Yesterday I took this computer into the bar to show Favio a spreadsheet that I have setup dealing with the Bar Stocks (well, those that I am responsible for). He was impressed enough to tell me that he would like a copy of each week's stockcheck emailed to him. Good as done as they say. And there is the reason why the WebCams were down yesterday...everything was disconnected. Sorry 'bout that!
Today, of course, is my rest day and I'm taking it easy with a few Tinto Veranos (50/50 Red Wine & Lemonade over Ice in a Highball tumbler, although I'm actually using a bitter lemon instead of lemonade) while sorting the Soup cauldron out and thinking about my evening meal. Chicken and Parsley risotto is what I have in mind using the meat pickings after straining the stock. Waste not, want not.
Late last night Hilde came into the bar with a couple of friends. I haven't seen her for a while (to talk to) but she came behind the bar and asked me to dance with her to the background music. Whilst we were doing so Emilio (who was showing off his sooper-dooper Digital SLR camera to all and sundry) took a dozen or more photos of us and, hopefully, I will be able to post a shot or two here soon, having asked him to email me them. Over the course of time hundreds of photos have been taken of me in the bar and I always ask that they be sent to me but, as yet, nobody has ever obliged. But Emilio is a neighbour, not a tourist/visitor, so he won't get off so lightly. Talking of visitors, the first of the Autumn regulars have arrived (Christy & Margaret from Ireland, immediate neighbours of mine you will remember) and I am now the proud owner of a Clonakilty White Pudding, safely stashed in the fridge. Spread on toast, apparantly, it is supposed to very nice.
I was wrong about my Bank Account; I still cannot access my salary. So, tomorrow I'm going back to the accountant to elicit more help from him in clearing the problem. They say that the average day-to-day vocabulary is just 500 words so I'm hoping that I wont need 501 because he doesn't speak any English.
Sun's down, griddle is warming, time to risotto. BTW Cristina came to see me last night to tell me about all that she has had done in the studio below, especially emphasising "the new kitchen including hot water"! I think that she thinks that I like to cook. I must tea-smoke some more salmon and then invite her up to discuss rent levels.
Wednesday, 20 August 2008
Monday, 18 August 2008
Strange Conversation
Yesterday, just after I'd opened the proprietor of the German cafe just up the road called in for a drink, which in itself was strange...the cafe sports its own bar! Anyway, he started talking about things to do with his business and I now know that he has bought the little bar next door (Antonio's as it is known) with the intention of turning it into a seafood restaurant. I also now know how much his staff earn and how many more will be required for the future (he expects to open his new venture next year.) We have never, ever, spoken before; Larisa took a job there just after I moved into this apartment but she didn't like the conditions and left after 8 days or so but while she was there I patronised it, just for her company, and he and I never more than nodded in recognition of each other. But now, all of a sudden, I'm party to info that is really none of my business. Strange.
Last night turned out to be quite good with a late dash for the post so to speak. Teresa and I eventually closed up at around 4am having hosted quite a nice little party including a visit from a Laplander which, for me, was a first in terms of nationalities encountered. A huge guy who, at first sight, seemed to be a little strange but after his second pint he "came round", warmed up to us and proved to be quite pleasant. Hopefully we will see him again during his stay.
Today is changeover day in another sense.....this week's carcass is in the stockpot, boiling, and a fresh Bird is in the oven but if Cristina turns the electrics off........
Last night turned out to be quite good with a late dash for the post so to speak. Teresa and I eventually closed up at around 4am having hosted quite a nice little party including a visit from a Laplander which, for me, was a first in terms of nationalities encountered. A huge guy who, at first sight, seemed to be a little strange but after his second pint he "came round", warmed up to us and proved to be quite pleasant. Hopefully we will see him again during his stay.
Today is changeover day in another sense.....this week's carcass is in the stockpot, boiling, and a fresh Bird is in the oven but if Cristina turns the electrics off........
