It’s about time! / ¡Ya es hora!

La versión en español está después de la versión en inglés.

I SPOKE WITH THE KID Brother last night. We connected at 11:00 on the dot, 5 in the afternoon his time. Of course, his roommate Chris answered the phone. Like San Geraldo, The Kid Brother has a secretary. When Chris gave him the phone (he was standing right beside him), instead of saying “Hello,” he said, “Well, it’s about time!” I knew what he meant. He was impressed that I phoned him on the correct day at the precise minute. I said, “How do you like that, Chuck? It’s Tuesday and I’m right on time.” He said, “Yeah, I noticed! You got it right this time!” It was a pleasant conversation. He’s hoping the bowling alleys open soon, so he won’t miss his bowling season, especially since his softball season was cut short.

Last week’s call was a bit challenging. He was having a difficult time accepting I wouldn’t be there to visit in September. But we got through it, although I lost a couple of night’s sleep. I worry, often unnecessarily.

OUR ANNIVERSARY (#39) DINNER at Mesón Salvador was, of course, a pleasure. The food was excellent, as usual. The service, perfect. We feel like members of the family — and we’re always told we are. When we’re there, we’re home.

For our chupitos (after-dinner drinks) Adrián started us with something special, Ponche Caballero. A traditional Spanish liqueur, it’s a blend of Spanish brandy, oranges, plums, sultanas, cinnamon, and other dried fruit and spices. It was delicious. San Geraldo didn’t like it. I told Adrián we adore Pionono (from a village outside Granada and only served in Fuengirola at Mesón Salvador). He said he thought we might like a change sometimes. I told him it was a waste of time. He brought me Pionono. It was delicious. Next time we’re there, I’m asking for Ponche Caballero — for a change. SG never has more than a sip anyway.

.

ANOCHE HABLÉ CON EL HERMANITO. Conectamos a las 11:00 en punto, a las 5 de la tarde su hora. Por supuesto, su compañero de apartamento, Chris, contestó el teléfono. Como San Geraldo, El Hermanito tiene una secretaria. Cuando Chris le dio el teléfono (estaba de pie junto a él), en lugar de decir “Hola”, dijo: “¡Bueno, ya es hora!” Sabía lo que quería decir. Le impresionó que le llamara el día correcto en el minuto exacto. Le dije: “¿Qué te parece eso, Chuck? Es martes y llegué a tiempo”. Él dijo: “¡Sí, lo noté! ¡Lo hiciste bien esta vez!” Fue una conversación agradable. Espera que las boleras se abran pronto, para que no se pierda su temporada de bolos, especialmente porque su temporada de softbol se interrumpió.

La llamada de la semana pasada fue un poco desafiante. Estaba teniendo dificultades para aceptar que yo no estaría allí para visitarlo en septiembre. Pero lo superamos, aunque perdí un par de noches de sueño. Me preocupo, a menudo innecesariamente.

NUESTRA CENA DE ANIVERSARIO (# 39) en Mesón Salvador fue, por supuesto, un placer. La comida era excelente, como siempre. El servicio, perfecto. Nos sentimos como miembros de la familia, y siempre nos dicen que lo somos. Cuando estamos allí, estamos en casa.

Para nuestros chupitos, Adrián empezó con algo especial, Ponche Caballero. Un licor español tradicional, es una mezcla de brandy español, naranjas, ciruelas, pasas, canela y otras frutas secas y especias. Estaba delicioso. A San Geraldo no le gustó. Le dije a Adrián que adoramos a Pionono (de un pueblo en las afueras de Granada y solo servía en Fuengirola en Mesón Salvador). Dijo que pensaba que a veces nos gustaría un cambio. Le dije que era una pérdida de tiempo. Me trajo a Pionono. Estaba delicioso. La próxima vez que estemos allí, estoy preguntando por Ponche Caballero, para variar. SG nunca toma más de un sorbo de todos modos.

