Sad Day. A very Sad Day.

[scruffy1]

A sad day, a very sad day. First days of May and our first heat wave is about to hit. Ran to the garden and picked the remaining leaves from my berza/couve/collard greens to make the last caldo verde/caldo gallego of the season. They don't like our arid heat. So here it went including the required bottle of Spanish wine to wash it down. Shalom from Jerusalem

 

[Bradypus]

בתיאבון​

I make membrillo and patxaran to give me a little taste of the Camino at home here in Wales. Thanks to a very kind peregrina here on the forum I also have Padron pepper seedlings growing now for a treat or two later in the year.

 

[scruffy1]

בתיאבון​

I make membrillo and patxaran to give me a little taste of the Camino at home here in Wales. Thanks to a very kind peregrina here on the forum I also have Padron pepper seedlings growing now for a treat or two later in the year.

לחיים!
If only I could make aguardiente, life would be different! Aguardiente? Spanish firewater not for the faint-hearted or the meek in spirit!

 

[wisepilgrim]

This post had the opposite effect on my mood than I was expecting.

 

[lovingkindness]

Bon appétit!

 

[J Willhaus]

Yum!

 

[goldie from aus]

Yum

 

[John Hawke]

A sad day, a very sad day. First days of May and our first heat wave is about to hit. Ran to the garden and picked the remaining leaves from my berza/couve/collard greens to make the last caldo verde/caldo gallego of the season. They don't like our arid heat. So here it went including the required bottle of Spanish wine to wash it down. Shalom from JerusalemView attachment 146127View attachment 146129View attachment 146128

I love Tres Picos my go to wine!

 

[bergmannfamily]

Oh, that looks beautiful! I can almost smell it and taste it. The best thing to end a day on the Way.

 

[Globetrottingpilgrim2010]

A sad day, a very sad day. First days of May and our first heat wave is about to hit. Ran to the garden and picked the remaining leaves from my berza/couve/collard greens to make the last caldo verde/caldo gallego of the season. They don't like our arid heat. So here it went including the required bottle of Spanish wine to wash it down. Shalom from JerusalemView attachment 146127View attachment 146129View attachment 146128

Looks delicious! Nice Yerba mate gourd, by the way. Shalom from Florida, USA.

 

[CWBuff]

שלום וארוחה נעימה

Ok...so let me get this right: beautifully prepared meal from local sources washed down with a nice bottle of red wine (which is NOT a Manischewitz) ......
A Sad Day you say?

 

[scruffy1]

שלום וארוחה נעימה

Ok...so let me get this right: beautifully prepared meal from local sources washed down with a nice bottle of red wine (which is NOT a Manischewitz) ......
A Sad Day you sad day. Just enough berza/couve leaves to help the plants pass the summer - cannot touch them!

 

[scruffy1]

Looks delicious! Nice Yerba mate gourd, by the way. Shalom from Florida, USA.

Born and raised in Tampa - left 50 years ago with no desire to return. Jerusalem is somehow, just a bit. slightly more interesting. My Yerba mate gourd? The newest one from Argentina best of the best.

 

[scruffy1]

Born and raised in Tampa - left 50 years ago with no desire to return. Jerusalem is somehow, just a bit. slightly more interesting. My Yerba mate gourd? The newest one from Argentina best of the best.

 

[Globetrottingpilgrim2010]

Born and raised in Tampa - left 50 years ago with no desire to return. Jerusalem is somehow, just a bit. slightly more interesting. My Yerba mate gourd? The newest one from Argentina best of the best.

Born in Brooklyn, NY. Currently live in Boynton Beach, FL (Palm Beach County). Lived in Buenos Aires, Argentina for a year back in 2010/11. Loved my time there. In fact, if it weren’t for a young woman whom I met that year in Esquel, Argentina (Patagonia) who mentioned walking the Camino, I probably never would have walked my first Camino (Frances in 2013, followed by Portuguese in 2016). You never know where life takes you.

 

[scruffy1]

Born in Brooklyn, NY. Currently live in Boynton Beach, FL (Palm Beach County). Lived in Buenos Aires, Argentina for a year back in 2010/11. Loved my time there. In fact, if it weren’t for a young woman whom I met that year in Esquel, Argentina (Patagonia) who mentioned walking the Camino, I probably never would have walked my first Camino (Frances in 2013, followed by Portuguese in 2016). You never know where life takes you.

I am a Jewish Pilgrim to Saint James, he was one of our boys after all. Retired and began reading medieval history, every arshhole and his brother was on their way to Santiago, died on their way to Santiago, and somehow returned from Santiago. I can do this. The first time walked from Pamplona, missed the last bus to SJPP. Amazing! Walked from Le Puy my favorite, from Vezelay, later from SJPP, and from Barcelona! WTF! A Jew on the Camino??? 180-200 Israelis finish off in SdC every year. Always attend pilgrims mass wherever I may be - the priest always asks where we all are from - my answer - 'A Jew from Jerusalem' and they are flabbergasted!!!

