The best things of chilean food.

Well, must say first that this was not a regular year, for everybody. My daily rutine was gone, stress was everytime, conflicts, etc... But not always was a bad thing, like I always said, for every bad thing that happens have a good thing to learn. And the question is, what've I learned so far in this year?. Well time is important, we always thought that we have all time in the world, but we don't, and I realize how important is spend more time with your beloved ones, also if you can notice if they really care about you by how much they know you. And if they don't know you at all, is the perfect time to start knowing each other. Spending more with my pet is quite relaxing also, I didn't know how much she missed me when I have to travel to Santiago for the classes and I only could spend more time with my cat only in weekends (now she is with me in classes, bathroom, while eating and also while doing tests he he). A good reflexion also was now in my neighborhood we are mo...

Hello there!!! Back to my favorites paraguayan meals, I'm gonna talk about a deliciuos companion for breakfast, is like a bread with melted cheese inside, very appropiate for these winter's days, this recipe is not only in Paraguay, also in north Argentina that limits with Paraguay is also common and in Brazil ( Pao de Queijo), so you can find a variety for this recipe. I'm gonna write the paraguayan with some argentinian modification in case that you have not access to the ingredients, and have a difference to add, there's a chipa version like a ring, is a little similar the process, but is different and from those chipa rings, you can find the chipitas (smaller version of chipa rings, good for snacks) and this chipa version, like bread, from starch, so let's start.             Ingredients (20 u): - 1 kilogram of manioc starch (or manioc flour, can use as well corn starch) - 250 grs of lard, butter or margarine  (same w...