DISQUS

Oh, the seafood was mostly from cans, I'm afraid-- 'en escabeche' --your basic oil & vinegar & spice marinade.




What they *did* make from scratch, & I'm sorry I avoided it for the longest time, is jamón!





On that note, i'd usually add some sardines or smoked fish to my somewhat macrobiotic millet- or bean-based- stews-- 'lentejas estofadas'...





i discovered real, earthy, salty celery that Fall... & squash that was slightly sweeter than what we get here in Puerto Rico but not quite Butternut or Acorn-- big squashes!





Later in Barcelona I discovered Catalanes cure & smoke duck magret into something like ham, & I wish somebody would import that-- duck fat is rich, but certainly lighter than pork...& of course, Gallegos are not big on mushrooms, where Catalanes love them. Getting all misty-eyed & drooly-mouthed here...

I meant 'Ferreira', of course-- -inha being a diminutive suffix used as 'term of endearment--




like, tía Carmiña/Carminha...

My Abuelo Ramón, Great-Aunt Carmiña & Great-Uncle Joaquín from Galicia (La Guardia, nor far from El Rosal & its Albariños) always had Port for aperitivo-- often a Ferreirinha, Ruby or Tawny I forget-- along with peanuts, olives, 'Zamburiñas' (cockles?) & octopus...




My last visit to Galicia was in '96 & I ended up having Port with the stews I cooked for myself in the now-demolished old house because that was the only thing left in the cellar apart from some Jumilla Rosés...