uffaaaa…we say in italian…that means more or less auch! what a pity!I have learned a lot… travelling with Joan and my bogger friends made my see these countrys with different eyes. all very interesting, thank’s a lot for all information!! 
in this last period I’m quite interested in geology..it is necessary beacuse of my job,
guiding..you always find people that want’s to know how old the Garda Lake is, how old are the mountains surrounding the lake..and so on.
so I extend my studies to geology of Peru..
did you no that the mountains in Peru touches hights over 6000mt?
that they are very very old…existing since the Paleozoic era (primary era) (570 – 245 million years ago)
to make you understand the Mount Baldo (2218 mt) was “born” in the Cenozoic era (65milliom to 1.6millions years ago
(cenozico comes from the greek and means recent life – kainos/recent- zoè/life)
all along the cost side from Bolivia till almost the end of Chile, it is on a fault line, still moving.
that means this part, will in a future detach from the main continent..
if you look on a geological map (will add the photo tomorro) you clearly see the fault line.
another thing I’ve learned about Peru (this is to get back to the recipes )) )
)) )is one of the major producers of artichokes in the world!!
but the funny thing is that I didn’t any recipes with articokes!
for this stop i made two dishes..actually they should have been three,
but I burned the beans for the dessert 
silly me!!
papas à la Haucaina
(I know that Joan already made this, but I didn’t use aij, so it is different ) )
) )
1kg of potatos
1 clove of garlic
400gr of ricotta o feta
100ml vegetal oil..extravergin olive, please
4 hard boild eggs
olives (was without)
olives (was without)
fresh aij, (I used yellow pepper, and some curcuma)
lattuce
salt (if you use it)
boil the potatos
peel and cut in slices (or in quarters)
do the same with the eggs
chop the pepper, and mix it with the cheese, use the oil to get it fluid(use an immersion mixer)
cut the lattuce and put in a serving plate, add the eggs and the potatoes over
and pour he cheese sauce over.
let rest for an hour or so..
it is delicious!!!
peruvian chicken
one piece of chicken (I used chicken breast)
water
saffron
1 clove (or more) of garlic
1 onion
2 or 3 slices of old bread
milk
salt if you use it.
black pepper
cover the piece of chicken and cook fo 15min-20min, until soften and looses the bones.
in a pan fry saffron, chopped onion and garlic in little vegetable oli (extravergin olive, please)
add the chicken cut in tiny pieces.
let cook on low heat.
in the mean while, let the bread thorn in small pieces soften in the chicken broth.
add this “mud” to the chicken in the pan.
add some (little) milk to get it creamy.
season with salt and pepper.
let cool.
serve with boild potateos.
this is simply….yummy!!!! ))
))
brigidaa_te:
sorry for the dessert…but i will try it anyway..will let you know!
well, this photo actually has nothing to do with peru…
but she is so cute Ihad to show her to you.
this is Ikea…now, how can I possibly grow anything with her around??? )))
)))fortunately she is the only one, the other 7 behaves! )))
)))se in the USA, next week!!!
