|“LAYIN’ IN THE SHADE.”|
|“SLEEPIN’ IN THE SUN.”|
Depending on what weather forecast I read, it’s either going to be 43C or 44+C today (109F or 112F). It’s already hotter than that and still has another couple of hours to climb. Yesterday was supposedly cooler than today. It hit around 46C (115F). At this rate, I suppose it really doesn’t matter where the thermometer lands, San Geraldo and I are not experiencing it first-hand, remaining in the comfort of our freshly painted and fairly clean apartment. Early this morning, San Geraldo watered the plants on the balconies and the cats got their fresh-air fix. Since then, the doors have been closed and the air-conditioning on. As usual, Moose lies in the shade and Dudo lies in the sun. We’ve been out for breakfast. I’ve been to the post office and then to El Sanedrín to say a brief “hola.” The only reason I might consider going back outside is to go to the gym.
|FIXING A HOLE WHERE THE RAIN GETS IN?|
Work crews are out in force on a major project over the next year or more to upgrade/replace the sewer pipes along the streets of old Sevilla. Our side street is scheduled for some time next year, I think. It’s amazing to see how quickly these crews get the work done and how beautifully they rebuild the structures to align with the ancient construction. But, it must be awful to work in the oppressive heat. The daily siesta is I’m sure a life-saver.
|COBBLESTONES ALREADY MASTERFULLY REPLACED.|
As I mentioned above, I stopped off at El Sanedrín to say “hola” to Adela. I was pleased to bump into José, a recent acquaintance who is an exceptionally talented professional artist and sculptor. He’s currently working on a piece for the nuns of the convent next door to us, Convento de Santa Rosalía. The order, the Community of Poor Clares, celebrates the 800th anniversary of its founding and José has the honor of creating a sculpture to commemorate the occasion. He showed me a snapshot from his smartphone. It’s stunning. The life-size relief sculpture will be on display to the public on the 15th of this month. I’ll be doing a blog on José and his art once I’ve photographed the finished piece. José’s talent is not limited to sacred works, but that’s where he’s able to make a living locally.
So, how does this relate to the subtitle “THE HEAT”? When I mentioned to José that tomorrow was supposed to be even hotter than today, he said, “Oh, no, ask anyone at the Church of San Lorenzo and they’ll tell you this is the hottest day of the year.”
He saw my blank look and explained, “This is the day San Lorenzo was stripped naked and burned alive.” He then added, pointing to his crotch, “Part by part.” Adela’s eyes opened wide in shock. “Really?” she asked. “Really,” he said.
I can’t verify any of this, but it led me to tell them about deep-fried Rocky Mountain Oysters.
- 2 lbs BULL TESTICLES (calf, lamb, sheep, or turkey testicles can also be used)
- 2 tablespoons salt, 1 tablespoon vinegar, 1 cup flour, 1/4 cup cornmeal, 1 cup red wine, salt, pepper, garlic powder, bottled hot sauce, cooking oil (for frying) or fat (for frying)
- Split the tough skin-like muscle that surrounds each “oyster” (use a sharp knife).
- You can also remove the skin easily if the meat is frozen and then peeled while thawing.
- Soak in a pan of salt water one hour; drain.
- Transfer to a large pot and add enough water to float the meat.
- Add the vinegar to the pot.
- Parboil, drain and rinse.
- Let cool and slice each oyster into 1/4 inch thick ovals.
- Sprinkle salt and pepper on both sides of sliced oyster to taste.
- Combine flour, cornmeal and some garlic powder to taste.
- Roll each slice into flour mixture.
- Dip into milk. Roll again into flour mixture. Dip into wine.
- Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
- Drain on paper towels.
- Serve with COCKTAIL SAUCE if desired.