One of our new friends, Jaco, recently took Maggie and me out for lunch at one of his and our favorite restaurants in Buenos Aires, Las Cholas. We loaded up on the “Parrillada Completa” (complete grill) and “Provoleta de Cabra y Rucula” (Argentine provolone goat cheese and arugula).
In the US, we’re not accustomed to eating the non-muscles parts of a cow. Here in Argentina, they eat just about everything, so we ventured out and tasted “morcilla” (blood sausage) for the first time. It got one thumb down from Maggie and two thumbs up from me.
After stuffing our faces, Jaco gave us an amazingly in-depth and helpful photography lesson in crayons. Just in time for Maggie’s mom and sister’s visit!
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- The surprisingly tasty blood sausage.
Before We Age 
Your photos have always been terrific – even prior to the crayon lesson.
You can get blood sausage at Andersons, yum!