No Savoy Truffle / Sin Trufa de Saboya

La versión español está después de la versión inglés.

IT’S BACK TO Norway today (sadly, only on my blog). We began our travels in Trondheim, as far north as you can go before being in “Northern Norway,” We then continued to Bodø (officially northern but not very far), a charming small city. Then it was on to Sortland (really north). San Geraldo’s maternal grandfather was born about 45 minutes north of Sortland in the town of Bjørnskinn (which means “bear skin”). On every stop along the way, we had the great joy of connecting with San Geraldo’s extended family — through both his maternal grandmother (from the south) and grandfather (from the north). We’re already talking about when we can go back. Oh, and we ate.

The top photo is the first dish San Geraldo had at every hotel breakfast (before his jam with waffles). A huge pile of baked beans. Every morning. For 12 mornings. For me the only thing that could have made that worse would have been pickled beets.

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HOY A VUELTO a Noruega (lamentablemente, solo en mi blog). Comenzamos nuestros viajes en Trondheim, tan al norte como sea posible antes de estar en el “Norte de Noruega”, luego continuamos a Bodø (oficialmente norte pero no muy lejos), una ciudad más pequeña y encantadora. Luego fue a Sortland (realmente norte). El abuelo materno de San Geraldo nació unos 45 minutos al norte de Sortland en la ciudad de Bjørnskinn (que significa “piel de oso”). En cada parada del camino, tuvimos la gran alegría de conectarnos con la familia extendida de San Geraldo, tanto a través de su abuela materna (del sur) como de su abuelo (del norte). Ya estamos hablando de cuándo podemos volver. Ah, y comimos.

La foto superior es el primer plato que San Geraldo tomó en cada desayuno del hotel (antes de su mermelada con gofres). Una enorme pila de frijoles horneados. Cada mañana. ¡Por 12 mañanas! Para mí, lo único que podría haber empeorado las remolachas en vinagre.

One night in Bodø, we brought the makings for banana splits to Cousins Andreas and Anette’s house. Andreas and Anette served us two incredible dinners. We left them with their three kids and a major sugar rush.
Una noche en Bodø, llevamos los ingredientes para “banana splits” a la casa de los primos Andreas y Anette. Andreas y Anette nos sirvieron dos cenas increíbles. Los dejamos con sus tres hijos y una gran fiebre del azúcar.
My first home-cooked Norwegian meal at Cousin Elin’s house north of Sortland (the pizza was amazing)!
¡Mi primera comida noruega (hecha en casa) en la casa de la prima, Elin, al norte de Sortland (la pizza fue increíble)!
My second home-cooked Norwegian meal at Cousin Elin’s house. Reindeer and moose stew. I was shocked by the idea of it and by how good it was.
Mi segunda comida noruega casera en la casa de prima Elin. Estofado de renos y alces. Me sorprendió la idea y lo bueno que era.
Arctic Char at Restaurant Sortland Mat & Vinhus.
Trucha Alpina en el restaurante Sortland Mat & Vinhus.
Reindeer (not mine) at Mat & Vinhus.
Reno (no mío) en Mat & Vinhus.
Fish and chips.
Pescado y papas fritas.
Brown cheese (brunøst) ice cream. Yes, really! And it’s incredible.
Helado de queso marrón (brunøst). ¡Sí, en serio! Y es increible.
Brown cheese ice cream and rhubarb.
Helado de queso marrón y ruibarbo.
Someone else’s something-or-other. I got to eat the brown cheese ice cream!
¡Tuve que comer el helado de queso marrón!
Chocolate lava cake and more brown cheese ice cream for me!
¡Tarta de lava de chocolate y más helado de queso marrón para mí!
Actual brunøst (brown cheese), in case you were wondering. On my morning waffles. I love it; the darker the better.
Brunøst real (queso marrón), en caso de que te lo estés preguntando. En mi mañana gofres. Me encanta; cuanto más oscuro, mejor.
Arctic Char at the restaurant at Andøy Friluftssenter (Andøy Recreation Center), which is halfway between the city of Sortland and the town of Bjørnskinn.
Trucha Alpina en el restaurante de Andøy Friluftssenter (centro de recreación de Andøy), que está a medio camino entre la ciudad de Sortland y la ciudad de Bjørnskinn.
San Geraldo’s moose pie at Fryluftcenter.
Tarta de alce de San Geraldo en Fryluftcenter.
Lunch in the sunshine outside the public library in Bodø.
Almuerzo al sol fuera de la biblioteca pública en Bodø.
Fish tacos, Norwegian style.
Tacos de pescado al estilo noruego.
Coca Cola “uten sukker” (without sugar) and San Geraldo uten food.
Coca Cola “uten sukker” (sin azúcar) y San Geraldo uten comida.
Some of the wonderful Northern family, at Mat & Vinhus, Sortland.
Algunos de la familia maravillosa del norte, en Mat & Vinhus, Sortland.
Marshmallow Farms! Hay and barley bales.
¡Granjas de Malvaviscos! Pacas de heno y cebada.

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Are Trix for Kids? / ¿Trix Es Solo Para Niños?

La versión español está después de la versión inglés.

MY PAL LUKE and I went to the zoo (Bioparc Fuengirola) again yesterday and it made me think of my favorite breakfast cereals. Read on and you’ll see why. When I met San Geraldo (remember, I was just a child … of 27), I loved Froot Loops, Trix, and Lucky Charms. Like most children, I really only liked the marshmallow bits in Lucky Charms, and I loved making rainbow milk with the Trix and Froot Loops. My dear friend Susan — she of the recent care package (click here) remembered that.

