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Sunday, November 23, 2014

Mendoza Week 14,

Park San Martin in Mendoza, not the best time to shoot it was around noon and the sun was very strong but I couldn't resist such a beautiful place.

This week start like always, shopping, I also got some news from the immigration office for our visa extension, we are not illegal yet, we can go to the office till one week before our 6 months is up, we will go in a couple of weeks, we may have to start the residency paperwork if the law doesn’t allow us to get in and out every 3 months like it was before.
I also got my first prescription from the best Doctor in Town my friend Gisel, went to the drugs store with my passport, the pharmacist didn’t even look at it, she took a fast look at the prescription went in the back store to pick up the drug, and that was it I paid went back home with my passport, my prescription and my drug, half price compare to Canada and no hassle.

We took this week to relax, after the big party we had last Sunday, I did some of my class project, shadowing, multiplicity, and Droste effect.

Shadowing, a lot of fun,

Multiplicity, at San Martin Park

Droste effect "Time"

I decided to try an Osso Buco recipe, I couldn’t resist the sale at the butcher store “offerta Osso Buco 19.99pesos per kg, I had to buy some at that price why not, and it was amazing.
The ingredients, I used what I had in hand

Some of the ingredients
1 Kg of Osso Buco, 1/2 bottle of dry white wine, 2 cups of hot beef stock, 1 can of diced  tomatoes,  2 large onions chopped, 4 cloves of garlic chopped, 4 carrots, 2 large potatoes, half of a butternut squash, 1 green an 1 red pepper, 300g of asparagus,  200g of pastrami, 500g of spinach/Swiss Chard, olive oil,paprika, oregano, ground pepper etc… 

Fry the Osso Buco in Olive oil about 2 min. per side, set a side on a warm plate.
 In the same pan fry the onion and garlic for about 2 min.

Add the wine and reduce for about 5 min.

Add the tomatoes, cook for about 3 min.

Add the meat, cook gently for 2 more min.

This is my slow cooker system, put the gas low heat.

Transfer everything into a big pot, add the seasoning, paprika, oregano, what ever you like add the 2 cups of stock, or hot water.

Add the green and red pepper mix gently

Add the potatoes, carrots and squash cover and cook at low heat for about 3 hours.

Add the asparagus, spinach, Swiss Chard and pastrami and cook for another 30 min.

Very healthy, economical comfort meal.

I also had a meet up Saturday morning, macro and multiplicity, we did it at the San Martin Park, one of the best place to relax in Mendoza. 

Macro Photography at San Martin Park

Macro Photography at San Martin Park

Macro Photography at San Martin Park

Macro Photography at San Martin Park, soft focus using Lensbaby soft focus optic.

Macro Photography at San Martin Park

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