Spanish people know how to eat, not just what to eat. They kind of excel in both. Some restaurants around here offer what they call tapas but they aren’t. The proportions are way too large. You like that much of one thing, order the dish three times, ya slob!
Tapas in Spain are served over a counter and you eat them at the counter, often while standing. The plates are small like saucers and the silverware is even small sometimes. Maybe the fork only has three prongs or two. If you’re having a beer, a small plate of olives is often served on-the-house and sometimes the person behind the counter may even slide you a complimentary tapa. These small servings take the edge off before dinner and sometimes that is all you need.
We had a small tapas party on Sunday with our friends, Alice and Julio. They brought some, we made one in advance and then made a few while we talked. We ordered Padron Peppers from La Tienda and followed a YouTube chef”s instructions. Although they are a Galician dish we had these for the first time while in Madrid. The place was more cafeteria than bar, brightly lit by fluorescents and was somewhere near Plaza Santa Ana. It was late and we stumbled on it. It looked like it had been there for a century but we could not find it when we returned a few years later. They were sensational.
We watched a documentary on The Crips and The Bloods last night. Forest Whitaker narrated and the funniest part was when they showed how much starch the gangbangers put on there jeans. “Enough to make ’em stand up in the corner with nobody in them.”
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