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Week of 06/05/2007 - 02:00 to 13/05/2007 - 01:59

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Susan

still waiting for a completion date, but I've put the removal company on standby anyway. I think I have also just sold my car, so I can use my newly acquired pensioner's bus pass. I've been waiting years for this, only problem is there don't seem to be any buses going to the right places, at any of the right times. Should I buy my bike now, get in a bit of practice with the stabilisers, then launch myself into the biking fraternity when I get to Murcia?


Murcian Cooking and Feeding 800 with Giant Paella

Sorry it's been a while since my last email. We've been really busy testing out an updated system for this website which will make finding information on Spain and getting involved much easier in the coming months. I'll be asking for your opinion on it soon so look out for that!

I have, however, managed to put together another local Murcian recipe complete with photographs. This one is a veggie recpie but should make anyone's mouth water - veggie or not! It's called Zarangollo and you can get the recpie here... http://www.nativespain.com/node/935

If you sometimes feel like you have an army to feed then also check out this massive Paella... http://www.nativespain.com/node/938


Now that's what I call cookery...

If you're going to make a paella, why not make it a big one...

Man making giant paella at La Murta fiestaMan making giant paella at La Murta fiesta

 

 

 

 

 

 

 

 He used paddles to stir it, managing to feed around 800 people with one dish - makes my Zarangollo for 9 people look puny...

Giant Paella - bonfire underneath itGiant Paella - bonfire underneath it

 


Giant Paella - bonfire underneath it

Giant Paella - bonfire underneath it

Man making giant paella at La Murta fiesta

Man making giant paella at La Murta fiesta

Murcian Recipe - Zarangollo

Ingredients

2 Kilos Courgettes (Calabacines)

1/2 Kilo Onions (Cebollas)

6 Eggs (Huevos)

1-2 Potatoes (Patatas) - optional

Oil (Aceite) and Salt (Sal)

Method

1. Cut the courgettes into bite size chunks.

2. Cut the onions into smallish pieces.

3. If using, slice thinly and chop the potatoes.

4. Fry them all in the olive oil in a heavy pan, slowly.

5. When the courgettes are soft and cooked through break the eggs and mix them minto the mixture.

6. Add salt to taste, when the eggs are cooked it's ready to serve.


Onions - Zarangollo

Onions - Zarangollo

Zarangollo - mixed up a bit...

Zarangollo - mixed up a bit...

Potatoes - for Zarangollo

Potatoes - for Zarangollo

Courgettes ready for Zarangollo

Courgettes ready for Zarangollo

Waterwheel pots

Waterwheel pots

Pots tied onto the waterwheel then get emptied into a high watering trough to irrigate the higher land around. Wheel cool.


My back yard view, early evening

My back yard view, early evening

Olive trees and chapels

Olive trees and chapels

Poppy Roadsign

Poppy Roadsign

Village street

Village street

Wild flowers and fields of wheat

Wild flowers and fields of wheat

Chapel in the olives

Chapel in the olives

On a lonely road between olive groves and fields of wheat I found a chapel, cute eh?


Welcome sign

Welcome sign

Welcome to Santiago de Calatrava


Waterwheeel in action

Waterwheeel in action

We survived...

Well, I've just recovered from the fiesta - it was 16 days of partying, fun and friends and family. We'll be uploading photos later and explaining some of the more interesting activities!

Me and Marcus are on the fiesta commission now for 2008 - we begin planning for it on Saturday...


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