Thanksgiving in Brazil

On Thanksgiving, we had lots of family members over for a traditional(ish) dinner. Making Thanksgiving food in Brazil was no cake walk. It took several days and lots of hunting, but in the end, we made turkey, dressing, and two pies (although the pecan pie didn't set and it was more like soup in a pie bowl).

Road Trip to the Missions

On the next three-day weekend in November (don't ask me why they don't just enact a four-day work week), we took a roadtrip to Sao Miguel das Missoes, a Jesuit mission in the MIDDLE OF NOWHERE. We drove eight hours west through wide-open spaces filled with hills and corn crops. Guess where it reminded me of??

It looks and feels just like Texas. On the way there, we stopped in Santa Maria to visit Marcio's aunt and uncle and some friends. We ate churrasco (BBQ) either four-out-of-five or five-out-of-six possible non-breakfast meals. As a result, I haven't eaten it since then. For one of the meals, we were at a farm owned by one of Marcio's friend's families. They had 48 dogs and 40 cats. Let that sink in for a moment. It was a mess.

The next day we struck out for the mission, and it was worth the drive even through it was blazing hot and dusty outside. Here are some photos from the mission. A movie was made about it called "The Mission" that is well worth seeing. It was founded in the 1600s by Jesuit missionaries and has had a fascinating history until the Portuguese forced them out after several wars. The scale of the site is enormous. At its peak, I think the mission housed more than 5,000 people.

My Favorite Lunch

Sometimes on Saturdays, Marcio and I go to the Mercado Publico, where we have perfected the art of eating lunch... Starting at Gambrinus, a seafood restaurant that has been serving up traditional dishes since 1886. I think. A famous local composer used to eat lunch here everyday, and his chair is still hanging on the wall inside.

The fish is so good! We always order congo or linguado, one of which is trout or flounder. It comes with a side dish of potato salad made with salted cod (bacalhau) and the most amazing crusty bread rolls ever (cervejinhas). Together with a chopp beer (unpasteurized), this is the perfect lunch. I'm putting the pictures here so that next year when I am living in San Antonio I can look back and drool over them.

After lunch, we go get a cup of coffee at the Cafe do Mercado. They roast beans from all over Brazil, and they make the best mocha in the world. It has actual melted chocolate inside! Notice that what we call the French Press, they call the Brazil Press! Which is weird because I've never seen any Brazilians make or serve coffee with this contraption.

Making Brigaderos

Brigaderos are the most popular candy in Brazil. They are made with sweetened-condensed milk, cocoa powder and chocolate sprinkles. As you can imagine, they are INSANELY sweet, but children love them, and so people always make them for parties. Before Luis's fifth birthday party, I helped make them... Here is how it goes.

Step One: Preparation! Get all the tiny cups ready.

Step Two: Rub butter all over your hands and make the chocolate mixture into balls.

Step Three: Drop the balls into a pool of chocolate sprinkles and roll away.

Here are Clarissa and Maria Eunice making the brigaderos.

Claudia is making the mixture for brancinos -- the white version of the candy made with coconut instead of chocolate!