A WARM & SUNNY MANILVA ON WEDNESDAY.

WEDNESDAY 17^th/ MAY 2017.

I was up early this morning to see ‘ Reina’ back with us for day here in ‘ Doggy World Heaven’ – her mum, Daniela, is joining us for supper this evening. We then all had a little lie, Brenda shot off down to the local sub-post office to post some postcards, just a reminder to all our family & friends, all over the World, to keep sending them when you are out & about, we then send you one back from sunny Manilva and/or the ‘ Costa Del Sol’! 

We then had our regular breakfast of toast & tea, the gas bottle delivery man then called, we had left the empty one outside the front door, earlier.

This morning has started a little overcast but the sun is just breaking through, the clouds are clearing as there is a little light breeze, by lunchtime it’s due to reach 22/23 degs, over the next few days it’s going warmer by the day and over the weekend, next week it’s going to be more of same, getting even hotter, watch this space.

See below a aerial picture of the ' Puerto Duquesa Marina ' with Sabinillas beach in the background.

At lunchtime we went for short walk along ' Calle Mar ' and ended up in 'Bar/ Hostal Ocana' for a nice cool drink & some Tapas

This evening for our supper I’m making my now famous ‘ Smoked Chicken & Three Green Risotto’ – all the ingredients are ready, the ‘ Vegetable Chef’ has prepared the Baby Whole Green Beans, the Diamond-Cut Runner Beans & shelled the Broad Beans, as well as chopping the Parsley and donating a large glass of her White Wine, meanwhile I have finally diced the Onions & Shallots with a little Garlic, finally diced Baby Mushrooms ( extra) - measured the Spanish ‘Arborio’ Rice from Valencia, prepared the rich Chicken & Vegetable stock, I will ‘ cube’ the Smoked Chicken, later, using both breast & thigh meat along with the rich jelly that the Chicken comes in.

This evening I will make the ‘ Risotto’ a la carte style to order, it takes 30 min’s aprox, I add a little dash of ‘Lea & Perrins’ with ‘Tabasco’ in at the start, re-adjust the seasoning near the finish after adding all the ingredients, before adding a little Cream & Parmesan along with the chopped Parsley at the end, the top garnished with seared Asparagus Spears and turned Baby Mushrooms, on the side Broccoli Florets; to start we are having light Tapas, of finally sliced local Chorizo and ‘Manchego’ Cheese and for dessert it’s a small selection of prepared Fresh Fruit.

The live broadcast that I’m taking part in with ‘Castle Radio FM 89.2 & online on the WWW’ on Saturday 27^th is coming to you from the main park in Castillo de la Duquesa, it’s the “ X1 International Meeting and Family Day “ – tune in and listen!

Thoughts for the Day;  See above.

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