FRIDAY 9th/ MARCH 2018.
I was up early this morning to see ‘ Reina’
back for the day, but Daniela’ is feeling a little off-colour so is working
from home today & ‘Reina’ is staying with her, ‘Reina’ is back with us on
Monday, for her normal four days, at the same time ‘ Chico’ is arriving for
another 10/12 day holiday with us! I then had a quick freshen up and then shot
off on my travels down to Sabinillas for the weekly shopping.
I had toast & tea in ‘ Itzabar’ – which
has re-opened after their holidays, before going along to ‘ Mercadona’ for the
main shop, I walked along to the ‘ English Bookshop’ for the local newspapers,
and then carried on down to ‘ Puerto de la Duquesa’ to call into the ‘
English Butchers ’ for their homemade Farmhouse
Sausages, Gammon Steaks and a boned & rolled ‘ Top-Side of Beef’ for our
Sunday ‘ Roast’
I shot back to Sabinillas, to go to the far
end of the promenade, to the local market for the fresh flowers and wall
plants, on the way back up the hill I stopped at ‘ Super Sol’ for some English essentials,
after unloading back at the house, before putting the car away in the Council
underground car park, I called into the Garage to pay Pedro Jnr, some more of
the car repair bill! Finally I called into the Town Hall and signed the
necessary new documents.
The rain stopped at lunchtime yesterday and
since then it has not returned, so far, it’s still forecast to return later
today, this morning it was cloudy but settled & mild, with just a little
breeze, hovering on the 18 degs+ mark – so the waterproofs/fleece, were not
needed, for the first time in a long while! Over the weekend it’s damp and a
little cooler, next week has not improved and is still looking cloudy,
overcast, damp with the sunshine breaking through occasionally, but the
temperature’s are keeping up, around the 16/17 degs+ mark, watch this space.
At lunchtime I’m going to prepare the ‘
Fish Pie’ ready to go in the oven this evening; I first make a White Wine Creamy ‘Veloute’ Fish Sauce, with a ‘ Mirepoix’
of small diced Carrots, Leeks, Celery, Onions & Shallots and the secret ingredients,
of my classic recipe, with a rich ‘ Fish Stock’ made from the poaching water, the
diced Cod, Hake & Salmon Fillets, are then added after poaching, as well as
the Mussels & local Prawns, the seasoning and consistency are adjusted, finally
the ‘ Second Chef’ tops-off the dish with her famous ‘ Mashed Potato’ –
accompanied with Glazed Baby Carrots ‘ & Garden Peas.
See below;
See below;
On Saturday it’s going to be a large ‘Entrecote’
Steak cooked on the bone, on a very hot griddle-plate ‘ Med-Rare’ – then left
to rest, before slicing it into fingers,
French’ style, with all the garnishes and of course twice-cooked ‘ Chips’ Then
on Sunday for ‘ Mother’s Day ‘ it’s ‘Roast Top Side of Beef ‘ with Yorkshire
Puddings with all the usual assorted vegetables
and ‘ Goose-Fat’ Roast Potatoes, not forgetting the ‘ finger-licking ‘ Pan
Gravy’ !
Over the weekend it’s a busy sports time,
with Football, Rugby, Racing, Winter Olympic’s etc, as well as the regular
series on the various channels, which we will no doubt watch, as we take things
easy, relaxing, eating & drinking, it’s a hard life, but somebody has to do
it!
Thought for the Day; See above.
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