A GLORIOUS ' FRESH' & SUNNY MANILVA ON SUNDAY.

SUNDAY 29^th/ MARCH 2020.    “ STATE OF ALARM  DAY 15 “

After freshening up we had our regular light breakfast of fresh fruit ( Banana) homemade ‘Pueblo’ toast & tea.

We have woken up to yet another beautiful day down here on the ‘ Costa Del Sol’ in a very sunny Manilva, the sky is bright blue and cloudless and there is a very slight breeze, so by lunchtime it’s going to reach 17 degs+ - overnight down to 10 degs+ - a glorious day to be out & about – if only! Tomorrow it’s staying the same, at the start of the week, then on Tuesday/Wednesday it’s going to be wet & windy, with heavy rain and thunder storms at times, by Thursday it will then be back to normal, with sunshine & patchy clouds and a lighter breeze, going a little warmer, up in the high ‘ teens’ – staying the same next weekend, the following week is at the moment looking dry & settled on the forecasts. Watch this space.

“ CORONAVIRUS UPDATE – COVID 19 “

Today is the start of the next two weeks of ‘ LOCKDOWN’ here in Spain, as the Spanish government tightens the lockdown rules to include all non-essential workers, as the crisis continues to get worse all over the Country.

One problem that has been high-lighted down here on the ‘ Costa Del Sol’ is that we have a brand new Hospital standing empty for over a year! The new ‘ Estepona Hospital ‘ which is just 8 kms along the coast from Sabinillas, was built, on time & funded by the ‘ Estepona Council’ to the tune of 17 million Euros, to budget, with the signed  contract/agreement that the ‘Junta De Andalucia’ would equip & fund the opening of the Hospital – which they have now reneged on! The cash has been used for an unspecified project!!

The same problem happened with the ‘ Costa Del Sol Hospital’ – with a round-trip of over 100 kms, over 12 years ago, the new large extension to the Hospital still stands empty and un-finished to this day!!

                                                           “ STAY SAFE & SOUND AT ALL TIMES “

This evening for our supper we are having ‘ Baked Pork Chops with a Mixed Herb Crust’ – the ‘ Double Thick - Cut’ Spanish Pork Chops, from our local Butchers, down ‘Calle Iglasia’ -  are first seasoned with Sea Salt and crushed White Peppercorns, then flash-grilled on a very hot griddle-plate to colour, the ‘ Crust ‘ is then pasted on and they go in a very hot oven to bake, the ‘ Second Chef’ has prepared Crushed Baby Carrots with Baby Turnips, Florets of Broccoli & Cauliflower in a three-Cheese sauce & Garden Peas, together with Boiled Potatoes, which I will this evening make into my famous ‘ Pommes de Teree Lyonnaise – sliced & pan-fried with thinly sliced Onions in foaming Parsley Butter.

See the ‘ Double Thick - Cut Pork Chops’ below;

Thoughts for the Day;  See above.

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