Conjoined Canary Banana / Plátano Canario Unido

La versión español está después de la versión inglés.

WE HAD DINNER at Restaurante Primavera the other night. I could safely make that statement any day of the week. Anyway, they regularly update their menu with new items and last week they added a prosciutto and buffalo mozzarella pizza that is out of this world. So, that’s what I had. Since I was allowing myself dessert, I decided to save half the pizza for breakfast the next day. When Miguel, the manager and our good friend, brought the left-over pizza back to the table in a box, he began to explain to me in Spanish how to enjoy it the next day. He mimed all the steps beginning with how to heat up the olive oil in a frying pan. He gracefully mimed pouring and swirling.

San Geraldo’s jaw dropped. I gasped and squawked back (in Spanish), “A frying pan? Olive oil? Swirl?!? Miguel, that’s cooking!”

“Noooooo,” he laughed, and then he continued to mime the process.

“Miguel,” I explained. “I take it from the refrigerator and I eat it cold.”

Now, Miguel’s jaw dropped and HE gasped. “But, Mitch…”

San Geraldo said, “It’s true. He doesn’t even use a plate.”

“Who needs a plate when you have a box?” I commented.

I’m sure Miguel would have something to say about how I prepared my beautiful and delicious Canary Island conjoined banana yesterday morning. I myself was impressed that I cut it up and enjoyed it with yogurt and cereal. And, you know, peeling is cooking.

By the way, the cold pizza was amazing.

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CENAMOS EN EL Restaurante Primavera la otra noche. Podría hacer esa declaración con seguridad cualquier día de la semana. De todos modos, actualizan regularmente su menú con nuevos artículos y la semana pasada agregaron una pizza de jamón y mozzarella de búfalo que está fuera de este mundo. Entonces, eso es lo que tenía. Como me estaba permitiendo el postre, decidí guardar la mitad de la pizza para el desayuno al día siguiente. Cuando Miguel, el gerente y nuestro buen amigo, trajeron la pizza sobrante a la mesa en una caja, comenzó a explicarme en español cómo disfrutarla al día siguiente. Imitó todos los pasos comenzando con cómo calentar el aceite de oliva en una sartén. Graciosamente imitó vertiendo y girando.

La boca de San Geraldo cayó. Jadeé y chillé de regreso (en español), “¿Una sartén? ¿Aceite de oliva? ¿¡¿Remolino?!? ¡Miguel, eso es cocinar!”

“Noooooo”, se rió, y luego continuó imitando el proceso.

“Miguel”, le expliqué. “Lo saco del refrigerador y lo como frío”.

Ahora, la mandíbula de Miguel cayó y HE jadeó. “Pero, Mitch …”

San Geraldo dijo: “Es cierto. Ni siquiera usa un plato”.

“¿Quién necesita un plato cuando tienes una caja?”, comenté.

Estoy seguro de que Miguel tendría algo que decir sobre cómo preparé mi hermoso y delicioso plátano Canario unido ayer por la mañana. Yo mismo me impresionó que lo corté y lo disfruté con yogur y cereal. Y, ya sabes, pelar es cocinar.

Por cierto, la pizza fría fue increíble.

NOTE: SG just read this post and cracked up. “Mitchell,” he laughed, That’s vinegar!”
NOTA: SG acaba de leer esta publicación y se rió a carcajadas. “Mitchell”, se rió, “¡Eso es vinagre!”

Hey Good Lookin’ / Oye Luce Bien

La versión español está después de la versión inglés.

GIVEN THAT I was told I shouldn’t eat canned (tinned) fruit, I’ve been having a fresh orange every day. When the oranges run out, I’ll have something else. But, it means I’ve been cooking every morning. Which in my case simply means, I’m using a knife. An entire week and I haven’t cut myself. Not even once. My recipe is too complex to put into words, so I’ve decided to provide step-by-step photos beginning with the one at top.

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DADO QUE ME dijeron que no debía comer fruta enlatada, he estado comiendo una naranja fresca todos los días. Cuando las naranjas se acaben, tomaré algo más. Pero, significa que he estado cocinando todas las mañanas. Lo que en mi caso simplemente significa, estoy usando un cuchillo. Una semana entera y no me he cortado. Ni una sola vez. Mi receta es demasiado compleja para ponerla en palabras, así que he decidido proporcionar fotos paso a paso que comiencen con la de arriba.

Not to be outdone, San Geraldo turned cauliflower into rice. Show-off!
Para no quedarse atrás, San Geraldo convirtió la coliflor en arroz. ¡Alarde!