• My olives. Mesón Salvador always has the most delicious olives. These were made with rosemary. Even San Geraldo, who hates olives, thought they smelled wonderful (and nothing like olives).
Mis aceitunas. Mesón Salvador siempre tiene las aceitunas más deliciosas. Estos fueron hechos con romero. Incluso San Geraldo, que odia las aceitunas, pensó que olían muy bien (y nada como las aceitunas).
Our fried cod.
Nuestro bacalao frito.
San Geraldo’s ribs and chips (French fries, obviously).
Costillas y patatas fritas de San Geraldo.
My steak and vegetables.
Mi solomillo de ternera con verduras.
Adrián.
Tarta de la Abuela (Grandma’s cake).
Café con leche.

Ponche is Spanish for punch.
In 1830, José Caballero, came south from Galicia and started mixing up the traditional northern queimadas (a homemade liqueur) with other ingredients, for his family. It became so popular that the family began to sell it in 1917

En 1830, José Caballero, llegó al sur de Galicia y comenzó a mezclar las tradicionales queimadas del norte (un licor casero) con otros ingredientes, para su familia. Se hizo tan popular que la familia comenzó a venderlo en 1917.

Ponche Caballero.
Pionono (similar to Bailey’s Irish Cream, but so much better).
Pionono (similar a Bailey’s Irish Cream, pero mucho mejor).
Heading home to begin our 40th year.
Regresando a casa para comenzar nuestro 40º año.

Author: Moving with Mitchell

From Brooklyn, New York; to North Massapequa; back to Brooklyn; Brockport, New York; back to Brooklyn... To Boston, Massachusetts, where I met Jerry... To Marina del Rey, California; Washington, DC; New Haven and Guilford, Connecticut; San Diego, San Francisco, Palm Springs, and Santa Barbara, California; Las Vegas, Nevada; Irvine, California; Sevilla, Spain. And Fuengirola, Málaga..

32 thoughts on “It’s about time! / ¡Ya es hora!”

  1. And this morning you posted before I was out of bed, right on time. Dinner looked devine. Here is to another 39 years of love.

    1. David:
      I try to get the posts out early in the day, but I usually write them as I go and some days that takes a lot longer. Dinner WAS divine. Ugh, 39 years? We would be SO old!

  2. I believe Chuck LOVES to keep you on your toes.
    Your celebration of food and drink capped off the first 40.
    Congratulations again!

    1. Jim:
      Chuck does like giving me a hard time. Dinner out was perfect. Wish every moment could be so happy.

  3. My Mom taught me how to love olives! Try it on SG ~ eat 8 one after another (only) and you will become part of the olive lovers of the world ~ it worked.

    1. Ron:
      Oh, I won’t even suggest it. He’s lived long enough and tried enough olives by now. How old were you when your mother did that? Anyway, I’m glad you love olives. I do, too!

      1. Good question… must have been in my teens. She and her girlfriends loved their martinis….birthday parties every month it seemed and I would witness a lot of silliness and consumption of the evil drinks LOL. Mom started me eating the olives and before I knew it I was hooked.

      2. Ron:
        NOW I get it. I would have started loving olives at an early age had they been soaked in martini first!

    1. Bob:
      I wish we could still FaceTime. That was so much easier with The Kid Brother. He doesn’t ALWAYS make me smile, but I love him and I laugh a lot after the fact.

  4. another fabu meal at meson salvador with cute adrian!
    my spouse drooled at the ribs & fries.
    I want the tarta de la abuela and the pionono.
    and who are those two masked strangers on the street? HAPPY ANNIVERSARY!

    1. anne marie:
      SG said the ribs were sheer perfection that night. The fries are now a major treat for him. Theirs are not at all greasy. But he couldn’t even finish them. Pionono is SO good and tarta de la abuela is always delicious. We thought it was appropriate to wear our masks for our anniversary photo this year. Looking forward to this being just a memory!

