Easter!
Easter!
Ver mensaje de joseHi all,
Easter time again! Sunny day here in Madrid, empty and quiet town for some days! Great!
Well, what are your food and drinks for Easter?
I have to cook some ’pain perdu’ (torrijas in spanish ;), a very traditional desert, with a sip of PX. Yum! @-)
Today, I’ve opened my last bottle of Dolcetto D’Alba Le Terre 2003. Really nice wine (https://www.verema.com/en/tastingnotes/wine.asp?wine=14103), paired with a dolce fare niente under the sun and a foie terrine with mushrooms.
Cheers,
Jose
Re: zero calories again ...
Ver mensaje de joseJose, you make me green with envy! ... my only concesion to ";easter"; has been ";llonganiza de Pascua";; for our non Spanish readers (if we have any) those are short of very thin and long ";salami type"; meats, but not as old (although still dry) which are very popular in Valencia (and other places) for Easter (not really till Sunday on, but ... ). Other than that salads, soft boiled eggs, yummie oranges ... just the usual for ";rounded"; people like me :;) ... my wine! ... I had some very nice ";Nieva pie franco";, but I had very little left, so I opened a wonderful 2004 Hochheimer Domdechanay Riesling Trocken ... I fall more and more in love with dry rieslings ... hmmmm ... ah! and even if today was more relaxed, I still put on several hours of work ... but even working, just being able to stay at home, with nice music and old comfy clothing, feels nicely as a vacation ... ah! and the weather, incredibly gorgous!!!!
MaJesus
I don’t use to pay attention...
Ver mensaje de MaJesusNeither low-carbs nor calories @-) I’m a bit thiiiin, but with a fat boy inside me fightin’ to go out! ;))) (until I was a teenager I was extremely fat!, believe me)
Today I’ve to cook ’torrijas’ for my family and friends and... I thought I’d have ’bacalao a la vizcaina’ (for english readers if any, it’s a traditional dish from Pais Vasco using cod as a main ingredient) but now that I see the pack I got from the freezer... gasp... I think I mislabeled it, ’cos it looks like a sea bass :-? Well, if so I’d improvise a bordaleise sauce for it and a sip of Cuvée Marie Jurancon Sec ;)
Cheers,
Jose
Re: lucky you ... enjoy it!
Ver mensaje de jose... I think I haven’t had ’Torrijas’ in at least 10 year or so: they are a real ’bomb’, at least the ones my father used to make: I’m sure that each torrija absorbed half a litter of milk and one egg! plus all the oil it absorbs and the honey on top (all that in a piece of bread that my father asked for in advance, since it needs to be very ";solid"; and compact: the bakery made it un purpose in these times ... ) ... I’m geting hungry!! ... I’d better go to the gym ;))
MaJesus
Gasp... my ’torrijas’ are softer than the ones you say..
Ver mensaje de MaJesusFor instance, I don’t use honey but brown sugar and a soft dropping of PX. I’m very careful with the olive oil used, in order of not to cook them with toooo fat. And they use to be very creamy ’cos I don’t use bread. I use milk-bread... yes, that breakfast ";bread"; ;) (Berasategui recipe). They’ve less calories than the average.
Cheers,
Jose