Saturday, November 22, 2008

Random new stuff

No real new stories or anything today, so we will just throw some random thoughts or observations as they come to us.

-We have been making bricks out of a sand/soil/clay/water mixture. Lots of back-breaking labor involved and really only mildly interesting. The farmer is trying to nuild a small house in order to house tourists in a growing "agrotourism" industry in Argentina (also growing in Uruguay from our observations). I think this is an interesting concept and all in all a good one. It seems in the US we are a long ways away from our food both distance and in having any idea whereit comes from or how it grows. Maybe Agroturismo could help us to care a little more about this important issue.

-We continue to eat massive amounts of fresh honey. We figure the ratio of honey per pound to bee stings to be currently sitting around 15 to 0, which is a nice ratio.

-If we hear the song ´Girls Just Wanna Have Fun´again, be it a remix or not, we may pack up our stuff and go home. Argentina and Uruguay, you are on notice. Chile, Bolivia: advise your supermarkets and other public areas accordingly.

-As graduates of NCSU, I think we can pick on our engineer friends and family a bit. The farmer we currently work for is certainly an engineer more than a farmer. Whereas on our past farm, things could be done in many ways and the ultimate goal was important, the current farmer watches every detail and points every minute mistake. If the seed is not pushed into the ground with 3kg of pressure per square centimeter, then it is a state of emergency. Tracy and I have begun to joke with each other about to keep from going crazy.

-Snow caped mountains are really beautiful and we cant get enough of them. When working until 830 at night sometimes, it is really hard not be in a good mood when considering you are in a valley surrounding by enormous snow capped peaks.

-Wildflowers here are really nice and abundant. Lupines are the wildflower mostabundant here in various shades of pink and purple. All of the roadsides and in random places around the farm.

-We learned that our suspicion about widespread digestive issues from eating so much meat is a reality. It is apparently not unusual for some Argentines to eat only meat, and apparently the GI tract issues are serious. The government has a division called pro-garden in which it encourages citizens to grow their own fruits and vegetables. The hope is that this will aid in this issue as well as with hunger issues around the country.

-We really enjoy all the comments in our comments section, we tried to reply to some, but the internet connection broke, and we dont get to make it to the internet very often.

-How far will NCSU fans go to see NCSU beat the pants off of UNC??? Well today we wanted to go to Lago Epuyen. It was a 7 mile walk out of our way to come to the internet today. It is 34-10 right now, so I am calling my blistered feet well worth it. (I will say it is not as fun just watching the score change on the internet, but it still bring about true joy)

-At our last farm we baked lots of bread in a clay oven. Here we have made empanadas, tartas (a veggie pie of sorts), baked potatoes (sweet and and regular), baked carrots, bread, apples, and a tiny bit of meat. Very useful and fun, I think the clay oven needs more use in the US.

-Grapefruit soda is all the rage here. We think it is delicious!

8 comments:

Anonymous said...

I've been thinking, ever since you first described cooking in a clay oven, that I'd like to try that.

I know you haven't built one, but you've got lots of experience using them by now. Surely you know what's aggravating. So, any hints? What would you feel were the most important things to accomplish or avoid when putting a clay oven together? (Any time...In your spare time with your third left arm, as they say...)

Thanks,
Lisa Wolf
LisaBdot@aol.com

And later, you can publish a thesis on brick making...

Carol said...

Some of my random thoughts:
-0 bee stings is a good thing.

-I always told you that CALS tailgates (and parties in general) are more fun than the engineering ones. However, some engineers are fun!

-Maybe low carb diets are not that great for you.

-Beating Carolina 41-10 was a amazing thing. Seeing Tom O'Brien smile was priceless.

-Lupines are beautiful. We'll have to plant some around (but not too close to) the outside clay oven when you get home.

-If we get to missing you too much, we'll just hope 'Girls just wanna have fun' remains popular there.

-We'll miss seeing you for Thanksgiving. Hope you have a good Thursday. Love you.

Church Lady Chronic-ails said...

You've got lots to teach us when you get back. This last entry shows some more worldly learning goingon.
wow.
miss you still and more.

helms said...

Grapefruit soda. Is that like Fresca?
I had a friend ( I think near Richmond, but I'm not sure) who had a brick oven/bbq combo thing in the back yard. Maybe we can put both your experiences together and build something like that. I imagine it would work pretty well.

Unknown said...

SENDING HAPPY THANKSGIVING WISHES TO YOU!

Love your blog...love your pictures...hope it's ok I added some to my screen saver slide show so we can see ya'll throughout the day and night.

Ya'll are in our hearts and prayers...

Love,
Susan

Adam and Tracy said...

as far as clay oven construction, it is on our list of things we want to do, so we will have to figure it out together. The only hints i think i have is that you should make sure to have a good door and make the opening wide enough for pizza pans (our first one was not and we missed out).

There is no way to gauge how hot it is except by feeling the outside and trying to give your best guess, but i think this is a nice feature as it brings cooking well into the realm of art and away from the realm of science. You have to go of off of feel and instinct sintead of numbers.

We will try to post a photo of the more recent and higher quality brick oven.

Anonymous said...

Good point about the width of a pizza pan.

I've been ratting around in Google. Building instructions abound, but there's no substitute for user experience, I think.

I'm not up on the details, but the old-fashioned way to determine the heat of an oven is to put a spoonful of flour or a straw inside and see how long it takes to turn brown.

Yes, please post pics of all your ovens! I'm serious about trying this. (Joel Wolf lifts his eyebrow, knowing where this will lead.)

Adam and Tracy said...

ha, i know the joel wolf eyebrow lift. please send joel my greetings. will try to get a picture of the latest one up. the other one, which was cooler looking is bck in previous posts from Uruguay.

We learned to put a piece of newspàper inside and see how quickly the borders burn or crinkle. I like the flower idea.