Lockdown Day 26: Not “Pie El La” / Encierro Día 26: No “Pai Ela”

La versión español está después de la versión inglés.

OUR FRIEND PEDRO MAKES A wicked paella. Do people still use the word wicked, as in wicked good? That’s how the word was used in Boston when I lived there and that’s what I mean. Pedro’s paella is wicked good.

Kathleen shared the recipe with San Geraldo and we recently enjoyed two meals. I thought it was delicious, although San Geraldo wasn’t satisfied with the outcome. But, he says he understands the recipe and process better now. I’m very happy to sample some more. I’d even make him another cup of instant coffee to show my appreciation (see yesterday’s post).

Paella is very popular with locals, in addition to being a well-known dish for tourists. Many British tourists, however, don’t pronounce the word correctly and I was shocked when I went online and discovered that the incorrect pronunciation is actually taught as the British way to say paella. Sorry, but I just don’t get it, especially when the only place they likely order it is in Spanish-speaking countries.

So here are a couple of audio recordings of what the word should really sound like here in Andalucía. I included the second recording simply because I found the video entertaining in a ‘Well, isn’t that peculiar, sort of way.’

Be sure to click to enlarge the recipe and to see Proud-as-a-Peacock Pedro long before he and Kathleen went into lockdown with a 4-year-old and a 7-month old.

And don’t forget Step 13:
“Enjoy how it melts in your mouth while you think of Pedro.”

.

NUESTRO AMIGO PEDRO HACE UNA “wicked” [malvada] paella. ¿La gente todavía usa la palabra “wicked” [malvado], como en “wicked good” [malvado bien]? Así es como se usaba la palabra en Boston cuando vivía allí y a eso me refiero. La paella de Pedro es malvada bien.

Kathleen compartió la receta con San Geraldo y recientemente disfrutamos de dos comidas. Pensé que estaba delicioso, aunque San Geraldo no estaba satisfecho con el resultado. Pero, dice que entiende la receta y el proceso mejor ahora. Estoy muy feliz de probar un poco más. Incluso le haría otra taza de café instantáneo para mostrar mi agradecimiento (ver mi blog de ayer).

La paella es muy popular entre los lugareños, además de ser un plato muy conocido para los turistas. Sin embargo, muchos turistas británicos no pronuncian la palabra correctamente. Se dicen Pai Ela. Me sorprendió cuando me conecté en línea y descubrí que la pronunciación incorrecta se enseña como la forma británica de decir paella. Lo siento, pero no lo entiendo, especialmente cuando el único lugar donde lo piden es en países donde se habla español.

Aquí hay un par de grabaciones de audio de cómo debería sonar realmente la palabra aquí en Andalucía. Incluí la segunda grabación simplemente porque encontré el video entretenido en un sentido, ‘Bueno, ¿no es eso peculiar?’

Asegúrese de hacer clic para agrandar la receta y ver a Pedro orgulloso como un pavo real mucho antes de que él y Kathleen se encerró con un niño de 4 años y otro de 7 meses.

Y no olvides el Paso 13 que dice:
“Disfruta de cómo se derrite en tu boca mientras piensas en Pedro”.

Lockdown Day 9: Gourmet Breakfast / Encierro Día 9: Desayuno Gourmet

SPAIN’S PRESIDENT PEDRO Sánchez announced Sunday that our two-week lockdown has been extended to four weeks. This news wasn’t unexpected and we’ll do whatever is needed and what is expected of us. We may sometimes whine, but we will not complain. We have it easy in comparison to so many others. We’re proud of Spain and, especially, of the people of Andalucía.

Meanwhile, we try to keep ourselves busy and productive at home. I’ve taken up cooking in earnest. It’s the truth! To prove it, I’ve shared a pictorial recipe of my latest breakfast. If you need me to write it out for you, I’d be happy to. But, somehow, I don’t think it will be necessary.

San Geraldo continues to try and compete with my kitchen brilliance. He’s been cooking dinners that we can have as leftovers for two other meals (usually served in a slightly different way). Saturday night he made beef stroganoff. He was upset, he told me, because he had confused the proportions of milk and flour. As if I would notice. I do, however, know the difference between milk and flour. The meal was delicious. If he keeps at it, he might even reach my level (although I hope he never sinks that low).

I didn’t appreciate how difficult creating a pictorial recipe would be. I had to go back in the kitchen several times after the fact, to reenact portions of the preparation. And, after all that, I forgot to share photos of the heating of the water for the tea. Our electric tea kettle is deceased, so it’s been back to the microwave every morning. I know. I know. It’s not quite as good as real boiled water. Then again, it suits the rest of my meal perfectly, don’t you think? Oh! I also broke the walnuts into smaller pieces before adding them to the bowl. And, yes, as a matter of fact I am getting a little slap happy.

.

EL PRESIDENTE PEDRO Sánchez de España anunció el domingo que nuestro encierro de dos semanas se ha extendido a cuatro semanas. Esta noticia no fue inesperada y haremos lo que sea necesario y lo que se espera de nosotros. A veces podemos quejarnos, pero no nos quejamos. Lo tenemos fácil en comparación con tantos otros. Estamos orgullosos de España y, especialmente, de la gente de Andalucía.

