Not Another Peep Outa You / Sin Decir Ni Pio

La versión español está después de la versión inglés.

I HAVE ONE package of marshmallow Peeps remaining. The blue bunnies will be distributed individually to some friends who are interested in sampling one without the risk of a sugar overdose. My pal Luke would have inhaled his big white Peeps bunny had Kathleen not rationed it out over a few days. Everyone else seemed to manage one or two bites. Sergio at Mesón Salvador commented, and not happily, that it was pure sugar. I did warn him. When I gave him the package I specifically said it’s a marshmallow chick made entirely of sugar, coated with sugar, and decorated with sugar. He said I didn’t exaggerate.

Speaking of sugar, my Diabetes is not the concern I was told it was a few weeks ago. I’m watching my diet, but my new doctor looked at my lab results and told me my actual sugar was perfect. And that’s a good thing, because our friend Elena made traditional Easter torrijas. Some people call torrijas “Spanish French toast.” But they really are nothing like American French toast. When prepared correctly, the bread soaks long enough to make the interior the consistency of pudding. Click here for the first torrijas ever made by San Geraldo in 2017. That post includes Elena’s mother’s recipe.

Oh, I almost forgot: Before Elena gave us the torrijas, San Geraldo had baked brownies. But here’s where you’re not to make a peep. I didn’t have that many, nor have I had one single solitary Peep.

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TENGO UN PAQUETE de malvavisco Peeps restante. Los conejitos azules se distribuirán individualmente a algunos amigos que estén interesados en probar uno sin el riesgo de una sobredosis de azúcar. Mi amigo Luke habría inhalado su gran conejito blanco Peeps si Kathleen no lo hubiera racionado en unos pocos días. Todos los demás parecían manejar uno o dos bocados. Sergio en Mesón Salvador comentó, y no felizmente, que fue completamente de azúcar. Yo le advertí. Cuando le di el paquete, específicamente dije que era un pollito de malvavisco hecha completamente de azúcar, cubierta con azúcar, y decorada con azúcar. Sergio dijo que no exageraba.

Hablando de azúcar, mi diabetes no es la preocupación que me dijeron que era hace unas semanas. Estoy observando mi dieta, pero mi nueva médica miró mis resultados de analisis y me dijo que mi azúcar es perfecto. Y eso es algo bueno, porque nuestra amiga Elena hizo torrijas de Semana Santa. Haz clic aquí para ver las primeras torrijas hechas por San Geraldo en 2017. Esa entrada incluye la receta de la madre de Elena.

Oh, casi lo olvido: Antes de que Elena nos diera las torrijas, San Geraldo había horneado brownies. Pero aquí es donde “sin decir ni pio.” No tuve tantos, ni tampoco tuve un solo, solitario, Peep.

NOTA: “Sin decir ni pio” significa en inglés “Not another peep” y hablamos hoy de Peeps de malvavisco. Entonces, todo esto tiene sentido. Al menos para mi.

Aloe Vera, Salmon Rose / Aloe Vera, Rosa de Salmón

La versión español está después de la versión inglés.

THE ALOE FLOWERS are opening from bottom to top on their stems and our back hall is aglow with golden hues. In its own way, it’s delicious, but not as delicious as the beautiful salmon and mango “rose” salad I had the other day at Mesón Salvador. (Click here for last year’s flowering aloes.)

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LAS FLORES DE áloe se abren de abajo a arriba en sus tallos y nuestra sala trasera está iluminada con tonos dorados. A su manera, es delicioso, pero no tan delicioso como la hermosa ensalada de “rosa” de salmón y mango que comí el otro día en Mesón Salvador. (Haz clic aquí para ver las flores de los áloe del año pasado.)

Salmon and Mango Rose at Mesón Salvador. / Rosa de Salmón y Mango en Mesón Salvador.

Something Clean

Question asked by San Geraldo while he worked on his latest New York Times crossword puzzle:

“Do we start with a clean PLATE or a clean SLATE?”

