Medieval Love / Amor Medieval

La versión español está después de la versión inglés.

A FEW MONTHS back, our great niece Alice was very excited about her new costume. “I’m going to be a medieval princess,” she told her cousin Natalie. Natalie asked, “What’s medieval?” Alice thought for a moment and explained, “Well, it means she’s kinda good … and kinda evil.”

Well… the only thing evil about last night’s medieval themed Valentine’s dinner at Mesón Salvador was that it was wickedly good. Nothing “kinda” about it. We were joined by friends and, once again, we were so busy enjoying each other’s company that I never got around to ensuring there were photos of us all. At least I managed to remember the food. We finished with Mesón Salvador’s Valentine’s Day Aperol Spritz (Aperol, orange juice, and cava).

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HACE UNOS MESES, nuestra sobrina nieta Alice estaba muy entusiasmada con su nuevo disfraz. “Voy a ser príncipes medievales”, le dijo a su prima Natalie. Natalie preguntó: “¿Qué es medieval?” Alice pensó por un momento y explicó: “Bueno, significa que es un poco buena … y un poco malvada”.

[NOTA: Cuando rompió la palabra “medieval” en dos partes, decidió que “med” significaba “media”. “Evil” en inglés es malvada.]

Bueno … lo único malvada de la cena de San Valentín con temática medieval de anoche en Mesón Salvador fue que fue malvadamente bueno. Nada “un poco” al respecto. Nos acompañaron nuestras amigas y, una vez más, estábamos tan ocupados disfrutando de la compañía del otro que nunca estuve para asegurarme de que hubiera fotos de todos nosotros. De alguna manera logré recordar la comida. Terminamos con Mesón Salvador San Valentín Aperol Spritz (Aperol, jugo de naranja y cava).

With Sir Lolo the Charming.

Con Señor Lolo el Encantador.

San Geraldo and Sir Angel Lancelot
(or maybe it was Merlin).

San Geraldo y Señor Angel Lancelot
(o tal vez él era Merlin).


Wild rice salad.
Roast beef with black spaghetti, green mustard, and radishes.
Roasted bacalao with asparagus and crispy gula (baby eels).
My glasses after I dropped them in my plate.
Mis gafas después de dejarlos caer en mi plato.
Wellington pork tenderloin with mushrooms, chestnut sauce, and Málaga wine
Bread dunked in Coke. At least he shaved and combed his hair.
Pan sumergido en Coca Cola. Al menos se afeitó, se cortó la barba, y se peinó.

SG watching out for
bread-and-gravy thieves.

SG vigilando a los
ladrones de pan y salsa.

Valentine’s heart (raspberry sorbet, chocolate mousse, caramel, and mint)

Grown-up Tastes / Gustos Adultos

La versión español está después de la versión inglés.

FOR SOMEONE WHO doesn’t cook, I sure do enjoy looking at all the ingredients. Málaga has a few large public markets and, whenever I can, I visit the one closest to the train station in the old town center. It’s called Mercado Ataranzas, which means “shipyard market,” and that makes perfect sense since it was originally a shipyard built in the 14th century when the Mediterranean Sea reached right to the front wall. That changed in the 18th century when the area was filled in. The sea is now .5 km (.3 miles) away. In 1487, the newly empowered Catholics set up a convent on the site. But apparently they found themselves too distracted from prayers by the noise of the waves, so it was then a fort for weapons storage, a hospital, and then a medical school, until in 1868, one arch from the original seven 14th-century Moorish arches was saved from demolition and the public market was built with modern iron.

I could have loaded up with so much goodness, but having only just begun my wanderings, I limited myself to a couple of fresh empanadas for lunch, walked to a nearby plaza, and sat on a bench in the sunshine. Then I headed off for some more culture.

Don’t forget to click the photos to increase the deliciousness. The video at the end is a commercial jingle from 1979 that has been running through my head for days. I have no idea why (although I did love Peek Freans).

