In spite of the 10000km who separates us, and some hours of gaps, I did not forget that it is day muy especial today since dear sister celebrates her 19 years, without forgetting that she has also just validated brilliantly her first year of higher education Kiwi joins me therefore to congratulate you, small sister, and to wish you a cheerful birthday.

For small cultural history (one is well needed), Mafalda is a character of very popular comic strip in Latin America, as well as in Europe. Created in 1964 by the argentinian Quino, she represents young Argentina coming from the middle class, delivering her particular vision of the world which encircles her, with a key of extremely subtle humour

With May attaining records of low temperatures, the winter, 2007 is the most cold that Buenos Aires since 1962 knows. This cold spell from the South Pole draws away an unusual consumption of energy and causes many power cuts and cuts of gas in the Argentinian homes, as will be able to testify it several members of our circle, deprived of heating during some days. Plants also turn at a slower pace, while the taxis of Buenos Aires, among which 90 % work in the gas, had to interrupt their activity one day the week of our arrival.

Read continuation

One does very decide on Argentina to win price of the nicest sciatic of the Web? A reader indeed made me discover Claudette Psico, who shows very apparently his intention of robbing title of Keyra Agustina, about whom I spoke to you some time ago. But to vary pleasures I show you this time the face before

Read continuation

The gastronomy of the different countries was always identified by the single speciality: in Italy, these are pasta. In England, confectioneries. In France, frogs' legs. In Spain, the paella. In Belgium, moulds / chips. And for Argentina, it is the meat.

And all sites will say it to you,  they eat well in Argentina  :

high beef in pampa, with nothing to envy our Charolais, gives one of the best meats of the world, and strong Italian immigration produced a fine and sophisticated culinary culture.

AHAHAHAH. It would really be case, if pizzas and gnocchis in the mayonnaise-tomato of the sophisticated kitchen were called. Because the true Italians, they, have the Parmesan, as well as the Neapolitan sauces, bolognaises, carbonara, puttanesca, arrabiata, etc. to accompany their pasta. While our Charolais, they, also make some milk which allows to produce some cheese, some cream, some salted butter, the fromage frais, and I cross it and of the best.

But truce of sarcasms, let us come from it to facts. It is enough to do some researches on Internet to understand that the Argentinians do not cook dishes worked out. When you type  recipes Argentinian  in Google, you realise that very quickly they fall again on three (only) flat typical Argentinians:

• Empanadas, goes out of buns stuck in the meat or in the ham;
• The locro criollo, dish of bet the day of the national holiday of May 24th, often linked to our meat and bean stew, but wrongly;
• And of course famous and less delightful parrillas, grilled meat of various pieces of meat thick and loving as the bife of lomo or else the bife of chorizo.

Of course when they arrive the first days, to pay a good edge of meat in all meals for inexpensive, accompanied with fritas daddies hot and of a good they choppe Srella Artois, this pleases. But here is he arrives one time when they tell themselves that it is perhaps going be necessary to vary meals, on pain of some problems of transit.

First reflex, therefore, they tell themselves that they are going to make to eat as at home, according to habits, where rather, according to what they can make. Only, you should not hope to find our Mediterranean ingredients in the supermarkets of Buenos Aires. Olive oil, grasses of Provence, grated Emmenthal? That nenni! To say to everything to you, there is not even marine salt, nor black pepper here. Pasta, but not big thing is found to season them. Of the rice, but the chicken and the fish are priceless compared with beef. Some dairy products, but all in 0 % without exception. Edges of ham, but similar to those served on the plane You will have understood him, it is true that the meat of beef is really very good here, but it is difficult to find the ingredients which could allow us to cook it "French-style" , to change parrillas a bit. As for the chicken, habitually the meat of the mown student, it is almost about one puts luxury, in the same capacity as the cheese For example, a sachet of 50g of pseudo-Parmesan will return to you 6 pesos, 150g of blue cheese govern rather in 35 pesos, while 500g of meat of beef cost 5 pesos only And Mc Do, around 15 pesos!

Then they tell themselves that they are going to fit. That he am tout- -fait normal, as foreigner, to make some concessions. That the flat places with local ingredients are going to be cooked. That is to say from Empanadas, and from parrillas every day. Or even some eatable grease (cf. photo opposite)? I have nothing against a barbec token , on the contrary, but there, I will come from it almost to want vegetables. But once again, few choices in rays. Some carrots will be found of course, lettuces and aubergines in supermarket, but it is not common to eat of the greenery here, put to one side perhaps in salad For your health, eat at least 5 fruits and vegetables a day, which he said. Ah, poor Frenchmen

Waking programmed for 4 h 00, arrived at the airport envisaged for 5 h 15. I think that it is about the last article posted since an address French IP there for coming 6 next months.

Read continuation

I pointed out well, after analysis of the most commonly-used key words to achieve my blog, your net interest for Keyra Agustina, indeed Argentina most known of the Web, even if it is not under this appellation.

Great. I I try hard to write you constructive articles on the tendencies of NTIC, to tell you with emotion how my Mast re helps me to reach my professional targets, to make you share the experience of an expatriation on the other side of the Atlantic, and finally only culitos interests you Bravo. Nice mentality.

Read continuation

In the ages of preparations, we wondered what to lead in our suitcases, as part of a stay of 6 months in more of 10000km knowing from here that the winter clamps down passionately in Buenos Aires at this time of year!

Read continuation

Roberto DI COSMO, professor in Paris VII and author of works (planetary Hold-up or else Trap in the cyberspace), is a well-known face in the world of free software. On a page of his site, he publishes a small report photo performed in South America, more exactly in Buenos Aires in Argentina, where he could prove that 80 % PCS are sold with a distribution Linux pr install e there

Read continuation

The international driver's licence was created by International Conventions, among which that of Geneva of 1949 and that of Vienna of 1968.

This document is only translation in several languages of the national driver's licence, among which inevitably English, Spanish and Russian. Not having value in itself, he must be reached with the national driver's licence so that the foreign authorities could undertake necessary checks in case of problem.

Read continuation

Young Argentinian student, Keyra Agustina became all over the world famous by editing some photos and other videos of her in keepings more than hot on the Web. In one worries of anonymity, the photos of the face are rather rare, contrary to those of sciatic, rather perfect sound am said by passing. That's how its pictures were worth him nomination of  Best Ass one the Internet  , as well as a contract with magazine Maxim Argentine. But

Anyway, me I deeply say Argentina