All I can say is it was an amazing night, couldn't have wished for a better last Asado. Thank you Rhys, Tom, Max, Gio, Ella, Thais for doing an amazing job making my stay here so much fun.
And let's not forget the amazing new girl friends I've made here without you guys it wouldn't have been the same. Niamh, Eva, Beth, Thais and a special shout out to my girls Nayene, Pippa and Laura who were not here tonight you were missed. Anyone who I forgot to mention, I blame it on the wine. .
My tenth and final Asodo tonight, the biggest I've attended in my 3 months in Buenos Aires and it's a special one as next to me 3 of the volunteers (Thais, Ella and Gio) are leaving as well this week.
As a starter, beef carpachio by our 'guest' chef from France, 1st course one of course Choripan (a meat sausage on a piece if bread) one of my favorites that comes around every week. 2nd course Vasillo which is anything but it's translation, which is empty. Next up 3rd course our French chef again, Mochecas. For the second time in my life I ate offul, aka cow glands. Last time (a week and a half ago) I did not know what it was before I ate it, this time I did and even though everything in my brain screams No!, I've had it again and the taste is amazing. 4th course bife de chorizo, or sirloin steak as we know it as. Covered with some chimi churi Yum! 6th course another new cut tonight Nalga (cow's ass). 7th course. Fruit stuffed bondiola (because I love my pork and fruit (referring to my pork and peaches dish I've made an number of times) covered in honey and patatos baked in beef fat what can I say I love this. 8th course, known as desert, ojo de Bife (rib-eye steak) cooked to perfection.
9 servings of meat, 2 more then usual, one course forgotten which I personally don't mind, morcilla (Argentinian blood sausage, no meat but still from a cow) and of course there are plenty of seconds left as always. And let's not forget the wine throughout the night.