Well I thought I had better record here the horror, fear, suffering and relief of catching Swine flu and surviving. I seem to recall seeing some story a while back in the press about someone’s experience of swine flu. So in case some tabloid newspaper wants to print my heart rendering story, here’s the synopsis.
My wife got swine flu and as a way of thanking me for my selfless dedication in looking after her she gave it to me (the %$*#). Then a few days later I got it and felt very crappy for a while, then I started to get better.
For the full tragic but heart warming story buy the newspaper XXXXX (blank to be filled in later).
I forgot to mention, beware buying PCs from Carrefour.
Whilst checking out prices for a new laptop, I looked into a Carrefour that was nearby and to cut a long story short I asked about them supplying with a 64 bit version of Vista. Whereupon I was told in no uncertain terms that if I changed or installed anything it was at my own risk and I would break the warranty. Needless to say I left even without buying my cornflakes; I mean who knows what would happen if I had added milk to them!
This is just a quick rant that has nothing to do with Spain, food, mountains or even the weather. Instead it is a plea to computer manufacturers. Please. please make MS works optional. I’ve just had to order a new laptop and for various reasons chose a Dell one, and yes like every other computer it comes bundled with MS works. Now the OEM version of Works may only cost half a bent penny but I would still rather shave a little off the cost of a new machine. I’ve just counted up and I have at least 5 genuine versions of Works, none of which I use. Any chance I could trade them for a Project license.
Oh and whilst on the subject can we have the option of 64bit versions of windows on laptops please especially ones with 4gigs+ of Ram
Now I don’t want to come across as a total winger but…. Up until a few days ago the last rain we had here was in May, the day time temperature hardly ever fell below 30 sometimes as high as 37, and it was terrible. I know that there are many mad people out there who go searching for the sun. People who think it must be wonderful to live here, especially if they are under the grey skies of Wales or Manchester. However, day after day of relentless sun is no picnic, it gets wearisome and boring. Here’s the rub though I sitting here with two jumpers on cos I’m bloody freezing (and too mean to turn on the heating as it is only mid September). The clouds and rain started on Sunday and I’m already fed up and longing for the sun. This grey drizzle is quite unbearable, please come back sun, I won’t complain honest (well not for a day or two at least).
This is the home of our new blog; hopefully it will start getting updated more regularly, providing of course I can stay out of the bars long enough (but I have already told you about that. BTW Don’t go looking in the parent directory (www.fernman.com) cos there ain’t nowt there yet.
I’m not sure if I’m complaining about or extolling the virtues of going out in Spain. But….
I live in a smallish village about 5000 habitants (although that number rockets in the summer) and of course I have to stroll down into the village to do my shopping; it is summer; it is hot… So after the stress of visiting the Butchers, the Bakers and the candlestick maker; one goes to a bar for a quick refreshing glass of beer (as one is wont to do). However, this is where life in a friendly “small” town gets difficult. The first thing that happens is that there is someone in the bar who you know (please note this can be just a passing acquaintance) and they pay for your drink, you of course feel obliged to buy them one back (2 drinks) but they are already drinking with someone else, so you buy them a drink as well, and they then have to do the same (3 drinks). Then in walks another acquaintance of one of you and he gets bought a drink buy the last person to buy a round, he (or she) of course has to reciprocate (4 drinks) and so on…… Finally you stagger out of the bar 2 hours later completely wrecked but with 3 new friends who will only compound the problem next time my liver gives me permission to go out. Hic!%&$
Pulpo al Feira (or a la gallega) in other words Octopus done in the style of Galicia (a region in northern Spain).
Whilst I don’t really want this blog to be a collection of recipes, there will be some. I decided to post up this one because although it is really easy it took me a fair few attempts before I got it right (and touch wood there have been no cock-ups for quite some time).
First thing buy and clean your octopus, shove it in a food bag and place in the freezer. Then forget about it for a few weeks. This will help tenderise the octopus. Traditionally it was normal to beat the hell out of the poor fish on a rock or on a wall but this is messy, hard work and the wall stinks of gone off fish (at least until it next rains).
Defrost the octopus and take the outer skin off the hood and the top (thick end) of the legs, it can get a bit jelly like when cooked. Don’t worry about peeling off the outer skin all the way down the legs or removing the suckers. I also cut out the web type membrane in between the top of the legs, because it can also become a bit too jelly like for my taste.
For the cooking you need a very large (huge) pan full of boiling water thrown in half an onion, just chopped into a couple of pieces and some bay leaves. Tradition says the pan must be copper or something copper added to the water, I have to admit I don’t bother. Anyway with or without the copper dip in the octopus a few times. I’m not sure this is really necessary but got to keep some traditions. Boil the octopus vigorously for between 45 minutes to an hour and a half, depending on the size. A medium one of about 1- 1.5 kilos takes about an hour. I chop of a piece of the leg (thick end) to taste, it should be firm and meaty not tough or rubbery (under cooked) or jelly like (over cooked).
That’s it; chop it up into rounds sprinkle over coarse sea salt and a mix of paprika and cayenne pepper, mix to your own taste but it should be a bit spicy. Then pour over plenty of good extra virgin olive oil. Serve with lots of crusty bread to mop up the oil and pepper.
Traditionally it is served on wooden plates and I do think it tastes nicer that way but I’m sure that is just my subconscious. Whilst I think it is slightly better freshly made It can be made in advance and warmed in a microwave.
Oh and don’t forget plenty of white wine, a Ribeiro (apple and a bit sharp) or Albariño (more peachy and refined) from Galicia. PS I prefer the Ribeiro, an excellent one is Viña Mein http://www.vinamein.com/
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- Ibex on La Maliciosa
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- View from La Maliciosa
La Baranca to La Maliciosa
Time 5 – 6 hours
Difficulty Medium/Hard
Yellow and White Markers.
This, in my ever so humble opinion is one of the most attractive mountains in La Sierra. Unfortunately it does look over Bola del Mundo a mountain totally trashed by the building of what looks like Spain’s imitation of NASA on top. However, if you look in any other direction it is spectacular. There are several routes to the top, this particular one is a fairly hard slog but worth it as you feel that you have achieved something. Total time to the top is about 2:30 – 3 hours, if you are returning by the same route you need to allow almost as long for the return as it is a Knee cruncher (Trecking Poles recommended)
Park at the Hotel La Baranca and proceed up the forestry road. (Note: on a nice weekend this is a very popular spot for picnicking families, so parking can get a bit full, but don’t worry you will soon leave the hoards behind) Go up the road passed the gate and 2 small reservoirs on the right. After about 15 or so minutes you come to a very sharp bend in the road to the left. At the bend another path goes off to right down to the stream, take this path. This path takes a more direct route up through the trees, you will cross the original forestry road twice until you come to the Fuente de la Campaña. When you reach the Fuente (and don’t forget to ring the bell) carry on directly behind the spring still following the white and yellow markers. After a while the fun starts as the path begins to get quite hard, sometimes disintegrating to a scree slope. It can be a bit tricky to keep to the actual path here as it is a bit confusing, that said the path may be tricky but the route and direction are clear, straight up to the saddle so even if you stray of the actual path a bit you won’t go wrong. You should reach the Col in about 2 hours. Off to the left is a very clear track to Bola del Mundo but it is the slightly less clear track to the right we want. Follow this up basically until you can go no further and the turn left and follow the path (much easier now) to the top of La Maliciosa. When you get there sit back eat your sandwiches and enjoy the view. The return is just a case of retracing your steps, but be careful of your knees.
