That's how it feels when we return to Galicia; more specifically, to our part of Galicia, the village of Trasulfe. We arrived in Santiago, Sunday, September 8th, around 5:30. Our friends, Terri & David picked us up at the airport and drove us to the village.
After opening the house, we went out for dinner, already on Spanish time, at 9:00 p.m. or therabouts. (We were pretty sleepy.) We went to Torre de Vilariño, a really charming cafe/bar/restaurant that we've been to often with our friends, and had champiñones al ajillo, mushrooms sauteed in olive oil, with garlic, salt, and red chile flakes, and truchas, small, delicious, crispy fried trout, served with Galician bread, which we really like so much. I don't have a current picture of Torre de Vilariño, but I will get one to post later.
The next morning, the first thing we did was walk down the hill to greet all our neighbors, marveling again at the late summer/early fall scenery. You have to admit, those cows look pretty peaceful.
We like to go to the indoor cafe/bar and have either coffee with a crescent tapa or a glass of wine with Spanish olives.
After that, we walked around the main plaza in town, happy that we had such beautiful weather. (When Rajan came in spring, while we were still taking turns with our dog, it rained every day except two.)
Over the week-end, Friday and Sunday, we were busy cooking Indian food for our British friends. Other days we worked at home and then in the evenings we went to the bench to chat with our neighbors. (They chat. We listen. We are getting better at understanding, though, until they switch to Gallego, just when we think we are getting the Castiliano. As a result, we've picked up a few Gallego words, too. )
On Saturday we went into Monforte again, this time to have lunch at our favorite cafe/bar in town, Adega do Carlos. We don't have a good picture of Carlos to share, but you can go to his Facebook page and see how warm and welcoming he is as the owner. (Like his page, too!) We ordered two of our favorite racciones to eat with bread and wine:
|Grilled Champiñones. The centers are|
stuffed with garlic, parsley, maybe
chopped mushroom stems and
all ground together in a paste
|Pimientos de Padron, simply|
sautéed in olive oil with salt.
So simple. So good!