndor4dlED_8GMFPqTUEObroVRkyPsemNPfUp8xS6_QWm7mC6u5sBpGpO4HUZArcWTtYQz5zF5fNoFo02KHDIEvRwKpjBo6kuUu8/s400/2015-07-25+14.15.19.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">Don't be fooled by the name "<b>Fool</b>" for our first appetizer was a delicious blend of fava beans seasoned with garlic and fresh lemon juice, garnished with italian parsley and paprika.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBkWnXvCW_QVhKNrNIWKRvv6eaIcx7WfvpgEsLaVI9Ya14xr4vdmjiVpGPSz_LtgP4tgY8AwBQJj96uqYA1f32tV9zK4pYBK8vhagwvxwBiihXAEh4PfbtnQcF4a4n-hlkNiXtvibGHs/s1600/2015-07-25+14.15.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBkWnXvCW_QVhKNrNIWKRvv6eaIcx7WfvpgEsLaVI9Ya14xr4vdmjiVpGPSz_LtgP4tgY8AwBQJj96uqYA1f32tV9zK4pYBK8vhagwvxwBiihXAEh4PfbtnQcF4a4n-hlkNiXtvibGHs/s400/2015-07-25+14.15.23.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">Second appetizer <b>Jibne Zaatar </b>was pita bread topped with white Lebanese cheese and the Zaatar mix that has oregano and sesame seeds. This seemingly simple dish was on par with many a pizzas we had elsewhere.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMof5CsuTUjJE2MUfm0yDl4eM4X9N7_r82HDiGzDR2wFbWSGLFfPINmQ85my87Kvd2K5CwFZa55f2FczuAlI2tkYSbkYth3BzfwZTzoIZdItZm_Z2bzNLOh6JF3TmFqi4CgO0udYm_eA/s1600/2015-07-25+14.15.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMof5CsuTUjJE2MUfm0yDl4eM4X9N7_r82HDiGzDR2wFbWSGLFfPINmQ85my87Kvd2K5CwFZa55f2FczuAlI2tkYSbkYth3BzfwZTzoIZdItZm_Z2bzNLOh6JF3TmFqi4CgO0udYm_eA/s400/2015-07-25+14.15.27.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">The third appetizer was a finger-licking delicious lamb sausage called <b>Makanek </b>topped with diced onions and tomatoes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNuS-6I1d2AkX7UDb3RIysgjK9UjqZ4zVXSpKSSp3FEZQc3yq-JkCwB7dOEwMUr7TeyfxlOWn2ZPVxtivAZc-MDWscp2I5Lm1uA3-bPpTNhvvrAda9tMuw0a-Fe2vYdZj9GU44l5cZVs/s1600/2015-07-25+14.15.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNuS-6I1d2AkX7UDb3RIysgjK9UjqZ4zVXSpKSSp3FEZQc3yq-JkCwB7dOEwMUr7TeyfxlOWn2ZPVxtivAZc-MDWscp2I5Lm1uA3-bPpTNhvvrAda9tMuw0a-Fe2vYdZj9GU44l5cZVs/s400/2015-07-25+14.15.32.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">The non-homemade pita bread and the homemade olives vanished with the appetizers long before our main dish arrived.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvodxZHtQ9sL2D7DVjSvfL4iq3_4HI7JzoViXmaoKkR0w0o6JjUaoRkVc5ZMF5vHWKSpIgOKkuHlZGW713dYyZ-F7urZnQcfxfSK96iUr24VOJJtxO2WXLZpI1syTke6otXnVEmrhEa0/s1600/2015-07-25+14.18.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvodxZHtQ9sL2D7DVjSvfL4iq3_4HI7JzoViXmaoKkR0w0o6JjUaoRkVc5ZMF5vHWKSpIgOKkuHlZGW713dYyZ-F7urZnQcfxfSK96iUr24VOJJtxO2WXLZpI1syTke6otXnVEmrhEa0/s400/2015-07-25+14.18.03.jpg" width="400" /></span></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Thankfully we had only one main dish - <b>Chicken Shawarma</b>. Unlike other places this shawarma was not made on a skewer. The owner lady had every right to be very proud of this tender chicken dish they served with rice pilav with roasted orzo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQrug3Hfe1ljxYQHNaINrnKqY67280Q9eR_HWUCTmXvURJGu0Z_lkWUg1Aw7jAxBLHWnUcFTHMiJxQ9nE5Zyn4m9NXJUd0sr4Kz_OZ1pcWO6cbHPIhvkRgPvOcEFShSPUblZ1K0_KQkQ/s1600/2015-07-25+14.27.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQrug3Hfe1ljxYQHNaINrnKqY67280Q9eR_HWUCTmXvURJGu0Z_lkWUg1Aw7jAxBLHWnUcFTHMiJxQ9nE5Zyn4m9NXJUd0sr4Kz_OZ1pcWO6cbHPIhvkRgPvOcEFShSPUblZ1K0_KQkQ/s400/2015-07-25+14.27.19.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">The dessert showed the heavy influence of Ottoman Empire on this Middle Eastern country. <b>Keunefe</b> is a syrupy dessert made with string dough and cheese topped with pistachios, and just one slice was more than enough to top off the delectable meal we had.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5sQDQXyddBGr3XjZ07LihsfpwgddMEZh5lR6VoivsvO6z1mQoud3HHh9-oLnZhP8DA6YforGvggaczdEhCu4ZVLEJJUvrkNx-A5hGvqIzDC6DNF_4Y6x4O12NisikbOqPo1tvU-Xa8Q/s1600/2015-07-25+14.48.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5sQDQXyddBGr3XjZ07LihsfpwgddMEZh5lR6VoivsvO6z1mQoud3HHh9-oLnZhP8DA6YforGvggaczdEhCu4ZVLEJJUvrkNx-A5hGvqIzDC6DNF_4Y6x4O12NisikbOqPo1tvU-Xa8Q/s400/2015-07-25+14.48.36.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">We bade farewell to the owner couple and promised to come back to try more of their homemade food. And that we will!</span><br />
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<span style="color: #0b5394;">Bil hana!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-49445518988133205472015-08-03T22:41:00.001-07:002015-08-04T09:03:17.993-07:00* Eating 52 Countries In 52 Weeks - Week 13 - U.S.A.<span style="color: #0b5394;">What better place to eat a country's food than somebody's home where everything is freshly made in the best way possible! </span><br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">We were in Wisconsin last weekend, visiting Rick's brother Dan and his lovely wife Kari. Not only did they share their happy home with us but they made us the best tasting American food with a wide variety including sausages made from bear meat Dan brought back from his hunting trips, and fish fries made from Crappies they caught in nearby lakes. Of all the mouth-watering meals we had with them, I was able to document one breakfast which we decided to share with you as part of our American experience.</span><br />
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<span style="color: #0b5394;">Dan was already in the kitchen cooking when I walked in following the alluring smell of hash-browns and breakfast sausages sizzling on the stove.</span><br />
