La versión español está después de la versión inglés.
MY PAL LUKE turned 4 in November. There was a kids’ party on the actual day. We adults finally had our own little celebration for him over the weekend. San Geraldo baked the cake; Luke was in the mood for vanilla this year. And SG did not disappoint. Just looking at the photos two days later and my mouth waters. Ditto the dinner. Pedro made an amazing paella.
UNSURPRISINGLY, LUKE WAS JUST A bit wired. He had a little pile of gifts to open. We couldn’t wait for his reaction to the interactive world globe we had gotten him. He loved it. Especially the bubble wrap and the box. Ah, to be 4.
MI AMIGUITO LUKE cumplió 4 años en noviembre. Hubo una fiesta infantil en el día real. Los adultos finalmente tuvimos nuestra pequeña celebración durante el fin de semana. San Geraldo horneó el pastel; Luke estaba de humor para la vainilla este año. Y SG no decepcionó. Solo mirando las fotos dos días después y se me hace la boca agua. Lo mismo ocurre con la cena. Pedro hizo una paella increíble.
LUKE ESTABA UN POCO CONECTADO, como era de esperar. Tenía una montañita de regalos para abrir. No podíamos esperar su reacción ante el globo terráqueo interactivo que le habíamos conseguido. Le encantó. Especialmente el plástico de burbujas y la caja. Ah, para ser 4.
We often go downstairs for our morning coffee at Cafe BarBoru by the Sea. Chef Robbie loves to bake and usually has something special to get us through these cold winter days.
I know. I know. I should just shut up. But our blood has thinned after years of living in the desert and in Mediterranean climates. We did, however, have San Geraldo’s cyclonic winds Tuesday night. We even had to close a window that was open on the terrace! Then again, we were out all day today in just T-shirts (well, pants, too).
But back to Chef Robbie and his baked goods.
As long as Robbie keeps up with the printed menu, he’s free to create anything that strikes his fancy. We’re lucky his fancy is always being struck.
(Click the images and your mouth will water.)
MINCE PIES AND CREME ANGLAIS. (FOR THOSE WHO MAY NOT KNOW, MINCEMEAT IS A MIXTURE OF DRIED FRUIT AND SPICES.)
A BIRTHDAY CAKE FOR CHEF ROBBIE’S FRIEND. (THE PURSE IS NOT MY STYLE, BUT — INSIDE — CHOCOLATE!!!)
If you ask me, Robbie is just showing off. I made TEA!
A blend of teas. From scratch. I filled the bag myself. Do you have any idea how much work that is?!
FROM LEFT: MANZANILLA (CHAMOMILE); VAINILLA Y ANÍS (VANILLA AND ANISE); I PUT IT IN THE BAG; I PULLED THE DRAWSTRING. AND I USED THE ELECTRIC KETTLE, NOT THE MICROWAVE.