#Iberico Spanish cheese

[bloggerliveshere]

"3 Savory Cheese Logs to Get Your Party Started"

Summertime means various things to many of us. Do you think of family, friends, cookouts and BBQ’s, birthday parties, graduation parties, wedding and showers? There’s so much more, correct? I agree yet without the food, especially the appetizers, a party isn’t a party. Checkout these 3 Savory Cheese Logs to Get Your Party Started. The luscious flavors are unexpected yet addictive with simple…

[kaigourmet001]

The New Norm in Main Eating Up: Iberico Pork and Ora King Salmon!

In the space of top-notch food, where educated culinary authorities and gourmands look for the best decorations, certain meats, and fish have come to address sublime quality and taste. Among these luxurious decorations, Iberico pork, Wagyu franks, Iberico pork secreto, and Ora King salmon have taken out a position of partition. Each watches out for a zenith of culinary importance and their unquestionable quality shows the general sensation of taste that values serious flavors and immaculate surfaces.

Iberico Pork: Spain's Culinary Fortune

Iberico pork, consistently called the "Kobe meat of pork," comes from the regarded Iberian pig, a neighborhood to Spain and pieces of Portugal. These faint-hoofed pigs are raised on a careful feeding plan of oak seeds during the last times of their lives, giving an unquestionable flavor profile that is rich, nutty, and marbled with intramuscular fat. Ora King from one side of the world to the other blesses it for its rich taste and flexibility — it will commonly be barbecued, stewed, or, in any event, feeling significantly improved perfectly.

Ordinarily cooked at lower temperatures to maintain its juiciness, Iberico pork flank coordinates well with straightforward flavorings like salt, pepper, and olive oil, as its intrinsic flavor doesn't require many upgrades. In Spain, it is frequently barbecued or container-singed, fully intent on letting the nature of the pork justify itself with factual evidence. The flank can likewise be restored to make a ham known as lomo, one more delicacy that features the intense kinds of the Iberico breed.

Wagyu Wieners: Lifting a Work of Art

When integrated into a direct, Wagyu raises this dear solace food to a more critical level than at some other time. Wagyu hotdogs are known for their extensive, forcing flavor and delicate, delectable surface that beats standard cheeseburger wieners. These top-notch wines are sometimes given top-tier fortifications, for example, specific mustards, authority cheeses, and new brioche buns.

Ora King Salmon: The Wagyu of the Ocean

Hailing from New Zealand, Ora King salmon is consistently named the "Wagyu of the ocean" considering its excellent marbling, rich flavor, and consolidated in-your-mouth surface. Not by any stretch like various kinds of salmon, Ora King is unequivocally duplicated for its high-fat substance and flavor consistency, making it a epicurean specialists in extraordinary quality bistros. The fish's eating standard and impeccable creating conditions add to its transcendent taste and surface.

Ora King salmon stands apart with its firm tissue and abundant grouping, making it ideal for sushi, sashimi, or clear barbecuing. Its perfect, rich flavor organizes well with different flavors; in any case, it is sometimes prepared with unimportant mediation to allow its standard credits to radiate through. Ora King salmon conveys unmatched fish information, whether served crude, cooked, or smoked.

Iberico pork secreto: The Best Example of Sea Food

Iberico pork secreto is a mysterious fixing in Spanish cooking; it has gained affirmation and appreciation worldwide. Its climb in reputation can be credited to the growing energy for top-type, ethically raised meats and the rising apparent nature of Spanish gastronomy on the overall stage. In first-rate establishments and homes, something very similar, the mystery cut has turned into a pursued fixing, regarded for its ideal taste and surface.

Various connoisseur experts propose serving Iberico pork secreto with precise reinforcements that won't overpower the meat's flavor. Sides like cooked vegetables, sautéed mushrooms, or even a light serving of leafy greens with citrus can enhance the meat's liberality, allowing the pork to be the dish's star.

Conclusion

Customers may generally be viewed as a veritable charge, yet the prospect of Wagyu meat in the blend changes this popular food into a King delicacy. The rising reputation of KAI GOURMETfor Iberico pork, Wagyu wieners, Iberico pork secreto, and Ora King salmon is typical for an enormous model in the food business: the making interest in premium decorations that offer outstanding quality and flavor.

[alikapop]

El Meson- How to be Spanish

The soul of Spain in the heart of Santa Fe, El Mesón has been serving locals and visitors for almost twenty years. Born in Spain to a Spanish father and American mother, Chef Huertas, opened El Mesón in 1997 to bring the old-world Iberian cuisine and Andalusian family traditions to the City Different. El Mesón offers two dining options. The full menu is offered in El Comedor, or Dining Room. Large oak tables with soft lighting set the stage for your meal, surrounded by reproductions of classic painters, with the strains of Spanish guitar accenting your palate’s Iberian journey.

On the other hand, if you are in the mood for something lighter and livelier, you will find it in the ¡Chispa! Tapas Bar. Reminiscent of an Andalusian patio, this room features Tapas and Live Entertainment. From Tango, to Jazz, to Flamenco there is a beautiful stage showcasing some amazing talent! We offer a full bar, and Santa Fe's best selection of Spanish Wines and Sherries. ¡Hasta pronto!

David Huertas, Andrea Bozman: (505) 983-

Soup & Salad Tapas

Sopa del Día

Market Price

Ensalada con Quesos de Cabra - Murcia

$14.50

Four Goat Cheese Salad with sliced Pears, toasted Pine Nuts, Baby Greens, and an Aged Balsamic Vinegar Reduction

Ensalada de Aguacate y Gambas - Andalucia

$16.00

Shrimp and Avocado Salad with a julienne of Bibb Lettuce, Grape Tomatoes, Mullet Roe, and Pink Brandy Dressing

Ensalda de Remolacha - Murcia

$12.00

Beet and Kale Salad with Fresh Basil and Goat Yogurt Dressing topped with roasted Pistachios

Cogollos a la Crema de Cabrales - Asturias

$13.50

Heart of Living Butter Lettuce, Cabrales Blue Cheese Cream Dressing, toasted Pine Nuts & crispy Serrano Ham

Vegetables & Cheese Tapas

Queso con Membrillo - Castilla-La-Mancha

$10.50

Aged Manchego Cheese with Quince Preserves and Olives

Berenjena - Andalucia

$10.00

Lightly battered Eggplant Fries drizzled with Cane Syrup and a sprinkle of fresh Saffron

Tortilla Española - Madrid

$9.00

Wedge of Spanish Egg, Potato, and Onion Tortilla with Roasted Garlic Aioli

Setas a la Parilla - Andalucia

$10.50

Grilled Oyster Mushrooms marinated in Garlic and Parsley infused Extra Virgin Olive Oil