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<span style="color: #0b5394; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMhNRTUVoNivyyYp08f71I8WB_H7WNnI0MJx8qnVGASIN_2LPbZ-x5hqOXymIuspL2yTsF7h_g3zjx7skqJJFhTPmFHLXhD2FMfmrzuPTybE04YBYbn0PbsYB1hLRNGFuD41Rf6-x0Nc/s1600/2015-08-02+09.45.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMhNRTUVoNivyyYp08f71I8WB_H7WNnI0MJx8qnVGASIN_2LPbZ-x5hqOXymIuspL2yTsF7h_g3zjx7skqJJFhTPmFHLXhD2FMfmrzuPTybE04YBYbn0PbsYB1hLRNGFuD41Rf6-x0Nc/s400/2015-08-02+09.45.09.jpg" width="300" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYcQt6s86IQ0950jJLO1INy0fWSq-VOaak5rjMadOHcxLDJHvL4LzMERswB9xxPdQXsvTiS7ydqQ_mtKaX0Izn4c9zFW8QLJh18x59rp83sCjiwxneBwzopkBECQNKmQL_Uli2wOLXMg/s1600/2015-08-02+09.45.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYcQt6s86IQ0950jJLO1INy0fWSq-VOaak5rjMadOHcxLDJHvL4LzMERswB9xxPdQXsvTiS7ydqQ_mtKaX0Izn4c9zFW8QLJh18x59rp83sCjiwxneBwzopkBECQNKmQL_Uli2wOLXMg/s400/2015-08-02+09.45.16.jpg" width="300" /></a></div>
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<span style="color: #0b5394;">While the food was cooking, we set the table and filled glasses with fresh coffee and orange juice as these are staples of American breakfast (yes I did take a sip or two before I took the picture). :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiqY-gYg3naEt8IZ_8Vtnn21_wQwfdD5VRshm8Y8spF4K_UhGxNptF1iSMss2RMmgkhlHHX4pm7nkMa36Bz1AKvAIo24z9ZfdLKRMZqi6YuK7kLiflWhzULwmWrWv-u6M_YsbNFbhZNs/s1600/2015-08-02+09.45.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiqY-gYg3naEt8IZ_8Vtnn21_wQwfdD5VRshm8Y8spF4K_UhGxNptF1iSMss2RMmgkhlHHX4pm7nkMa36Bz1AKvAIo24z9ZfdLKRMZqi6YuK7kLiflWhzULwmWrWv-u6M_YsbNFbhZNs/s400/2015-08-02+09.45.22.jpg" width="300" /></span></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">We sat down when the French Toasts were ready and served in several small towers of golden goodness. We topped them with butter and syrup and added the best kind of cheerful conversation to make them even sweeter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQjJ-U7sylmf8L3yr0wdRk0Zpz2TjQ43B580l4ZAy2uVb_Y9hEN9bivf3SWeBGMycpI6971RLpydIhrKiKZFrRiF0d2TZ8WAwX44MJCLmjmG44w-ULsT6Vd7F0l8CkGxdNXMXK6XV3YM/s1600/2015-08-02+09.53.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQjJ-U7sylmf8L3yr0wdRk0Zpz2TjQ43B580l4ZAy2uVb_Y9hEN9bivf3SWeBGMycpI6971RLpydIhrKiKZFrRiF0d2TZ8WAwX44MJCLmjmG44w-ULsT6Vd7F0l8CkGxdNXMXK6XV3YM/s400/2015-08-02+09.53.22.jpg" width="400" /></span></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">I was determined not to leave the table before I had a (small) slice of Kari's breakfast dessert which I did not have any room the previous day after eating delicious Quiches of two kinds. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47FS3U3SCxSZgnW_y59hGgh3QModqClsSvSU7U1JXgBttGrGOQskhQN7UsBGFkoZtTJvuPthAg0RfVi06fjX4dDoDEedcvqf7qkcLYiy14cLrOQLlxGvdvluxyotZGKIJqpMz9v-sa6k/s1600/2015-08-02+10.08.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47FS3U3SCxSZgnW_y59hGgh3QModqClsSvSU7U1JXgBttGrGOQskhQN7UsBGFkoZtTJvuPthAg0RfVi06fjX4dDoDEedcvqf7qkcLYiy14cLrOQLlxGvdvluxyotZGKIJqpMz9v-sa6k/s400/2015-08-02+10.08.42.jpg" width="400" /></span></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Time truly flies when you are in the best of company sharing good food and conversation. We hiked, canoed, played kubb, visited the zoo where giant turtles made us giggle, and had a magical evening under the blue moon making s'mores around a bonfire in the backyard surrounded with twinkling fireflies.</span><br />
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<span style="color: #0b5394;">This was and will remain the best of our adventure eating 52 countries. Thank you Kari and Dan for being a part of our lives. Here's to sharing many more meals and adventures!</span><br />
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<span style="color: #0b5394;">Bon Appetit!</span><br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">PS. I'm told the American equivalent for "bon appetit" is a loud belch and undoing your pants' buttons if you enjoy your meal! :)</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-77301800320604174412015-07-26T12:06:00.000-07:002015-07-26T15:09:46.678-07:00* Eating 52 Countries In 52 Weeks - Week 12 - BRAZIL<span style="color: #0b5394;">Brazil is Rio, Rio is carnival, and that is what you get when you eat at a Brazilian steakhouse where food is served in the continuous "<b>rodízio</b>" style. <b><a href="http://www.agorachurrascaria.com/">Agura Churrascaria</a></b> is where the grilled meat of all kinds parade from table to table as part of a colorful and joyful food carnival. The large skewers keep returning to your table in the hands of traditionally donned men as long as the green side of your card is up saying "Yes please!"</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDRi-qRxwmeZFoQT20AK-_8WV2_6CKlefLAM5q4fKdKzFWxYBI5MvUWVy9BBZjOc4J5HkczfgQ2Jd5qLQmduTMtp4Jza7oqvqnByaoB-ubf6K2eoF7c_cUs2nZ9lj4oOpDK5aT1hmGLQ/s1600/2015-07-22+12.06.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDRi-qRxwmeZFoQT20AK-_8WV2_6CKlefLAM5q4fKdKzFWxYBI5MvUWVy9BBZjOc4J5HkczfgQ2Jd5qLQmduTMtp4Jza7oqvqnByaoB-ubf6K2eoF7c_cUs2nZ9lj4oOpDK5aT1hmGLQ/s400/2015-07-22+12.06.57.jpg" width="400" /></span></a></div>
<span style="color: #0b5394;"><span id="goog_232403671"></span><span id="goog_232403672"></span><br /></span>
<span style="color: #0b5394;">Once we were seated, a plate of beautifully tanned (I mean fried) banana and a basket of Brazilian cheese bread arrived at our table even before our drink orders were taken. The freshly made cheese bread was in the shape, size and texture of éclair shells but the slightly salty taste did not need anything else on it - not even butter.</span><br />
