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Posts tagged ‘Caipirinhas’

Last Call

Life inside the snow globe is pretty but it’s February and I’m tired of feeling (and looking) like a nesting doll.  It’s the final day of Carnival in Rio and I’m not there.  It’s hard to believe that there are people thinking, not about how many layers they can wear under their overcoat, but how many feathers they can get on their headdress – a headdress and little else.  I looked for coverage of the parades that have been going since Saturday but haven’t found very much.  While I hate to miss out, I love knowing that there are still events so wonderful, people don’t stop to upload.  Hoping to bring a little bit of carnival to my site, I asked a Brazilian friend for any good recipes made for the festival.  Her answer was immediate and simple – caipirinhas – the fuel behind the celebration and apparently, the unusually high November birth rate in Brazil.  As she put it, it is a country of Scorpios.

A combination of limes, sugar, and cachaça, the Brazilian liquor made from fermented sugar cane, you can also use vodka to make a caipiroskas or light rum for a caipiríssima.  I briefly considered holding my glass out the window for a caipisnowcone.  However, you mix it, it’s worth the Fat Tuesday effort lest you wake up on Ash Wednesday all repentance and no sin. Read more

A Brazilian Afternoon

Most weekends, when I’ve been to the  farmer’s markets, had my brunch, and caught a matinee, I find myself at Rapisarda, the Cobble Hill store owned by Brazilian designer Claudia Rapisarda.  I’m not alone.  There’s always someone half-shopping, half-visiting Claudia.  The store itself is hard to describe.  A unique collection of pieces that she both designs and brings from Brazil, it vibrates with color.

IMG_2910It was during one of my visits that she tried to explain how to make farofa, a dish I had been reading about and wanted to try.  Claudia can’t not help someone, so she agreed to come to my apartment and show me herself.  In addition to the farofa, the menu grew to include:  feijoada, a black bean stew with pork (using kielbasa as a substitute for Portuguese linguiça); couve, collard greens sauteed in olive oil and garlic; fluffy white rice cooked with more garlic; sliced oranges; and, of course caipirinhas. Read more