La versión en español está después de la versión en inglés.
We’ve been dining out morning, noon, and night this week. So be prepared for a few days of food photos. Thursday began with our escape from the house so Isabel could clean with no interruptions (or distractions; we like to talk). We met English friends Jean and Ray at Mesón Salvador for coffee. They brought us a box of Lindt chocolates, which we’re trying to not make fast work of.
Jean mentioned that when they had been at Mesón Salvador earlier in the week they saw a couple drinking a wine they didn’t recognize. Ray described it as cloudy and said it was poured from a smaller-than-usual bottle that looked like an olive oil bottle. Lozano, who had been working that morning was working again yesterday. So I asked him about it, he told us what it was, and we then ordered one to split into two glasses and try. It’s called vino en rama, which translates to “wine on the vine.” It’s wine extracted directly from the barrel, without clarification or stablization, and minimal filtering. The color, body, and fragrance come from velo de flor, a naturally occurring layer of yeast cells inside the barrels. It’s been described as a very “expressive” wine. The faces we made at first taste were very expressive, although it did grow on me (but only a little). It cost €1.50. I said to Lozano, “It’s very cheap.” He agreed. I then said, “It tastes cheap, too.” He again agreed. He said it seems to be most popular with older locals. The couple Jean and Ray had seen are apparently in most mornings and each have a glass. Just out of curiosity I might try a finer label to see if it gets any better.
Last night, we were back at Mesón Salvador for a laughter-filled dinner with Tynan and Elena. A pre-birthday celebration for Elena who is headed out of town (again) for the weekend. Tynan’s staying put. I’ve been balancing the food and drink with power walks and the gym. All is going well.
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Hemos estado cenando fuera mañana, tarde y noche esta semana. Así que prepárate para unos días de fotos de comida. El jueves comenzó con nuestra huida de la casa para que Isabel pudiera limpiar sin interrupciones (ni distracciones; nos gusta hablar). Nos reunimos con los amigos ingleses Jean y Ray en Mesón Salvador para tomar un café. Nos trajeron una caja de chocolates Lindt, que estamos tratando de no hacer rápido.
Jean mencionó que cuando habían estado en Mesón Salvador a principios de semana vieron a una pareja bebiendo un vino que no reconocieron. Ray lo describió como turbio y dijo que se sirvió de una botella más pequeña de lo normal que parecía una botella de aceite de oliva. Lozano, que había estado trabajando esa mañana, volvió a trabajar ayer. Así que le pregunté al respecto, nos dijo qué era y luego pedimos uno para dividir en dos vasos y probar. Se llama vino en rama, que se traduce como “vino en la vid”. Es vino extraído directamente de la barrica, sin clarificación ni estabilización, y mínima filtración. El color, el cuerpo y la fragancia provienen del velo de flor, una capa natural de células de levadura dentro de los barriles. Ha sido descrito como un vino muy “expresivo”. Las caras que hicimos a primera vista fueron muy expresivas, aunque me creció (pero solo un poco). Cuesta 1,50 €. Le dije a Lozano: “Es muy barato”. El acepto. Luego dije: “También sabe barato”. Volvió a estar de acuerdo. Dijo que parece ser más popular entre los lugareños mayores. La pareja que Jean y Ray habían visto aparentemente están en la mayoría de las mañanas y cada uno tiene un vaso. Solo por curiosidad, podría probar una etiqueta más fina para ver si mejora.
Anoche volvimos al Mesón Salvador para una cena llena de risas con Tynan y Elena. Una celebración previa al cumpleaños de Elena, que se marcha (otra vez) fuera de la ciudad durante el fin de semana. Tynan se queda quieto. He estado equilibrando la comida y la bebida con caminatas intensas y el gimnasio. Todo va bien.
• San Geraldo estaba a la altura de sus viejos trucos. Pan mojado en Coca-Cola. Lozano nunca lo había visto antes, jadeó, “No. No. No.” Dije: “Sí. Si. Si.” Solía al menos poder vestirlo incluso si no podía sacarlo.
• Yo era tan adulto. Me tomé un gin tonic (Larios), en una pecera, y estaba tan bueno como recordaba.
• Mi pluma ibérica (un corte de la punta del lomo de los cerdos ibéricos negros del suroeste de España).
• Elena comió una ensalada de tomate junto con boquerones al limón.