Alcachofas Rellenas - Catalonia

$9.50

Flash fried Artichoke Hearts filled with Herbed Spanish Goat Cheese served over Romesco Sauce with Caperberries

Patatas dos Salsas - Aragon

$8.00

Twice-fried Baby Red Potatoes, with a spicy Red Chile Dipping Sauce and roasted Garlic Aioli

Coca Balear - Baleares

$13.50

Savory open-faced Balearic Tart with Roasted Peppers, Goat Cheese, Pine Nuts, and Fresh Herbs

Croquetas de Cabrales - Asturias

$10.50

Fried Potato and Cabrales Blue Cheese Croquettes with Kale and Walnut Pesto

Fish & Seafood Tapas

Calamares dos Salsas - Andalucia

$11.00

Flash fried Baby Calamari with a house-made Tomato Sauce and Roasted Garlic Aioli

Gambas al Ajillo - Pais-Vasco

$9.50

Shrimp sautéed with sliced Garlic and Pequin Chile Flakes served in a sizzling hot cazuela

Croquetas de Cangrejo - Cantabria

$11.50

Blue Crab Croquettes with Roasted Garlic Aioli

Pimientos de Piquillo Rellenos - Navarre

$13.00

Roasted Piquillo Peppers stuffed with Crawfish over a Leek and Sherry Cream Sauce

Ostras Fritas - Catalonia

$11.50

Fresh flash-fried Pacific Oysters over spicy Romesco Sauce

Empanadillas de Atún - Galicia

$12.00

Yellowfin Tuna Turnovers with Date, Tomato and Basil Compote

Meat & Poultry

Jamón Iberico - Extremadura

The famous cured Mountain Ham from free range Acorn-fed Iberian Pigs, aged over two years, from renown producer Cinco Jotas—widely considered the best in the world

Market Price

Champiñones Rellenos - Andalucia

$10.50

Broiled Mushroom Caps stuffed with Chorizo topped with Manchego Cheese and Chopped Oregano

Pinchos Morunos - Andalucia

$14.00

Grilled local Lamb Brochettes marinated in Moorish Spices

Pollo al Ajillo - Madrid

$9.50

Select cuts of roasted Chicken with Garlic, Pequin Chile Flakes and Parsley

Chorizo Txistorra - Basque

$9.50

Grilled Txistorra Chorizo Sausage with Parsley and Pine Nut Pesto

Solomillo de Res - Asturias

$16.50

Grilled 3 oz. Beef Tenderloin Filet topped with Cabrales Blue Cheese over Leek and Sherry Cream Sauce

Morcilla con Cebolla - Extremadura

$13.00

Pan seared Morcilla Sausage with Cider Caramelized Sweet Onions and sautéed Red Pears

Chuletitas de Cordero - Castilla-Leon

$19.50

Grilled locally-raised Lamb Chops with Chimichurri Sauce

Paella

Paella de Mariscos - Valencia

Mediterranean Mussels, Clams, Shrimp, Scallops, Clamari, fresh Fish, Saffron Sofrito and Bomba Rice simmered in a house-made White Fish Broth

For Two People

$70.00

Paella a la Valenciana - Valencia

Chorizo Sausage, Chicken Breast, Pork Tenderloin, Mussels, Clams, Shrimp, and Scallops, Saffron Sofrito, and Bomba Rice simmered in a house-made Roast Chicken Broth

For Two People

$66.00

Paella de la Huerta - Valencia

Medley of Seasonal Vegetables, Garbanzo Beans, rich Tomato and Saffron Sofrito with Bomba Rice simmered in a house-made Vegetable Broth

For Two People

$60.00

Arròs Negre - Valencia

Catalan style "Black" Rice with Clams, Scallops, Shrimp, fresh Fish, Calamari, Squid Ink Sofrito and Bomba Rice simmered in a White Fish Broth, served with Roasted Garlic Aioli on the side

For Two People

$68.00

Entrées

Pescado del Dia - Galicia

Fresh Fish of the Day, sourced from sustainable stocks in an environmentally friendly manner—please inquire

Market Price

Chuletón el Mesón - Castilla-Leon

$39.00

16oz. Bone-in Ribeye Steak grilled to order with Chimichurri Sauce

Parillada Mixta - Rioja

$44.00

Mixed grill platter with two Lamb Chops, 3 oz. Beef Tenderloin, 3 oz. Pork Tenderloin, Chicken Breast, Chorizo and Morcilla Sausages served with Chimichurri and Salbitxada Sauces

