October 31, 2011: Treat, no trick

Happy Halloween!

I officially decided upon my lodging today. I hadn’t been certain if I would stay at the B&B, but I do like where I’m living: the location, the company, and the room. A few days ago, I had asked V. about the possibility of a longer stay, and she offered me a good monthly rate. Today, after excessive deliberation, I told her that I would like to remain here for the foreseeable future. (I chose a lower rate which does not include breakfast; does that mean I’m staying at a B now?) But it’s settled! Now I can actually unpack everything, rather than being in a perpetual state of half-suitcase.

V.’s son and his girlfriend are visiting her for a few days. Today, they prepared an incredible dinner, and kindly invited me to join them. Since this is evidently a food-centric blog, here’s what we had: roast lamb, very tender and flavorful; fresh-fish ceviche on toasted bread; ensalada chilena, which is a tomato-onion salad; seasoned potatoes; a lettuce-based salad with avocado; and Chilean red wine. We completed the meal with mugs of herbal tea (mine was plantain), each mixed with a spoonful of Terma Serrano, an herbal drink and digestif.

I’m afraid I haven’t much to report about the Chilean Halloween, as I stayed in this evening. V. has a sack full of candy for trick-or-treaters, that dangles from a plastic monster-hand, but we only got one visitor. M. and R. came by for a while, and we chatted merrily.

Let me show you what Chilean coins look like. I really like them. (10 pesos is only about $0.02 USD, so I’m accumulating the 1, 5, and 10 peso coins like there’s no tomorrow.)

(via http://en.wikipedia.org/wiki/File:Chilean_coins.jpg)

One thought on “October 31, 2011: Treat, no trick

  1. Resultado de la combinación de hierbas nativas de las sierras cordobesas, entre las cuales se destacan la manzanilla y el tomillo.

    MANZANILLA: De aroma dulce, frutal y herbáceo, esta hierba pertenece a la familia de las margaritas. Originaria de Europa y Asia occidental, la variedad más utilizada es la manzanilla silvestre. Es empleada en infusiones, bebidas y mezclas de condimentos.

    TOMILLO: Hierba de aroma picante y penetrante utilizada por los romanos en la cocina para perfumar vinos y quesos. Antiguamente, fue utilizado para conservar alimentos por su alta concentración de aceite esencial.
    Puede cultivarse en macetas y jardines. Es perenne, con flores rosas, blancas y lilas.

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