The indolence of writing continues. I will never be a novels writer, as in my dreams.Where I have been the last two weeks after leaving La Negrita (be strong Pepe!) in Argentina, due to big problem with the engine? I crossed the border with Bolivia in Villanzon, took an hugly bus to Uyuni, in which I was standing for the most of the trip. No heating system. I slept lieing on the corridor few hours. The day after I made a 3 days tour  around the area of the salares, lagunas, rock valleys and deserts. Suffering cold was a constant. To be short and fast, after Uyuni, I went to Potosi with other 3 friends known in Uyuni. Then Sucre, which is a nice colonial town. There was the celebration of the anniversary for the first ‘grito de la liberdad’ in South America. President Evo Morales was there many days. I stayed in town few days too. Then LA Paz, Tiwanaku, Copacabana, Isla del Sol and now Cusco, Peru, where I arrived yesterday and today I’m in bed for a bad stomacache .Here you have some photos. Ciao.

…Bolivian woman got warmer. Drinks help always in these cases. Just to be clear, I introduced myself without being invited in a Bolivian wedding party and she was already ‘happy’ by herself. I just invited her to dance. Nice way to leave Bolivia after two weeks not really friendly with local people. Few hours ago I arrived in Cusco, Perú.

https://m.facebook.com/marcel.proust.378?fref=nf#!/story.php?story_fbid=10153289184313618&id=543733617

via WordPress for Phone https://goo.gl/j6Fzhf

I throw out some of the pics taken during the last two weeks lived between the 3000 and 4900  meters high. The area is in the north west side of Argentina, near the border with Chile. The puna of Salta, which is an altiplan 3500 average high and the Andean mountains. My point of reference and base for the night was the village of Tolar Grande, which I gained by a public bus working only on Wednesday. It takes 5 h of white road to go from San Antonio De Los Cobres, where I leaved LA Negrita. In the refuge of the village I met some guard parks and went around with them in mission to record a statistic of population of viguñas (animal similar to lama) in the areas down the picks of Llullaillaco and Socompa, both more than 6500 m high. On the pics you can see places named Ojos del Mar, la Laguna De Socompa, Mina De LA casualidad, salar del Llullallaco, the line of the railway crossing the Andes going to Chile and partially in function.

Sorry For my face

https://m.facebook.com/story.php?story_fbid=10153228027928618&id=543733617&_rdr#!/story.php?story_fbid=10153239124403618&id=543733617&ref=bookmark

https://m.facebook.com/story.php?story_fbid=10153228027928618&id=543733617&_rdr#!/story.php?story_fbid=10153239091983618&id=543733617&ref=bookmark

via WordPress for Phone https://goo.gl/j6Fzhf

Soy un vago. I woke up lazy this morning. I think it is for the bottle of Torrontes. The liquid part, not the solid. Yesterday night I went out with the cousin of a friend of my cousin. Today, I was thinking to make hitch hiking till Cachi because the road is not suitable for La Negrita. I already tried her fortitude on white and damaged roads but in this case, the failure was sure. No reason even to try to take her on a bad road and climb the 3348 m of the highest point. But finally I stayed in Salta, get out to the main square and then to the indoor food market, full of little places serving humita, tamal and empanadas. Big bags full of leafs of coca each 2 meters. Almost sleeping standing, I got the force to buy some vegetables and went back to hostel to prepare the lunch only for me (rare moment). It means an healty and vegetarian lunch. In my bag I had Andean potatoes, little and colored. Never tried before. The nice shapes and color pushed me out from my indolence and I started to think about some sauce to combine with the colors of the strange potatoes and to match with the taste of them, without knowing it yet. I just supposed they could have a taste similar to our ordinary potato. I took two or three each kind, cleaned and put in the oven without removing the skin, together with a whole garlic closed in alluminium paper. Then prepared a sauce  of fresh tomato (not cooked) cut very thin with salt and basil.  An other sauce with mashed avocado, fresh lemon juice, mint, extra virgin olive oil, salt and some of the mash tun resulted from the garlic in the oven. The aesthetic outcome is visible in the photo and the palate sensorial result not. I can tell you that the long potato has a sweety taste, the brown-grey one (not on the dish, just in my mouth) is similar to our ordinary potato with a more floury texture and the little red yellow spotted potato needed to be cooked a little bit more.

https://m.facebook.com/?_rdr#!/story.php?story_fbid=10153230967738618&id=543733617&ref=bookmark

There is an Italian from Friuli (Codroipo), who came to Argentina few years ago and opened a real traditional restaurant in Colonia Caroya, in which you can breathe the smoke of the wood always burning on the fireplace and eat dishes done as you were in Friuli. His name is Rudy De Tina. The spriz ( the red drink with white wine, aperol and sparkling water) has been gently prepared by him before dinner, in which I was eating cjalsons (a traditional dish similar to ravioli but the dough contains also mashed potatoes). We teached Briscola (card game) to some sons of sons of immigrant from Friuli. Few days ago I learnt how to play Truco, a card game from Argentina.