Escargot update

 I’m done. Tonight I fixed the escargots as an hors d’oeuvre. The snails were already cooked, so I prepared a butter, parsley, garlic, and shallot paste. A little went into each shell, then a snail, then more of the paste. As Eric said, an escargot is primarily a butter and garlic delivery system. I popped them into a hot oven for  about 20 minutes and served them sizzling. By all reports, they were very good. I enjoyed them, but I will NOT be going through this again. However, someone noted that were likely very few people in the U.S. who had gathered and prepared live snails. 

The eating of the slugs snails

Dinner was a duel effort of Vicki and me. We fixed carnitas using our son Cody’s recipe. Unfortunately, not all of the ingredients are available here. Vicki fixed the largest flan I have ever seen, and it was delicious. 

That was the last meal we are responsible for while at La Giro.