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<span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelPEbO_lZR8or779NLyPzDSgHD7e8ZLWHC3z8zong-U4MLkzRjGrU7zLTTRaSEklcC9tFD3FKBoVYW7TdQ5XP9BM5sInqQC1JxMOS3JPNwHP1mSkB_85vObav8qxeCChiJAJ_2fY6tdo/s1600/2015-07-22+12.04.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelPEbO_lZR8or779NLyPzDSgHD7e8ZLWHC3z8zong-U4MLkzRjGrU7zLTTRaSEklcC9tFD3FKBoVYW7TdQ5XP9BM5sInqQC1JxMOS3JPNwHP1mSkB_85vObav8qxeCChiJAJ_2fY6tdo/s320/2015-07-22+12.04.53.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqkFXzbEE8ncxMKLYHfxFjSRSFS_k1QCeX-8HaHVIQCuSOgBIT67CMvthfyOeDan2qYdIgGcqURGP_heO3ppiRsh8AxoWdVMMxkyLl0kL9b3orJUupywdqIQeTb2cUUGweztQvZYn64w/s1600/2015-07-22+12.04.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqkFXzbEE8ncxMKLYHfxFjSRSFS_k1QCeX-8HaHVIQCuSOgBIT67CMvthfyOeDan2qYdIgGcqURGP_heO3ppiRsh8AxoWdVMMxkyLl0kL9b3orJUupywdqIQeTb2cUUGweztQvZYn64w/s320/2015-07-22+12.04.59.jpg" width="240" /></a></span></div>
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<span style="color: #0b5394;">The banana on the other hand seemed strange to be served up front and tasting a slice did not have any titilating effects on my taste buds. However, once the different kinds of meat were served back to back, it became the perfect palate cleanser in between.</span><br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Our choice of drink was a Brazilian soda made from guaraná berries. The golden colored <b>Guaraná Antarctica</b> has been made with the exact same formulation since 1921 and has a quite <a href="https://www.youtube.com/watch?v=02d2sw_l-xY">controversial TV-ad</a> history contradicting its mild taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIYEzkha0XLYwyyxCr9lM_0-S0GFaKiskHp69d7bmwRWVfKZg5-colVsZWetOUkWnMkYF_SC0ATfYKJ9qEGGBvikc8UPma60HYlfPyCOCAjIDCCJ4udFBeEou5RQXpGdBMeBBt0xTv3E/s1600/2015-07-22+12.11.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIYEzkha0XLYwyyxCr9lM_0-S0GFaKiskHp69d7bmwRWVfKZg5-colVsZWetOUkWnMkYF_SC0ATfYKJ9qEGGBvikc8UPma60HYlfPyCOCAjIDCCJ4udFBeEou5RQXpGdBMeBBt0xTv3E/s400/2015-07-22+12.11.49.jpg" width="300" /></span></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Before the influx of meat, we were given an opportunity to visit the rich "salad bar" where the word salad takes on a whole new meaning where greenery is more the decoration and carbohydrates and proteins are the contents.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItPF_2QS4ERmKADdus9Dy6a8rGCYrZXjV7bRVTb7Viq8azRHokJQltiWgkkM0j7srd7dMdeEddAgDZkDuvLSpd16FShGz9-FVOo-0pqmFZbQy77vjdLmi8vkivijMMGHouL6GsuHnK3w/s1600/2015-07-22+12.07.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItPF_2QS4ERmKADdus9Dy6a8rGCYrZXjV7bRVTb7Viq8azRHokJQltiWgkkM0j7srd7dMdeEddAgDZkDuvLSpd16FShGz9-FVOo-0pqmFZbQy77vjdLmi8vkivijMMGHouL6GsuHnK3w/s400/2015-07-22+12.07.30.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">Returning from the salad bar, my plate looked like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhq2IA7482RxUzdaDnreUf6oVw-fmjJNiXkg5uJdHYmyXxy3vGGT96sIp0NiKR1Pm4xVyxZVvYRHdqQvoYA1nw73jP61ZuhhR_wBisKym1R-oJ71ox8EdNYZ6ampMacFyli7uWkjU-F4/s1600/2015-07-22+12.11.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhq2IA7482RxUzdaDnreUf6oVw-fmjJNiXkg5uJdHYmyXxy3vGGT96sIp0NiKR1Pm4xVyxZVvYRHdqQvoYA1nw73jP61ZuhhR_wBisKym1R-oJ71ox8EdNYZ6ampMacFyli7uWkjU-F4/s400/2015-07-22+12.11.54.jpg" width="300" /></span></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">One hot dish that resides within the perimeter of the salad bar is <b>fejioada</b> - a black bean stew with pieces of sausages bursting with flavor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITop39aihZIi7B8PIxdviNQ19yfuNT2kZphosqoO1yMcmMtksZNVa2hMPIWPMqkBDgBuyh9Ds_AVF6rca3QePXK4V-3aKGHUW9X2NjkgM-kfbDccoHc1JcKnxDD64ELt4NyfpukvDa6A/s1600/2015-07-22+12.17.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITop39aihZIi7B8PIxdviNQ19yfuNT2kZphosqoO1yMcmMtksZNVa2hMPIWPMqkBDgBuyh9Ds_AVF6rca3QePXK4V-3aKGHUW9X2NjkgM-kfbDccoHc1JcKnxDD64ELt4NyfpukvDa6A/s400/2015-07-22+12.17.52.jpg" width="300" /></span></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">We thought it was a good thing that we had some food in us already as we turned the green side of our cards up to signal the invitation for meat carriers to our table. OH BOY! The perfectly marinated, meltingly tender, appetizingly juicy, succulant cuts of meats came on skewer...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KcQGo3yGKnROqxu7FBzTjOxdItzTQG-D4kaKPfUC6l9fcm3hBjLtoTBh6dYx0BpG1jfizapT7V5VA-vcSbXV9s8HQfexb4FHfA-wM8sfcEvhijp0mOIxjUPhjErHPvl25d_sJPjAQ6E/s1600/2015-07-22+12.31.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KcQGo3yGKnROqxu7FBzTjOxdItzTQG-D4kaKPfUC6l9fcm3hBjLtoTBh6dYx0BpG1jfizapT7V5VA-vcSbXV9s8HQfexb4FHfA-wM8sfcEvhijp0mOIxjUPhjErHPvl25d_sJPjAQ6E/s400/2015-07-22+12.31.40.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">after skewer...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjiXyYbIdAhqo9vyIfZ7QukCmu2w-hqYXz8Ll5w85PJtExTmtlFBioB96LVZsZ1-4pOlCU4095OKUNiBnNAsQHv3yHcAjIjJCX7IZppoZ42nHKo0gkF4r07yq-94UPkGJbKUWiNJBDng/s1600/2015-07-22+12.31.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjiXyYbIdAhqo9vyIfZ7QukCmu2w-hqYXz8Ll5w85PJtExTmtlFBioB96LVZsZ1-4pOlCU4095OKUNiBnNAsQHv3yHcAjIjJCX7IZppoZ42nHKo0gkF4r07yq-94UPkGJbKUWiNJBDng/s400/2015-07-22+12.31.46.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">after skewer...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYfyym-2SXxrVKFyNSp_P3Twnj1vgYY9UXUGgGjKq8voWAwHuFq3JNN4z_GeMyRJPbmEEEmp46W1jhgJT3HNfJur4tMKeLO95yw4dE1P5qFHWMcjBxUBqH4YpfbqkKkZoYWwLlF57Ikg/s1600/2015-07-22+12.33.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYfyym-2SXxrVKFyNSp_P3Twnj1vgYY9UXUGgGjKq8voWAwHuFq3JNN4z_GeMyRJPbmEEEmp46W1jhgJT3HNfJur4tMKeLO95yw4dE1P5qFHWMcjBxUBqH4YpfbqkKkZoYWwLlF57Ikg/s400/2015-07-22+12.33.24.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">after skewer...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDuZxw3Atay5l3CqPjqCC2BrOOEMwkItPdc5goCRCGDcZCooLd0PVZ5BE6CjxzWBlIhV7g6hgG0swb5SMMxIGcb6JI_M3LSDcwmT41Sk7mPRDjrA6K5vriwqJ_mbrWmydXyHOyoF2MW4/s1600/2015-07-22+12.34.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDuZxw3Atay5l3CqPjqCC2BrOOEMwkItPdc5goCRCGDcZCooLd0PVZ5BE6CjxzWBlIhV7g6hgG0swb5SMMxIGcb6JI_M3LSDcwmT41Sk7mPRDjrA6K5vriwqJ_mbrWmydXyHOyoF2MW4/s400/2015-07-22+12.34.36.jpg" width="300" /></span></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">We turned the red side up long before we were able to sample the long list of Filé com bacon, Alcatra, Maminha, Costela de Carnerio, Lombo de Porco, Filé, Picanha, Linguiça, Coraçáo, Lombo de Porco com Queijo, and Frango.</span><br />
