La Comida
ajo por las judías verdes
Chón showed me how to make the fried garlic (el ajo frito) today. She starts with about 2 T of olive oil (el aceite de oliva) which she heats up in a small pan (el sarten) until it is hot, then slices the garlic in thick wedges like you would a banana right into the pan. The oil should be bubbling and she kind of swirled the garlic around, waiting until it turned golden brown. Then she added a big scoop of paprika, about 1 T, to the garlic. She mixed it around in the pan with a fork, and added the contents of the pan to the green beans (las judías verdes).
Chón likes using sunflower oil (el aceite de girasol) when frying pork (el cerdo) instead of olive oil.
Las Judías Verdes con Ajo Frito y Pimentón
This was a tasty dish, but Chón boiled the green beans (las judías verdes) for a while which leaches a lot of the nutrients out of them. I loved the garlic-paprika topping. The little peas inside the green beans are las lubias pequeñas. The online dictionary didn´t have the word for these-- yay for having easy access to native speakers!
La Ensalada de Verdas Crudas y Cerdo Frito
The pork came with a garlic-oregano coating. I really liked the oregano component.
The cherries (las cerezas) were washed in a colander (un escurridor) and then eaten for dessert.
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