Sonnet Xvii - Poem by Pablo Neruda
I do not love you as if you were salt-rose, or topaz,
or the arrow of carnations the fire shoots off.
I love you as certain dark things are to be loved,
in secret, between the shadow and the soul.

I love you as the plant that never blooms
but carries in itself the light of hidden flowers;
thanks to your love a certain solid fragrance,
risen from the earth, lives darkly in my body.

I love you without knowing how, or when, or from where.
I love you straightforwardly, without complexities or pride;
so I love you because I know no other way

than this: where I does not exist, nor you,
so close that your hand on my chest is my hand,
so close that your eyes close as I fall asleep. 

Pablo Neruda

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Capital: Santiago

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​Information:
​
CIA World Factbook: Chile
https://www.cia.gov/library/publications/the-world-factbook/geos/ci.html

BBC Country Profiles
http://news.bbc.co.uk/2/hi/americas/country_profiles/1222764.stm

Enchanted Learning: Chile
http://www.enchantedlearning.com/southamerica/chile/flag/

Perry Castaneda Maps: 
legacy.lib.utexas.edu/maps/chile.html

Music of Chile:
​https://open.spotify.com/playlist/2HUuXPNvVBtXkaUoGn9CgX

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Chilean Artists

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Traditional Dance

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Food

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Main DishEmpanadasMeat Turnovers
Note
These are very popular in Chile and are made with a variety of ingredients.
Ingredients
Dough:
3 cups wheat flour
1 cup white flour
1 teaspoon salt
1 teaspoon baking powder
1 cup milk
1/2 cup olive oil

Filling:
1/2 pound hamburger
1 onion, chopped
1 teaspoon salt
1/2 cup olive oil
3 eggs, boiled and sliced
1 cup black olives
1 cup dry grapes

Directions
Dough:

1. Combine the wheat flour, white flour, salt, and baking powder.
2. Heat the milk and oil. Pour over the flour mixture, and knead. Roll out dough and let it rise for 10 minutes.
3. Cut dough into circles about 10 centimeters in diameter. Fry the dough in olive oil for 20 minutes.

Filling:

1. Mix hamburger, onion, salt, olive oil, eggs, olives, and grapes. Place some filling on each dough circle and fold in half, covering the filling. Seal closed each empanada with a little milk.
2. Bake for 30 minutes at 575°F.
3. Serve hot and enjoy.

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