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<\/a><\/p>\nNow that I live in Spain (and in northern Spain at that), of course it is not 30 degrees every day, morning, noon, and night. In fact, it snows during the winter in much of Spain. There\u2019s actually amazing skiing, an odd fact which never made it to my holiday brochures. In Gij\u00f3n, I can see snow on top of the Picos de Europa from December to April, so-called because they were the first site for the marauding mariners on their return home from the newly plundered new world. The wonderful glistening snow tops that also remind me of home.<\/p>\n
Yes, it is hot during summer. In fact, unbearably hot in the south, which is why many southern Spaniards leave during agosto<\/i> and come north. They change their unbearable 40 degree swamp heat coast there<\/em> for the beautiful unspoilt typically 30 degrees coast here<\/em>.<\/p>\n But, yes, I love the weather. Love it. Number 1 with a bullet. Nothing tops the gentle rays massaging your skin, better than any 10-station spa, with or without coupon. And for those of the gardening variety, plant it and it will grow. I have never seen so many daisies in love. Me and my daisies. Happy as Larries.<\/p>\n Number 2: Food.<\/b> What\u2019s not<\/i> to like? Spaniards know their food, and what\u2019s more know how to eat it: lento<\/i>, m\u00e1s lento<\/i>, el<\/i> m\u00e1s lento<\/i> (slow, slower, and slowest). One could say lent\u00edsimo<\/i> (como un caracol<\/i>). The slow food<\/a> movement was founded by Italian Carlo Petrini in 1986 \u201cto counter the rise of fast food and fast life, the disappearance of local food traditions, people\u2019s dwindling interest in the food they eat, and how our food choices affect the rest of the world.\u201d He was upset at a MacDonald\u2019s outside the Spanish Steps in Rome. Basically, stemming the 24\/7, \u201cI want it all now<\/i>\u201d rush world that is North America.<\/p>\n But there\u2019s no need for a Spanish slow food movement. The food’s been slow forever. Food here is savoured, enjoyed, and tasted with every bite. I was never big on fast food anyway, but here I eat more slowly, with more appreciation and enjoyment. Thank you Spain. I love your food.<\/p>\n I am also learning more food words, my vocabulary expanding with every deliciously slow bite, my pronunciation improving with every deliciously slow meal: paella<\/i> (the traditional Spanish rice dish), chorizo<\/i> (fermented, cured, and smoked sausage), lentejas<\/i> (lentils, served best in a hot vegetable soup), criollo<\/i> (more sausage, though closer to the hot dog kind), salchicha<\/i>, (even more sausage though less refined than chorizo<\/i> or criollo<\/i>). And the seafood words: gambas<\/i>, langostinos<\/i>, mejillones<\/i>, pulpo<\/i>, bacalao<\/i>, salpic\u00f3n<\/i>, \u2026 (yum, more yum, and most yum).<\/p>\n I have decided the world would be a happier place if we all talked, argued, and fought less and just ate and drank. Starting with the pincho<\/i> (as in the Basque hors d\u2019ouvre<\/i> or pintxo<\/i>), ingredients, basically every food imaginable. There\u2019s no way Mister Putin and his generals would have invaded Crimea if they had been eating pinchos<\/i> as part of a regular diet. And there\u2019s no way the CIA would have secretly (or not-so-secretly as it turns out) orchestrated the overthrow of a terrible yet democratically elected Ukrainian government which prompted Mister Putin’s chess move if Mister Obama and his generals had also been eating pinchos<\/i> (washed down with the local beer of choice). There\u2019s just no need to be so unhappy and belligerent when the stomach is so happy and peaceful.<\/p>\n Number 3: Drink.<\/b> As for drink, the caf\u00e9 con leche<\/i> is heaven in a taza<\/i>. No need for Starbucks in Gij\u00f3n. Ditto a bottle of Rioja Crianza Comportillo at the local Lidl for \u20ac2. I would have lifted my nose at box-store wine, but not here. No need to put the security locks on the wine either, it’s as cheap as water. Of course, in Asturias, the preferred drink is sidra<\/i>, and is really their reformed communion punch. Sidra, vino<\/i>. It\u2019s like choosing your favourite Beatle \u2013 there\u2019s no wrong answer.*<\/p>\n With sidra<\/i>, of course, part of the fun is in how<\/em> it\u2019s drunk. Poured high to get the froth properly agitated and shared with your friends (which may explain the seemingly higher frequency of colds). The southern Spaniard may revel in the hot sticky fun of all-night discos, the northern Spaniard knows how to commune with a more sophisticated Bacchus.<\/p>\n See the pictures below from a recent espicha, an Asturian sidra<\/i> party to introduce a new batch, which is really just an excuse to eat, drink, and be merry. Thanks to Javier, Blanca, Paloma, Bel\u00e9n, and gang for the great company as we enjoyed the food, sidra<\/i>, and song (palo, palo, palo, palo, palito, palo, eh\u2026). And to Paloma for the photos. Bel\u00e9n says I am a natural Asturian now, el Rey de la Sidra<\/i>, which she assures me is a good thing. I guess King of Cider is better than King of Guinness or King of Molsons. At least for the pancita.<\/p>\n (For more on wine and sidra in Spain and Asturias, see <\/i>Spanish Wine Now and in a Changing World<\/i><\/a> and <\/i>Asturian Cider Stories and other Gij\u00f3n Excursions<\/i><\/a>.)<\/i><\/p>\n Number 4: Art. Goya, Gaud\u00ed<\/b>, and the Guggenheim and Number 5: Las fiestas. <\/b>It\u2019s no surprise that the national cinema awards here are called the Goyas. And supposedly, Spain is party capital del mundo<\/em> with all-night fiestas every day and, ahem, night. But since I still have some more party research to do, I\u2019ll hold off on numbers 4 and 5 until the next caracola.<\/p>\n What I don\u2019t like? Well, I have had so much fun enjoying what I do like that I really haven\u2019t thought much about what I don\u2019t. Certainly not to any degree that I could put together a numbered list. I suppose, bull fights. They\u2019re only on for a week here in Gij\u00f3n, in La Plaza del Toros I\u2019m told, so the subject hasn\u2019t come up yet. I doubt I will go. Not even for the curiosity. I’m not nearly as sophisticated as all that.<\/p>\n So, for now, sol, comida, bebidas<\/i>. I am after all getting on. Let me know your suggestions for more, likes or<\/em> dislikes.<\/p>\n Everyone\u2019s doing a top ten list these days. They\u2019re easy \u2013 no need to maintain a coherent theme, just add the next number and switch to another idea. They don\u2019t require much attention \u2013 great for new Tube thinking, the … Continue reading <\/a> <\/a><\/p>\n<\/a><\/p>\n* For me, George Harrison hands down. All Things Must Past<\/i>, a modern masterpiece.<\/h5>\n","protected":false},"excerpt":{"rendered":"