Sister Samantha Ahlmer: Mother's Day, 1 Year Out

HELLO!

Wow Mothers Day was so awesome. I loved seeing you people sooo much. The time goes by too fast!

Speaking of time flying I hit my one year mark in the mission this last week! I really cant believe I only have six months left in this crazy country!

This week we met a cute couple named Dario and Cinthia. They were a reference from one of our ward members here who helped Dario out with a favor and when Dario insisted on paying, he told him the only thing he´d charge him with is a book and a visit from two American girls. So we headed over to meet them and they were super receptive :)

We also found out that an Hermana in our zone broke her foot last weekend, to help out we took turns working outside with hermana Angelo, and then hanging out in the house with Hermana Leguizamon. Divisions are always fun but staying in the house almost made me crazy!

In other news we celebrated ANOTHER birthday. Hermana Yapias turned 21 on Saturday and we were given so much cake I almost died.

The ward Locro went well. I had tried Locro during my training and had to make my comp eat it because I couldn't, and this time I was less than enthused to try it again. But I was pressured into it and I hated it less. I don't know if thats because I´ve been here for almost a year now and my taste buds are less high maintenance or if it was actually any different. Either way, I´d be good to never eat it again.

Have a good week!

Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It's one of the national dishes of Argentina, Bolivia, Peru and Ecuador. The dish is a classic corn, beans, and potato or pumpkin soup well known along the South American Andes. Typically locro is made using a specific kind of potato called “papa chola”, which has a unique taste and is difficult to find outside of its home region.

The defining ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter.

In Argentina it spread from the back to the front Cuyo region to the rest of the country. It is considered a national dish^[1]and is often served on May 25, the anniversary of the May Revolution. A red hot sauce made from red peppers and paprika known as chimichurri is served sometimes on the side.

In Ecuador, a variant known as yahuarlocro is popular. It incorporates lamb entrails and lamb blood to the recipe.