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<span style="color: #0b5394;">Without wasting a second, our server presented us with the dessert menu that resulted in a dilemma in which we were finally forced to order two desserts instead of sharing one as we usually do. Rick got the very dense and thick <b>Flan</b> which he claimed was on par with the delicious Peruvian flans he tasted from street vendors while visiting Lima.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLni_fXH9-RXiD3Rze5NY8XD4ZfWNbWNhWTX3EYH3TCjJRT-CqzKdfEftm8I6qtKnCax_iuNsrGv4gdYWqh_58ProLNLUJ6dXoOTOn1cwHC5RDtjrf8kT2Fmivo3tQmws2d6-4Ikgm1fY/s1600/2015-07-22+12.49.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLni_fXH9-RXiD3Rze5NY8XD4ZfWNbWNhWTX3EYH3TCjJRT-CqzKdfEftm8I6qtKnCax_iuNsrGv4gdYWqh_58ProLNLUJ6dXoOTOn1cwHC5RDtjrf8kT2Fmivo3tQmws2d6-4Ikgm1fY/s400/2015-07-22+12.49.57.jpg" width="300" /></span></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">I, on the other hand, picked the artfully decorated <b>Passion Fruit Mousse </b>- very light and <a href="https://www.youtube.com/watch?v=SNLJDR-XbVY">fluffy</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gtXBs1Qh4ulAN4vhGlFcbfmtAtVPR6SioN4x-j1MiXXVIxeLFQfAtNO2eNl0mOVHuuyJJaJD_rAuoZdpaEEMZSHSNi-XLHjrAePrLCBQIOHuIRDYTMhlyCDho6dPP-R8nxQ4_FJ8RFU/s1600/2015-07-22+12.50.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gtXBs1Qh4ulAN4vhGlFcbfmtAtVPR6SioN4x-j1MiXXVIxeLFQfAtNO2eNl0mOVHuuyJJaJD_rAuoZdpaEEMZSHSNi-XLHjrAePrLCBQIOHuIRDYTMhlyCDho6dPP-R8nxQ4_FJ8RFU/s400/2015-07-22+12.50.06.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">If they had "sesta" (Brazilian for siesta) on the menu, we certainly would have ordered that next. One piece of advice I would give to the prospective Brazilian barbecue diners is "do not do it at lunch time ... on a work day!"</span><br />
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<span style="color: #0b5394;">Bom apetite!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-33780518976880785742015-07-19T10:49:00.000-07:002015-07-19T10:49:24.909-07:00* Eating 52 Countries In 52 Weeks - Week 11 - CHILE<span style="color: #0b5394;">We were dressed-up that day for an event we would be attending later in the day and walking towards <b><a href="https://plus.google.com/103050452927224614884/about?gl=us&hl=en">Rincon Chileno Restaurant</a></b>, I felt we would stand out in this small very low-key looking eatery. I could not have been more wrong. The gentleman that greeted us at the door and the gentleman that served us throughout our meal were both dressed in pressed pants & shirts and neckties that matched the crisp linen tablecloths and napkins.</span><br />
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<span style="color: #0b5394;">I think when it comes to soccer-loving countries, how they watch a soccer match on TV tells a lot about their people. The petit-framed Chilean patrons at the restaurant kept their conversations to a whisper and made barely audible disappointment sounds when the team they were not favoring scored a goal. Chileans made a deeply respectable impression on me.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxriXJjvcikD0A21umDZCXfCsDFRC2YleyYmbYFl_cxvq3Y53wDArDO-Hkv_s-Q_CXt083Wb7RIq5aUehdts9vqpTLy-2qud2FlR86svfXh31mgH-Pk_AHM_tlLAQkna19U88BlknL-Cw/s1600/2015-07-14+16.30.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxriXJjvcikD0A21umDZCXfCsDFRC2YleyYmbYFl_cxvq3Y53wDArDO-Hkv_s-Q_CXt083Wb7RIq5aUehdts9vqpTLy-2qud2FlR86svfXh31mgH-Pk_AHM_tlLAQkna19U88BlknL-Cw/s400/2015-07-14+16.30.41.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">First came a couple of freshly baked <b>pan amasado</b>s with butter and salsa verde on the side. Pan amasado is a Chilean "kneaded" bread that is a marriage of biscuits and regular bread that has a soft inside and a hard crust. I am glad they only brought one for each of us, otherwise it would have been so easy to fill-up on them.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzXe6GqD_ENj8rvLYIZGDWVvwPfDeA9zREMEi9MUTs4BSG6LmSeK23CAUb0GsObZ7H16zzU9FnSjYQy9hs8trHlvbbTpWpLraUMh-1JMFTy_vLEHOICZKX5wHoUDaH_jPdWMiZ2p2gJg/s1600/2015-07-14+16.37.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzXe6GqD_ENj8rvLYIZGDWVvwPfDeA9zREMEi9MUTs4BSG6LmSeK23CAUb0GsObZ7H16zzU9FnSjYQy9hs8trHlvbbTpWpLraUMh-1JMFTy_vLEHOICZKX5wHoUDaH_jPdWMiZ2p2gJg/s400/2015-07-14+16.37.19.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">As usual we picked drinks that were foreign to us. My bright orange <b>maracuya</b> tasted somewhere between peaches and mangos and was made of passion fruit. Rick's <b>chicha morada</b> was a purple corn punch in a beautiful shade of dark red.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTst564mKGvhn9BQCt-B9SttpNKOCWPV2HpmBvhsQs1lv-8SyJR4sHWaHpsKdDJ922Zu-vzblKturH5QmXdgPM1bUsimP2XcmZtjNKr3S6982ekExEhUdSgBn4_3aE9hZI7CsSRrJwZzw/s1600/2015-07-14+16.34.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTst564mKGvhn9BQCt-B9SttpNKOCWPV2HpmBvhsQs1lv-8SyJR4sHWaHpsKdDJ922Zu-vzblKturH5QmXdgPM1bUsimP2XcmZtjNKr3S6982ekExEhUdSgBn4_3aE9hZI7CsSRrJwZzw/s400/2015-07-14+16.34.50.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsWClXF0eLAirAepWqhkeIRnKPNVuNm4-1wV86P222nEp-lBPH5JvQjBV9jpSaQ1IKP0dC1bra9ZInPrqg3EsvtRVftHtuMlpEXEJzMManNbI2MU5qDcoifgySFKNj0QP6UghTfqrSP8/s1600/2015-07-14+16.36.