Included in my box of goodies was a one-pound bag (half a kilo) of marshmallow bits. Susan attached a note saying we had to share the marshmallow bits with Luke. My first thought was, “Fat chance!” But yesterday I saw Luke floating in the ball pit at Bioparc’s brand new playground and it reminded me of a big bowl of Trix. And I thought, ‘Oh, go ahead. Share with the poor kid.’ Besides, I really don’t think a pound of marshmallow bits, is on any diabetic’s diet. Maybe Kathleen can use them to make some of her pseudo Rice Krispies treats (click here)— which I know changes the chemical structure of the marshmallow bits into something perfect for a Diabetic. That’s a scientific fact (that I just made up).

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MI COMPADRE LUKE y yo fuimos al zoológico (Bioparc Fuengirola) otra vez ayer y me hizo pensar en mis cereales de desayuno favoritos. Sigue leyendo y verás por qué. Cuando conocí a San Geraldo (recuerda, yo era solo un niño … de 27), me encantaban los Froot Loops, Trix, y Lucky Charms. Como la mayoría de los niños, solo me gustaban los trocitos de malvavisco en Lucky Charms, y me encantaba hacer la leche del arco iris con Trix y Froot Loops. Mi querida amiga Susan: ella del paquete de cuidado reciente (haz clic aquí) lo recordó.

Incluido en la caja había una bolsa (medio kilo) de trocitos de malvaviscos. Susan adjuntó una nota que decía que teníamos que compartir los malvaviscos con Luke. Lo primero que pensé fue: “¡Ni hablar de eso!”. Pero ayer vi a Luke flotando en el hoyo de la pelota en el nuevo parque de juegos de Bioparc y me recordó un gran tazón de Trix. Y pensé, ‘Oh, adelante. Comparta con el pobre niño.’ Además, realmente no creo que medio kilo de trocitos de malvavisco, esté en la dieta de cualquier diabético. Tal vez Kathleen pueda usarlos para hacer algunos de sus seudo Rice Krispies Treats (haz clic aquí), que sé que cambian la estructura química de los trocitos de malvavisco en algo perfecto para un diabético. Eso es un hecho científico (que acabo de hacer).

They Like Birds

While San Geraldo idly stirs his dried fruit and booze mixture for a couple of days (see yesterday’s post), I’ve been very busy in the kitchen.

I’ve outdone myself by creating a brilliant and unusual breakfast (pictured below; click the image to view the recipe’s multiple steps in better detail).

I KNOW!!! GASTRONOMIC GENIUS, RIGHT?

The cats watched me at work, very briefly, and decided to go outside to try and catch something fresh. The jerks!

BUT NO OFFENSE TAKEN REALLY. IT’S MOOSE AND DUDO’S DAILY ROUTINE.
(IF MONK PARAKEET AND SWALLOW ARE TOO MUCH TO HOPE FOR, PERHAPS AT LEAST SPARROW?)

It’s alright if you act like a turd, because I like…

When The Cat’s Away, The Mouse Will Eat Tostadas

I’m finally getting out and about again… a bit. So, this morning San Geraldo had the pleasure of my company when he went out for coffee. We went to La Esquinita. Nestor (the bartender) said in Spanish, “Good morning,” and then to San Geraldo, “The usual? Toast with butter and marmalade?”

Obviously, he had San Geraldo confused with someone else. The usual for us is simply cafe con leche. San Geraldo would never undo his healthy at-home breakfast by having a tostada, butter, and marmalade.

I began to say, “no,” when I looked in San Geraldo’s direction. The guilt was written all over his face. I indicated to Nestor that San Geraldo had just been busted. He laughed, apologised to San Geraldo for letting the cat out of the bag, and then prepared the tostada.

A TOSTADA — ON A LARGE DINNER PLATE.

In Spain, a tostada (which simply means “toast”) is usually a loaf of bread sliced length-wise and then topped with something. My favourite is Iberian ham, olive oil, and a traditional tomato/garlic spread. San Geraldo’s favourite (that he apparently had any day he went to La Esquinita without me) is butter and marmalade.

Marina (click here) then asked if we had ever had manteca colorá. We hadn’t.

MANTECA COLORÁ (LOOK AWAY IF YOU’RE VEGAN OR WATCHING YOUR CHOLESTEROL).

“It’s delicious and very Andalusian,” she said as she pointed to my iPad and I looked it up.

Well, “manteca” is “lard.” Manteca colorá (short for colorada) is “red lard,” which is prepared by adding spices like bay leaf, oregano, and paprika and then cooking it with finely chopped pieces of pork. Marina brought us a bowl and then toasted some [more] bread.

It’s popular as a breakfast dish. I had a taste and thought it was delicious. San Geraldo liked it, but didn’t find it very appetising for breakfast.

The last time we were together at La Esquinita was shortly after I had written my blog post about Marina (and not taking Spanish lessons from her). When we arrived that next time, she ran out the door, returning a few minutes later with a beautiful poinsettia with a hand-written note attached. She placed it on our table, gave me a kiss on each cheek, and ran off. She made my day (again).

“ONLY A PERSON WITH A GOOD HEART
CAN DEDICATE SUCH BEAUTIFUL WORDS.
MANY THANKS. MARINA.”

People like Marina make my heart ‘more good.’