Desserts

Flan de Naranja

$8.00

Orange scented flan

Churros con Chocolate

$9.00

Spanish Churros with special thick Spanish Hot Chocolate

Sorbete con Galletas

$8.00

sorbete con galletas

Tarta de Chocolate

$12.00

Flourless Chocolate Cake with Sweet Espresso Syrup

Natillas de Almendras Marcona

$9.00

Silky Marcona Almond Custard

Frutas de Temporada

$9.00

Elegantly carved selection of fresh seasonal fruits

Taza de Chocolate

$3.50

A cup of special thick Spanish Hot Chocolate

Coffee Drinks

Spanish, Irish, Mexican, Keoke

$7.50

Carajillo

$8.50

with Brandy or Dry Anis

Sweet Sherries

Bodegas Osbornee, Sweet Cream Oloroso Sherry, Jerez, NV

$9.00

Bodegas Barbadillo, Pedro Ximénez Sherry, Sanlucar de Barrameda, NV

$10.00

Bodegas Alvear, Carlos VII, Amontillado Sherry, Montilla-Moriles, NV

$9.00

Bodegas Alvear, Asuncion, Oloroso Sherry, Montilla-Moriles, NV

$10.00

Bodegas Alvear, Solera 1927, Pedro Ximénez Sherry, NV

$14.00

Ports

Dow, Late Bottle Vintage Ruby, Oporto Portugal, CV

$9.00

Dow, Boardroom Premium Reserve Tawny, Oporto, Portugal, NV

$9.00

Porto Kopke, 10 year Tawny, Oporto, Portugal, NV

$14.00

Porto Rocha, 20 year Tawny, Oporto, Portugal, NV

$17.00

Porto Kopke, Over 40 year Tawny, Oporto, Portugal, NV

$24.00

Brandies

Fundador, Solera Reserva, Pedro Domecq, Jerez de la Frontera

$9.50

Señor Lustau, Solera Reserva, Emilio Lustau, Jerez de la Frontera

$9.50

Cardenal Mendoza, Solera Gran Reserva, Jerez de al Frontera

$12.00

Torres 10, Imperial Brandy, Gran Reserva, Vilafranca del Penedes

Sherries

Jerez

Papirusa, Bodegas Lustau, Very Dry Manzanilla, NV

Los Arcos, Bodegas Lustau, Medium Dry Amontillado, NV

Pedro Ximenez, Oxford 1970, Bodega Dios Baco S.L., Very Sweet, NV

Sanlucar de Barrameda

Manzanilla, Bodega Delgado Zuleta, Very Dry, NV

Fino, Bodega Delgado Zuleta, Dry, NV

Amontillado, Bodega Delgado Zuleta, Medium Dry, NV

Oloroso, Bodega Delgado Zuleta, Sweet Cream, NV

Montilla-Moriles

Fino Electrico, Bodegas Toro Albalá, Dry, NV

Glass

$8.00

Amontillado Carlos VII, Bodegas Alvear, Medium Dry, NV

Glass

$9.00

Oloroso Viejo, Bodegas Toro Albalá, Aged Sweet Cream, NV

Glass

$9.00

Oloroso, Bodegas Alvear, Sweet Cream, NV

Glass

$10.00

1927 Solera Pedro Ximenez, Bodegas Alvear, Very Sweet, NV

Glass

$14.00

Don PX, Bodegas Toro Albalá, Very Sweet, 1983

Glass

$18.00

White Wines

Godello, Gaba do Gil, Vinos Telmo Rodriguez, Valdeorras, 2014

$46.00

Albariño, Verde, Granbazán, Rias Baixas, 2015

$47.00

Blanc Selccio, Can Feixes, Bodegas Huguet, Penedes, (Organic), 2015

$35.00

Verdejo, Old Vines, Nisia, Bodegas Ordoñez, Rueda, 2015

$44.00

Txakoli, Ulicia, Bizkaiko Txacolina, 2015

$50.00

Blanco de Barrica, Bodegas Muga, Rioja, 2015

$46.00

Monopole, Bodegas C.V.N.E., Rioja, 2015

$42.00

Chardonnay-Viura, Immacula, Bodega Tandem, Navarra 2014

$49.00

Albariño, Bodegas Morgadio, Rias Baixas, 2015

$50.00

Txacoli, Zudugarai, Getariako Txacolina, 2015

$47.00

Godello, Avanciajo, Bodegas Avancia, Valdeorras, 2012

$74.00

Chardonnay, Kyndall's Reserve, Dutton Estate, Red River, 2013

$93.00

Chardonnay, Hyde Vineyards, Carneros, 2012

$157.00

Rosé Wines

Rosado, Garnacha, Bodegas Borsao, Campo de Borja, 2014

$26.00

Rosado, Cortijo, Compania de Vinos del Atlántico, Rioja, 2014

$36.00

Rosado, Temp./Garnacha/Viura, Sierra Cantabria, Rioja, 2014

$37.00

Sparkling Wines

Cava, Brut, Codorniu, Penedes, NV

Split Bottle

$10.00

Cava, Brut, Basca, Amor sobre Dinero, Penedes, NV

$42.00

Cava, Brut Reserva 'La Familia", Juve y Camps, Penedes, 2010

$58.00

Cava, Brut, Rose Pinot Noir, Codorniu, Penedes, NV

$49.00

Cava, Brut, Reserva, Rose Pinot Noir Juve y Camps, Penedes, NV

$60.00

Sangria

Sangria

By the Glass

$8.00

One Half Liter Pitcher (Approx. 3 Glasses)

$20.00

One Liter Pitcher (Approx. 6 Glasses)

