Last Friday, August 6, Ozair and Rosiclare invited us to the CHURRASCARÍA in Guaraitúba, that they put on every year at their private school (Escola de Savante) for Dia dos Pais (Day of Fathers or Fathers' Day, August 10). This is an authentic Brazilian barbecue, where they roast beef ribs with open fire for many hours, then add all kinds of foods, especially desserts. The gauchos (Brazilian cowboys) used to stop their cattle drive for the night, put the meat on spits, build large fires on both sides, sit in a circle around the fires, and talk while passing around their Chimarrão [shee-mah-hone] tea, and keeping the fires built up for hours in the evening while the beef cooked. That is exactly what Ozair does for about 9 hours to prepare this. He and Rosiclare invited us and two other families (Dal'Lin's, Nino & Anna & 2 daughters) to experience the last three hours of it with some of his sons who helped. So, on a very cold night, while students and their families played games and danced, we stayed away from the crowds, stood around the fires, enjoyed the heat, talked about anything and everything, took pictures, ate snacks, drank the best Brazilian soda Guaraná [gwah-den-AH], and chewed on shards of beef as Ozaire sliced off cooked, juicy pieces. It was as authentic as they can make it in these days, and we felt honored to have been invited. When the meat was done, the largest four pieces were carried into the school, where people took turns slicing off their own pieces of beef and enjoying good company, lots of breads, desserts and more Guaraná, etc.
How did Dennis handle all the beef? He loved it--just not very much of it. No negative effects yet. We'll cross our fingers and eat lots of chicken and pork!
The remaining two best pieces were saved for lunch almoço on Sunday (Fathers' Day), to which we and the Elders were invited to join them and about 9 of their 21 children (18 adopted) and 3 grandchildren who live closeby and could visit for the day. Pictures of Father's Day and pictures from our tour of Ozair and Rsoiclare's "Escola de Savante" will be posted at another time.
We hope you will enjoy--as we enjoyed the unique experience--these step-by-step photos, taken as the meat cooked, especially the big, fantastic ALL DONE photo:
How did Dennis handle all the beef? He loved it--just not very much of it. No negative effects yet. We'll cross our fingers and eat lots of chicken and pork!
The remaining two best pieces were saved for lunch almoço on Sunday (Fathers' Day), to which we and the Elders were invited to join them and about 9 of their 21 children (18 adopted) and 3 grandchildren who live closeby and could visit for the day. Pictures of Father's Day and pictures from our tour of Ozair and Rsoiclare's "Escola de Savante" will be posted at another time.
We hope you will enjoy--as we enjoyed the unique experience--these step-by-step photos, taken as the meat cooked, especially the big, fantastic ALL DONE photo: