Oh, Honey! / ¡Oh, Cariño!

La versión español está después de la versión inglés.

FOR A CHANGE of pace last night, San Geraldo and I returned to a local tapas bar, El Callejon, with especially good food and especially uncomfortable tables and chairs (the reason we haven’t been back for a while). We figured, since it was just the two of us, we wouldn’t spend as long at the task and could therefore survive the seating. It was well worth it.

I started with a favorite dish of mine, tortillitas de camarones (shrimp pancakes), which I devoured before remembering to get my camera out of my bag. We moved on to boquerones al limón (anchovies with lemon). Admittedly, before moving to Spain 8-1/2 years ago, I couldn’t be in the same room with an anchovy; but I had never had good, fresh, large Spanish anchovies. These are exceptional. Next we had hamberguesitas de rabo de toro (little hamburgers/sliders made with bull’s tail meat). Again, exquisite. And for the finale, we shared a plate of berenjenas con miel de caña (eggplant/aubergine with molasses/black treacle). These were also superb. The waiter kindly brought a separate little bowl of miel de caña for San Geraldo, who, I had explained in advance only really orders the berenjenas so he can have the miel de caña. And, of course, when the berenjenas were all gone, there was bread on the table for dunking.

The waiter and SG might be related. He said it’s HIS favorite part of the meal, too.

.

POR UN CAMBIO de ritmo anoche, San Geraldo y yo volvimos a un bar de tapas local, El Callejón, con comida especialmente buena y mesas y sillas especialmente incómodas (la razón por la que no hemos vuelto por un tiempo). Pensamos que, como éramos solo nosotros dos, no pasaríamos tanto tiempo en la tarea y, por lo tanto, podríamos sobrevivir a los asientos. Estaba bien vale la pena.

Comencé con mi plato favorito, tortillitas de camarones, que devoré antes de recordar sacar mi cámara de mi bolso. Pasamos a boquerones al limón. Es cierto que antes de mudarme a España hace 8-1/2 años, no podía estar en la misma habitación con una anchoa; pero nunca había comido anchoas españolas buenas, frescas, y grandes (y locales). Estos son excepcionales. Luego tuvimos hamberguesitas de rabo de toro. De nuevo, exquisito. Y para el final, compartimos un plato de berenjenas con miel de caña. Estos también fueron excelentes. El camarero le trajo amablemente un pequeño tazón de miel de caña para San Geraldo, quien, como le había explicado de antemano, solo ordena realmente las berenjenas para que puede tomar la miel de caña. Y, por supuesto, cuando las berenjenas se habían ido, había pan en la mesa para mojar.

El camarero y SG pueden estar relacionados. Dijo que también es SU parte favorita de la comida.

BOQUERONES AL LIMÓN. / ANCHOVIES WITH LEMON.
HAMBERGUESITAS DE RABO DE TORO. / BULL’S TAIL “SLIDERS”.
BERENJENAS CON MIEL DE CAÑA. / FRIED EGGPLANT (AUBERGINES) WITH MOLASSES (BLACK TREACLE)
SORRY I DIDN’T CATCH THE FINAL ENTRY. BUT, AS YOU’LL SEE BELOW, HE WAS HAPPY TO SHARE.
LO SIENTO, NO CAPTÉ LA ENTRADA FINAL. PERO, COMO VERÁS ABAJO, FUE FELIZ DE COMPARTIR.

.

Oh, honey… Falling for nobody else but you.
Oh, caríno… Enamorarse de nadie más que tú.

NOTA:
La palabra inglésa “honey” significa “miel” pero también significa “cariño.”

Light Eating After Seeing The Lights

Our favorite restaurant in Málaga is now our favorite three restaurants in Málaga (and they have a fourth on the way). We discovered El Meson de Cervantes nearly six years ago during our first visit to Spain (eight months before moving here). Then, Matt and Lindy told us about their other restaurant, El Tapeo de Cervantes. And, now there’s a third restaurant, Vinería Cervantes. So, that’s where we went Monday night after we saw the light(s).

I’ve provided English descriptions beneath each photo. Their Spanish menu wouldn’t load for me to copy the info and their translations don’t always tell the whole story, but you’ll definitely get the idea.

It seems impossible we managed to eat all this. (But, click the pics and I think you’ll understand.)

SEA BREAM WRAPPED IN COURGETTE,
CARROT PUREE, AND A JUNIPER SAUCE.
RED PEPPERS STUFFED WITH COD
AND SERVED WITH A TOMATO SAUCE.
OXTAIL EMPANADILLAS.
BATTERED PRAWNS WITH TREACLE
AND A CORIANDER MAYONNAISE.
GRILLED OCTOPUS (IN AN INK SAUCE!!!) WITH SMOKED MASHED POTATOES.
(NONE FOR ME. THE SUCTION CUPS GET STUCK TO THE ROOF OF MY MOUTH.)
BOAR STEW WITH SWEET MÁLAGA WINE,
TOPPED BY A SPANISH TORTILLA.
FRIED EGGPLANT WITH TREACLE.
IBERIAN PORK WITH BAKED PUMPKIN.
PUMPKIN RISOTTO AND WILD MUSHROOMS.
WARM APPLE TART WITH VANILLA ICE CREAM.
(I DID NOT SHARE…)

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.”