On Thursday we’ll be leaving Mallorca. At nearly six weeks, this host stay has been our longest of the trip. We’re comfortable here (especially now that the electricity and running water are working again!), but we’re also excited to move on. We’ve visited most of the places on the island that we had wanted to see, and now I’m feeling anxious about not having enough time to sight-see in southern Spain. We’ll spend a few days in Granada and Seville, and then start up with our next host family near Vejer de la Frontera (south of Cadiz) on Sunday the 21st.
Food is important, and these are a few dishes that Alan and I met in Mallorca:
1. Coca: Basically pizza with a flaky crust. Our host sister, Jessica, has learned the family recipe from her Mallorquean godmother. We can't get the secret ingredient out of her, but besides that we know that the crust is made of flour, oil, salt, cane sugar, and beer. Jessica made it for my birthday. We love it.
2. Breakfast sandwich: Slice of bread, over which one squeezes a tomato, drizzles olive oil, and tops with salt. Yum! We've learned to use our cutlery excessively, and this is exemplified in the cutting to bits of these sandwiches every morning. I'm learning to really miss the finger-food culture in the U.S.
3. Sobresada: Blood sausage. It can be eaten without being cooked, so it's often scooped out of its sausage form and spread onto bread. It has given both Alan and I stomach problems. Plus, blood sausage isn't very pleasant to think about.
4. Salad of oranges and onions: Apparently this is an Italian dish. Once, Jo topped it with an oil & vinegar dressing, but I like it better plain.
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Our hosts, Scott & Jo
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1. Coca: Basically pizza with a flaky crust. Our host sister, Jessica, has learned the family recipe from her Mallorquean godmother. We can't get the secret ingredient out of her, but besides that we know that the crust is made of flour, oil, salt, cane sugar, and beer. Jessica made it for my birthday. We love it.
2. Breakfast sandwich: Slice of bread, over which one squeezes a tomato, drizzles olive oil, and tops with salt. Yum! We've learned to use our cutlery excessively, and this is exemplified in the cutting to bits of these sandwiches every morning. I'm learning to really miss the finger-food culture in the U.S.
3. Sobresada: Blood sausage. It can be eaten without being cooked, so it's often scooped out of its sausage form and spread onto bread. It has given both Alan and I stomach problems. Plus, blood sausage isn't very pleasant to think about.
4. Salad of oranges and onions: Apparently this is an Italian dish. Once, Jo topped it with an oil & vinegar dressing, but I like it better plain.
It looks like this is where we will be leaving the construction project:
We stitched chicken wire around the windows and doors using a wire coat hanger and bailing twine. (We don’t want to do the rest of the wall space until the electrical conduit has been run throughout the building.) The chicken wire was originally utilized to keep out rodents, but we were surprised to find that it actually makes the walls much sturdier.
Then we rendered on top of the chicken wire using a sand/lime mixture. After three coats, this mixture will weather-proof the straw, while allowing it to breathe. It looks kind of Gaudi-like, doesn’t it?
I’m not too torn up about leaving before the roof goes on. That’s a task that seems a bit daunting.
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| Oh! And Alan finally rode a horse! |
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