Part Four: S„o Josť do Rio PrÍto, Brazil
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counted at least twenty types of the fudge, all apparently just
made with milk, cream, sugar and various fruits like fig, papaya,
pineapple, orange, coconut and mango, and also even raisin, sweet
potato, beetroot and peanut. For the purpose of scientific investigation
(wink wink, nudge nudge) we purchased a selection box, which
I photographed later in closeup. They were absolutely delicious!
Oh, and scientifically significant.
rest of our shopping had to be done at the supermercado.
Supermarket shopping is a serious family pastime here, and
Brazil has awesomely large supermarkets, with the biggest shopping
trollies I have ever seen. I even espied a lady pushing a trolley
with four children inside. They are that big! The line at the checkout was
very long, even midweek at lunchtime. We purchased everything we
needed, and headed back home.
in the afternoon we cooked a few snacks for the evening - a little
pasta and some delectable malpouras - plump doughnuts
floated in thick sweet strawberry-studded yogurt, which we were
planning to share with friends. While I was cooking, two groups
of reporters arrived simultaneously downstairs to do interviews
for local newspapers - Folha de Rio Preto, and Diario
da Regiao. Avyakta had sent out a press release,
and the media were expressing interest. So I temporarily put down
my spoon and entered the media fray, something I was getting quite
used to, especially this tour. While we were talking, Avyakta did
a telephone interview from a third newspaper. Today was a
veritable media frenzy!
group chatted with me in the shop, through my translator - very
few people speak English here. They took some photos of my cookbooks,
and spoke extensively with Avyakta about the centre. Ladies from
the second group wanted to photograph me cooking, and chat with
me - in English - while I prepared the malpouras. So we went
upstairs to the kitchen and continued there. They were very impressed,
and groaned with delight when I offered them a plate of the succulent
dessert. Later our guests arrived, I spoke with them for an hour,
we shared the eatables and then I retired for the evening. A big
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