I have never considered myself a baker let alone a good cook. But when four large boys have been working all day building rafts, cleaning around a lodge, and building river rock asado pits they tend to build up an appetite. Hence my motivation of being in a foreign country and having nothing but time, I started experimenting with baking. We used leftover lamb to make a stew and then I took lamb meat, made some dough and made empanadas (a staple dish of the locals in both Argentina and Chile that resembles a calzone except it is usually filled with a meat, egg, olives and veggies). I also took the opportunity to make my first pie. Great success!
http://mikegreener.com/wp-content/uploads/2019/05/MGlongColorGreyTree.png 0 0 Mike Greener http://mikegreener.com/wp-content/uploads/2019/05/MGlongColorGreyTree.png Mike Greener2008-04-04 19:31:002008-04-04 19:31:00A stop in Hornoprien, Chile - Part Two