  5. The meal looks so good. I LOVE olives of all kinds and cannot get enough of them. That’s a great picture of the two of you at the end of your post. Congratulations! Best wishes for year 40!

    1. mcpersonalspace54:
      When I was a skinny college student, I learned that each olive carried 25 calories. So, I started keeping large jars of them in the fridge for constantly snacking. By my current standards, those olives were crap. Oh how I love good and unusual olives now. Mesón Salvador regularly varies what types they serve. SO good. And thanks, again. We love the photo.

  6. The food looks amazing! Though as I’m sure I’ve said before, I simply cannot understand disliking olives. (I love that little bowl they’re in, too.)

    I’ve never heard of those liqueurs, but they look delish. Glad you got to connect with the kid brother!

    1. Steve:
      SG does regret his distaste for olives since moving to Spain. But he HAS tried. Once, Mesón Salvador had olives that were very fresh tasting, mild, and the most un-olive-like I had ever had. I asked him to try one and told him if he didn’t like it, I would never asked him to try another olive. He tried it. At first, he liked it. But as he chewed the “olive taste” came out. He DID admit that it started out OK. I give him credit for trying again after all these times. Anyway, more for me. I had never heard of either of these liqueurs either. Both worth a try.

  7. Chuck’s mind is a wonderland. Those are either some pretty massive olives, or that bowl is really teeny. Love the meat pix, especially Adrian and the beefy masked dudes 🙂 So happy your happy was happy. Isn’t happy a weird word when you keep looking at it?

    1. Deedles:
      The best line ever: Chuck’s mind is a wonderland. It’s a tiny olive bowl and I had already eaten a few. Any word is weird if you repeat it again and again and again and again and again…

  8. So glad you were able to celebrate your 39 years together at one of your favorite places. Everything looks so good–including you two!

    1. janiejunebug:
      I don’t appreciate some times how much I do worry about him regularly. He really is fine and recovers quickly from disappointments and falls back into his routine and his routine expectations. But there have been times in recent years where, if I hadn’t been watching (even from this distance), things would have gone seriously wrong. And I don’t like that feeling. Turnover is regular in the office that manages the apartments. There was an amazing team of three for a few years. They all left within a few months of each other and I haven’t been thrilled with the new team (and they really aren’t even a team), so it makes things difficult. They’re good people. They’re underpaid, I’m sure, and under-appreciated. But the former team was so involved, sharp, and attentive. I used to love to see them when I was in for a visit. It hasn’t been the same for at least a couple of years now. There’s a blog post in all this!

  9. I’m sorry to read (in your reply to JanieJuneBug) that you’re not feeling great about the current staff at the apartments where the kid bro lives.
    So… here I am, commenting on this post from my desktop Mac, running Catalina OS, using Chrome browser. It works, just like usual (although it never saves my credentials). I was on my Mac laptop, running Mojave OS, using Chrome browser, when I couldn’t comment, so something must be up with that. This box just wasn’t there to take a coment.

    1. Judy C:
      I’m scratching my head… but I’m of no use. I’m glad, though, that you could comment here!

      The staff that have managed the apartments over the years have been disappointing or incredible. We were spoiled with incredible for a number of years. Now we’re back to disappointing. Oh well. He’s safe (and I’m still here).

  10. for some reason your posts don’t always show up on time in my blog reader, so i am late reading this one. And what a post it is – KB, olives, fancy food and drink, beautiful masked men. With a promise of more in the coming year. Cheers!

    1. Wilma:
      Oh, the wonders of technology. (Note: I had to look back through the photos. I couldn’t remember sharing a photo of beautiful masked men!)

  11. This was a wonderful post. You always have the best photographs of food–yummy. The picture of you and SG in your masks is yummy, too. Many more happy years together.

    1. bethbfromindiana:
      Thanks so much for all your kind words… and for visiting and commenting! I wish I had more fun photos to share lately!

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