We’ll Go Masked / Iramos Enmascarados

La versión español está después de la versión inglés.

A FEW WEEKS AGO, JUDYSHANNON (click here, if you haven’t met) sent us a photo of fabric samples and told us to select our favorites for custom-made masks. She’s a gifted seamstress, a skill she came to and mastered after retirement. She made us each six reversible masks and we received them yesterday. We are now stylin’!

When I got home Tuesday afternoon after wearing one of my new Judyshannon Originals, I showed San Geraldo the selfies I had taken and told him I was frustrated because yellow flags were flying on the beach (because the surf was a bit rough) and a green flag would have gone much better with my mask. He said, “Well, I guess you’ll just edit the flag to match the mask.” I hadn’t even thought of that!

Tuesday night, we went for dinner at Primavera. Dinner out has become a rare occurrence for us. The food and service, and company, were of course perfect. And San Geraldo looked especially delicious in one of his new masks. Even he color-coordinated his ensemble.

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HACE ALGUNAS SEMANAS, JUDYSHANNON (haz clic aquí, si no se ha reunido) nos envió una foto de muestras de tela y nos dijo que seleccionáramos nuestros favoritos para máscarillas personalizadas. Ella es una costurera talentosa, una habilidad que aprendió y dominó después de la jubilación. Ella nos hizo doce máscarillas reversibles y las recibimos ayer. ¡Ahora somos fashionistas!

Cuando llegué a casa el martes por la tarde después de usar uno de mis nuevos Originales de Judyshannon, le mostré a San Geraldo las selfies que había tomado y le dije que estaba frustrado porque las banderas amarillas ondeaban en la playa (porque el surf fue un poco duro) y una bandera verde habría ido mucho mejor con mi máscarilla. Él dijo: “Bueno, supongo que simplemente editarás la bandera para que coincida con la máscara”. ¡Ni siquiera había pensado en eso!

El martes por la noche fuimos a cenar a Primavera. La cena en un restaurante se ha convertido en algo raro para nosotros. La comida y el servicio, y la compañía, por supuesto, eran perfectos. Y San Geraldo se veía especialmente delicioso en una de sus nuevas máscarillas. Incluso él coordinó los colores de su conjunto.

San Geraldo’s, left, and mine, right. / De San Geraldo, izquierda, y las mías, derecha.
The reverse. / El reverso.
My collection, front… / Mi colección, frontal …
And my collection, back… / Y mi colección, de vuelta …

My friend Susan, in Oregon, sent this. She said it immediately made her think of me.

Mi amiga Susan, en Oregon, envió esto. Dijo que inmediatamente la hizo pensar en mí.

Miguel, Me-wine, and his halo. / Miguel, MiVino, y SuHalo.
Chef’s Salad. / Ensalada del Chef.
To counteract the salad: Turrón and chocolate ice cream, freshly made. / Para contrarrestar la ensalada: Helado de turrón y chocolate, recién hecho.

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This song has been playing in my head because right around minute 4:17, the character sings, “We’ll go masked.” Now it can run in your head. (Besides, it’s musical theatre genius.)

Esta canción ha estado sonando en mi cabeza porque a la vuelta del minuto 4:17, el personaje canta: “Iremos enmascarados”. Ahora puede sonar en tu cabeza. (Además, es genio del teatro musical).

Gefilte Jellyfish

COURTESY OF NATIONAL
GEOGRAPHIC (REALLY!)

It looks like “summer season” has come to an end in Fuengirola. The flags (banderas) are no longer flying along the beach to announce safe surf (green flag), risky (yellow), or dangerous (red).

With July being unusually warm and muggy, jellyfish (medusas) were in abundance. So a flag was added to warn swimmers of the risk. I went for a long walk on the beach yesterday and found myself side-stepping jellyfish most of the way. Many beach-goers were collecting them and tossing them in the trash.

One woman was filling a plate with a half-dozen at a time. It reminded me of a plate of gefilte fish* — which, in my opinion, is not a good thing. (My grandmother used to make ‘fresh’ gefilte fish and put it in her own jars. It was beyond disgusting  — In my humble opinion.)

I jokingly asked the woman with the plate of jellyfish if she was planning to cook them. I was grateful when she laughed and said she really didn’t think so. She then unceremoniously dumped them in the trash bin and went back to collect more.

Click the images for a closer look.

FROM OUR TERRACE: CAUTION FLAG AND JELLYFISH (MEDUSA) FLAG.
I MIRRORED THE IMAGE  — THE WIND WAS BLOWING IN THE WRONG DIRECTION!
MY FIRST CLOSE ENCOUNTER ON SUNDAY. 
MANY BEACH-GOERS WERE COLLECTING (AND DISPOSING OF) THE THREAT.
A YOUNG FATHER WAS PICKING THEM UP SAFELY BY THEIR HEADS.
I STILL WOULDN’T RISK IT.
AN ODDLY SAFE BIT OF BEACH.
THE CURRENTS ARE FASCINATING.
THE FOAMY SURF, MID-AIR.

*Gefilte Fish: 
Fish fillets are ground with eggs, onion, bread or matzo crumbs, and spices to produce a paste or dough which is then boiled in fish stock. It is popularly (don’t ask me why) served with a fish-broth jelly! To me, it would be like eating jellyfish… Except for the poison.


I found the gefilte fish photo at National Geographic (click here). The author of the article, Virginia Hughes, described gefilte fish as a “flaccid culinary specimen” that looks like “brown-gray gelatinous lumps.” I think she was being kind.