Mientras tanto, tratamos de mantenernos ocupados y productivos en casa. He empezado a cocinar en serio. ¡Es la verdad! Para probarlo, he compartido una receta pictórica de mi último desayuno. Si necesitas que te lo escriba, estaré encantado de hacerlo. Pero, de alguna manera, no creo que sea necesario.

San Geraldo continúa intentando competir con el brillo de mi cocina. Ha estado cocinando cenas que podemos tener como sobras para otras dos comidas (generalmente servidas de una manera ligeramente diferente). El sábado por la noche hizo stroganoff de carne. Estaba molesto, me dijo, porque había confundido las proporciones de leche y harina. (Como si me diera cuenta.) Sin embargo, sí sé la diferencia entre la leche y la harina. La comida estuvo deliciosa. Si sigue así, incluso podría alcanzar mi nivel (aunque espero que nunca se hunda tan bajo).

No aprecié lo difícil que sería crear una receta pictórica. Tuve que volver a la cocina varias veces después del hecho, para recrear porciones de la preparación. Y, después de todo eso, olvidé compartir fotos del calentamiento del agua para el té. Nuestra tetera eléctrica ha fallecido, por lo que ha regresado al microondas todas las mañanas. Lo sé. Lo sé. No es tan bueno como el agua hervida real. Por otra parte, se adapta perfectamente al resto de mi comida, ¿no te parece? Oh! También rompí las nueces en trozos más pequeños antes de agregarlas al tazón. Y sí, me estoy volviendo un poco loco.

.

Click the below images to increase the daily excitement.
Haz clic en las imágenes a continuación para aumentar la emoción diaria.

.

Nothing but the sounds of the sea and the breeze. Very strange.
Nada más que los sonidos del mar y la brisa. Muy extraño.

Butterflies

It’s been a long time since we paid a visit to Mariposario de Benalmádena (Benalmádena’s Butterfly Park) just 10 minutes away by car (I guess it helps to have a car), so for Judy’s last day in Spain yesterday (she’ll be back in several months), we drove over and then went to lunch in Benalmádena Pueblo (the old village another 10 minutes away). I’ll share more of the park and pictures from our exceptional lunch. Today, it’s just butterflies. (Click the images to see the flying flowers.)

ONE BUTTERFLY, CONSTANT MOTION.

May the wings of the butterfly kiss the sun
And find your shoulder to light on,

To bring you luck, happiness and riches
Today, tomorrow, and beyond.

                                              — Irish blessing

TWO (GOING AT IT).
AGING BUTTERFLY HELD BY MARINA, THE CHARMING DOCENT.
CAMOUFLAGE.
THE WATERING HOLE.
TINY AND BRILLIANT AND ALWAYS AFLUTTER.

Coín For Food

Upon on our arrival in Coín Monday (see yesterday’s post), we parked the car under Plaza Mercado and headed to the street for lunch.

San Geraldo was leading the way and suggested we stop at the very first place we passed. It looked charming and popular.

The first letter in the logotype was impossible for us to decipher; we couldn’t figure out the name of the place. But we headed inside.

We were greeted warmly and the interior was surprisingly cool and trendy. The theme was American (mostly) music. Vinyl discs amid photos of famous rock & rollers adorned the walls.

I was pleased to see the menu was all Spanish with some very unique (and delicious) tapas. It turned out to be a brilliant choice.

After careful study, we decided the name of the restaurant was (a) Bommara.

Or (b) Pommara.

Or maybe (c) Rommara.

So I Googled it while we ate.

We should have included (d) Other…

Welcome to Jommara.

OPEN THE BREADBASKET.
THE AROMA OF FRESH BREAD WAS EXQUISITE.
PATATAS BRAVAS, AN EXCEPTIONAL VERSION OF A LOCAL TRADITION.
I CAN’T REEMEMBER WHAT THIS WAS CALLED.
HOJALDRE CON ESPINACA
(PUFF PASTRY WITH SPINACH)
THE BOSS AND THE KING.
OUTSIDE AFTER OUR WALK.
WE WERE THE LAST CUSTOMERS OF THE DAY.

This was playing when we walked in…

One Coín And The Fountain

We took a little drive into the mountains Monday with Judyshannonstreetwhat (click here if you still haven’t met) simply to enjoy the scenery and stop for lunch in the town of Coín (Co-EEN) less than an hour northwest. We arrived just in time for siesta, so we immediately stopped for lunch before strolling the deserted streets of a very small part of this non-touristy town.

Highlight
A 12-year-old with a skateboard whistled at us as we pulled out of the parking garage beneath Plaza Mercado. He followed the whistle with, “Guay coche [cool car].”

Some sights today. Tomorrow, lunch! (Click to embiggerize the photos.)

FOUNTAIN ON PLAZA MERCADO, BEFORE LUNCH.
MIRROR, MIRROR OF THE GLASS…
BACK AT PLAZA MERCADO AFTER LUNCH.