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PARA ALGUIEN QUE que no cocina, me encanta mirar todos los ingredientes. Málaga tiene algunos mercados públicos grandes y, cada vez que puedo, visito el más cercano a la estación de tren en el casco antiguo. Se llama Mercado Ataranzas, y eso tiene mucho sentido ya que originalmente era una ataranza construido en el siglo XIV cuando el Mar Mediterráneo llegó hasta la pared frontal. Eso cambió en el siglo XVIII. El mar está ahora a .5 km (.3 millas) de distancia. En 1487, los católicos recién empoderados establecieron un convento en el sitio. Pero aparentemente se encontraron demasiado distraídos de las oraciones por el ruido de las olas, por lo que era un fuerte para el almacenamiento de armas, un hospital, y luego una escuela de medicina, hasta que en 1868, un arco de los siete arcos moros originales del siglo XIV fue salvado de la demolición y el mercado público fue construido con hierro moderno.

Podría haber cargado con tanta bondad, pero apenas comencé a pasear, me limité a un par de empanadas frescas para almuerzo, caminé hacia una plaza cercana, y me senté en un banco al sol. Luego me dirigí a un poco más de cultura.

No olvides hacer clic en las fotos para aumentar la delicia. El video al final es un tintineo comercial de 1979 que ha estado corriendo por mi cabeza durante días. No tengo idea de por qué (aunque me encantó Peek Freans).

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Las Letras de la Canción:
Peek Freans son una galleta muy seria.
Están hechos para gustos adultos.
Peek Freans son demasiado buenos para desperdiciarlos en los niños.
Oh, son serios, muy serios.
Peek Freans son extraordinariamente serios.
Si eres un adulto o planeas serlo, sabrás a qué nos referimos.
Peek Freans son una galleta muy seria.

NOTA:
En inglés estadiounidense, “galleta” es “cookie.” En ingles britanico, es “biscuit,” Biscuit es algo completamente diferente en los Estados Unidos.

San Geraldo’s Flamenquín

San Geraldo did it again. He fed me and then he fed the cats — not the same food. But, we are all content, lazy, and ready for some sleep. (The cats, unfortunately, will be running around the house once the lights are out… I hope I won’t).

We’ve enjoyed a local dish called Flamenquín in a variety of restaurants around town. I know you’re wondering, so I’ll tell you: Flamenquín means “little Fleming,” which apparently refers to the golden color that resembled the blond hair of the Flemings who came to Spain in the 1500s along with Charles V. There now you can rest easy.

DEEP-FRYING IN OLIVE OIL… YES, THERE WAS A LOT OF CLEAN-UP.

Traditionally, flamenquín is pork loin wrapped around ham, coated with bread crumbs and egg, and then deep-fried. But, it’s not uncommon to find ham and cheese wrapped in chicken instead. Downstairs, Dos de Mayo serves their own version of “mini” flamenquíns. Several blocks away, Café Santa Marta serves a not uncommon version that is more than a foot long and quite phallic. San Geraldo decided to see if he could produce his own version with chicken at home. Not only did he produce it, he improved on it. His flamenquín included large pimentos, which added a nice little kick to the filling. I think he used his cookbook, “The New Spanish Table.”

LOOKING JUST LIKE THEY’RE SUPPOSED TO.

It obviously won’t be found in “The Zone Diet” cookbook, but at least it’s fried in olive oil; it could be worse. Anyway, we had salad for lunch today, and a healthy lunch and dinner yesterday (well except for the ice cream at 11:00 p.m.), and no dessert tonight. And I do live with a saint. I’m sure we’ll be forgiven.

I CUT THIS IN HALF ALL BY MYSELF. AND I SAY I DON’T COOK!

Among San Geraldo’s many talents in the kitchen is his ability to use as many dishes, pots and pans, and serving pieces as possible, and to leave a trail behind on every surface. I usually walk into the kitchen after a meal and gasp. Tonight, he was especially creative (seven dinner plates, two large soup bowls, one cereal bowl; plus pots, pans, silverware for five, tongs, and more). But clean-up didn’t take much time; it’s my one skill in the kitchen. Besides, I’m no longer living on Kraft Macaroni and Cheese or frozen pizza. I will not complain.