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsWClXF0eLAirAepWqhkeIRnKPNVuNm4-1wV86P222nEp-lBPH5JvQjBV9jpSaQ1IKP0dC1bra9ZInPrqg3EsvtRVftHtuMlpEXEJzMManNbI2MU5qDcoifgySFKNj0QP6UghTfqrSP8/s400/2015-07-14+16.36.11.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">Our appetizers were Chilean versions of <b>Ceviche Mixto</b> and <b>Empanada de Carne</b> which we quickly devoured dipping the remaining pieces of pan amasado into the aji sauce from the ceviche.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7nuBD2vKhiNoXSekTSglRvIT-kBTFDgOC3as4ZN9UgB4js50QLXSUnPFH1kjjrsxK9mBwg_Uv435EaETZVBCTvLrJZW3xn9P30_63ktJpK9cCGR2Gdc74sZEnauuzDSo3_f2HMWk0Xo/s1600/2015-07-14+16.42.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7nuBD2vKhiNoXSekTSglRvIT-kBTFDgOC3as4ZN9UgB4js50QLXSUnPFH1kjjrsxK9mBwg_Uv435EaETZVBCTvLrJZW3xn9P30_63ktJpK9cCGR2Gdc74sZEnauuzDSo3_f2HMWk0Xo/s400/2015-07-14+16.42.53.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaDwN2pMT0Ks2AUtzPUAu2A_bOZtueRxb4VGnlQ7ga-9orLl4Un4rG3cbjyHWnhmXFFdZQpU6V96m2OcQU4TgPoFg7dxYiYaRWM7KRnH8XJa5PrpIUJPP5Kggpoo74LkyfINTkRNJrVY/s1600/2015-07-14+16.43.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaDwN2pMT0Ks2AUtzPUAu2A_bOZtueRxb4VGnlQ7ga-9orLl4Un4rG3cbjyHWnhmXFFdZQpU6V96m2OcQU4TgPoFg7dxYiYaRWM7KRnH8XJa5PrpIUJPP5Kggpoo74LkyfINTkRNJrVY/s400/2015-07-14+16.43.38.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">Keeping pace with the South American relaxed timing, our main dishes took a while to arrive, giving us enough time to have the appetizers settle in our taste buds. Although very authentic, the <b>Lomo a Lo Pobre</b> did not seem very elaborate for it was pretty much steak and eggs served with fries. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQQ-SBob7CaBiUcGCL6t_xDeQ6EyvbwxHdffohiHMD_z223pFiFYsZeAvBUnxeojiwsyGgn9n0TULPW2T4HMkaw3yj_0qR__smeViOjJDUKOu94lqRY1rry366t6JreNYb3HJk46pYTI/s1600/2015-07-14+17.00.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQQ-SBob7CaBiUcGCL6t_xDeQ6EyvbwxHdffohiHMD_z223pFiFYsZeAvBUnxeojiwsyGgn9n0TULPW2T4HMkaw3yj_0qR__smeViOjJDUKOu94lqRY1rry366t6JreNYb3HJk46pYTI/s400/2015-07-14+17.00.23.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">But <b>Lomo Saltado</b> won our hearts with the softness of the meat and the perfect blend of sauces and spices.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYEBI8Pl31mre_rLe-W7DFvP4ND4oqZrmBurHa94XYSwL5iCi0aEoG2flV8OHvBIlsqUDfF6WKvcL5C-jZQGS0ym8CqHyC7hCyCBt4ZbFmjYJsV6KmymkAhwBq28UxlqEa1An36ZP85g/s1600/2015-07-14+17.00.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYEBI8Pl31mre_rLe-W7DFvP4ND4oqZrmBurHa94XYSwL5iCi0aEoG2flV8OHvBIlsqUDfF6WKvcL5C-jZQGS0ym8CqHyC7hCyCBt4ZbFmjYJsV6KmymkAhwBq28UxlqEa1An36ZP85g/s400/2015-07-14+17.00.10.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">Most Chilean desserts contain caramel in some form and the server's recommendation <b>Brazo de Reina</b> was a rolled up cake filled with creamy caramel. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzoC-Y2q_cEdPp4FH5hM7z9rjsQvCtkhC23TMr1YIz12bgozeD2O2xDGCl_11nRe1FZS4pQDtqR0SLWZMrcf-rFoF85l4iD5sYEyGVWjgSwFZJ7nWQM4bMXz-ljhtMQrC1InpM7CLR64/s1600/2015-07-14+17.20.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzoC-Y2q_cEdPp4FH5hM7z9rjsQvCtkhC23TMr1YIz12bgozeD2O2xDGCl_11nRe1FZS4pQDtqR0SLWZMrcf-rFoF85l4iD5sYEyGVWjgSwFZJ7nWQM4bMXz-ljhtMQrC1InpM7CLR64/s400/2015-07-14+17.20.16.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">Both the ambiance of the restaurant and the welcoming tastes of the food had us linger a little longer than we normally would at any other restaurant. When we got up to leave, the gentleman that greeted us when we arrived, again stood up and smiled at us making us want to come back to his veritable establishment in the near future.</span><br />
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<span style="color: #0b5394;">¡Buen provecho!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-86370114414352937922015-07-12T21:15:00.000-07:002015-07-12T21:20:27.999-07:00* Eating 52 Countries In 52 Weeks - Week 10 - BELGIUM<span style="color: #0b5394;">I am very tempted to only say "mmmmmmMMMMMMMmmmmmmmm" to describe my feelings about our Belgian meal at the <b><a href="http://brusselsbistro.com/">Brussels Bistro </a></b>in Laguna Beach and let the pictures speak for themselves ... ... but that would not be true to the spirit of our culinary adventure.</span><br />
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<span style="color: #0b5394;">It was not only lovely to revisit one of our favorite restaurants but also a good opportunity for us to test our developing French language skills we have been working on for our impending trip to Europe.</span><br />
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<span style="color: #0b5394;">Brussels Bistro has a decent collection of Belgian beers so we ordered a beer flight and asked the waiter to surprise us with whatever was on tap. The flight went from the aromatic and beguiling <b>Single Duvel</b>, to nutty flavored <b>Affligem Blonde</b>, to sweet & bitter <b>Chimay Blanche</b>, to dark fruity <b>Maredsous</b> from one end to the other complementing the flavors of the food to come.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPS5_LUVE6WBM5j15d-3KQQjtnsbV3b7njY8KzhxQdOa-CyZn0Lf4ap96WUzwTd9vN-U54UMHIng6IGkmGfOWXkPCcmCmY3qCmLBrjUgXVtAKEaIC3veLe3RN0ONbffZsf1dCxoLaSsk/s1600/2015-07-11+13.54.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPS5_LUVE6WBM5j15d-3KQQjtnsbV3b7njY8KzhxQdOa-CyZn0Lf4ap96WUzwTd9vN-U54UMHIng6IGkmGfOWXkPCcmCmY3qCmLBrjUgXVtAKEaIC3veLe3RN0ONbffZsf1dCxoLaSsk/s400/2015-07-11+13.54.53.