$40.00

Red Wines

Rioja

Cosecha, Sierra Cantabria, Bodegas Sierra Cantabria, 2012

$35.00

Cosecha, Obalo, Bodegas Obalo, 2013

$37.00

Cosecha, Faustino VII, Bodegas Faustino, 2011

$35.00

Cosecha, Graciano, Vinos Sin Ley, 2011

$42.00

Crianza, Bordón, Bodegas Franco Españolas, 2011

$38.00

Crianza, Bodegas Ramírez de la Piscina, 2011

$42.00

Crianza, La Montesa, Bodegas Palacios Remondo S.A., 2011

$45.00

Crianza, Sierra Cantabria, Bodegas Sierra Cantabria, 2011

$47.00

Reserva, Ontañón, Bodegas Ontañón, 2005

$60.00

Reserva, Marques de Riscal, Bodegas Mqs. de Riscal, 2009

$62.00

Reserva, Bodegas Ramírez de la Piscina, 2007

$56.00

Reserva, Bordón, Bodegas Franco Españolas, 2008

$63.00

Reserva, Unfiltered, Muga, Bodegas Muga, 2011

$74.00

Reserva, Cune, C.N.V.E., 2010

$78.00

"Allende", Finca Allende S.L., 2008

$77.00

"Predicador", Vinos de Benjamín Romeo S.L., 2009

$86.00

"Lanzaga", Viñedos Telmo Rodriguez S.L., 2008

$90.00

Reserva, Imperial, Cune, C.V.N.E., 2004

$120.00

Reserva, Remirez de Ganuza, 2006

$186.00

Gran Reserva, Ontañón, Bodegas Ontañón, 2005

$95.00

Gran Reserva, Ramírez de la Piscina, 2001

$102.00

Gran Reserva, "Prado Enea", Bodegas Muga, 2005

$158.00

Gran Reserva, Imperial, Cune, C.V.N.E., 2005

$180.00

"Torre Muga", Bodegas Muga, 2006

$182.00

Gran Reserva, Imperial, Cune, C.V.N.E., 2004

$210.00

Ribera del Duero

Cosecha, Viña Mayor, Bodegas y Viñedos Viña Mayor, 2011

$37.00

Cosecha, Canta Perdices, Bod. San Pedro Regalado, 2011

$35.00

Crianza, Viña Mayor, Bodegas y Viñedos Viña Mayor, 2010

$46.00

Tinto Fino, Protos, Bodegas Protos, 2012

$50.00

Casajus, Bodegas J.A. Calvo Casajus S.L., 2012

$62.00

Reserva, Viña Mayor, Hijos de Antonio Barcelo S.A., 2008

$84.00

Crianza, Condado de Haza, Bod. Alejandro Fernández, 2011

$80.00

Crianza, Pesquera, Bodegas Alejandro Fernández, 2011

$95.00

Atauta, Dominio de Atauta, 2009

$97.00

Reserva, Protos, Bodegas Protos, 2010

$125.00

Gran Reserva, Protos, Bodegas Protos, 2006

$230.00

Finca El Graco Viejo, Protos, Bodegas, Protos, 2011

$250.00

Gran Reserva, Alenza, Bodegas Alejandro Fernández, 1999

$354.00

Navarra

Cabernet Sauvignon, Vega Sindoa, Bodegas Nekeas, 2012

$36.00

Tempranillo/Cabernet/Merlot, Ars Nova, Bodega Tandem, 2008

$49.00

Toro

Tinta de Toro, Termes, Bodegas Numanthia, 2013

$80.00

Tinta de Toro, Numanthia, Bodegas Numanthia, 2011

$158.00

Tinta de Toro, Termanthia, Bodegas Numanthia, 2007

$525.00

Priorat & Montsant

Sola Fred, Celler de Masroig, Montsant, 2012

$30.00

Can Blau, Cellerss Can Blau, Montsant, 2014

$40.00

Ceps Nous, Pasanau Germans, Priorat, 2014

$49.00

La Cartuja, Compania de Vinos del Atlantico, Priorat, 2013

$53.00

Black Slate, Celler Cecilio S.L., Priorat, 2012

$54.00

Finca La Planeta, Pasanau Germans, Priorat, 2008

$101.00

Porrerra, Celler Vall Llach, Priorat, 2010

$166.00

Other Spanish

Monastrell/Syrah, Luzón, Bodegas Luzón, Jumilla, 2014

$27.00

Monastrell, Hécula, Old Vines, Bodegas Castaño, Yecla, 2012

$32.00

Monastrell, Juan Gil, Bodegas Hijos de Juan Gil , Jumilla, 2014

$39.00

Garnacha, Atteca, Old Vines, Bod. Atteca, Calatayud, 2014

$44.00

Tempranillo, Venta Mazzaron, Viñas del Cénit, Zamora, 2013

$40.00

Mencía, Losada, Losada Vinos de Finca S.A., Bierzo, 2012

$56.00

Tempranillo, Dehesa La Granja, Bod. Fernández, Zamora, 2008

$70.00

Tempranillo, Vínculo, Bodegas Fernández, La Mancha, 2011

$55.00

Argentina

Bonarda, Durigutti, Mendoza, 2014

$42.00

Malbec, Durigutti, Mendoza, 2014

$40.00

Malbec, Vista Flores, Catena, Mendoza, 2014

$42.00

Pinot Noir, Catalpa, Bodegas Atamisque, Mendoza, 2012

$44.00

Malbec, Terrazas, Chandon Group, Mendoza, 2013

$56.00

Malbec, Reserva, Pascual Toso, Mendoza, 2014

$46.00

Chile

Cabernet Sauvignoin-Carmenere, Montes, Colchuaga 2014

$39.00

Cabernet Sauvignon, Antigua Reserva, Cousiño Macul, 2012

[semeon27]

Empanadas food

WHAT IS AN EMPANADA?

•Empanadas are crescent-shaped savory pastries made of dough stuffed with various ingredients.Empanadas come in a wide variety of ingredients, including beef, chicken, pork, tuna, shellfish, cheese and  vegetables, all seasoned and baked or fried to perfection.  

•Empanadas are a type of baked or fried dough consisting of a dough and a filling, common in  cultures around the world with influences from Spain, other Southern Europe, Latin America and Iberico. The name comes from the Spanish empanal (bread, breaded), which translates to "breaded", meaning coated or wrapped  in bread. The dough is folded over a filling made of meat, cheese, tomato, corn, or other ingredients, and  the resulting dough is cooked by baking or frying. 

Empanadas are one of my favorite food and i eat them often. Empanada is a very versatile dish  because this food can be eaten for breakfast,lunch and dinner. It can be served as an appetizer or snack but it also make an easy and filling meal. 

Empanadas is a  South American specialty, small, hearty pies. Empanadas are popular in Argentina and Colombia, where international markets are booming. 

Empanadas are also a popular holiday food because they are easy to prepare in advance and serveat parties and gatherings. Whether you make them yourself or buy them from your local bakery, empanadas are a delicious treat that will satisfy everyone. 

Empanadas are usually made with savory fillings, but sweet fillings are also great for dessert or as anaccompaniment to  afternoon coffee or tea. 

Actually You can buy ready-made empanada slices at many Latin American grocery stores, but you can also easily make the dough at home. Homemade empanada dough is very easy to make, especially if you have a food processor.

What are the ingredients of empanada?

Ingredients

  2 cups all-purpose flour

  ⅓ cup white sugar

  ½ teaspoon salt

  ½ cup water

  1 large egg yolk

  2 tablespoons all-purpose flour for dusting

  2 tablespoons butter, melted

DIRECTIONS:

STEP 1

•Combine 2 cups of flour, sugar and salt  in a bowl and mix well. Make a well in the middle. 

STEP 2

•Add water and egg yolks to a small bowl  and mix until smooth. Pour into wells and stir to form a firm dough. 

STEP 3

•Place the dough on a lightly floured work surface and knead until smooth and elastic, about 8 minutes.

Use a rolling pin to roll out the dough, dusting with flour if necessary to prevent sticking. Brush thesurface with melted butter  and roll the dough into a roll. 

STEP 4

•Cut the stem part horizontally into  24 equal parts. Roll each slice into a disk. 

TO MAKE THE EMPANADAS:

Preheat the oven to 350 degrees F (175 degrees C).Fill each empanada disk with about 1 tablespoon of your favorite filling.

[destinationdeadpool]

Disney Cruise Day 6: Debarkation and Check-in at Disney World

We got up early, ate breakfast in the buffet and were off the ship by 8:15 as per DCL travel. The night before, you put your suitcases out in the hall tagged with a specific character (ours was Minnie) and then you will find your bags in the section marked with that character when you disembark. It was kind of a cluster, but we found everything eventually and headed to the bus. Just a quick hour long bus ride later and we were HOME!!!

Port Orleans: French Quarter is adorable. It's the smallest resort on property which is really nice when you're coming in late from the parks. Or when your scooter dies (more on that later). We got here by 10 am so our room wasn't quite ready, but we passed the time doing a little shopping and eating Mickey shaped beignets. They were delicious.

Once our room was ready, we got settled in, did some laundry and grabbed some lunch. The only downside to this resort is there's no table service restaurant, just the quick service and the food isn't the greatest. Andrea and I both had a French dip sandwich for lunch that was pretty tasty but Ann was disappointed by the pizza. Once our laundry was done we headed up to Disney Springs for some shopping and dinner at Jaleo, a tapas place we'd heard good things about. It was DELICIOUS!!!

