Food History on the Camino

Bonjour Kathleen,

What an interesting blog. Thank you for sharing. Two days ago I prepared a huge pot of sopa de ajo: perfect comfort food. Thank you for sharing your recipe and the one for the Tarta de Santiago.

A few other dishes that you may want to explore: Cocido Maragato ( http://www.castrillodelospolvazares.net/por-que-comer-el-cocido-maragato-al-reves) and Fabada. And let's not forget the Carbayones - they only date back to 1924, but 90 years old sounds respectable to me, and they are sooo good!

Now I really want to eat a few polvorones ;0)

Kathleen, just commented on your blog: nice work!
I just wanted to add that I've posted my own recipe for sopa de ajo elsewhere on this site - god knows where - if only i could find it lol - but it's worth playing with that recipe a bit. was perhaps the highlight for me, amongst a lot of great dishes i enjoyed, perhaps for its unassuming aspect & sheer basic simplicity. in short, don't be afraid to colour your garlic & croutons a little, make sure the water you add is hot, & if you could dance in unconventional risqué just a mo, break out of the medieval restraints & wield your stick blender some. then, having plopped an egg or two in there, burst the yolks & stir, i like to use chop sticks (like every pilgrim)...my goodness what treasure awaits!
a question, how accessible was the codex? i've not located a readable version it yet...(tbh havent really looked)