“Personally, I always start with a clean slate,” I replied. “Starting with a clean plate could involve “cooking”!

Here’s what our plates look like at Meson Salvador — before we clean them.
(Click the images to be completely “satisfied.”)

PARILLADA (BARBECUE).
A COLLECTION OF MEATS FOR 2; COULD EASILY SERVE 4.
(COSTILLAS) RIBS.
CORDERO (LEG OF LAMB).
ALBONDIGAS (MEATBALLS).
BACALAO CON ROMERO (COD AND ROSEMARY)
ON A BED OF POTATO MOUSSE WITH GRILLED VEG.
TARTA DE QUESO (CHEESECAKE).
I AM A NEW YORK-STYLE CHEESECAKE PURIST NO LONGER.
TARTA DE CHOCOLATE FILLED WITH DULCE DE LECHE.
TARTA DE CHOCOLATE.
DESIGNED BY ADRIÁN FOR SAN GERALDO.
SOME OF THE MESON SALVADOR TEAM
CELEBRATING ALEJANDRO’S (2ND FROM LEFT) BIRTHDAY.

A clean slate can be good, too…

Cazuelas and Abuelas

Today ends Fuengirola’s annual restaurant event called “La Cazuela de la Abuela,” which means “Grandma’s Casserole.” Sixty-three restaurants participated offering their own special tapa-size casserole. All I needed to do was sample five and I could then vote for the best, and get entered in a great prize drawing. Except for sampling Meson Salvador’s entry, we missed the rest of the competition. But it doesn’t really matter because, in my humble opinion, Meson Salvador is always the best at everything anyway.

LEFT TO RIGHT: MY MATERNAL, HIS MATERNAL, HIS PATERNAL, AND MY PATERNAL GRANDMOTHER.

On the subject of abuelas and casseroles, my paternal grandmother died when I was very young. All I remember was her coaxing me out from behind my mother’s back by giving me candies from a cut glass bowl — raspberry hard candies with liquid centers. I, therefore, loved her.

My maternal grandmother was an amazing cook, but I don’t remember a single casserole.

San Geraldo’s paternal grandmother was born and raised in South Dakota, so I’m sure she made plenty of casseroles in her time. However, in South Dakota, casseroles were called “Hot Dish.” At a potluck supper, people were told to bring “Hot Dish” — not “a” hot dish, but “Hot Dish.” As Jerry’s Norwegian maternal grandmother would say, “More funny America.”

(Click the pics to make your mouth water…)

ABUELA (GRANDMA) OUT FRONT PROMOTING THE EVENT.
LA CAZUELA DE LA ABUELA. DELICIOUS!
(POTATOES, A VARIETY OF FRESH MUSHROOMS, AND CRUNCHY HAM).
TRADITIONAL SPANISH POTATO TORTILLA.
BREAD THAT WAS SIMPLY TOO GOOD.
REBANADA ESPECIAL.
(BREAD SLICE TOPPED WITH OLIVE OIL, IBERIAN HAM,  AND QUAIL EGGS.)

Beyond the exceptional food and atmosphere, what makes Meson Salvador the best in the world is the staff. They call us “family” and they mean it. After a recent meal, Adrián brought us our complementary chupitos (shots of liquor). They serve “Pionono,” similar to Bailey’s Irish Cream only a whole lot better.

Since San Geraldo rarely drinks alcohol, Adrián brought him something non-alcoholic, a blackberry (mora) beverage. It’s what they serve to children. San Geraldo made a face when he tasted it, so Adrián got a straw and helped him drink it.

SAN GERALDO AND ADRIÁN.
I ASKED SAN GERALDO TO MOVE HIS HAND OUT OF THE WAY FOR MY PHOTO.
THIS IS HOW TYNAN AND ELENA HELPED.
THAT’S WHEN I TAUGHT ADRIÁN THE MEANING OF THE ENGLISH TERM “SMART ASS.”

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.