Friday's Feast #10

Appetizer - Have you ever played a practical joke on anyone? If so, what did you do and who was your victim?
I don't think I have, it's not the kind of humour I like. My father use to tell a story from when he was a kid; he found a dead snake and sent a little stick inside of it. Then hid under the kitchen window and slowly made it appear while my grandmother was doing the dishes... I don't think he ever went any further with the story, he left everything else to our imagination!

Soup - What do your salt and pepper shakers look like?
Oh, I have two beautiful ones coming all the way from San Carlos de Bariloche, Argentina. They are made of ceramic (sold at the "Burton" factory), and they are just gorgeous.

We also have the sugar bowl and maybe other items coming from the same set.

Sorry for the terrible cellphone-quality picture...

UPDATE: My brother Paco is whining because I didn't mention that the salt and pepper shakers were a gift from him. Like I would have remembered that!!! That's Gaby's job, Paco, you know it well. Ya happy?

Salad - Where is the next place you plan to visit (on vacation or business)?
Mmm... tough one. I travel for work, and my trips are normally a last minute decision, so I can never be sure of where I'm going to go next. Most likely, Toronto or its suburbs; but there have been talks about sites in Spain and Australia that might need our help. And there is this other hospital in Florida...and another one in Arizona...

Main Course - What kind of lotion or cream do you use to keep your hands from getting too dry?
None. I don't think I have ever used any, regardless of what my wife has said about it. Hence my rustic hands.

Dessert - Make up a dessert, tell us its ingredients, and give it a name.
Oh, we just came up with this while on the phone with my brother. Two ideas for fondues:

1. Dulce de leche. You know what it is? It's caramelized milk, a very traditional Argentine delicacy (also very common in the rest of Latin America). We would just put dulce de leche in the pot and then dip fruit, Rice Krispies squares, marshmallows, all the stuff you would normally use for a chocolate fondue. Of course, I would call it "Dulce de leche fondue", in a rapt of creativity.
   
2. Sweet potato jam! A favourite of mine, even though -oddly enough- I don't actually like sweet potatoes. But the jam is exquisite (and even more 'Argentine', if you want, than the dulce de leche). I'm still trying to figure out what I would use to dip in the melted sweet potato jam (caution, it can get really hot and burn your mouth), but hey, it's a work in progress. Name for this one would be "Argentine fondue".

I am so going to try both of these! :-)

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