We got a selection of Spanish meats and cheeses. I really wanted to try the jamon iberico but it's really hard to justify $40 for an ounce of ham. Everything we did have was amazing though. We also ordered the pan tomate, which is a crispy bread covered in crushed tomatoes, and two orders of the chicken fritters which were AMAZING. Then we stopped at Salt and Straw for ice cream afterwards!

We did a little more shopping after dinner, then headed back to the hotel for bed. Tomorrow's gonna be a busy day. We're starting in Animal Kingdom and then hopping over to Hollywood Studios for the evening.

[thespanishchef]

Spanish Online Grocery Store: Bringing the Best of Spain to Your Doorstep

Spain is renowned for its delectable cuisine, with a rich heritage that spans across regions and generations. From juicy cured meats and tangy cheeses to aromatic spices and sweet pastries, Spanish food is as diverse as it is delicious. And now, with the rise of Spanish Online Grocery Stores, you can enjoy the best of Spain right from the comfort of your own home.

Whether you're a foodie looking to try new flavors, a homesick ex-pat, or just someone who loves Spanish food, online grocery stores offer a convenient and easy way to access authentic Spanish ingredients and products. With just a few clicks, you can have the taste of Spain delivered straight to your doorstep.

So, what can you expect from a Spanish online grocery store? Here are just a few of the many delicious products you might find:

Iberico ham: This cured ham, made from black Iberico pigs, is known as one of Spain`s culinary treasures. With a distinctive nutty taste and a melt-in-your-mouth texture, Iberico ham is a staple of Spanish tapas and a must-try for anyone who loves cured meats. Manchego cheese: This sheep's milk cheese is one of the most popular and loved cheeses in Spain. With a nutty, slightly tangy flavor and a firm texture, Manchego is an all-around cheese that can be enjoyed on its own, in sandwiches, or melted on top of dishes. Chorizo: Another staple of Spanish food, chorizo is a spicy sausage that can be enjoyed cooked or uncooked. It is made with a mixture of paprika and other spices, and chorizo adds bold flavor to dishes like paella, stews, and pasta sauces. Olives: Spain is known as the largest producer of olives in the world, and the country has a long tradition of producing high-quality, tasty olives. From the meaty and buttery flavor of Manzanilla olives to the tangy and salty flavor of Arbequina olives, there's an olive for every taste. Sherry: This fortified wine is one of Spain's most famous exports, and it comes in a variety of styles, from dry fino to sweet Pedro Ximenez. Perfect for sipping on its own or as an ingredient in cooking, sherry is a versatile and flavorful addition to any kitchen. These are just a few of the many delicious products you might find at a Spanish online grocery store of Best Spanish Chef. So why wait? Start exploring the rich culinary heritage of Spain today!

[dominicrarnoblog]

Spanish Food Guide: Popular Tapas And Unique Foods To Satisfy Your Cravings

When you think of Spain, have you not thought of Spanish food? Paella, gazpacho, Iberico ham, cocido, fabada… So many recipes have delighted everybody who visits Spain. Many people have tried extraordinary Spanish foods, such as Manchego cheese, Chorizo, Extra Virgin Olive Oil, and Wine, which leads to a demand for these products in restaurants and supermarkets. These factors have significantly contributed to how the world and its individuals view Spanish cuisine, among people's favorites worldwide. Many restaurants now serve authentic Spanish dishes, and Comida española products are traded online and offline. New Spanish restaurants are now opening everywhere, and more pubs, cafes, and bars now serve Spanish cuisine like tapas. These factors determine growth in the development of Spanish food in the industry. Now let's learn more about some famous traditional Spanish tapas and other unique Spanish foods : Spanish Tapas Tapas can look like almost anything. There are countless classic tapas dishes to select from. However, some tapas recipes are so famous that you'll find them almost anywhere. Here are some of the best Spanish tapas that foodies love to rave about: Gambas Al Ajillo A classic dish that involves garlic shrimp sautéed quickly in sizzling olive oil. Garlic, chili peppers, and peppercorn sauce give a lightly spiced flavor to the dish. You can get Gambas al Ajillo with a sweet tang of sherry or a smoky paprika flavor. It'sIt's best enjoyed spread over a slice of toast, which soaks up the oily sauce and adds crunch to the texture of the prawns. Chorizo Al Vino If you've never tried chorizo palacios (Spanish sausage) cooked in wine, you're in for a treat with chorizo al vino. This smoky, tasty dish is quite famous for a reason. The sausage infused with paprika and garlic takes on an extra-rich taste by braising in Spanish red wine. Many Spanish bars serve chorizo al vino with a side of crusty bread so that you can relish every last bit of the smoky sauce. Jamón Ibérico It's a traditional tapa made from pigs that graze on olives, acorns, and chestnuts for their adult lives. To acquire the best jamon iberico, Spanish artisans cure their ham for at least one year. Some Spanish ham is cured for more than four years before it makes it to your plate. All that time pays off: an incredible plate of jamón ibérico has a delicious, rich taste and smooth texture. You can find a top-quality slice of cured ham by how much marbling, or intramuscular fat, runs through the piece. Patatas Bravas Patatas bravas are the same as the French fries of tapas, but they're sliced into thick sections and fried in olive oil until the edges turn deep brown and crispy. An excellent helping of patatas bravas will be crisped on the outer and soft on the inside. Depending on where you order this dish, your sauces may vary. Traditional Spanish Croquetas These tasty breaded fritters come with a variety of ingredients. With a crispy fried shell that covers a creamy filling, croquetas or croquettes are the best tapas for any occasion. Tapas recipes call from vegetables to shellfish to cheeses. Different Spanish restaurants offer distinct flavors, so you'll want to try one of them. Unique Spanish Foods Up until now, we’ve been discussing all the amazing traditional spanisches Essen that everyone should try. Well, now, there are a few more that you should know. These might sound slightly odd, but they're worth a try. Let's know about some unique Spanish foods: Rabo De Toro This one is also a famous Spanish food. There are many people who think it's odd, despite its being a tasty dish. It'sIt's nothing more than a bull's tail cooked in a stew. Pipas De Girasol This one is actually just a snack, but it's a snack that often surprises foreigners. pipas de girasol is no more than sunflower seeds, but they're one of the most common snacks in Spain. People will have full bags of them.

[shitty-check-please-aus]

anyways here’s my solstice cheese board! The triangle cheeses are Iberico, Manchego, and Cabra al Vino from a little Spanish Tapas cheese combo I got at Trader Joe’s (I cut the names off the label with scissors and put them on top of the cheeses because I know I would not remember otherwise), the stuff in the bowl is crumbled parmesan with honey and rosemary, we have some cheddar in the middle along with three random kinds of salami, with a honeycrisp apple as a palate cleanser. I served my crostini on the side, and it was really good topped with a little bit of the parmesan in particular. 

