Santa Fe Pionono

La versión en español está después de la versión en inglés.

JESICA AND I MET FOR another English session Tuesday morning. It was the highlight of my day. Well, that and the fact that she and Sergio (her husband, click here) were just in Granada and brought us a treat.

I regularly share photos of my shots (chupitos) of Pionono, a liqueur served at Mesón Salvador (that tastes like Bailey’s Irish Cream… only better). Pionono is made in the town of Santa Fe outside the city of Granada and, although Granada is less than two hours away, Pionono isn’t sold in liquor stores here. Mesón Salvador special orders it. The liqueur is based on a Santa Fe specialty pastry of the same name (that’s also not available down here).

Sergio knows how much we love Pionono, the liqueur, and being from Granada himself, he knows all about the pastry. So that’s what they brought us. I had it once before when we visited Granada with our friend Judyshannon (click here) but never an entire package. I’m in hog heaven! When I told Jesica the gift wasn’t necessary, she replied: “Gifts aren’t supposed to be necessary.”

Before we get to the Pionono, however, check out some local color.

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JESICA Y YO NO REUNIMOS para otra sesión de inglés el martes por la mañana. Fue lo más destacado de mi día. Bueno, eso y el hecho de que ella y Sergio (su marido, haz clic aquí) estaban en Granada y nos trajeron un regalo.

Comparto regularmente fotos de mis chupitos de Pionono, un licor que se sirve en el Mesón Salvador (que sabe a Bailey’s Irish Cream … solo que mejor). Pionono se elabora en el pueblo de Santa Fe de las afueras de la ciudad de Granada y, aunque Granada está a menos de dos horas, no se vende Pionono en licorerías aquí. Mesón Salvador lo encarga. El licor se basa en una especialidad granadina (de Santa Fe) del mismo nombre, y que tampoco está disponible aquí). Es una capa de masa enrollada en un cilindro, empapada con diferentes tipos de almíbar y cubierta con crema tostada.

Sergio sabe lo mucho que nos gusta Pionono, el licor, y siendo él mismo granadino, lo sabe todo sobre la repostería. Así que eso es lo que nos trajeron. Lo tuve una vez antes cuando visitamos Granada con nuestra amiga Judyshannon (haz clic aquí) pero nunca un paquete completo. ¡Estoy en el paraíso de los cerdos! Cuando le dije a Jessica que el regalo no era necesario, ella respondió: “Se supone que los regalos no son necesarios”.

Sin embargo, antes de llegar al Pionono, echa un vistazo a algunos colores locales.

A mother and son out for their daily stroll.
Una madre y su hijo en su paseo diario.
On a Tuesday afternoon in October social distancing is not a problem on the beach.
Un martes por la tarde de octubre el distanciamiento social no es un problema en la playa.
• I wanted to get a shot of the empty Paseo in the foreground, but then some guy got in the way and ruined it. On closer inspection, I decided he didn’t really ruin the shot.
Quería hacer una foto del Paseo vacío en primer plano, pero luego un tipo se interpuso y la arruinó. Tras una inspección más cercana, decidí que realmente no arruinó la foto.
I guess he’s one of those aliens who doesn’t breath through his nose. (The jerk!)
Supongo que es uno de esos extranjeros (extraterrestres) que no respira por la nariz. (¡El patán!)
• An unflattering photo of a beautiful Jesica, but she’s holding a box of piononos! (She’s wearing a sweater on a chilly autumn day; only 70°F (21C).
• Una foto poco halagadora de una hermosa Jesica, ¡pero ella sostiene una caja de piononos! (Lleva un suéter en un frío día de otoño; solo 21°C (70F).

Food Savior / Salvador de Comida

La versión español está después de la versión inglés.

AS LONG AS we’re talking about food (yesterday’s post), I thought I’d take you with us to Mesón Salvador. The restaurant was named for the original owner, current owner José’s father, Salvador. Salvador translates to “Savior,” hence the title of this post. We started out there today for coffee and stuck around for a paella lunch.

Another day, we both enjoyed flamenquín (slices of jamón serrano wrapped in pork loin, coated with egg and breadcrumbs, and deep-fried). It was first created in Córdoba Province, and I just learned that the name (which means “little Flemish”) derives from its golden color that resembled the blond hair of the Flemish assistants who came to Spain with the Emperor Charles V. Aren’t you thrilled to know that?

We didn’t have dessert today (since we both had ice cream last night). But we haven’t gone without dessert on other recent visits to Mesón Salvador. One perfect evening this week, while waiting for our dinner to arrive, Sergio told us we needed to take a peek in the kitchen. Chef Miguel was putting the finishing touches on a tray of milhojas (layers of cream between layers of pastry). The word translates, appropriately, to “A Thousand Leaves.” The cream this time was flavored with berries (fruit of the forest). We felt obligated to share a big slab, just to be polite.

Another night, I had their baked cheesecake, which I think I’ve mentioned is as good as (and maybe better than) the New York–style cheesecake I love. Then there was “Grandma’s Cake.” Nothing like MY grandma used to make, but so, so good.

I thought I had downloaded our milhojas dessert photo but I promptly lost it. So Lolo kindly removed a platter from the dessert case the next morning.

Don’t worry. Lolo didn’t breathe on the milhojas. The tray was much further from his face than it appears in the photo, which reminds me of a T-shirt I once bought for someone I love. It was similar to the message often printed on side-view mirrors in cars. “Objects under this shirt are larger than they appear.” She got a kick out of it, but I don’t think she ever wore it.

