Yesterday was a pretty surreal but brilliant way to spend a Sunday before work. We were so happy to be in such a beautiful place that we couldn’t bring ourselves to be annoyed at the ridiculously long journey. Instead, having such a short amount of time there made us more determined to enjoy every second from the first beer to the last glimpse of sunshine. We were so giddy we couldn’t stop laughing and ran all the way down to the sea from the cafe, which is definitely a feat on sand in flip-flops!

The last train last night was filled with all the Beyonce fans glowing with post-gig happiness and the lads at the hostel who went (the Israeli guy, known as ‘Sleepy Man’ as he is often found sleeping in communal areas in the hostel and two other guys who he talked into going) had a great time!
We started today with a mysterious and indistinguishable flavour of jam of a thicker consistency.
We’ve been greeting everyone at the museum like genuine Brazilians for a few days now- soon we’ll have cracked the art of cheek kissing Sao Paulo style (the people of Rio Grand kiss differently apparently!)
We’re also still waiting for the novelty of the toothbrushing routine to wear off. If you go to the lady’s toilets in the Pinacoteca at half one in the afternoon, you will find about five or six women all with little wash bags on the table and tooth brushes or dental floss in hand.

For anyone who is concerned with the toilet confusion we were having last week, Priscilla confirmed for us that everywhere in Sao Paulo has a policy that you don’t flush any paper- you bin it! This makes sense in regards to not clogging up drains/ sewers but it does give a more sinister edge to the little flies who sometimes hang out in the bathroom.
Today there were lots of cockroaches in the lab. We conducted several rescue operations to move them outside. It turns out that they were driven inside the labs when poison was put around the outside of the building and that moving them outside was not so much of a rescue after all. I’m sorry cockroaches, I hope you made it to the safety of the park.

After some frantic squealing from everyone in the Conservation department, we figured we should go to lunch and headed off for a different Kilo restaurant where delicious things had happened to aubergine, okra, and pineapple, in addition to other foods.
After lunch we carried on with the epic reframing quest. It was similar work to last week, but it had to be done and it did help us polish up on our Portuguese!
Some Conservation- Related Portuguese words/phrases that we have nailed:
Moldura: Frame
Entre: Between
Pasafuro: Screw
Madeira: Wood
Tem mais molduras?: Are there are more frames?
The reframing/packaging project is finally finished and we’ll be moving onto our objects tomorrow under the guidance of Manuel!
We thought that it would be nice to share some recipes that the girls at the Pinacoteca told us about and that we have enjoyed:
Sweet Avacado

The Avacados here are beasts! Really massive and very sweet too! They have a slightly stickier consistency than the ones that we’re used to in England. We bought one last week but didn’t know what to do with it. Teodora recommended that we mix it with milk and sugar once it was ripe enough. I bought a full carton of soya milk last week so we figured we may as well use some of that. It turned out that it was sweet enough without sugar and mixed with the Avacado it created a delicious dessert that reminded us of a green rice pudding. Mmmm.
Brigadeiro
This recipe came from http://southamericanfood.about.com/od/desserts/r/brigadeiros.htm but its pretty similar to what Teodora told us to do. They are served with coffee after a meal!
Ingredients:
- 1 14-ounce can sweetened condensed milk
- 4 tablespoons cocoa powder
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 teaspoon vanilla
- Chocolate sprinkles for decoration
Preparation:
- Pour the condensed milk into your heaviest pot. Stir in the cocoa powder and the salt.
- Cook, stirring constantly, over low heat. Keep the mixture barely at a boil to prevent burning and sticking.
- Cook for 10-15 minutes, stirring, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
- Remove from heat and stir in the butter and the vanilla.
- Chill in the refrigerator for 20 to 30 minutes. With buttered hands, roll the mixture into 1 inch balls.
- Roll each ball in the chocolate sprinkles, and place in a paper liner.
- Chill until ready to serve.
An apology to Mr and Mrs Vaudrey: We joked before we left that Issy would come back with a northern accent but it is no longer a laughing matter. One week in she has already started dropping ‘h’s at the start of words. I’m sorry Mr and Mrs Vaudrey but it is highely likely that your daughter will return speaking like a proper Lancashire girl.