[Eng+Spa] International Empanada Day + Día Internacional de la Empanada

Brief description of the daily life in the personal quarantine.
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Es un día sábado muy calmado, es el Sábado de Gloria en el calendario de la Semana Santa, en que se celebra la Pascua. En mi caso no soy muy religioso y casi no salgo de casa, así que no he asistido a ninguno de los rituales o a los templos, pero es algo de lo que no estoy muy orgulloso si soy sincero. Mi #vida es tranquila en casi todo sentido, si no fuera por unas ocasionales fallas de servicios y algunas carencias, se podría decir que es mi tipo de vida ideal, pero en #Venezuela actual, el tener fallas eléctricas y de otros servicios es algo muy cotidiano, así que no me voy a quejar tanto.

Mi computadora ha estado trabajando muy lento, así que he estado invadiendo la computadora de mi hermano todavía. Debo arreglar eso, no es algo bueno tenerle invadida su computador todos los días, incluso si él me da permiso. Este lunes, luego de la Semana Santa, pienso arreglar un par de diligencias para el servicio de Internet en casa y comprar una computadora, aunque sea una inversión que no tenía prevista.

We are going to do, as usual in my day-to-day publication, a closing to the comments of the events in my daily life, and we will comment on some of the ephemeris of #History, which in today's case has to do with #Food and with a #Kitchen preparation, it's about it being International Empanada Day, that flour wrap preparation with a meat or vegetable filling, or a combination of all these things.

In #Venezuela, like the rest of Latin America, the #culinary #tradition of the empanada came with European colonization, in our case it is a cultural #inheritance from Spain. In the case of Spain, it is said that the preparation of this dish is of Arab origin, during the time of the Muslim occupation of the Iberian Peninsula by the Moors. The #empanada we know is also originally related to the Italian Calzone and the British Cornish Pasties.
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What they have in common is that it is a preparation in which a mass of some cereal surrounds a seasoned filling. The dough was originally made from wheat, but with the era of colonization and the expansion of empires, the cultivation of corn (Native American crop) was taken to other continents, with which corn empanadas also became popular.

An interesting comment is that the preparation of wrapping cooked meat in dough and cooking it again was a way of preserving cooked meat and allowed it to be transported for a longer time. Another curious thing is that it can be suspected that the origin of this dish may have some debt to trade with Asia, since there are very old recipes for preparations in which cooked #food was wrapped in rice dough to be cooked again in the gastronomy of the far east.
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Currently, the empanada is a very distinctive dish of Hispanic #heritage, and can be found in many variants, whether made from wheat flour, cornmeal, round shapes, croissants, puff pastry, baked in the oven or fried in oils. In any of its forms, each one has its charm and its own wealth, #cultural and #gastronomic. In addition to the fact that they have also served for some urban humor comments, such as "Prevent the kidnapping, eat empanadas, you will be more difficult to carry" or "Eat empanadas, I don't know if it makes you happy, but I have not seen anyone depressed eating empanadas".

Anyway, personally, I like cornmeal empanadas, fried and stuffed with meat, but each person has his own taste (personal laughter). Let's finish this publication by wishing you that you are well, that you can eat all the empanadas you want, and that we can read each other again another time.
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