No matter where we live, my favorite comfort recipe is chocolate banana bread. It has to be the most simple and quick dessert to prepare. After bringing a loaf to a get-together in Buenos Aires, the girls asked me to e-mail the recipe in Spanish. It took me a while to get around to translating it, but I finally sent it out. Please let me know if you make it!
Special thanks to my friend Melissa who is the world’s best banana bread baker. The following English and Spanish translations were inspired by a recipe on Elise.com.
No importa donde viviamos, mi comida favorita que me hace muy comoda es el budín de chocolate y banana. El budín tiene que ser el postre mas sencillo y mas rapido para preparar. Despues de llevar un budín para una fiesta en Buenos Aires, las chicas alla me pidieron por la receta por e-mail. Me tardé por traducirla, pero finalmente la envié. Por favor, avisame si lo haces. 🙂
Gracias a mi amiga que se llama Melissa quien es la mejor chef de budín de bananas y chocolate. La receta que viene fue una inspiración por una receta de Elise.com.
Photo Credit: silkegb
It’s raining today in Buenos Aires, a steady rainfall perfect for grading papers and catching up with favorite blogs. I’m contented, as yesterday afternoon I sat in Parque Las Heras just feeling the sun on my face. It was the first warm day in a long time where I could go without my jacket.
Photo Credit: Mahadeva
I have been very satisfied with the three classes I’ve taken at the University of Buenos Aires (UBA), if you are interested in taking spanish classes in BA. If you are self motivated and speak up in class, you should do well. I consider the price to be reasonable, especially because the price lowers for returning students. Eight week or sixteen week classes are offered.
On the day of registration, when you arrive, queue up in a long line starting in the entryway. A professor will give you a form to fill out and send you into a larger room to your right to take a placement test. There is a cafeteria there if you want an espresso or cafe con leche. After you finish the test, you can give it to the instructors at the center table, and one of them will grade the exam and talk to you to measure your proficiency.
Ricardo sat on a vegetable crate across from me with a wide, cheshire grin.
“I would love to practice my English with you. I am traveling to New York in the week after next.” I mustered a half smile.
I answered in slow, methodical Spanish, “You will love it there. Are you going to the theatre? You must see Times Square, if only for a half an hour.”
It was closing time at the vegetable stand. I shifted my weight back and forth. V. and I had been talking about our weeks. She asked if I felt better–during the weekend, I had stopped by pale and sickly, too much time spent working in the apartment. I had been semi-delirious and couldn’t string my Spanish together well. Continue reading
To give you an impression of scale, here is a photo of me and the agouti. I haven’t seen any agoutis on the street, but I’m sure they live in the wooded areas of the city.
The past week I’ve been trying to study Spanish, but I have found that what I know on paper does not come out as easily when I speak. I memorize the spelling and meanings of verbs all day but find hard to retrieve those statements when I try to articulate myself to my classmates. We are all in the same situation, but I always pride myself on choosing the best possible word for what I’m thinking or feeling. Here I’m relegated to only the most basic of terms–and only to the present or past tenses. Most porteños are very understanding, and they don’t automatically revert to English, which is best for me to learn.
Nine students attend my class–two Brazilians, one Japanese, one Swiss, two Danes, one South Korean, and one other American. The American, Veronica, is from New York City. I find it hilarious that we only speak to each other in halting Spanish–knowing it’s the right thing to do. Without intending to do so, E. and I have started speaking to each other in a patois of Spanish and English.
In our daily routine, E. works from the dining room during the day, and I usually go out to class and to study at a cafe. At night I catch up with my teaching–grading and commenting in the online classrooms. I am ending three classes for one of my online schools on Sunday. Three more begin on April 7. Those classes contain 30 students each with a natural disappation to 25 by mid-semester. The classes keep me busy with actual “work-work” when I’m not wandering around.