Feliz y bendecido día
Happy and blessed day
Hola, amigos de esta comunidad, les comparto una parrillada que hicimos en honor a los padres por celebrarse hoy domingo este día para ellos. Les cuento que la familia y yo nos pusimos de acuerdo para prepararle a los padres una parrilla de carne de cerdo, chorizos y morcillas.
Así que este día comenzamos a las 9 de la mañana, aunque primero fui al cementerio a llevar las flores, como todos los domingos, a mi hijo. Después de regreso nos fuimos a comprar la carne de cerdo y los chorizos; mi cuñada se encargó de comprar las morcillas. A eso de las 11 los padres se encargaron de prender la parrilla con el carbón para poner a cocinar la carne, los chorizos y la morcilla; aparte pusimos a cocinar la yuca para acompañar esta parrilla en homenaje a los padres. Este día lo pasamos de lo mejor, ya que fue un día de agradecimiento, de amor y de sabores. Espero que le guste y que los padres hayan disfrutado su día especial. Hasta la próxima.
Hello, friends in this community. I’d like to share with you a barbecue we had in honor of our fathers, since today, Sunday, is their special day. My family and I decided to prepare a barbecue for them with pork, chorizo, and blood sausage.
So that day we started at 9 in the morning, although first I went to the cemetery to bring flowers to my son, as I do every Sunday. After I got back, we went to buy the pork and the chorizos; my sister-in-law took care of buying the blood sausages. Around 11 a.m., my parents lit the charcoal grill to cook the pork, chorizos, and blood sausage; we also started cooking the cassava to serve with the barbecue in honor of my parents. We had a wonderful time that day, as it was a day of gratitude, love, and delicious flavors. I hope you like it and that my parents enjoyed their special day. Until next time.
2 kilos de carne de cerdo
2 kilos de chorizos
1/2 kilo de morcilla
2 kilos de yuca
Orégano
Sal al gusto.
2 kilos of pork
2 kilos of chorizo
1/2 kilo of blood sausage
2 kilos of cassava
Oregano
Salt to taste.
- The first thing we did was season the meat; to do this, we added salt and oregano, since this meat only needs salt to taste delicious.
- Now place the chorizos on top of the meat and let them marinate for a few hours.
- Meanwhile, let's cook the cassava; to do this, peel it and wash it thoroughly. Then place a pot of water on the stove over high heat, add the cassava and salt, and cook until tender.
- Now place the charcoal on the grill, and when it's ready, add the pork, chorizo, and blood sausage, and cook on both sides until browned.
- Once everything is ready, arrange the cassava (cut into small cubes), the meat, the chorizo, and the blood sausage on a plate, and now you can enjoy this delicious barbecue.
Contenido, fotografías, foto de portada editada con la aplicación Canva, separadores de mi autoría.// Content, photographs, cover photo edited with the Canva application, dividers of my authorship.
Traducido con DeepL//Translated with DeepL
