Monday, April 13, 2009

Get `em while they`re hot!

pancheada – hot dog sale
a word that 2-years ago was totally foreign to me. but since living in py for about two years now it has become a word that I know and now (since this past weekend) have great appreciation for.
My kids club (or girl scout troop) had a hotdog sale this past Saturday and Sunday evenings. The plan was only to have it Saturday night but we didn’t sell quite as many “super panchos” (foot-long hotdogs) as hoped so we decided to set-up shop again on Sunday night and give it a go to see if we could convince our neighbors that they were hungry for hotdogs. We sold them all, 29 hotdogs for our first entrepreneurial attempt! We consider it a success. The kids were super hard-workers, excellent dog preppers and change givers. They practiced their customer service skills, learned about making change and made a little money! They loved it! They want to do the next one, tomorrow. I however, am a little pancho-ed out!

A hotdog in Paraguay doesn’t have all the traditional toppings, that a good ol’ American picnic would have. There is no mustard, pickle relish, onions or fries on the side. A hotdog in Paraguay comes with Catchup (a sweeter version of Heinz ketchup) and mayonesa (yep…mayo! How gross!) But they love it! The more mayo the better. On my order, I asked them to hold the mayo and they couldn’t really understand why??

Saturday night was a hoppin’ evening in Horqueta, the Saturday before Easter is a big party night because at midnight – it is Easter. But that does not mean that the Easter Bunny pays a visit to all well-behaved children. Quite the opposite actually – everyone puts on their heals, make-up and gets a “brushing” (when you go to the salon and get your hair done…the English term is actually used. I prefer to not talk about “brushings” I had a rather scaring experience in Montevideo with a brushing, but we can discuss that another time) and then hits the avenida (main street). First about 3-5 hours of “scooping the loop” happens, to see who is who and strut their stuff. And then after midnight the party starts. Because of course you cant party before midnight, Jesus was still dead before midnight, but after the clock strikes 12, he gives his blessing to let the dancing beginning.

This year I did not attend the Pascua bash – I was pretty wore out long before the clock stuck 12. But the Pascua bash was very helpful in giving our hotdog stand a lot of business!

Here are a few pictures of Los Chicos Unidos, practicing making change and selling hotdogs!


Maura and Danaide with their big money!

Matis, practicing with fake money

Practicing making change

Super Pancho sellers! From L to R: Diana, Maura, Oscar, Clarisa, Tito, Matis and Ariel

Would you like mayo with that? From L to R: Maura, Oscar, Matis and Morelia showing off our toppings!

Ariel modeling our product...and tempted to eat it!

Me, Leti and Danaide enjoying the fruits of our labor!

Sunday, April 12, 2009

CHIPA DAY!!

From 7am until 5pm we were mixing, massaging and cooking chipa! Since then...we have been eating it!

Semana Santa (holy week) is full of Paraguayan tradition, the most well known and possibly most important is Wednesday, Chipa Day. Every señora, her mother and daughters get together to make kilos and kilos of chipa that is then saved to eat for the next 3-4 days.

The amount of chipa you make is measured by the number of kilos of almidon (mandioca flour) you use. The average (city dwelling señora, with 3-6 kids) will probably make about 6kilos (would be my guess). 6 kilos is only the almidon, it doesnt inculde the 30 huevos caseros, the liter of grasa (pig or cow fat), little bit of water or milk, anis and 1/4 of a cup of salt or so. So, the actual yield of chipa turns out to be even more kilos than the numbers of kilos of almidon you start with. Making chipa might be comparable to make christmas cookies in the states, except for EVERYONE does it on the same day. Imagine making 6kilos (only flour) of christmas cookies and eating them for 4 days straight. Does your stomache hurt thinking about it? Well, mine does...but its because all i have eaten for 4 days...is chipa!

The trick to making chipa is to massage it lots! Almidon changes its consistancy after it has been worked and worked and worked. So your hands can get kind of tired after a while!

This year I wanted to really get the full chipa experience, but i thought i could be clever. I invited myself to make chipa with a few of my favorite señoras, and there for wouldnt end up with 6kilos chipa all for myself. However, thanks to paraguayan generocity...i still ended up with more than my fair share. I started early with my best friend, Fany and her family. We went to the campaña (country side) where her grandmother lives and made the starting 6 kilos of chipa. Most of the pictures below are from the first chipa batch of the day...i got worn out as the day went on! We then returned to Fany´s family´s house to make an additional 3 kilos. I then returned home only to be bossed into making another 6kilos with Ña Rubia next door, and then topping off the day with a final 3kilos for the other Ña Rubia who was too sick this week to make her own chipa. Needless to say...my hands were a bit sore at the end of the day!

Inside of the tatakua (mouth of fire, brick oven). This is before it is lit and gets hot!

Los huevos caseros, home-made eggs. Chipa should only be made with home-made eggs. Any señora will tell you that if not...no va a ser rica(It will not be delicious)! So you better use eggs from a chicken near you!

Prepping the cheese! (and of course, cheese made by someone near you too)

The cheese!

Fany, mixing in the almidon (mandioca/yucca flour with the eggs, pig fat and cheese)


Fany, me, Fany´s grandma and her sister Sady! (Her mom refused to pose!)


For some reason, I couldnt flip this photo or delete it. So please turn your head to the side to see the pre-baked chipa!
Fany, queen of fire is testing the chipa to see if it is ready yet! She is uwith a long stick with a metal stabber on the end-used for poking the chipa to put it out easier.
Don Chalo, covering the door to the Tatakua (mouth of fire-name for the brick oven)

Final product!
Easter bunny, a little man, butterfly and in honor of my homeland: snowman
(my shapes of course are anything but traditional!)

Sunday, April 5, 2009

Eat your greens

Before you can eat your greens... you have to PLANT THEM!!

Pre-garden! Look at those guaupo kids! Sweat bands and all - they were ready to work! They showed up an hour early to start diggin!
Carina (13), Leti (9), Diana (8), Morelia (11), Maura (12), Danaide (10), Ariel/Julio (10)
Back row: Christian Ojeda


Leti resting after digging garden beds

Ariel (or Julio - he changes his name) shoveling abono (green manure) I swear it wasn't child labor!

Morelia and Leti sorting seeds!

Sowing the seeds with love!
We planted: Tomatos, peppers, onions, brocoli, colliflower, radishes, beets, carrots, lettus, swiss chard and parsley!

A job well done! Look at those muscles!

Post gardening --- a little bit of PC-Craziness! (please note this was a posed picture, we did not feel that a helmet was necessary for the picture - there is no need call PC-Washington to report us! :-))
Bikes and mattresses??
Well, when we cant drive cars or ride motos - bikes are the best option!