[viranlly]

Viranlly hosts Thanksgiving Dinner.

in partnership with Wines of British Columbia.

IT’S CRUNCH TIME Y’ALL!

I don’t even where time went but here we are now, just over a week before Thanksgiving. The aroma of PSL is in the crisp fall air, the days are getting shorter, and the meals we preppin’ are getting cozier each day. The holidays are upon us and so is the (grape) harvest month.

To celebrate both festivities, I’ve teamed up with the Wines of British Columbia to come up with some fun thanksgiving recipes and of course delicious BC wine pairings to go with them. I’m skipping the turkey, because let’s be honest, I don’t trust myself with a bird that size, nor that I have the space and capacity both physically and mentally to handle a turkey. I want to make sure that this holiday cooking will be as stress-free and as boozy as possible, because we all deserve that kind of holidays.

Please note that these recipes serve 4-6 people.

First thing first, it’s not a dinner party at Viranlly’s without a damn-well-put-together CHARCUTERIE AND CHEESE BOARD. Here’s the fun part about this board: there’s no recipe. The trick is you want to make sure you have a balance in flavours, textures and colours (because ya know.. aesthetic). 

THE MEAT : variety of cured meats with different flavour profiles - hot genoa salami, prosciutto, iberico ham, chorizo, and capicollo are always a great start.

THE CHEESE : make sure you have at least hard and soft cheese, everything in between never hurts either - jammy brie or camembert is a crowd pleaser, manchego is delicious, especially when you can find the truffle-y ones. Can never go wrong with parmigianio-reggiano, or a nutty pecorino. Aged cheddar and smoked gouda if you want a little funk. The possibility is honestly, endless.

THE FRUITS AND VEGGIES : grapes and olives (olives are veggies, right? I prefer unpitted Castelvetrano) are staple on my board. Seasonal fruits and veggies always add amazing flavours to the board : pears and figs in the fall, peaches and berries in the summer.

THE EVERYTHING ELSE: honey, hummus, nuts, preserves, bread, crackers, pate, and everything your heart and stomach desire.

I always love to start the night off with a bottle or two of bubbly, something really crisp, citrusy and refreshing. The Howling Bluff Faux Paw has a ton of berry notes with a just a zest of spice, perfect to be enjoyed with everything on this board. Another great bubbly is the Haywire Pink Bub, which, we consumed throughout the summer. 

The next two dishes are heavily inspired by my friends’ thanksgiving last year, with a view adjustments to meet what I have readily in my, and most kitchens.

This RADICCHIO AND SQUASH SALAD is my definition of the perfect autumn salad: rich and nutty, a hint of bitterness and lots of crunch.

THE VEGGIES: 

1 medium-sized delicata squash, sliced up to half-an-inch-thick half moons (wow that’s wordy). Toss them in olive oil, salt and pepper before hitting the 450F preheated oven for 25-35 mins, or until  fork tender. Occasionally turn your sheet tray to make sure they’re cooked evenly, and flip the squash over halfway. 

Tear up and cut one head of radicchio into quarter, soak them in ice bath for a couple minutes before assembly. 

Thinly slice one medium-sized asian pear, toss in the juice of half a lemon and season with salt and pepper. 

THE DRESSING: 

Toss half a cup (minus a handful for later) of pecan, or walnut, or hazelnuts (really, any nuts you have around -- 2 tablespoon peanut butter work too), 1 small shallot, juice of half an orange and one lemon, 1 tablespoon dijon mustard, a splash of red wine vinegar and 2 tablespoon maple syrup (or honey) into a blender. Blend together and gradually add in a 1/4 cup of olive oil until a silky consistency is achieved. Season with salt and pepper.

THE ASSEMBLY: 

Spread leftover nuts in a small sheet tray, drizzle with olive oil, salt and one tbsp maple syrup.Put them in the still-hot oven just enough to get them slightly toasty. I tend to forget about them and burn the nuts to the ground, so leave this step until the last 5-10 mins before assembly. 

Combine squash, radicchio in a big bowl, coat with dressing. Transfer to serving plate. 

Sprinkle the toasted nuts, and the asian pear allover squash and radicchio.

Shave some parmesan or piave.

Drizzle with some more olive oil and lemon juice, and crack some more black pepper.

I thought this salad can use the brightness and the blossoming freshness of the Orofino orange wine: stunning colour, burst of tropical fruits and elegant floral notes. My mouth is watering as typed this.  

This SAUSAGE AND CORNBREAD STUFFING changed the stuffing game forever. Honestly, you’d never want to eat another crusty, white bread stuffing for any holidays ever again. It’s so very indulgent, buttery, and loaded with aromatics. Crispy up top, soft and moist -- yes, moist inside.

THE CORNBREAD:

I am obsessed with the cornbread from Boulevard Kitchen and Oyster Bar. And since this recipe relies quite heavily on the cornbread, trust me, you’d want to use the best cornbread you can find. In this case, I’ve found the winner. Cut up 1 1/2 lb cornbread to 3/4″ pieces and leave them in a 350F oven for 40 mins or so until they’re dry. Don’t worry we’ll the moisture back later. Transfer cornbread to a big mixing bowl.

THE STUFFING:

Cook and a lb or so of breakfast sausage in a skillet. Break them apart with a wooden spoon and let brown about 8 minutes. Transfer sausages to a plate.

In the same skillet, leaving the sausage brown bits, add 1/4 cup of butter and cook one diced onion and two stalks of cubed up celery until softened. Add three cloves of chopped garlic and one sliced japaleno, cook for another minute or so. Add 1/2 cup of dry white wine and another 1/4 cup of butter and let the liquid evaporate. Add thyme and chopped sage.

THE ASSEMBLY:

Combine cornbread and stuffing in the mixing bowl, add 2 eggs and 1 1/2 cups of chicken stock. Stir them occasionally until cornbread absorbs most of the liquid.

Lightly butter a cast iron pan, or baking dish and transfer mixture in.

Put the pan in the 350F oven for 40-ish minutes then turn up the heat to 425F for 15-20 mins until the outside is crisp and golden brown.

The VinAmité Chanson d’Amour is quite a delightful pairing for this dish. The chardonnay in the blend gives that soft minerality while keeping the palate fresh and peachy. Another great option is  the Unsworth Pinot Noir: plum-y, dark cherry, a swift hint of earthy herbs - brings out the thyme aroma in the dish.

