Losing Sight of the Shore
"One does not discover new lands without consenting to lose sight of the shore for a very long time."
- André Gide
Saturday, March 29, 2025
Megalithic Malta
Tuesday, March 25, 2025
6 things to love about Malta
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Ted with Milos, from Serbia |
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La Guardiola of Fort St Michael, 16th century |
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Saluting battery begun in the 16th c. (Senglea on the right) |
Thursday, March 20, 2025
Amigos de Málaga
Judy. We always talk about how important the people we meet are to us, and this fourth trip to Málaga, has no exceptions. People in the suburb of El Palo seem to be friendlier. Maybe it's because they're not inundated with tourists, or maybe just because it's more relaxed here, but there are definitely those who have made our stay more enjoyable. And there are some whose names we don't even know.
I practice yoga at a very small studio two blocks from our place. Ana, the teacher, speaks no English, and is very patient when I don't quite get what she said. (I finally learned triangulo means "down dog".) She is small, kind, and tough as nails, and the women in the class have welcomed me with hugs and kind words I don't understand. At least I assume they're kind!
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Ana is on the far right, but all of these yogis are special! |
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There is a fabulous Argentine restaurant here, which is always busy, but the waiter stays cool and smiling, and makes us feel we're the only ones there. |
I always take the stairs down from our sixth floor apartment, but one day my neighbor José was at the elevator when I entered the hall, so I joined him. AND-- the elevator stalled between floors. José called the company, and ten minutes later, the repairman arrived. Meanwhile, we spent some time getting to know each other. I'm not sure he remembers my name, but he always waves and calls me his fellow sobrevivor, or survivor.
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My fellow sobrevivor, José |
About a year ago, we took part in a zoom book study, led by Hilary, a priest in a nearby town. He and his wife were in South America when we arrived, but as soon as they returned, he contacted us about having lunch and finally meeting in person. I forgot to take a photo, but he kindly sent one of him in Uruguay with his wife Marijke.
Hilary and Marijke in Uruguay |
And of course there are the usual suspects, Fr. Louis from St. George's Anglican Church,
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looking unusually serious and Harvey and Colin, from England, who always seem to be here when we are. We visit them when we're in England. |
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Harvey expounds while Colin listens, their usual modus operandi |
Needless to say, there are others--the man in the wheelchair on the third floor who takes his tiny dog Toby out several times a day and always speaks, Rosella, the warden at church, who goes out of her way to involve us, and many more.
Tuesday, March 11, 2025
So...what's going on in the US!!??
Monday, March 3, 2025
Paella, Sevilla style
Judy. Almost every time we visit our Spanish family in Seville, someone makes us a paella. I'm sure I'd heard of the dish before, but eating it is a whole different ball game!
Paella, as I'm sure you know, is a traditional Spanish rice dish, tracing its roots through the Valencia region. The name is usually considered to have come from the name of the frying pan used to make it. The rice dish itself may have any kinds of fillers--originally rabbit, chicken, green beans, lima beans, tomato, and saffron, as the farmers made it; or seafood, as the fishermen made it. By tradition, it's made by the men--the Spanish version of American barbeque. Truth is, the women do all the chopping and mixing, and the guys, the part that involves fire and beer.
Maybe you've tasted a good paella in a restaurant. I've yet to experience good restaurant paella, though I'm sure it exists. But once I tasted the real home made dish, I was ruined for anything else. It takes hours to make, with specific times to add the various ingredients.
A couple of weeks ago when we went to see Alex, Inmita, and the kids, they offered to make us one, since we'd asked for a recipe to give our son-in-love Daniel.
That morning we went to their favorite pescadarìa, or fish shop. I hardly knew any of the gorgeous seafood on display, but I know Inmita selected chaco (cuttlefish), clams, mussels, shrimp, langustino, and probably more stuff!
Then we headed to visit Inmita's parents, Pepe and Inma, who were preparing one for a dinner party they were hosting. It was gorgeous, a different from anything we'd experienced, as it was made with fois gras and mushrooms! We didn't get to taste it, since it was still being cooked, but we had a couple of beers and got some photos.
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Sipping beer with Pepe and friends |
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Pepe's paella |
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And a photo with Pepe and Inma |
Inmita began with chopping (in an outrageously wonderful blender) onion, garlic, green, red, and yellow peppers, and simmered those with some tomato sauce, adding seafood broth she'd made with shells of our morning buy. Alex insists the base is the secret of any good paella. I KNOW there was more going on, but it was so beautifully choreographed, I may have missed some of it. I do know she also spent hours cleaning and chopping the seafood!
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Guys start doing their part |
Outside, Alex set up a borrowed fire ring and set the huge pan on top. Ted added some olive oil, then Alex and Inmita stirred in the vegetable base, and Inmita threw in more broth and the choco fish before they covered it up for a bit.
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Adding the base |
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Fish added |
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More broth |
Gradually, more seafood went in, then the rice. That has to be boiled on high for exactly eight minutes, then reduced to simmer. And don't forget the saffron!
Almost ready! |
Bit by bit more was added, until we had an absolutely beautiful pan of scrumptiousness, which we ate with gusto until we nearly burst.
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Ahhhh! |
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Love on a plate |
To me, making paella is a real act of love. It can be expensive or low-cost, but the time and attention paid is nothing but pure love. And we love our Spanish family, and love the time and attention they give us.
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And love in the garden |