For 2024 Pilgrims: €50,- donation = 1 year with no ads on the forum + 90% off any 2024 Guide. More here. (Discount code sent to you by Private Message after your donation) |
---|
לחיים!בתיאבון
I make membrillo and patxaran to give me a little taste of the Camino at home here in Wales. Thanks to a very kind peregrina here on the forum I also have Padron pepper seedlings growing now for a treat or two later in the year.
I love Tres Picos my go to wine!A sad day, a very sad day. First days of May and our first heat wave is about to hit. Ran to the garden and picked the remaining leaves from my berza/couve/collard greens to make the last caldo verde/caldo gallego of the season. They don't like our arid heat. So here it went including the required bottle of Spanish wine to wash it down. Shalom from JerusalemView attachment 146127View attachment 146129View attachment 146128
Looks delicious! Nice Yerba mate gourd, by the way. Shalom from Florida, USA.A sad day, a very sad day. First days of May and our first heat wave is about to hit. Ran to the garden and picked the remaining leaves from my berza/couve/collard greens to make the last caldo verde/caldo gallego of the season. They don't like our arid heat. So here it went including the required bottle of Spanish wine to wash it down. Shalom from JerusalemView attachment 146127View attachment 146129View attachment 146128
שלום וארוחה נעימה
Ok...so let me get this right: beautifully prepared meal from local sources washed down with a nice bottle of red wine (which is NOT a Manischewitz) ......
A Sad Day you sad day. Just enough berza/couve leaves to help the plants pass the summer - cannot touch them!
Born and raised in Tampa - left 50 years ago with no desire to return. Jerusalem is somehow, just a bit. slightly more interesting. My Yerba mate gourd? The newest one from Argentina best of the best.Looks delicious! Nice Yerba mate gourd, by the way. Shalom from Florida, USA.
Born and raised in Tampa - left 50 years ago with no desire to return. Jerusalem is somehow, just a bit. slightly more interesting. My Yerba mate gourd? The newest one from Argentina best of the best.
Born in Brooklyn, NY. Currently live in Boynton Beach, FL (Palm Beach County). Lived in Buenos Aires, Argentina for a year back in 2010/11. Loved my time there. In fact, if it weren’t for a young woman whom I met that year in Esquel, Argentina (Patagonia) who mentioned walking the Camino, I probably never would have walked my first Camino (Frances in 2013, followed by Portuguese in 2016). You never know where life takes you.Born and raised in Tampa - left 50 years ago with no desire to return. Jerusalem is somehow, just a bit. slightly more interesting. My Yerba mate gourd? The newest one from Argentina best of the best.
I am a Jewish Pilgrim to Saint James, he was one of our boys after all. Retired and began reading medieval history, every arshhole and his brother was on their way to Santiago, died on their way to Santiago, and somehow returned from Santiago. I can do this. The first time walked from Pamplona, missed the last bus to SJPP. Amazing! Walked from Le Puy my favorite, from Vezelay, later from SJPP, and from Barcelona! WTF! A Jew on the Camino??? 180-200 Israelis finish off in SdC every year. Always attend pilgrims mass wherever I may be - the priest always asks where we all are from - my answer - 'A Jew from Jerusalem' and they are flabbergasted!!!Born in Brooklyn, NY. Currently live in Boynton Beach, FL (Palm Beach County). Lived in Buenos Aires, Argentina for a year back in 2010/11. Loved my time there. In fact, if it weren’t for a young woman whom I met that year in Esquel, Argentina (Patagonia) who mentioned walking the Camino, I probably never would have walked my first Camino (Frances in 2013, followed by Portuguese in 2016). You never know where life takes you.
Well... if we gonna go THAT route - Jesus is "one of our boys" as well (after all!I am a Jewish Pilgrim to Saint James, he was one of our boys after all.
My Pimiento de Padron plants have flowers with small peppers, and we have two bottles of homemade Spanish vermut aging. They both should be ready in a few weeks!בתיאבון
I make membrillo and patxaran to give me a little taste of the Camino at home here in Wales. Thanks to a very kind peregrina here on the forum I also have Padron pepper seedlings growing now for a treat or two later in the year.
How do you make Patxaran?!בתיאבון
I make membrillo and patxaran to give me a little taste of the Camino at home here in Wales. Thanks to a very kind peregrina here on the forum I also have Padron pepper seedlings growing now for a treat or two later in the year.
Anisette isn't all that easy to buy near me so I use vodka and star anise. The colour and most of the flavour come from sloes - the fruit of the blackthorn bush which is a very sour wild plum. First find your sloes in the autumn. Fill a litre bottle or mason jar about 1/4 full of ripe sloes which have been washed and pricked with a fork. Add a couple of cm of cinnamon stick and half a dozen coffee beans. I sometimes add about 1/4 of a tea bag worth of camomile. Finally add half a dozen star anise pods. Top up the jar to the brim with vodka and put it somewhere dark for 2 or 3 months until it takes on a deep red colour from the sloes. Then strain and filter the flavoured vodka. Add sugar to the degree of sweetness you prefer.How do you make Patxaran?!
Thank you, Bradypus: will try for homemade Patxaran this year!Anisette isn't all that easy to buy near me so I use vodka and star anise. The colour and most of the flavour come from sloes - the fruit of the blackthorn bush which is a very sour wild plum. First find your sloes in the autumn. Fill a litre bottle or mason jar about 1/4 full of ripe sloes which have been washed and pricked with a fork. Add a couple of cm of cinnamon stick and half a dozen coffee beans. I sometimes add about 1/4 of a tea bag worth of camomile. Finally add half a dozen star anise pods. Top up the jar to the brim with vodka and put it somewhere dark for 2 or 3 months until it takes on a deep red colour from the sloes. Then strain and filter the flavoured vodka. Add sugar to the degree of sweetness you prefer.
PS: Do not leave the sloes in the alcohol for more than three months. It will probably become quite bitter and astringent if left too long. A good rough guide is to start the infusion in October and start drinking the stuff at Christmas...
That’s amazing - I’m doing it - love paxaranAnisette isn't all that easy to buy near me so I use vodka and star anise. The colour and most of the flavour come from sloes - the fruit of the blackthorn bush which is a very sour wild plum. First find your sloes in the autumn. Fill a litre bottle or mason jar about 1/4 full of ripe sloes which have been washed and pricked with a fork. Add a couple of cm of cinnamon stick and half a dozen coffee beans. I sometimes add about 1/4 of a tea bag worth of camomile. Finally add half a dozen star anise pods. Top up the jar to the brim with vodka and put it somewhere dark for 2 or 3 months until it takes on a deep red colour from the sloes. Then strain and filter the flavoured vodka. Add sugar to the degree of sweetness you prefer.
PS: Do not leave the sloes in the alcohol for more than three months. It will probably become quite bitter and astringent if left too long. A good rough guide is to start the infusion in October and start drinking the stuff at Christmas...
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?