The last recipe is a simple, choose-your-own-adventure kind of recipe to replace the boring old sweet potato casserole. It’s a BYOB: Build Your Own Baked sweet potato bar!

THE SWEET POTATO:

Cut 4 medium-sized sweet potatoes into half and coat them in olive oil, salt and pepper. Put them cut side down on a sheet tray and into a 425F oven for 30 minutes or until they’re fork tender.

THE TOPPINGS:

The toppings, again, can honestly be anything you’re in the mood for buuut these are my three favourites:

Spicy chorizo cooked in vermouth and butter. It’s as simple as it sounds. In a skillet, heat a tablespoon or so olive oil and bloom chili flakes in it. Slice two links of spanish chorizo and toss into the chili oil. Add vermouth and butter and cook until sauce thickens. 

Spicy soy garlic tempeh. Dice one slab of tempeh (I used tempea) into 1/2 cm cubes and season with salt and pepper. In a skillet, add one table spoon of oil and add 2 cloves of chopped garlic. Toss the tempe in, and add 1 tablespoon of soy sauce, and 1 tablespoon of kecap manis. If you like the heat, add 1-2 sliced up birdseye chili. Serve with cilantro and green onion.

Lobster salad. Cut 2 lobster claws into chunks, add the juice of half a lemon and season with salt and pepper. Add 2 tablespoon of kewpie mayo, one teaspoon of honey, and mix together. Add 2 stalks of thinly sliced celery and top it off with dill. Season with salt and pepper as needed.

THE SAUCE: 

As simple as sour cream (or plain greek yoghurt), lemon juice, olive oil, grated garlic cloves, seasoned with salt and pepper.

The salad dressing leftover works well too!

THE ASSEMBLY:

Go wild ;)

The wines for this particular dish can be as playful as you want them to be buuuut I decided to go with something a bit more crisp, fruity and floral like the Tantalus Vineyard Riesling especially if you go on the lobster route. Another great option is the Bartier Bros Merlot, which, is a slightly nutty, savoury with a touch more of cherry and dark fruits. 

Hosting a holiday dinner is a pretty big job and I admit, it can get really stressful but I hope these easy-ish recipes and the wine (I know the wines work) will help you guys through. A MASSIVE thank you to the team at Legends Haul for making my grocery shopping for this dinner SO. MUCH. EASIER. 

And just another PSA that the holiday is the PERFECT time to support you local wineries and enjoy the delicious wines BC has to offer. And BC has A LOT to offer. So, explore, sip and savour your way throughout this Harvest month. Find more information about BC Harvest Month here.

[mariacallous]

also, love the Spanish cheese plate with Iberico, Manchego, and Queso de Cabra

and the curried chicken salad wrap

and the Not Your Father’s Root Beer

[zip001]

Yummy snack my sister gave me - Spanish cheese tapas sampler (manchego, iberico, and another cheese that I don’t recall name), salami, crackers, gherkins and fruits all from Trader Joe’s

[caelyohann]

#Dinner. Spanish #Garnacha Wine paired with Hard #Cheddar, #Iberico and #Gouda cheeses. (at Victoria Heights, Damosa) https://www.instagram.com/p/Cg9AKxEOkq-/?igshid=NGJjMDIxMWI=

[thehungrykat1]

Emilio Moro Legacy Wine Dinner at Mirèio in Raffles Makati

Raffles Makati Hotel had a special collaboration with Spanish wine producer Bodegas Emilio Moro last November 8, 2023 for an exquisite one-night only wine pairing dinner in celebration of Emilio Moro's legacy. The event brought together the esteemed century-old traditions of both institutions to create a very memorable dining experience for the guests.

The extraordinary wine dinner was held at Mirèio, Raffles Makati's elegant brasserie-style restaurant on the 9th floor that has been serving authentic Provençal and French-inspired cuisine since it opened its doors in 2016. The Hungry Kat was invited to be one of the few participants of this limited private dining event so we were happy to be back once again at our favorite luxury hotel in the country.

The Raffles Salon is a private VIP dining room in Mirèio that comes with is own separate entrance. This is actually where we had our very intimate civil wedding reception in 2020 when the pandemic restrictions were still in place, so we have a lot of cherished memories right here.

Emilio Moro is an award-winning winery from the Ribera del Duero region of Spain whose accolades include appearing on the Wine Spectator’s Top 100 Wines as well as getting consistent 90+ ratings from industry-leading publications. The legacy of Bodegas Emilio Moro spans over three generations to Emilio Moro Sr.’s humble beginnings in Pesquera de Duero.

It was the 4th generation, José and Javier Moro, who chose to begin distributing the bottles of the family’s unique clone of Tempranillo (Tinto Fino) by investing in a wine press in 1987 and in 1988, purchasing a cellar to create the winery that now boasts 200 hectares of vines. Emilio Moro winery today is one of the most prominent and beloved in all of Spain, and its philosophy rests on the three pillars of tradition, innovation, and social responsibility.

Over 100 years of winemaking tradition in the Moro family has built what we know today as Bodegas Emilio Moro. The close contact with the land, the knowledge acquired over generations and the deep love and respect for wine are reflected in every glass, in every bottle, in every toast.

I was excited to try some of their signature wines which are now available in the Philippines. Raffles Makati’s culinary team has curated an exceptional 6-course dinner paired with Emilio Moro wines to highlight their distinct and bold flavors.

We started with the EI Zarzal Godello 2019, a light and refreshing white wine that is good to sip any time of the day.

This was paired with our first appetizer course, the Citrus Tiger Prawns Salad combined with mesclun greens, fresh citrus fruits and peach vinaigrette.

Our next course was the Red Bell Pepper Veloute, a rich and thick broth that comes with Iberico ham cromesqui. This was paired with the La Revelia Godello 2018, a sophisticated, structured and complex white wine with a bit of a spiice.

The Saffron Risotto was our delicious third course. This creamy risotto comes with sauteed Chorizo Pamplona and topped with 36-month old Manchego cheese.

This was served with the Emilio Moro 2019, Bodegas Emilio Moro’s flagship wine that represents character and tradition. It carries the name of the creator and is the inspiration of the winery.

All our courses were meticulously prepared by the Raffles Makati culinary team led by Raffles Makati Executive Chef Béla Rieck and and expertly served by their staff and restaurant manager.

The first of our two main courses was the Pistachio Crusted French Bresse Chicken with grilled vegetables and Madeira sauce. I loved how the dark Madeira sauce complemented the tender chicken.

We also had our second red wine, the Vendimia Seleccionada 2019 which was created with the grapes from the Camino Viejo plot. It aims to retrace and honour the history and tradition of Bodegas Emilio Moro.

