things we eat and drink, at home and out and about
Whenever we feel under the weather or just in search of some comfort, I channel my inner grandmother and cook a traditional Spanish stew: puchero.
This is a traditional “value for money” dish, as it’s easy to cook, relatively cheap, and the leftovers are also used for other dishes. It’s like the gift that keeps on giving ?
A classic on Sundays pretty much all year long (except when it gets hot!).
Continue reading “Puchero”
I’m spending a few days in Valencia this week, and I went to the market this morning, where something really interesting happened: the sellers started sharing their tips and tricks with me in abundance.
Continue reading “Market lore”
I went to so many great restaurants and made such great food on this month (if I say so myself ?)
And yes, it can’t get any more belated than conflating the entire collection of weekly posts in a monthly one. But I’m embracing it!
Here are the highlights of this month:
Continue reading “The MONTH of April 2019 in food”
Welp, this is a really late “this week” post, but I didn’t have access to a computer on Sunday and I was also really busy holidaying and eating out, as you’ll see in a second ?
Continue reading “This week in food, 7 (18-24 March 2019)”
I had the chance to visit La Manera, which I eyed on a former trip to Valencia but didn’t have time to stop at, and it just didn’t disappoint! First I got the cutest flat white I’ve ever been served, then a really yummy granola (I really liked the mint leaves-it was a surprisingly good flavour pairing) ?
I will say the tablespoon they brought was way too big to eat without spilling everything out though, so I ended up using the coffee spoon.
Later we visited La Pilareta. We had been there almost a year ago, but Valencian mussels weren’t available as it wasn’t the right season. This time we were lucky and we could FINALLY have our Valencian mussels! (Plus other delicacies)
Valencian mussels are called clotxines in Valencian, and that’s why the bar is called La casa de les clotxines, ie “the house of Valencian mussels”.
The batter in these calamari was nicely thin, yum!