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MIENTRAS HABLAMOS DE comida (la publicación de ayer), pensé en llevarte con nosotros a Mesón Salvador. El restaurante lleva el nombre del propietario original, el padre del dueño José, Salvador. Hoy comenzamos a tomar café y nos quedamos a comer paella.

Otro día, ambos disfrutamos el flamenquín. Se creó por primera vez en la provincia de Córdoba, y acabo de enterarme de que el nombre deriva de su color dorado que se parecía al cabello rubio de los asistentes flamencos que vinieron a España con el Emperador Carlos V. ¿No te emociona saber eso?

Hoy no comimos postre (ya que los dos tuvimos helado anoche). Pero no hemos pasado sin postre en otras visitas recientes a Mesón Salvador. Una noche perfecta esta semana, mientras esperaba que llegara nuestra cena, Sergio nos dijo que necesitábamos echar un vistazo en la cocina. El chef Miguel estaba dando los últimos toques a una bandeja de milhojas (capas de crema entre capas de masa). La crema esta vez fue aromatizada con bayas (fruto del bosque). Nos sentimos obligados a compartir una gran losa, solo para ser educados.

Otra noche, tuve su tarta de queso horneado, que creo que he mencionado es tan bueno (y tal vez mejor que) la tarta de queso al estilo de Nueva York que amo. Luego estaba “Tarta de la abuela”. Nada como mi abuela solía hacer, pero muy, muy bueno.

Pensé que había descargado nuestra foto de postre de milhojas, pero la perdí rápidamente. Así que Lolo sacó amablemente un plato a la mañana siguiente.

No te preocupes. Lolo no respiraba en las milhojas. El plato estaba mucho más lejos de su cara de lo que parece en la foto, lo que me recuerda a una camiseta que una vez compré para alguien que amo. Era similar al mensaje que a menudo se imprime en los espejos laterales de los automóviles. “Los objetos debajo de esta camisa son más grandes de lo que parecen”. Le gustó mucho, pero no creo que lo haya usado nunca.

Paella
Flamenquin
Baked cheesecake / Tarta de queso horneado
Grandma’s cake / Tarta de la abuela
Lolo and the milhojas / Lolo y las milhojas

The Good Sport / El Tío Grande

La versión español está después de la versión inglés.

I TEND TO be a good sport. When I win at cards, for example, I rarely gloat. When I don’t win, I hardly pout at all, although my language can be a bit colorful. And, after the fact, I might silently berate myself for ALWAYS being a big loser — even though I win more often than another person soon to be mentioned. But, other than that, I’m a really good sport.

San Geraldo gloats. Kathleen gloats and even gleefully announces, “That’s all she wrote!” (an American expression). And then there’s Pedro. When he wins at cards (which isn’t often), he stands on his head. At least he’s entertaining.

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TIENDO A SER un tío grande. Cuando gano en las cartas, por ejemplo, rara vez me regocijo. Cuando no gano, apenas hago pucheros, aunque mi lenguaje puede ser un poco colorido. Y, después del hecho, podría reprenderme en silencio por SIEMPRE ser un gran perdedor — aunque gano con más frecuencia que otra persona que pronto será mencionada. Pero, aparte de eso, soy un muy buen deporte.

San Geraldo se regodea. Kathleen se regodea e incluso anuncia alegremente: “¡Eso es todo lo que ella escribió!” (una frase estadounidense que significa “no hay nada más que decir”). Y luego está Pedro. Cuando gana en las cartas (que no es frecuente), se para en la cabeza. Al menos es entretenido.

And Pedro bakes, too. My last hurrah last week. One had dark chocolate and berries. The other had white chocolate and bananas.
Y Pedro hornea, también. Mi último hurra la semana pasada. Uno tenía chocolate negro y bayas. El otro tenía chocolate blanco y plátanos.

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…

Spotted Dick In Spain

Our favourite English-style restaurant here in Fuengirola is, as you might already know, Sandpiper. Chef/Owner Jason recently added two new desserts. Jessica told me about them.

One of the new desserts is “Treacle Sponge,” a traditional British dessert of sponge cake drizzled with treacle (golden syrup) and often served with custard.

Jessica was very unhappy to learn that the other dessert was called “Spotted Dick.” I’ve heard of it before — the dessert, I mean. Well, come to think of it… Oh, never mind. Anyway, the dessert is commonly made with suet, flour and raisins, and served with custard.

Jessica (Spanish) was appalled and told Jason that, until the new menus were printed, she would write the desserts on a piece of paper. She was not going to say “Spotted Dick.”

A few days later, there was more to the story. Ana, Jessica’s mother and Jason’s life and business partner, was told about the new desserts.

“Spotted Dick,” she said.

No problem.

But then she tried “Treacle Sponge.”

With Ana’s Spanish accent, “Treacle Sponge” sounded like “Treacle Spunk.” And no matter how many times she tried, it always came out the same.

When Jason stopped laughing, he told her what “spunk” was. Jessica had already told her about “dick.” Ana said she would not be selling either until they were printed on the menu.

Friday night, I ordered Spotted Dick to share with San Geraldo.

When Jessica brought the dish to the table, San Geraldo asked (cluelessly), “Does the spotted dick have nuts?”

Jessica stood in stunned silence.

San Geraldo continued (still clueless), “Because I hate nuts.”

Jessica walked away before I could tell her that I usually eat San Geraldo’s nuts.

SPOTTED DICK, NO NUTS.
TREACLE SPUNK… I MEAN SPUNK… AHEM, SPONGE.
“Me mother says I must be quick to get me bit o’ spotted dick.”