Mrs Casas says mix 1 cup lemon juice, 1 cup water, 2 cups red (Murcian renal, for example), 1 wedged peach, 4 lemon slices, 3 tbsp sugar, refrigerate for a couple of hours, drink. She also does a splendid iced coffee. The budget booze base is still without third party contributions, suggesting that none of…
Tülin Özen’s shell technique in Semih KaplanoÄŸlu’s Bal, comparison with the palm technique, brief speculation re historical usage of both, and a Moorish honey-cookie recipe.
The origins of Catalan cookbook, La cuynera catalana, and a revelatory French description of pan con tomate (albeit soggy) in early 19th century Andalusia. Or: If you can’t make history, make it up.
Processing is underway into diverse preserves of the considerable quantities of blackberries and figs gathered this afternoon with la Primitiva Hermandad de la Primera Sueca on a variant of this walk. Some of the blackberries are being turned into liquor, and I found this whilst fishing around for a more unsuitable recipe: A very laughable…
Yesterday in town it was remarked on the benefits to allkind that would accrue from exchanging our customary diet of Big Macs for one of roadkill and Fucking pigeon (what’s the Latin?). Celtiberians consulted state that their race does not partake of the pigeon, and Juan Bautista Carrasco’s Mitología universal (1864) suggests that this may…
A rebujito is a dry sherry (manzanilla, fino) or occasionally a white wine to which fizz (lemonades, …) has been added, typically in a ratio of 1:2, in order to give you a head-start on the alcohol. This is the lite version of whichever British drink it is that has you knock back a third…
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