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">We could not get enough of the sweet taste of caramelized onions combined with the meat and cheese from <b>assiette de charcuterie et dés de fromages</b>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0WnZwW1lF_0LPnR54DksYOMGQoYmxml6bVEKPWMeDyAP-wcpG-ijVnYhKWnsDNE5QMMd063esOQx2D45hDqRbBc6g9Fnz1pmvVjwxMoit1b6_09bMUYJYsT_PsVRNUxoTib8DqapuMg/s1600/2015-07-11+13.55.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0WnZwW1lF_0LPnR54DksYOMGQoYmxml6bVEKPWMeDyAP-wcpG-ijVnYhKWnsDNE5QMMd063esOQx2D45hDqRbBc6g9Fnz1pmvVjwxMoit1b6_09bMUYJYsT_PsVRNUxoTib8DqapuMg/s400/2015-07-11+13.55.53.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">Then we turned our attention to the second appetizer of <b>petite casserole de moules marinière</b>. The mussels melted in our mouths and the couple at the next table asked us what we were having after inhaling the buttery smell emanating from our table. They ordered the large pot of mussels to share.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhquYcOdaFFBrn0HTlvhxJ9_FHGxw9-cCGTdDuIsOUwoOg-zQ_82V5EvMkq42g-q0Yg69yGGR-1KH1e4F3_liJzJKLkKXpkjbhZzSaDn8ZQTbqQnMeo5QT4461H-59AUD2cFV761RVDwg0/s1600/2015-07-11+13.56.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhquYcOdaFFBrn0HTlvhxJ9_FHGxw9-cCGTdDuIsOUwoOg-zQ_82V5EvMkq42g-q0Yg69yGGR-1KH1e4F3_liJzJKLkKXpkjbhZzSaDn8ZQTbqQnMeo5QT4461H-59AUD2cFV761RVDwg0/s400/2015-07-11+13.56.03.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTI6pkz_kKmIcmviyZBkEz8dlxFuhpn2BJtEHj6YHzp9ZXUVpYL67l9iiTO-38rdEFfV35CCZMU0iu5FVTjdKXWQvHK4Ofx1htJEUJP4RJcEpbRV6huHV9VYCSXAA0UqmvPUai5vsV7c/s1600/2015-07-11+14.00.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTI6pkz_kKmIcmviyZBkEz8dlxFuhpn2BJtEHj6YHzp9ZXUVpYL67l9iiTO-38rdEFfV35CCZMU0iu5FVTjdKXWQvHK4Ofx1htJEUJP4RJcEpbRV6huHV9VYCSXAA0UqmvPUai5vsV7c/s400/2015-07-11+14.00.16.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">It was very rewarding to be able to understand the French names and ingredients of the food on the menu and be able to pronounce them while we ordered. Rick's <b>magret de canard réduction de Porto et poivre vert, gratin dauphinois</b> looked like a mid-century painting with the bundle of green beans and colorful garnishes on the tender slices of duck. Looking at this picture I realized that he manages to order dishes that come with very big knives!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQq7-nK_Qf-XL3JgOrGZw93JiwYsmyP3i7gBRg9wsC0hzdTXnsQYVvW7hfUgWEBobNoxyt5B8uBXiNMaFeuWrRBGYLQ35Gj3D8RhFF9LRhZbstC_HSRmKiJuhjSjq80eOa8OrxXl5ZAEs/s1600/2015-07-11+14.21.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQq7-nK_Qf-XL3JgOrGZw93JiwYsmyP3i7gBRg9wsC0hzdTXnsQYVvW7hfUgWEBobNoxyt5B8uBXiNMaFeuWrRBGYLQ35Gj3D8RhFF9LRhZbstC_HSRmKiJuhjSjq80eOa8OrxXl5ZAEs/s400/2015-07-11+14.21.58.jpg" width="400" /></span></a></div>
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<span style="color: #0b5394;">I ordered the softer textured <b>tartare de boeuf et son cornet de frites</b> which has been my favorite dish from my very first visit to this bistro. I know my mum is cringing at the idea of me eating raw beef, but she has no idea how amazingly delicious it is paired with the double fried Belgian style potatoes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE5iKWHPQh65lTS3exKmexz8Mo-sposZr4PIP_hP1m2ggXxY_4v3X80GFT8iSeRY8n8-4xMETEgTFhKuTZlvFA7bzHwe3zIA4bPW7Xz_OqEcyIrVM7ttosMgCX4rTG75iYnIKtdXZJWo/s1600/2015-07-11+14.22.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE5iKWHPQh65lTS3exKmexz8Mo-sposZr4PIP_hP1m2ggXxY_4v3X80GFT8iSeRY8n8-4xMETEgTFhKuTZlvFA7bzHwe3zIA4bPW7Xz_OqEcyIrVM7ttosMgCX4rTG75iYnIKtdXZJWo/s400/2015-07-11+14.22.11.jpg" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJxUuNnXKmyvTnVzz08HXRcK12OLQIImDhcxKoLK2u-pqyqU316Z5IzSwZ-1vh05M79ZP5snr1YnpF5Zrz9Wg0Z4U0IZeyx7S0ETPu4W-HoaeaVNXa0KJ83mdXhzKAvnjLrR_Hg7Bzdc/s1600/2015-07-11+14.22.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJxUuNnXKmyvTnVzz08HXRcK12OLQIImDhcxKoLK2u-pqyqU316Z5IzSwZ-1vh05M79ZP5snr1YnpF5Zrz9Wg0Z4U0IZeyx7S0ETPu4W-HoaeaVNXa0KJ83mdXhzKAvnjLrR_Hg7Bzdc/s400/2015-07-11+14.22.45.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">I would like to also note the agility and promptness of the bistro personnel. From the timing of dishes served to phantom cleaning of tables, everything is orchestrated so well that the only thing you notice is flashes of smiling faces that make things appear and disappear without disturbing your conversation with your company.</span><br />
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<span style="color: #0b5394;">As usual we topped off the meal with traditional <b>Brussels Coffee</b> and shared a <b>mousse au chocolat Belge</b>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VIdSEDHlkeau9GV0HoS24TKxK9t0zqDyayEjdeaAneK1EkpuJilu-a1EK-x0xNsIyDb_nsJiVnZp_Lf_77m2bSvpupaONkdxU4H0UOoYhfyIfvcmnSO2rHERN0B8jVGxwzHQsV-qwUI/s1600/2015-07-11+14.47.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VIdSEDHlkeau9GV0HoS24TKxK9t0zqDyayEjdeaAneK1EkpuJilu-a1EK-x0xNsIyDb_nsJiVnZp_Lf_77m2bSvpupaONkdxU4H0UOoYhfyIfvcmnSO2rHERN0B8jVGxwzHQsV-qwUI/s400/2015-07-11+14.47.57.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOd-nuZz1dMjlT8oYuWYUsyDK4t5-S9C0zFgwYLAqRd3A4lMtH829SVqtcfm8pZL_VYfzIWOhh4WSvY_WK0w5FdbuYfSl8ryUECIhsC90BVyE3aHkuyd0WaTkJKC33x1efd_hSIIpF5bs/s1600/2015-07-11+14.49.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOd-nuZz1dMjlT8oYuWYUsyDK4t5-S9C0zFgwYLAqRd3A4lMtH829SVqtcfm8pZL_VYfzIWOhh4WSvY_WK0w5FdbuYfSl8ryUECIhsC90BVyE3aHkuyd0WaTkJKC33x1efd_hSIIpF5bs/s400/2015-07-11+14.49.33.jpg" width="300" /></span></a></div>
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<span style="color: #0b5394;">Elevated with the elegant tastes of Belgian food, we walked across the street to revisit another favorite location where we looked for the new paintings of Vladimir Kush at the gallery where his work is permanently displayed and sold.</span><br />
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<span style="color: #0b5394;">Smakelijk eten!</span><br />
