Great walks in Sierra Nevada
I just found this really helpful site that has detailed descriptions of walks in the Alpujarra and the wider area of the Sierra Nevada Parque Natural.
Alpujarra from the sky
Just found this clip of Andalucia es de Cine on Youtube - the show is a travelogue filler which appears on Spanish telly at odd times of the day and night. This particular clip is aerial photography of our area - the eastern Granadan Alpujarra. Shot during almond-blossom time.
See the footage here.
That amazing voice-over! Three packs of Ducados a day for several decades.
See the footage here.
That amazing voice-over! Three packs of Ducados a day for several decades.
All day breakfast
Sam and Dave, the British first couple not the soul duo, had plato alpurrajeño when in the Albaicín the other day. This hearty dish is not unlike a good British breakfast. It consists of at least black pudding (morcilla), fried eggs, and potatoes stewed in oil with green peppers (papas a lo pobre). In addition, there will be chorizo, lomo (fresh pork loin) or ham, or a combination of one, two or all three.
You know when you've had a plato alpurrajeño, and I can't imagine SamCam would be indulging on a regular basis, although Dave might make it a weekly ritual, perhaps shared with the fluent hispanohablante Clegg. César, the owner of a restaurant near us, does one that's baked in the oven, but then César is originally from the Basque country, so what would he know? No, for an authentically alpujarran experience, the constituent elements of the plato must be fried in plenty of extra virgin olive oil, like everything else round here. Sadly though, the idea that alpurrajeños have been sitting down to this traditional dish for hundreds of years is unlikely to be true. It was apparently invented - like the Ploughman's Lunch in the UK - in the seventies, as an easy-to-make money-spinner for bars and restaurants. But if you've been working hard in the fields all morning- or perhaps assembling flat-pack furniture for you holiday house - the plato Alpurrajeño is just about perfect, especially with some rough red wine and a siesta afterwards.
You know when you've had a plato alpurrajeño, and I can't imagine SamCam would be indulging on a regular basis, although Dave might make it a weekly ritual, perhaps shared with the fluent hispanohablante Clegg. César, the owner of a restaurant near us, does one that's baked in the oven, but then César is originally from the Basque country, so what would he know? No, for an authentically alpujarran experience, the constituent elements of the plato must be fried in plenty of extra virgin olive oil, like everything else round here. Sadly though, the idea that alpurrajeños have been sitting down to this traditional dish for hundreds of years is unlikely to be true. It was apparently invented - like the Ploughman's Lunch in the UK - in the seventies, as an easy-to-make money-spinner for bars and restaurants. But if you've been working hard in the fields all morning- or perhaps assembling flat-pack furniture for you holiday house - the plato Alpurrajeño is just about perfect, especially with some rough red wine and a siesta afterwards.
Steady, Cam.
DavCam and SamCam on holiday in Granada this week. Ideal wrote this sweet article saying that although SamCam's birthday is really during Semana Santa (18th, apparently), they'd come early for a bit of peace. I like how it assumes that British people would know to avoid Semana Santa, but doesn't acknowledge that we've got a referendum on. Anyway, they had plato alpujarreño in a restaurant in the Albaicin.
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