 

[CWBuff]

I am a Jewish Pilgrim to Saint James, he was one of our boys after all.

Well... if we gonna go THAT route - Jesus is "one of our boys" as well (after all! )
I am of a Jewish descent so I can relate
And I always tell people this little ditty (a Hallmark card wisdom if you will)
Roses are Red
Violets - Bluish
If it wasn't for Christmas
We ALL would be Jewish

On a bit of a serious note - to those who like to start arguments with me about the whole Jewish\Christian thing I usually reply that Bible-wise "in order to be a good Christian one must be AN EXAMPLARY Jew"
As anything else in life - some get it some dont.

Buen Camino and a Hearty SHALOM! and one of these days....in JERUSALEM!

 

[Globetrottingpilgrim2010]

This fellow pilgrim/tribesman shares your sentiments…and your good humor. Yes, next year in Jerusalem.

 

[witsendwv]

בתיאבון​

I make membrillo and patxaran to give me a little taste of the Camino at home here in Wales. Thanks to a very kind peregrina here on the forum I also have Padron pepper seedlings growing now for a treat or two later in the year.

My Pimiento de Padron plants have flowers with small peppers, and we have two bottles of homemade Spanish vermut aging. They both should be ready in a few weeks!

 

[Tessera]

בתיאבון​

I make membrillo and patxaran to give me a little taste of the Camino at home here in Wales. Thanks to a very kind peregrina here on the forum I also have Padron pepper seedlings growing now for a treat or two later in the year.

How do you make Patxaran?!

 

[Bradypus]

How do you make Patxaran?!

Anisette isn't all that easy to buy near me so I use vodka and star anise. The colour and most of the flavour come from sloes - the fruit of the blackthorn bush which is a very sour wild plum. First find your sloes in the autumn. Fill a litre bottle or mason jar about 1/4 full of ripe sloes which have been washed and pricked with a fork. Add a couple of cm of cinnamon stick and half a dozen coffee beans. I sometimes add about 1/4 of a tea bag worth of camomile. Finally add half a dozen star anise pods. Top up the jar to the brim with vodka and put it somewhere dark for 2 or 3 months until it takes on a deep red colour from the sloes. Then strain and filter the flavoured vodka. Add sugar to the degree of sweetness you prefer.

PS: Do not leave the sloes in the alcohol for more than three months. It will probably become quite bitter and astringent if left too long. A good rough guide is to start the infusion in October and start drinking the stuff at Christmas...

 

[Tessera]

Anisette isn't all that easy to buy near me so I use vodka and star anise. The colour and most of the flavour come from sloes - the fruit of the blackthorn bush which is a very sour wild plum. First find your sloes in the autumn. Fill a litre bottle or mason jar about 1/4 full of ripe sloes which have been washed and pricked with a fork. Add a couple of cm of cinnamon stick and half a dozen coffee beans. I sometimes add about 1/4 of a tea bag worth of camomile. Finally add half a dozen star anise pods. Top up the jar to the brim with vodka and put it somewhere dark for 2 or 3 months until it takes on a deep red colour from the sloes. Then strain and filter the flavoured vodka. Add sugar to the degree of sweetness you prefer.

PS: Do not leave the sloes in the alcohol for more than three months. It will probably become quite bitter and astringent if left too long. A good rough guide is to start the infusion in October and start drinking the stuff at Christmas...

Thank you, Bradypus: will try for homemade Patxaran this year!
Eskerrik asko! (Thank you, in the Basque language.)

 

[Brent Macdonald]

Anisette isn't all that easy to buy near me so I use vodka and star anise. The colour and most of the flavour come from sloes - the fruit of the blackthorn bush which is a very sour wild plum. First find your sloes in the autumn. Fill a litre bottle or mason jar about 1/4 full of ripe sloes which have been washed and pricked with a fork. Add a couple of cm of cinnamon stick and half a dozen coffee beans. I sometimes add about 1/4 of a tea bag worth of camomile. Finally add half a dozen star anise pods. Top up the jar to the brim with vodka and put it somewhere dark for 2 or 3 months until it takes on a deep red colour from the sloes. Then strain and filter the flavoured vodka. Add sugar to the degree of sweetness you prefer.

PS: Do not leave the sloes in the alcohol for more than three months. It will probably become quite bitter and astringent if left too long. A good rough guide is to start the infusion in October and start drinking the stuff at Christmas...

That’s amazing - I’m doing it - love paxaran