Sunday, 17 August 2008
Changes all Round
So far this month trade has been a little better, exactly as Ana-Mary forecast but last night it went "dead" again. Saturday is changeover day; those folk who have been here with us for a week or two leave, usually very early Sunday morning, and those arriving haven't found us yet. This last week or so we have had a good "crowd" in most nights but last night they all went home, leaving us high and dry so-to-speak. Hopefully, new faces will appear in the next couple of days who will choose to use us as their local for the duration.
Favio put some prices up on Friday; all normal spirits have gone from 4€ to 5€ a measure. By normal I mean standard Rums, Gins, Vodkas etc., the dearer brands remain the same. With inflation running at around 5% at the moment in a cooling Spanish economy I'm not surprised that he has seen fit to do so. Beryl and I were both really surprised when, after the brewer raised the price of a barrel of beer by almost 6€ a few months ago he did not respond with an increased price at the pump.
I can't remember whether I have already told you but I gave up my Spanish Lessons with David: I just don't have the time now what with all that I have to do with this job. Teresa took over my slot and she is doing very well it seems but I now have increased opportunities to practise, translating for her, not only across the bar with customers, but with Favio as well; Last night she booked a couple of days off next week after having asked me to lend her a hand asking him.
Favio put some prices up on Friday; all normal spirits have gone from 4€ to 5€ a measure. By normal I mean standard Rums, Gins, Vodkas etc., the dearer brands remain the same. With inflation running at around 5% at the moment in a cooling Spanish economy I'm not surprised that he has seen fit to do so. Beryl and I were both really surprised when, after the brewer raised the price of a barrel of beer by almost 6€ a few months ago he did not respond with an increased price at the pump.
I can't remember whether I have already told you but I gave up my Spanish Lessons with David: I just don't have the time now what with all that I have to do with this job. Teresa took over my slot and she is doing very well it seems but I now have increased opportunities to practise, translating for her, not only across the bar with customers, but with Favio as well; Last night she booked a couple of days off next week after having asked me to lend her a hand asking him.
Tuesday, 12 August 2008
All Done & Dusted
I've a sneaky feeling that I'm about to receive visitors from the UK (into the bar) who "know" me via this blog. If that IS the case then I look forward to it.
Yesterday my copy of the Contract of Employment was returned to the bar for me to collect and also yesterday Beryl was kind enough to accompany me to the accountant's office to help me sort out the final bits n' bobs with regard to the paymemt of my salary straight into my Bank Account. All was accomplished and this morning I note online that my salary is indeed sitting there in my account, totally all mine for the use of. Next move is to downsize apartments to a studio, releasing more disposable income each month. All in all, things look good for the future at last. And good job too because last night there was an official visit from the Town Hall (luckily Favio was on-hand and able to deal with it) querying the illegal terrace and opening times and, as I understand it, he has been given time to apply to have the Licence altered to accommodate the variances . Being legally employed now has its advantages....not only was I not told to "disappear" while they were there but, come to think of it, I can also wear my waistcoat etc. if I want to!!!
Favio raised the point with me a day or two ago about getting the bar onto the Internet. He can't; he admits that he doesn't know how to but he knows that I do. He does have a Domain registered already, and when he's prepared to pay for a telephone line into the bar maybe we can get it all organized, webcam an'all. (StreetCam not a BarCam before everybody starts panickin'!)
38ºC /100ºF as I write, another hot day. Shopping is done, a seafood salad is on tonight's menu and the Chicken Stock has been turned into another Lentil Stew which, this time, includes half-a-dozen streaky (spanish) rashers, coarsely cut up and thrown in, that I found in the fridge beginning to dry at the edges. It's my day off tomorrow and if the temperatures are much the same I'm going to spend the evening in the Med keeping cool.
