Someone should teach Granty Poo-foo how to properly blow out his candles. Since this is a dirt cake and there are already worms crawling up out of the dirt, a little spit shouldn't hurt, right?
Monday, September 1, 2008
Nobody is quite sure to what species this creature belongs. Grant says it's a flying squirrel. Lesli says it's a kicking swamphomper. David believes it's a shrieking, pointy-haired snoodle. Whatever it is, it's donkey kicks sure are humorous and enjoyable. You would agree if you watched the video.
Sunday, August 31, 2008
These ruffians wanted to go swimming. But since their padre did not want to take them alone (Lesli was saving lives nursing that day), I set up the next best thing, the cooler pool. To them, it was as if they were swimming in their own little paradise. They loved it. My poor wifey-pooh wasn't as pleased with my bright idea, considering that she had just washed the cooler out a couple of days prior. Just remember this rhyme: If yo' chilluns are a fussin', the cooler pool's an option! Please rate my rhyme from 1 to 10; one being trite and foolish and 10 being spectacular.
Wednesday, July 30, 2008
There is a mountain on the outskirts of Alcalá that I really enjoyed scaling. In order to get to it, I had to cross a dam that always has about two inches of water flowing over it. When I was crossing it for the first time, I lost my flip-flop just as I reached the other side. I watched my poor foot's companion float downstream to oblivion. I even went down and asked a man if he had seen it. He said he had, but ten minutes earlier (it must have taken me a while to put my tennis shoes on and meander my way to where he was). I guess I have left a small part of me in Spain, never to be recovered again. Oh well. At least it wasn't my camera.
This is a traditional Spanish paella that Ana prepared for me while I was in Spain made of rice, saffron, shrimp, chicken, olive oil, peas, squid, and probably other stuff too. I love paella, but I especially like it with just chicken. I am going to learn to make this and Spanish tortillas like a Spanish chef, hopefully. We'll see how they turn out.
This is a plate I enjoyed in Spain. The black stuff is morcilla, or blood sausage, made from the intestines, stomach and whatever else, oh and of course the blood of a pig. Yes, I ate all of it. I sort of liked it, but it had a pretty strong taste. Actually, my favorite dish during my trip was at a restaurant called La Cueva de San Esteban in Segovia. I ate a plate of scrambled eggs with small morsels of morcilla, spinach and pine nuts. It had an earthy, exotic and extremely flavorful taste. You wish you could try some, I know. Just go to Saint Steven's Cave and order some.
I went to Spain, everybody; took a course, saw many old things and thoroughly enjoyed myself. Next time I am going to take a direct flight though. Stopping in Amsterdam and switching planes added quite a bit to an already long and tiresome trip. I stayed in Alcalá de Henares (20 miles or so outside of Madrid) with a woman named Ana. She has a small apartment near the University of Alcalá and frequently houses people for the university. I appreciated her willingness to cook me authentic Spanish recipes. I stayed in Spain from July 6th to July 25th in order to take a Spanish language and culture class. Five other students and I went to class every day from 9am to 1:30pm, including periodic excursions and two full-day excursions to Toledo and Segovia and the Escorial. I'll be sure to post some pictures I took, and I hope you enjoy them!