As I've mentioned, we're the staff and clients eat wonderful lunches everyday, cooked by the clients under the supervision of Cecelia, one of the nurses. Here's some photos from a recent lunch of empanadas. (I'll try and get some pics of staff and clients up later, once I get their permission.)
Depending on the number of staff, we'll have one or two tables put together to feed everyone. The soda bottles are filled with "juice." (Juice is generally made from concentrate that consists of no more than 15% fruit juice when diluted. Juice not made from concentrate will contain UP TO 50% juice, however you can frequently buy fresh squeezed OJ at many restaurants.) A typical lunch is accompanied with juice or water and bread and a salad. Their salads are typically a single vegetable shredded/grated and topped with oil, vinegar, salt, and herbes de provence, if available.
Homemade empanaadas filled with a beef and hard boiled egg mixture, with a cabbage salad. One client, Emiliano has taken on the title of "Doughmaker" as he's gotten the process down to turn out light, crispy/chewy dough with every batch. (The hard boiled eggs in the back of the photo were my lunch, as there were no veggie empanadas on this day. =( Lunches like this have been the biggest challenge to my vegetarianism here.)
Depending on the number of staff, we'll have one or two tables put together to feed everyone. The soda bottles are filled with "juice." (Juice is generally made from concentrate that consists of no more than 15% fruit juice when diluted. Juice not made from concentrate will contain UP TO 50% juice, however you can frequently buy fresh squeezed OJ at many restaurants.) A typical lunch is accompanied with juice or water and bread and a salad. Their salads are typically a single vegetable shredded/grated and topped with oil, vinegar, salt, and herbes de provence, if available.
Homemade empanaadas filled with a beef and hard boiled egg mixture, with a cabbage salad. One client, Emiliano has taken on the title of "Doughmaker" as he's gotten the process down to turn out light, crispy/chewy dough with every batch. (The hard boiled eggs in the back of the photo were my lunch, as there were no veggie empanadas on this day. =( Lunches like this have been the biggest challenge to my vegetarianism here.)
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