United Statesian

Dear citizens of the world, Almond harvest time has come and gone. We spent a couple days in the pueblo , collecting almonds. It is hard work, but I like it -- well, once a year. This is a photo of the almonds while they are still on the tree with both the outer soft shell and the inner hard shell (as seen in the first picture above). Why is collecting them fun? The process starts by laying large nets under the tree, then I get to use a long stick to whack the tree until it gives up all its' almonds. End of fun part... Then the outer shells have to be taken off (sometimes not so easy). There is then a drying-out period and the last leg is to break the hard inner shell to get the "almond meat" out... careful to not crush the almond in the process. Eat and enjoy all year long. The harvest this year has been bad because there was not enough rain. Many almonds are "fruitless." And a violent downpoor at the end of the season stripped some trees of the fruit just be...

Fresh tomatoes and Mushrooms the size of a baby's head! ..................... Dear citizens of the world, Wine is definitely important in the Rioja region... and the pilgrimage. But it is only part of the balanced diet. Food from this part of Spain is important as well. We were lucky to see the end of the wine harvest ( see last blog ), but it was also mushroom season. The hills and forests are infested with mushroom pickers. I don't collect shrooms since I can't tell a delicious boletus edulis from a poisonous Boletus reticulatus ! I just enjoy eating them, especially when they are sauteed with olive oil and garlic. Yummy! "Tortilla" Spanish egg and potato omlette We did have some Spanish Tortilla - probably the most common cooked dish that you can find all around Spain, but we did try many other local delights: Blood Sausage from Burgos with bell pepper garnishing I highly recomend the blood sausage. The variation from Burgos is made with rice. This specifi...