<span style="color: #0b5394;">Bon appétit!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-69846359555739928952015-07-06T21:08:00.000-07:002015-07-12T23:50:17.150-07:00* Eating 52 Countries In 52 Weeks - Week 9 - MEXICO<span style="color: #0b5394;">And it happened. We had to finally play the Mexico wildcard on 4th of July because both the Jamaican and the Portuguese restaurants we targeted were closed for the holiday, and that is how we ended up at <b><a href="http://pueblitamexicanrestaurant.com/">Pueblita Authentic Mexican Restaurant</a></b> in Upland.</span><br />
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<span style="color: #0b5394;">Pueblita is not just another Mexican restaurant. They serve traditional dishes from the state of Pueblo and the interior is tastefully decorated with subtle touches that exude the warmth and pride of its peoples.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnQKvGgmxQMl_CIkEURu1wYlTPTejKcWyHFcnXEeBt83zJqZoDTUV4Kv3yMGosSf-6xwxaolty9ejEIiIjZBxQqR_17cUx95O5NYeSBoXC7nnCv8MqQpYtfm0N-6d47SPJqR_QAXz4Zw/s1600/IMG_4204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnQKvGgmxQMl_CIkEURu1wYlTPTejKcWyHFcnXEeBt83zJqZoDTUV4Kv3yMGosSf-6xwxaolty9ejEIiIjZBxQqR_17cUx95O5NYeSBoXC7nnCv8MqQpYtfm0N-6d47SPJqR_QAXz4Zw/s400/IMG_4204.JPG" width="300" /></span></a></div>
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<span style="color: #0b5394;">It was comforting to browse a menu on which the food names were familiar while we sipped our sweet <b>horchatas</b> and dipped the fresh made corn chips into the hot sauce served in a miniature molcajete.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75PQYOe2-WZot_aIilNew4KpYjkn4xxTvBAE2PNGhLY2xRgAl4o8ENIuvfbEh6Vns18H3l3tNEDL13g5jg5Woa0NpBvwBNJWSlPiXvbQY5Rc17TJmU_9Nj1tDJjJagyIkGjWSKlDeoIg/s1600/IMG_4208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75PQYOe2-WZot_aIilNew4KpYjkn4xxTvBAE2PNGhLY2xRgAl4o8ENIuvfbEh6Vns18H3l3tNEDL13g5jg5Woa0NpBvwBNJWSlPiXvbQY5Rc17TJmU_9Nj1tDJjJagyIkGjWSKlDeoIg/s400/IMG_4208.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">The single main dish of <b>Mole Poblano de Pollo</b> we shared was deeply delicious - probably the one of the best moles we ever had.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMm_dR0rC8T19_xiLE8BdMmFqW8PKPrtsccCjn0CAI824fL_twI9Xj07b_55ICgRfXJuLUukset46hzxL4wug-8niTP-Wt2iq2w5B1oDrqOsYe0Az8TsrUOXBIWRC8OFiTOznwh-qeHII/s1600/IMG_4209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMm_dR0rC8T19_xiLE8BdMmFqW8PKPrtsccCjn0CAI824fL_twI9Xj07b_55ICgRfXJuLUukset46hzxL4wug-8niTP-Wt2iq2w5B1oDrqOsYe0Az8TsrUOXBIWRC8OFiTOznwh-qeHII/s400/IMG_4209.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">The smaller a-la-carta menu selections of Crispy Taco, Sope, Enchilada Roja, and Tamale made it easier to share a few more dishes and leave room for dessert. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZDrjrSEV6eBAr1yrvhKKCl5zs7_Ktza4evoDDvoevSYkrLDNPadG2czXDqwysS5tyzr8NIVewA1bqQWZR-tqMA3BZ6LPNtoVAJ5S5604l-TwIh4jEVa3_M89ms5EURZQKf5QIcO8j7A/s1600/IMG_4206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZDrjrSEV6eBAr1yrvhKKCl5zs7_Ktza4evoDDvoevSYkrLDNPadG2czXDqwysS5tyzr8NIVewA1bqQWZR-tqMA3BZ6LPNtoVAJ5S5604l-TwIh4jEVa3_M89ms5EURZQKf5QIcO8j7A/s400/IMG_4206.JPG" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBFVEZqjzdHBMpbP-yYF5FZDbeYS9TfqH-9I0nGuKPB31W60sRToQR2MP_hkBepf9RNVCuxFGIK8Dg_8e2oAGfzbx3XYIhXdJjafvfEziYJpdfAXBb6hnBIrHxRdIx5S6ITS7HskpysE/s1600/IMG_4207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBFVEZqjzdHBMpbP-yYF5FZDbeYS9TfqH-9I0nGuKPB31W60sRToQR2MP_hkBepf9RNVCuxFGIK8Dg_8e2oAGfzbx3XYIhXdJjafvfEziYJpdfAXBb6hnBIrHxRdIx5S6ITS7HskpysE/s400/IMG_4207.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">Although my heart was set on the apple cinnamon chimichanga with ice cream for dessert, finding out "chimichanga" means "thingamajig" and not a true Mexican dish, helped easily sway me in favor of cinnamon churros.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YxEyOGr-sivf9TPQBMwwT_L_vNJlUvTEqktvqDN_UXgK_b35Yu0KbJVAkNIY8g0Kl-AWvtmS5GVrYavmNVGAA-DBLPrBRBqgTtMQCV17oFMNuLLuaTC_uZGTp4GFcVezLBi1JlRrSVI/s1600/IMG_4210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YxEyOGr-sivf9TPQBMwwT_L_vNJlUvTEqktvqDN_UXgK_b35Yu0KbJVAkNIY8g0Kl-AWvtmS5GVrYavmNVGAA-DBLPrBRBqgTtMQCV17oFMNuLLuaTC_uZGTp4GFcVezLBi1JlRrSVI/s400/IMG_4210.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">We left Pueblito grateful to the Mexicans for saving the day and our culinary adventure.</span><br />
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<span style="color: #0b5394;">¡</span><span style="color: #0b5394;">Muchos Gracias y Buen Apetito!</span><br />
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<span style="color: #0b5394;"><br /></span>Anonymoushttp://www.blogger.com/profile/17293353894787772837noreply@blogger.com0tag:blogger.com,1999:blog-987996532525974150.post-16485600243587523482015-06-28T21:26:00.000-07:002015-06-28T21:59:18.677-07:00* Eating 52 Countries In 52 Weeks - Week 8 - ETHIOPIA<span style="color: #0b5394;">This week's food adventure started out with a huge detour! We left home mentally prepared to experience some Romanian cuisine, however the door to the restaurant told us they are only open for dinner on Sundays and it was only 11:00AM. It is times like these I once again appreciate the forward-planning and preparedness of Rick. Within minutes we set a new course to our new destination of <b>Merhaba Restaurant</b> just a few miles away.</span><br />
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<span style="color: #0b5394;">There was no one in sight when we entered the restaurant except for the welcoming smell of incense. We stood by the door, not sure what to do, until a beautiful young woman appeared through the kitchen doors, with the warmth of someone welcoming visitors to her own home. </span></div>