100ºF???.....1700hrs and the local weather station (the airport) is now reporting 40ºC/104ºF
Yesterday my copy of the Contract of Employment was returned to the bar for me to collect and also yesterday Beryl was kind enough to accompany me to the accountant's office to help me sort out the final bits n' bobs with regard to the paymemt of my salary straight into my Bank Account. All was accomplished and this morning I note online that my salary is indeed sitting there in my account, totally all mine for the use of. Next move is to downsize apartments to a studio, releasing more disposable income each month. All in all, things look good for the future at last. And good job too because last night there was an official visit from the Town Hall (luckily Favio was on-hand and able to deal with it) querying the illegal terrace and opening times and, as I understand it, he has been given time to apply to have the Licence altered to accommodate the variances . Being legally employed now has its advantages....not only was I not told to "disappear" while they were there but, come to think of it, I can also wear my waistcoat etc. if I want to!!!
Favio raised the point with me a day or two ago about getting the bar onto the Internet. He can't; he admits that he doesn't know how to but he knows that I do. He does have a Domain registered already, and when he's prepared to pay for a telephone line into the bar maybe we can get it all organized, webcam an'all. (StreetCam not a BarCam before everybody starts panickin'!)
38ºC /100ºF as I write, another hot day. Shopping is done, a seafood salad is on tonight's menu and the Chicken Stock has been turned into another Lentil Stew which, this time, includes half-a-dozen streaky (spanish) rashers, coarsely cut up and thrown in, that I found in the fridge beginning to dry at the edges. It's my day off tomorrow and if the temperatures are much the same I'm going to spend the evening in the Med keeping cool.
100ºF???.....1700hrs and the local weather station (the airport) is now reporting 40ºC/104ºF
Saturday, 9 August 2008
Caldo de Pollo
I keep being asked how I make my Chicken Stock. All I can say is that, always, it uses what's available in my cupboard. You have to bear in mind that at this time of year fresh produce does not remain fresh for very long and I tend to use what is nearing the end of its shelflife so, without too much detail, here's today's concotion......
INGREDIENTS
1 Chicken Carcass (Inc unbutchered wings, skin, bare leg bones, the whole caboodle! Save everything as you use the meat up.)
2 Doble Caldo cubes (veg stock cubes)
1 Onion
1 Dried Red Pepper (halved at least).
2 Bay Leaves
5-6 whole unpeeled cloves garlic
1/2 a tomato
1 complete large sprig Rosemary
1 Bunch fresh cut Thyme
1 Bunch Fresh Cut Parsley
1 dozen Peppercorns
1 good pinch sea salt
METHOD
Chuck everything (don't peel the onion, just quarter it) into a large stockpot with 3 .5 pints of water, bring to a boil, then reduce heat and simmer for as long as you fancy, topping up if necessary. Then strain, recovering as much chicken meat (I'm very picky) as you can (for other uses) and use as required for soups etc.
As I said, this uses what I had available (hence the 1/2 tomato) so additional flavours are up to you. Sea salt? I don't believe in the (English) TV Chefs' addiction to Maldon Sea Salt. I just use a crystallized sea salt that contains no added E numbers etc which comes from nowhere near Maldon but tastes of......salt! And, I'm lucky, my herbs are fresh cut from my "garden"..you may have to compromise.
INGREDIENTS
1 Chicken Carcass (Inc unbutchered wings, skin, bare leg bones, the whole caboodle! Save everything as you use the meat up.)
2 Doble Caldo cubes (veg stock cubes)
1 Onion
1 Dried Red Pepper (halved at least).
2 Bay Leaves
5-6 whole unpeeled cloves garlic
1/2 a tomato
1 complete large sprig Rosemary
1 Bunch fresh cut Thyme
1 Bunch Fresh Cut Parsley
1 dozen Peppercorns
1 good pinch sea salt
METHOD
Chuck everything (don't peel the onion, just quarter it) into a large stockpot with 3 .5 pints of water, bring to a boil, then reduce heat and simmer for as long as you fancy, topping up if necessary. Then strain, recovering as much chicken meat (I'm very picky) as you can (for other uses) and use as required for soups etc.
As I said, this uses what I had available (hence the 1/2 tomato) so additional flavours are up to you. Sea salt? I don't believe in the (English) TV Chefs' addiction to Maldon Sea Salt. I just use a crystallized sea salt that contains no added E numbers etc which comes from nowhere near Maldon but tastes of......salt! And, I'm lucky, my herbs are fresh cut from my "garden"..you may have to compromise.
