Lately

artwork by me and their undersides

Pandas en la Ciudad

There is another panda in the city. ok, maybe there are more but this is the only one I like so far. Proyecto Panda is an online gallery for artists in Buenos Aires. The term online gallery doesn't seem to fit, but it's what other people call it. I like to think of it as a collective of artists, joining together to show what they're up to in their latest work. There is definitely an aesthetic trend, and so a little curatorial work behind it.



The site is designed by diego valiña, who is the person to contact if you want to be a part of the project.

Goodbye Andrew Wyeth

Los Globos

Sugygy makes me laugh

here.

The Asado So Far

Each mode of transport has its advantages and disadvantages. If you go by train from Once, to Moreno it takes under an hour while standing in a jam packed Ferovias carriage. It's hot, everyone is sweating and drinking beer to pass the time. Men sell pens, fireworks, tissues and soda pop, all a tad more expensive than your local kiosko. Babies cry, old women complain and the train fills up more and more at each station before Moreno. You do however, get to see the west side of the city. It still amazes me that in a city of 13 million, there are empty green paddocks, abandoned neighbourhoods and slow stretching roads, only 20 minutes out from the inner city. After Moreno, our destination is a 15 peso taxi ride out.

We usually go by car, pay the tolls which threaten to increase their prices by 100% any day now. We pass through gateways of billboards for playboy underwear, Johnny Allon and pizzetas (like pizza pockets). We pass love hotels that from the car look abandoned since 1970, past statues of jesus where the main freeways weave over and under each other, past depressing military hospitals. Frequently there are grass mounds on either side of the freeways, which were built in anticipation for bridges and more threading freeways, but the project was abandoned and are now used for kite flying, mate sipping, picnic and motorbike burn outs.

Of course, we prefer the car, but both the train and car become emotionally and mentally exhausting, just for impact of so many different lives in front of you and the jumble of histories, fighting to be the longest standing.

La Reja is a tiny town, just outside Moreno where we go every Sunday for an Argentine asado. When you park the car, you can only see bamboo, vines, eucalyptus and a little gate. After a winding path the trees open to a hidden pocket with a country house and swimming pool, soft amber light, green grass and the smokey smell of neighbouring asados. It's incredibly hard to believe that we are only a 50 minute drive from Buenos Aires; a place so tranquil and warm. There are hundreds of fireflies, dragonflies and butterflies, hummingbirds and ladybirds. Every now and then a wandering cat or stray hen comes over for a treat and lingers about for the day. Once a hare ran up to the pool for a sip. There are mulberries, figs and grapes to pick, eucalyptus, pines, jasmin flowers, roses and quite possibly every shade of green on the colour wheel. It feels safe here. It's full of harmless life. there are no snakes, deadly spiders or critters.


Every traditional asado begins, of course with the preparation. It's where the family catches up on news while we chop away and make the salads, chimichurri and prepare the parilla for the meat. We talk about our daily rhythms, events, what we've learned and what we plan to do. It's the time we all need to settle into a slower pace after being in the city.

There is always a main salad with olives, garlic, tomato, carrot, lettuce and palm hearts and two separate salads with rocket or cress with a sprinkle of garlic and oil over the top.

The chimichurri is made with a lot of garlic (I mean a lot. For new years and new years day we made a jar of it with two whole bulbs), parsley, red wine vinegar, a good olive oil, red onion, oregano, salt and pepper. Every chimi is different and there are even times where there is a little tomato and paprika or dried chilli for extra colour and bite. Stella always likes if very green, using parsley as the main ingredient.

Chacho, our asador prepares the parilla with a good clean, (from the previous asado), salting the meat and lighting a charcol or wood fire. Wood fire has a better reputation for the smokey flavour, but it of course takes longer to create a slow, strong heat. The meat is placed on the grill or rig, high, away from the fire and slowly bringing it down. the best asados take 2 hours to cook - pretty much the longer the better for flavour. With the meat he also adds sweet potato, normal potato and capsicum wrapped in foil. In summer we eat outside in a quincho (like a pagola, but nicer) and in winter we eat inside.

To start, we have (all from the cow)
Chorizo - Different from the chorizo in australia. It's more pink and sweeter. Each chorizo is different depending on the butcher.
Morcilla - Blood sausage. Again, the sausage changes a lot. Sometimes there are nuts and raisins in there.
Molleja - Salivary glands, also known as sweetbreads.
Chinchulina - intestines
Rinon - kidney

That's just for starters.


Next, the potatoes and capsicum are passed around the table. Everyone makes sure that they have a dob of chimichurri on their plate and enough salad, just in case we run out later.

The main meats are then presented by the asador.
Tira - Is the fundamental cut for an asado. It is 10-15cm wide, cut across the ribs. It can get up to 80cm long. It's always cooked with the bones of the ribs facing the fire.
Vacio - literally means 'empty', but translates to 'bonelss' cut between the ribs and the pelvis, on the side of the body.
Matambre - Is the side muscle that is long, salted with boiled egg, capsicum, parsley and garlic layed on top of it, then rolled into a log shape and secured with string
Lomo - sirlion steak
Bife - T-Bone steak

There are of course, many many cuts - you can see some here.

By the time we have done the rounds of meat, drunk wine and beer, argued, discussed and joked we are indeed full. Chacho and Stella nap, while we swim or visit the ranch of horses close by. Sometimes I ride my new love, and go galloping around the ranch or visit the national park next door. I gallop until there are tears in my eyes from the wind and my hair whipping my face, grinning because I am full with asado and I am in La Pampa. At night time, we gather again to pick at bread with a touch of chimi, play card games, spot fireflies, share mate` and pan dulce, even though we're still achingly full, walking with arched backs.

Oh.

You can set your mistake free on Oh.

I like the idea of setting free a mistake than posting a secret, anonymously. You can do it, here's how. Any mistake, mishap, regret or oops.

We've skidded into 2009 and I am glad I came.

Happy New Year

Hopefully 2009 will bring new things to stand on.