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<span style="color: #0b5394;">She sat us down, handed us the menus and disappeared to the kitchen to give us some time and space to browse the food items with strange names. Our first lesson to Ethiopian food was on the front cover of the menu. We learned that Ethiopian food is served in big round plates called <b>Ma'adi</b>, made to be shared and enjoyed with good company. Another tradition about Ethiopian meals is <b>kulaso</b>: to feed your companion with your own hands as a show of respect and appreciation.</span></div>
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<span style="color: #0b5394;">When she came back to take our drink orders, we asked for the traditional coffee Dunn which took her by surprise, signaling to us that maybe that was against the etiquette. We asked her what the traditional way is, she said "food first, then coffee" with her lovely accent.</span></div>
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<span style="color: #0b5394;">So we ordered food first! Unable to decide what to eat, we ordered the Traditional Combo combining pretty much half the menu items: Kelwa Keyih, Zengy Keyih, Dorho Tsebhi, Shiro, Tsebhi Ayne Ater, and Hamli (spelling taken directly from the menu).</span></div>
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<span style="color: #0b5394;">Apparently, she was also the cook. While we listened to the pleasant cooking sounds from the kitchen, we educated ourselves about this eastern African country that is a hub of many different languages, and religions, where some of the oldest evidence for anatomically modern humans has been found. It also is the most populous landlocked country in the world with over 90 million inhabitants.</span><br />
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<span style="color: #0b5394;">Other patrons had started coming in by the time the Ma'adi arrived accompanied by the appetizing spicy scent and a basket of rolled up injara. The bottom of the large plate was lined with a large injara as the background to the colorful chicken, beef, lamb and vegetable piles. </span><br />
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<span style="color: #0b5394;">Injara is somewhere between a lavash and a thick pancake and serves as your utensils!</span></div>
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<span style="color: #0b5394;">Everything tasted amazing perfectly blending the meats, tomatoes, green peppers, and spices for every dish to yield different tastes. Our shared plate was almost cleared when she re-appeared from the kitchen with a sizzling smoking pot of coffee beans to show us how freshly our coffee would be roasted and ground before it became our after-meal beverage.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2b6gLXsD80Kt-Q2-4TUag0dKj4j6fdwETWnMNCZeV-HoAnyPI_S7iU_Q1yQv68RXi6NQ8uQLh_A16eL8C6nB3SC5VyMxYmjJYCXmbhvz0faMYPMNOj0FfHrP5-Gr0ZYUHyr4zP7qWbLs/s1600/IMG_4184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2b6gLXsD80Kt-Q2-4TUag0dKj4j6fdwETWnMNCZeV-HoAnyPI_S7iU_Q1yQv68RXi6NQ8uQLh_A16eL8C6nB3SC5VyMxYmjJYCXmbhvz0faMYPMNOj0FfHrP5-Gr0ZYUHyr4zP7qWbLs/s400/IMG_4184.JPG" width="300" /></span></a></div>
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<span style="color: #0b5394;">The next time she came back to our table was with the entire coffee regalia of a high tray topped with two small porcelain coffee cups, a gourd looking clay coffee pot called jebena with a side of incense. This was perfect for Ethiopia is where coffee has its origins and where it is celebrated the most.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvG8jiekV6cUferUvMOU9CtxUXrX6rfgKj5IUtK6fn3UWauzVpY4zUDo91DowWDdgW4q0sPs2NqR3hqaFTQVgnd3wTlzbPRgaBMl-93IFEUPNEsnyD3ItXUdZp772HO9BT3WSW8tzZnf4/s1600/IMG_4186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvG8jiekV6cUferUvMOU9CtxUXrX6rfgKj5IUtK6fn3UWauzVpY4zUDo91DowWDdgW4q0sPs2NqR3hqaFTQVgnd3wTlzbPRgaBMl-93IFEUPNEsnyD3ItXUdZp772HO9BT3WSW8tzZnf4/s400/IMG_4186.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">We poured the coffee into our cups noting the stringy filter stuffed in the spout of the coffee pot. Finding out the stringy filter was actually horse hair did not deter us from tasting the very dark coffee.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-AGP-4hRPIVOQVHIuTDTr6qabUC8xh8vy5l806EeZluR-h7hG3y_2sdVxgqgY35iPSRRdEbEliNg6eYyADn_RPsIpPQcqhF56u1Xnb3D_G0mX8Sp52Rmer56Hex3go11fGuS-aNPR1s/s1600/IMG_4188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-AGP-4hRPIVOQVHIuTDTr6qabUC8xh8vy5l806EeZluR-h7hG3y_2sdVxgqgY35iPSRRdEbEliNg6eYyADn_RPsIpPQcqhF56u1Xnb3D_G0mX8Sp52Rmer56Hex3go11fGuS-aNPR1s/s400/IMG_4188.JPG" width="400" /></span></a></div>
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<span style="color: #0b5394;">Sugar in our coffee was our dessert and the coffee itself was the perfect punctuation to end our meal. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZz4XGjUx2zkFwfATbzSrG78k7nqvt8GgMZLyu4-6iJHMmurbIWgWZ6hzXMCs9h9kYaq09eNB4DNyGu6Zfbmg3OZKOR7BZvBTAxlWwXqoD4ZRkU81mf8PyIsj2YP_kXzMQoRdOyQQK5Ek/s1600/IMG_4190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZz4XGjUx2zkFwfATbzSrG78k7nqvt8GgMZLyu4-6iJHMmurbIWgWZ6hzXMCs9h9kYaq09eNB4DNyGu6Zfbmg3OZKOR7BZvBTAxlWwXqoD4ZRkU81mf8PyIsj2YP_kXzMQoRdOyQQK5Ek/s400/IMG_4190.JPG" width="300" /></span></a></div>
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<span style="color: #0b5394;">I was secretly happy that our adventure took an unexpected detour to take us to an unintended country today. What can I say - I love surprises!</span></div>
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<span style="color: #0b5394;">መልካም ምግብ (melkam megeb)</span></div>
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