Archive for February 2nd, 2011

Well, you asked for it — some photos of our new apartment! Here you go:

[smugmug url=”http://justinandhazel.smugmug.com/hack/feed.mg?Type=gallery&Data=15682096_TsWiv&format=rss200″ title=”Apartamento” description=”Photos%20of%20our%20lovely%20new%20studio%21″ imagecount=”5″ start=”1″ num=”5″ thumbsize=”Th” link=”smugmug-lightbox” captions=”false” sort=”true” window=”false” smugmug=”false” size=”M”]

Not a bad place! It includes amenities like satellite TV (Los Simpson is a pretty good show to watch), air conditioning (!!!!!! muy importante!), and an easy walk to all sorts of public transportation. Second floor means it’s reasonably cool and not a long lift ride, and the neighborhood is not too shabby!

Buenos Aires the town is a lot more manageable when you have a space to yourself. Instead of going into a locker for your stuff, worrying about leaving food around, worrying about other people snoring, etc, you can have a nice relaxing evening after a long afternoon in school studying Spanish. Being relaxed allows us to enjoy some of the details of the town, like how there are little shops everywhere, selling fresh fruit! We made a ton of OJ out of 2 kilograms of oranges that we bought for a whopping 7 pesos (that’s $1.75 for those listening at home). Super sweet and delicious! Other interesting bits are the dogs lying around everywhere, busy following or imitating their owners, the way that little cafes and restaurants pop up in the strangest places, and the super cheap food. ¡Bueno!

Last night we had an amazing date at the parrilla (grill) at which we sampled some beautiful food and drink. For our wine we had a Malbec “Alamos”, which was really quite a delicious drink. I think it may be available in the US as well! For the “plata principal” Hazel had “Bife de Lomo”, an enormous Sirloin steak, cooked as the Argentines like it — “a punto”, which means medium-well in US steak terms. It’s a bit of a change, but the flavor of the Sirloin really comes out when the steaks are cooked to that doneness. I had pork chops ‘a la riojan’, which means that one chop had an egg on it and the other had ham and red peppers. This came with potatoes and peas. Along with a side of steamed chard we were in heaven! That was before dessert which was just a sugar overload. We decided to have the homemade chocolate mousse (Delicious) and a side of dulce de leche, which was almost too much!