We then had our second main course, the In Tempranillo Slow Braised Australian Angus Beef served with roasted root vegetables, melted tomato and creamy polenta. This was a masterpiece with its very tender beef plated like an artwork.

To highlight our main course ever further, guests were presented with two different bottles of Malleolus Valderramiro 2018 and 2014. Planted in 1924, the famous Pago de Valderramiro vineyard brings this wine of purest Tinto Fino character with all its power, structure and intensity.

Both red wines were served at the same time to show us the difference of the intensity and flavors between the younger and the older bottle. The 2014 had a darker and stronger flavor so it really depends on your own preference.

We ended with the Tonka Bean Crème Brulee with red wine ice as our lovely dessert. The Emilio Moro Legacy Wine Dinner is a perfect way to experience the history and offerings of both Raffles Makati and the Emilio Moro winery in one exclusive event. We would like to thank Raffles Makati and Mike Sagaran for letting us join this unique wine pairing dinner.

[deplanu]

Haarlem: A Perfect Tourist Spot for Foodie!

Prominent for the tulip bulb developing industry, Haarlem is a smaller version of Amsterdam and a delicious version of eating hubs. The beautiful city, located in River Spaarne, is around 20 kilometers away from Amsterdam. 

It is a significant city in the Netherlands and resembles a village. Unlike a village, the place is well-connected to Amsterdam. However, it does not only fulfill your itchy-feet desires but also delights your tastebuds with the best restaurants in Haarlem. You can gulp on your favourite recipes and have unforgettable experiences here.

Therefore, welcome to the city where you can discover food in a new way! You can find ancient architecture, restaurants, and museums. If you like to explore the historical tour, Teylers Museum is the oldest one. 

While you travel in the city, you never know when you start craving something delectable. So, where should you head for? If you are new to the Haarlem, this post is definitely for you, and even if you are not, you might not have tasted these foods and beverages before.

1. Met Fruit It’s a Haarlem-styled recipe that you would fall in love with fruits after consuming. Have you ever tried beetroot in different shapes with almond and mandarin? Or are you a lover of grilled pear with thyme and duck gizzards? Relish the joy of fruity love in Haarlem!

2. Klassiekers If you are in the land of the Netherlands, Veal liver with lardo, onion & foyotsau entices you for sure! It is a classic amend of different ingredients that you must try when in Haarlem.

3. Croquetas If Haarlem foods seem new to you, ask restaurant staff about them. They are ready to serve you the best. When in Haarlem on your next tour, try Croquetas- a yummy blend of Iberico, monkfish & shrimp, spinach & goat cheese six Spanish croquettes. You will love it!

4. Waltz A call for a cheese lover- Waltz! White mold cheese from Christine Wipler, boosted by the French somewhat "walking" cheeses. Airy and loose in the heart and soft on the crust, you would love to eat the fruity and creamy flavor of Waltz during a good day out.

5. Brebis a Filetta Want to taste Corsican sheep's cheese with a washed rind? Made by putting dried fern leaf on it, enjoy the taste of Aromatic and nutty ingredients brimmed in it. Moreover, you can enjoy more flavors, whenever on a solo trip or with friends. Haarlem is a city of happiness and choices. 

You can't limit yourself to traditional food only as you can get the varieties in vegan recipes. While you plan to go to vegan restaurants in Haarlem, the experience is wondrous as the lavish food hub.

After the sightseeing, enjoy the beautiful sunset around with landscape beauty while having delectable meals.

[slainteimeansalud]

(Edit: there's a lot here that would take too long to explain. So I am going to attempt, and largely fail, to reign in my scatter brain. You can comment on posts in Tumblr right? If so, drop comments, questions, observations idk in the comments below. That's something bloggers say right? Also, comment on what you want to know about: typical meals and times, my students. Idk. I will do a "day in my life" Insta style "Emily in Paris" type thing eventually. Crap, even this edit is getting off track.)

Hi. Phew. I think my life might hopefully be calming down. Except school, that will always be a den of chaos, noise and exhaustion. I've accepted this. In fact it's Sat, I woke up and realized I had nothing to do. It took me WAY WAY too long to get up and out. But I did make plans like try to find a free museum, looks like they're all tomorrow, except the art museum which isn't bad but I went last week.

The first stop was a bazaar where I spent too much money, but also got a shoe organizer for my room. Also, being an elementary school teacher, and it seems like I am with how much Bea's been out, you can totally justify buying an adorable buckbeak hippogriff plushie. Then I went to a fruit stand that's two blocks from my place. It looks slightly bigger than the one a block away. I dropped my stuff off and went down the hill to grab something quick to eat. I honestly just kind of wanted a small baguette. Like literally just a hunk of bread, lunch of champions. It's 2ish now, so I think that's lunch time. Spanish have a lot of words for meat between bread, including sandwich I think. The main one I see is bocadillo, which is literally part of a baguette sliced in half with meat- I'd say typically tuna or sausage (many kinds, look like salami? I don't know that sounds wrong) the bread is coated with olive oil, and sometimes tomato. I saw my roommate make one by rubbing half a tomato on the inside of the bread. There may be some cheese, idk, still learning. It's not uncommon to have these for breakfast, I see my students with them all the time going out for recess. Breakfast here is around 10:00. So my students might wake up eat something and go to school but I honestly don't know what that's called, that meal. Maybe like a snack? Their "breakfast" is super small too. Like a bocadillo or an apple.

This pictured is a flauta, or so the sign says. It is a lot smaller than a bocadillo, made on smaller bread. This one was made with jamon iberico and was more than I should have spent and kinda needed more to it, but was really good. Not knowing what to do, I jumped on the metro and am now wandering aimlessly in port Olympic where the games were in like 1996? I should read that tour book. Anyways, hope to write a lot more here, and show some pictures.

Cheers!

[veggieandthebeast]

Days 12 and 11 of our Costco #12DaysOfFestiveCheese advent calendar: A cow’s milk Prosecco cheddar from the UK and a Spanish Iberico. These gorgeous tomatoes are sprinkled with freshly ground peppercorns from Madagascar (bought through the co-op I get my vanilla beans through) and a coarse grey Celtic sea salt. Ryan was excited to try honeycomb for the first time, and I’m happy to say he loved the black pepper fig jam I canned last year before the Snowpocalypse killed everyone’s fig trees here in Texas. 💔😭💔 #vandtheb #veggieandthebeast #cheese #cheeseplate #charcuterie #charcuterieboard #adventcalendar #costco (at Oak Hill, Austin, Texas) https://www.instagram.com/vandtheb/p/CXfg5u0slxX/?utm_medium=tumblr