A CRISP START, ON MONDAY, TO THE WEEK IN SUNNY MANILVA.

MONDAY 6^th/ NOVEMBER 2017.

I was up early this morning to see little princess ‘ Reina’ back with us for the day, she shot upstairs and ended up on our bed, we then all had a nice, long, lie in, after freshening up we had our regular breakfast of ‘ Weetabix’ toast & tea, before sorting the week ahead out. ‘Chispa’ called in just as we were finishing breakfast.

We are taking things easy today, tomorrow morning we are going down to Sabinillas, Brenda is going to the ‘English Bookshop’ for all the main Xmas cards and I’m calling into the ‘Council’ offices to start the paperwork to transfer to our Doctor, Natalia, who is now in the main Medical Centre, at the same time I’m collecting a document with the details about the new charges to use the ‘Council’ Chiropodist, which have always been ‘ free’ for pensioners, up to now! Watch this space.

We are waiting to hear when ‘ Scruffy’ is with us, Thursday or Friday, as we had planned to go across to Estepona on Thursday morning as I need to call into my Barber, Manuel, for the full-works and Brenda needs some essential cosmetics etc. If we can’t go on Thursday it will have to be next week. On Friday I will be out on my travels back down in Sabinillas, as usual, for the weekly shopping.

This morning has started clear with a bright blue sky, there is slight cold breeze, as forecast, the sun is breaking through and by lunchtime it’s due to reach 19/20degs, overnight 11/12 degs, the rest of the week is staying the same, a little cooler than normal, for the time of the year, due to the ‘Arctic’ front of cold weather that is coming down across Europe, watch this space.

See below a spectacular picture taken over the weekend from the top of the ‘Little Orme’ at the far end of Llandudno showing Penrhyn Bay, Rhos on Sea, Colwyn Bay and then onwards past Penmaenhead!

This evening for our supper we are having ‘ Cold Roast Leg of Lamb’ after I have performed a ‘miracle’ carving the very slim ‘Leg’ with my special ‘ Sabatier’ French carving knife! Back in the 50s my other Uncle was a ‘Head Carver’ – a profession at that time, on all the grand ‘Liners’ going out of Liverpool, including the famous “ RMS Mauretania “  I still have his ‘Pearl’ handled Carving Knife & Fork’ – I was shown how to carve by an old ‘French’ Chef, and over the years have ‘ Honed’ the skill.

I once had to carve a whole ‘Baby Suckling Pig’ for the ‘ Crown Prince of Japan ‘ at the Hotel Seventy Degrees, we had a special hand made ‘Copper’ domed Carving Wagon, for the ‘Sunday Roasts’ – Sirloin of Beef, Leg of Pork & Leg of Lamb, we also used to carve our own ‘Home Smoked Salmon’  on a board, in the restaurant, Whole ‘Roast Turkeys & Ribs of Beef’ on the bone were also a specialty as well as ‘Roast Pheasants’ in season, one of our ' classic' dish's was a large Rib of Beef ' on the bone, then taken off the bone ans sliced ' Escalope' style and served on a large Yorkshire Pudding,  as they say the ‘ First-Cut’ is the most important and the outside cut is for the Carver/Chef!

The menus for the rest of the week are still to be arranged, watch this space.

“ NEWSFLASH “

Some exciting news to be announced later this week about ‘ Castle Radio FM’ – Watch this space!

Thoughts for the Day; See above.

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