Two key items of interest:
The United States women’s basketball team will hold their training camp on February 21 through 23 at the University of Connecticut.
25 finalists were recently named, including many current and former WNBA star players such as Sylvia Fowles, Eena Delle Donne, Courtney Vandersloot, Jewell Lloyd, Tamika Catchings, and Candace Parker. The roster will be eventually be trimmed down to 12 before departing from Rio during the 2/3 point of the WNBA regular season. Similar to what the National Hockey League has been doing in the Winter Games since Nagano in 1998, the WNBA will take almost a month off from regular season play as Team USA attempts to claim their seventh straight gold medal.
Also, Barra Olympic Park is about 97 percent complete and the lanes in the swimming venues are clearly visible.
But I wish to close out this blog post with this (hopefully, in the opinion of this blog reporter) delicious set of delicacies, but this is not our normal Brazilian fare of coconut water, rice with black beans, and barbecue steak.
Food menu promises to be healthy and (hopefully) give great energy to all of the Olympic athletes
60,000 meals per day (totaling around 183 tons and none of it frozen) will be catered to help serve up to the world’s athletes and coaches familiar cuisines of Asian, Italian, other ‘tastes of the world’, halal, kosher – and a traditional Brazilian churrasco (barbecue) restaurant. There will also be some truer flavors familiar to local residents and restaurants. Chili will not be offered, but athletes can ask for it if they want it as an extra garnish.
Perhaps, my MPB’s can shed some light on some of these foods as mentioned in the Rio Olympics website on January 28. If you are so inclined, please showcase some pics of the finished product after you cook/bake it and try to be honest about what it really tastes like.
The foods that are truly Brazilian in nature that will be served at the Olympic Village include, but not limited to:
Pão de queijo
Baked bread balls filled with cheese, these are popular for breakfast or for snacking any time. Best eaten when they are fresh when they are are warm, soft and light–similar to baking Rhodes bread and dinner rolls.
Unlike the familiar name most of us know as pudding, this is a more traditional snack similar to a crepe, pancake, or tortilla made from a starch of cassava, which is a root known as aipim or madiocas (both very popular ingredients). This food can be filled with either savory or sweet ingredients and are really popular with Brazilian athletes as a source of gluten-free carbohydrates.
A condiment made from madioca flour that is best served with either bacon, eggs, or bananas. Best mixed with beans and rice, and eaten with meat.
A purple Amazonian fruit that is hugely popular as a sweet compliment with granola, nuts, bananas, or strawberries. A very popular choice among athletes in the simple fact that it is high in carbohydrates and gives off high energy, but with that comes a caveat and that is has lots of calories.
A classic Brazilian dessert, these are made of chocolate, butter, and condensed milk. Usually served in balls, they are served similar to the old Sno Cones that Hostess was famous for during the 1990’s and early 2000’s.
Like the old adage usually says, “You are what you eat.”