• Una diferencia importante entre las anchoas y los boquerones es que las anchoas generalmente se salan mucho, mientras que los boquerones generalmente se marinan en vinagre, ajo y perejil.
• San Geraldo tenía costillas y patatas asadas.
SG y yo compartimos pastel de queso. No es necesario, pero vale la pena.
• Ni siquiera puedo vestirlo. Tenía un calambre en el pie, así que lo alivió muy sutilmente. Talla 50 (16 EEUU). Creo que deberíamos alquilarlo como apartamento de vacaciones.
So many delights to try. My what big feet he has.
David:
The better to… kick you with?
Any beverage whose main virtue is being “cheap” is to be avoided.
Debra:
Speaking of which, I used to drink Boone’s Farm Apple Wine as well as Strawberry Hill. What was I thinking?
Exquisito, son fabulosas tus presentaciones, se me hace la boca agua. Felicitaciones.
Volfredo:
Gracias. Cada día puede ser una fiesta aquí. Un buen saludo.
Feliz fin de semana
Volfredo:
Igualmente.
It’s generally hands that are used to determine whether a man has a big . . . never mind. My, what big boots he has! It’s nice that you’re getting out with friends. I’ll have 2 or 3 desserts, please.
Love,
Janie
janiejunebug:
Well, you know what they say about big feet. Big shoes. You should see the dessert case at Mesón Salvador. You’d move in.
Laughing out loud here! As some age they could care less about holding back…..anything! My Dad lived till 103,,,,,now just imagine what he got up to!!
Now to that food……YUM!
Jim:
SG has never held back. I can’t imagine what he’ll be like in another 10 years.
Big foot, and I know what they say about that!
Bob:
Yes, I do, too. Big foot … big shoe.
Oh boy my stomach’s already doing flips from yesterday, and then I walk into your husband dipping bread in Coke! Yuck.
Mistress Borghese:
It’s disgusting. Skip that and imagine the rest of the meal.
Love the photo of SG (surprise)! Until my dental plan comes through in January, I may have to subsist on coke and bread. It sounds a lot better than pureed steak. *SIGH* My father used to make homemade wine using the grapes from our little grapevine. That stuff looked and smelled like wino puke. To each their own. Oh, to be able to chew ribs again.
I don’t mind SG’s big feet (I own a pair myself). I love his big smile 🙂 Okay, ending the ramble.
Deedles:
Ew. Pureed steak. Yes, Coke and bread is sounding better. When I had my wisdom teeth out (all 4 at once, with 3 impacted) San Geraldo actually pureed a meat dinner for me one evening. He never did THAT again. SG’s mother had a pair, as well. She drove 45 minutes to one shoe store that always had a variety in her size 11. The owner would say, “Hi, Alice. I’ve got some new 5-1/2s I think you like. She was tall, too. She used to love the astonished looks on other shoppers faces when they looked down at her feet.
Oh, heavens. More food porn!!! Jx
PS as a gin-lover, I’m a bit dismayed that G&Ts are more often served in a “goldfish bowl” than a straight glass (I think it might be called a “tube” or similar in Spain?) these days.
Jon:
I love the goldfish bowls of gin we get here. And the generous pours until we say “when.” Yes, the gin glass we were used to would be called “tubo” here.
How do you say Bigfoot in Spanish?
Walt the Fourth:
Bigfoot… or Pie Grande.
If I could only drink,Gin and Tonic ! yes please. Wonderful food but bread and Coke ? ? ? no no no
Anon:
Bread and Coke is one of SG’s favorite treats. And to think I was attracted to his class.
I am always on the look out for new gin. Larios? sounds worth a look-see.
Urspo:
Larios is I’m told the number one gin in Spain and Europe.
It is lovely, too! Funny thing is, when we went to Sitges near Barcelona, bar staff looked aghast at us requesting “an Andalusian gin”. So not quite #1 in all of Spain… Jx
Jon:
What are the gins of Barcelona? Of course, Sitges would look down its nose at Andalucian gin. In terms of sales, though, I think Larios is number 1 overall.
I don’t think they actually had a “Catalan gin” – everywhere was serving the usual suspects like Gordons, Tanqueray and Hendricks. And BLUE tonic! Jx
Jon:
I’ve never had blue tonic. Must look a bit like a potion.