The Best Laid Plans
After leaving the stockpot on a slow simmer and this week's Chicken in the oven with 1hr 40mins to go I have been out to prep the bar for tonight. Christina (my landlady) is working, cleaning, in the studio below me. 45 mins later I come back to find the chicken in a cold oven and the stockpot shivering! With not so much as a by-your-leave, seeing me go out she's turned off the power for her own reasons, leaving me in the dark. What's wrong with the Spanish? Why can't they ASK first. Check, even, that their wants are in accordance with the rest of the world. I may be leaving this apartment soon and, to be quite honest, I wont miss her inconsiderations if I do.
We are in August. It's hot. Very hot. Daily we are suffering maximums in the mid to high 90s (and occasionally higher) with a high relative humidity. Not unusual for this time of year, no, but always uncomfortable nonetheless. Last year, and those before, I was able to put off cooking and eating until the cool of the late evening but now, of course, I can't because of my job. But you soon begin to understand why the Spanish "dinner" is always very, very, late into the evening.
On a lighter note....I had heard that 5 weeks ago an English Supermarket had opened in town and following Ann & Bill's directions I eventually found it this morning, not quite where I thought it was and not quite the size I was expecting, more a "corner shop" type of enterprise. Today's lunch is a proper Pilchard Salad, tomorrow's is a Kedgeree made with "boil in bag" kippers and in the cupboard is Malt Vinegar, Oxos, and Corned Beef, oh, and wait for it...one of your favourite Steak/kidney pie brands...you know, the round one you can't open but when you do you are greeted by luscious, soggy, flaky pastry, and all at prices not inflated by the "it's imported" excuse. And what's more, maybe, in the not too distant future, I might be able to buy Smoked Haddock - which I discussed with the shopkeeperess - she's already been looking at availability, must've seen me coming!!! I nearly didn't buy the malt vinegar because I've been pickling my beetroot in a 50/50 mixture of White and Red Wine vinegar (in lieu) with an added dash of Balsamic and the usual spicing. Trouble is that Malt is the only condiment for Fish and Chips and my newly perfected, awesome, homemade (double fried) chips absolutely demand it!
We are in August. It's hot. Very hot. Daily we are suffering maximums in the mid to high 90s (and occasionally higher) with a high relative humidity. Not unusual for this time of year, no, but always uncomfortable nonetheless. Last year, and those before, I was able to put off cooking and eating until the cool of the late evening but now, of course, I can't because of my job. But you soon begin to understand why the Spanish "dinner" is always very, very, late into the evening.
On a lighter note....I had heard that 5 weeks ago an English Supermarket had opened in town and following Ann & Bill's directions I eventually found it this morning, not quite where I thought it was and not quite the size I was expecting, more a "corner shop" type of enterprise. Today's lunch is a proper Pilchard Salad, tomorrow's is a Kedgeree made with "boil in bag" kippers and in the cupboard is Malt Vinegar, Oxos, and Corned Beef, oh, and wait for it...one of your favourite Steak/kidney pie brands...you know, the round one you can't open but when you do you are greeted by luscious, soggy, flaky pastry, and all at prices not inflated by the "it's imported" excuse. And what's more, maybe, in the not too distant future, I might be able to buy Smoked Haddock - which I discussed with the shopkeeperess - she's already been looking at availability, must've seen me coming!!! I nearly didn't buy the malt vinegar because I've been pickling my beetroot in a 50/50 mixture of White and Red Wine vinegar (in lieu) with an added dash of Balsamic and the usual spicing. Trouble is that Malt is the only condiment for Fish and Chips and my newly perfected, awesome, homemade (double fried) chips absolutely demand it!
Thursday, 7 August 2008
Up and Running again
The website is back. I tried it this morning and was able to get on to it. I still don't know why there has been the problem but I think it must have been at the Server end because I have done nothing this end to the system. So, as I am now able to properly maintain "sierracazorla.net" now, things are back to normal.
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