Deliciousness … and Crap

Chef San Geraldo hasn’t cooked dinner at home in months, not since before we headed to New York in August. The mood just hasn’t been right. But, Tuesday morning he decided it was time to change all that. (Click the images to make things really delicious.)

THE DELICIOUS DUDO AND MOOSE BEING FLASHED DURING THE NIGHT.
DUDO’S NATURAL EYE-LINER.

He roasted a chicken, sauteed gorgeous mushrooms, steamed some fresh vegetables, and even made a cranberry apple chutney from cranberries picked up at Ana Crespillo’s market. Unlike the huge bags of seasonal cranberries we used to buy in the States, cranberries here come in tiny little containers and cost a small fortune. A major treat.

My stomach started to feel a little funny (and not ha-ha funny) early in the afternoon. Maybe it was the excitement of the dinner to come. By Tuesday night when the beautiful meal was prepared I had already spent my time either on the pot or in bed and there was no way I was going to be eating anything. San Geraldo had to go it alone. I drank water.

CRANBERRY APPLE CHUTNEY… WHAT’S LEFT.

I spent almost the entire day in bed Wednesday. I did have a small piece of left-over chicken in the afternoon. That night? Toast.

Today has been a better day. I’ve had breakfast and lunch. San Geraldo made grilled ham and cheese sandwiches on brown bread. We topped them off with the cranberry relish. Delicious.

And, so far so good.

For someone who is the picture of fitness and health (according to me), I sure have had a crappy (and not just figuratively) couple of months! Before my “heavy cold” in January that lasted two weeks and turned out in fact to be the flu, I spent a week with terrible digestion woes (explosive) as a result of an adverse reaction to a medication. But that’s all behind me now! (Ahem…)

Anyway, back to the subject of delicious: A couple of things I enjoyed before the creeping crud hit.

TARTA DE MANZANA AT RESTAURANTE PRIMAVERA.
(APPLE PIE/TART.)
TARTA DE QUESO AT MESON SALVADOR.
(CHEESECAKE.)

Cranberry Apple Chutney Recipe
SAN GERALDO USED MORE THAN 8 OUNCES OF FRESH CRANBERRIES INSTEAD OF CRAISINS.

In the Kitchen/Holiday Spirit

NORWEGIAN JULENISSEN PURCHASED IN BERGEN, 1998.
A NISSE IS UNDER 4 FEET TALL AND IS THE [SHORT-TEMPERED] GUARDIAN
OF THE HOME AND FARMSTEAD. 

I’m still in the kitchen. Or maybe I should admit San Geraldo is still in the kitchen while I’m relegated to my office to cut parchment paper into circles for the bottoms of baking pans. Ten pans. Two circles per pan. That’s twenty circles! (No need for intelligence briefings for me. “I’m, like, a smart person.”)


(Click any image and get in the spirit.)


JAMAICAN BLACK CAKE, DAY THREE, STAGE ONE.
THE GROUND-UP FRUIT (AND BOOZE) MIXTURE. 

Every year, San Geraldo asks me if I want to cut the paper circles for the baking pans. Every year I have been conveniently busy doing something else. He always tries to make his request sound like he wants me to feel a part of the baking process. But I know the truth. He hates cutting these frickin’ circles. This year I wasn’t prepared to say “no” when he asked. Ten minutes of my life gone, just like that! (OK, you’ve heard it here; I’ll do it from now on.)

SAN GERALDO NOW SAYS THEY DON’T HAVE TO BE PERFECT.
TOO LATE! OF COURSE, THEY’RE PERFECT.

Meanwhile, although we do not have a Christmas tree (we wouldn’t want the cats to have too much fun), I’ve emptied one of our two Christmas boxes and have strewn (well, carefully placed) decorations around the house. I’m now considering taking out the other box.

SANTAS GIVEN TO US OVER THE YEARS BY OUR NEPHEWS (I.E., THEIR MOTHER).
BUT, WE BOUGHT OURSELVES THE TWO FATTER ONES.

ONE OF MANY ORNAMENTS HAND-MADE BY SAN GERALDO.
(SUSPENDED FROM HIS CROWN OF GENUINE GOLD-COLORED ALUMINUM
AND GENUINE FAUX RUBIES AND EMERALDS)
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BOBBLE-BODY SANTA FROM BERGEN, NORWAY.
JULENISSEN HAND-MADE FOR US BY COUSIN ELLEN IN BERGEN.
ANOTHER JULE NISSE FROM COUSINS INGER AND JAN OLAF.

Sweet memories and maybe I’m just a bit more in the holiday spirit.

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…