I stopped in El Calafate on my way to El Chalten. The main attraction here is Glaciar Perito Moreno. At first I was indifferent on whether or not I should stop by. When I was in Alaska, a couple years back, I was able to see a couple glaciers, and even walk on the foot of one. I had already experienced the initial shock of the their size and striking blue color.
I am glad I stopped by. Perito Moreno was alive, as pieces were continually falling off. The first sound, when a piece would break off, was that of a cannon ball. Then there would be a roar as the waters below swallowed the pieces. Sometimes, when a really big piece would fall, the initial crack would lasts for minutes, and sound like a bone breaking. The sound stops you in your tracks, throwing off your equilibrium. The hail and grey skies only added to the deafening blows.
Scrambled Eggs with Ham and Tomato
Prep time: 10 minutes
Total time: 15 minutes
Breakfast in the hostels has been toast with jam or dulce de leche, and the occasional bowl of corn flakes. I have been craving a heartier breakfast, but didn't want to waste the free toast provided, so I simply added eggs to my usual set up.
- 2 eggs
- 1/4 large tomato
- 2 slices of ham
While you toast your bread, scramble two eggs in a small bowl. Cut up the ham and tomato into small chunks. Add butter to a hot pan. After the pan is coated in butter, add the eggs. With a spatula move the eggs around on the pan, until they begin to stick together. Add the tomatoes and ham, and mix into the eggs on the pan. Once the eggs are no longer runny, or at your liking, remove from pan, and place onto toast with butter. I have found that cooking the eggs a little before adding the tomatoes prevents overly soggy scrambled eggs.