We're finally in some sort of a winter here. We're in 'garoa' season, though I see there are warnings for heavy rains in many states. Garoa takes some getting used to. Imagine a rain that swirls like mist, penetrates everything, but differs from mist in that you feel the raindrops... ever so lightly... on your skin. This can go on for weeks. Dull... grey... cold... wet. Perfect weather for feijoada.

This photo is for Ben ; )

Feijoada is traditionally, a dish made with pork, specifically the... uh... less salubrious parts, such as the ears, tail and snout. It has a long history here in Brazil though. The early slaves were given the 'leftovers' of the pig to use for nutrition. Cooked with beans and served over rice, it became a staple, prized, too, for the fact that you could stretch the one pot of meal out over a few days - or serve a veritable army. Today, the dish is prepared rather differently. I blogged that before, so I won't repeat it here. My way is somewhat different. My feijoada is a mix of stewing beef, pork (usually chops, but often shank), calabresa (a spicy sausage), and beans. Simple. I soak the beans for around 5 hours ahead of time. At the time, I pop onion, garlic, meat and beans into the pressure cooker, add some stock and herbs, cover with water and let it putter away for just over an hour. I then cook up the rice and supper is ready. Day 2, I serve leftovers. Day 3, I stretch it with another calabresa ; ) Yep... it goes a long way and is perfect for the lazy cook. Naturally, if you're good, you'll serve this with salad : ) Traditionally, feijoada is served with caipirinha.
As you may have noticed (or not), I haven't been blogging lately. I had a fair amount on my mind. I won't go into details because the stories aren't necessarily mine to tell. Work has also been extremely, worryingly slow. We get through though. We always do... somehow. In the meantime, we're enjoying the cold... and the quiet. Cold weather drives the locals indoors and the streets become relatively quiet by comparison to normal.
So nothing newsy here, really. Just checking in to let you all know I'm still alive... just in case you were wondering ; )