Tag Archives: Spain

Whose tail is this?

When I opened the door I stepped back, at first glance I thought this was a long, dried-up, dead worm. On closer inspection it was something more fascinating: the tail of a lizard. lizard tail 14-5-14Six inches long, so its owner must have been a fair size; say 10-12 inches in total. Before his loss. I’ve heard that lizards lose their tails in pursuit, in danger, in panic. It is said that the tail continues to wriggle after it is shed. For sure, something large and hungry was chasing the tail’s owner. We will never know the full story.

5 to remember
a primera vista – at first glance
reseco/a – dried-up
un gusano – a worm
en una inspección más cercana – on closer inspection
en persecución – in pursuit

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Is it a worm, is it a snake? No… #Wildlife in #Spain via @Spanish_Valley http://wp.me/p3dYp6-1rn

Meet our neighbours…

Our local goats, on their way to some tasty grass.
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And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Our local goats know where the best grass is… #villaforsale #Andalucia via @Spanish_Valley @HiddenAndalucia http://wp.me/p3dYp6-1XT

Roasted cauliflower salad

This winter salad is so much more than its individual elements. Once you get over the idea of putting warm cauliflower into a salad, this will quickly become a favourite. With everything assembled and ready to go as soon as the cauliflower is cooked, the combination of melted blue cheese, walnuts and cranberries is moreish. The original recipe calls for dried sour cherries which we didn’t have, but cranberries provided a good sweet/sharp kick. There are many variations of this salad possible, if you alternate the type of nut, salad leaf and dried fruit.

Serves 2
1 cauliflower, broken into florets about the same size
2 tbsp olive oil, & extra for drizzling at the end
Sea salt
Freshly ground black pepper
1 small bag of baby spinach
100g blue cheese, crumbled [we used Roquefort]
A handful of dried sour cherries [we used dried cranberries]
A handful of walnuts
Cherry vinegar [we used Jerez sherry vinegar]

Heat the oven to 180 [deg]C/200 [deg] C non-fan].

Put the cauliflower into a roasting tin, drizzle with the olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes or until the cauliflower is tender when tested with a sharp knife and has crispy bits. Rinse the spinach and arrange in a large serving bowl. Top with the roasted cauliflower, cheese, cranberries and walnuts.

Drizzle the vinegar and extra oil, as much as you prefer, and serve warm.

If you like this, try these salads:-
A mustardy leeks vinaigrette
Waldorf salad with Brussels sprouts
Salty and hot hot salad

This recipe is by Norwegian chef Signe Johansen, click here for her website.

5 to remember
las cerezas agrias – the sour cherries
los floretes – the florets
aproximadamente del mismo tamaño – about the same size
los trozos crujientes – the crispy bits
noruego/a – Norwegian

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A salad with roasted cauliflower #food Recipe by @SigneSJohansen #Spain via @Spanish_Valley http://wp.me/p3dYp6-1Xz

April in the valley 2017

Think of a colour, and at the moment in the valley there is a wildflower. Blue vinca, white hawthorn, pink Arabian pea, greeny Cypress spurge, yellow charlock, and the promised red of peony plus scarlet berries. Even the threshing patch has a yellow flush as wildflowers and fresh grass grow thigh-high. And all around us is green: ivy green, grass green, wheat green, wild oats green, leaf green, moss green. I love this time of year.

5 to remember
en el momento – at the moment
una flor silvestre – a wildflower
las escarlata – scarlet
un color – a flush
amo – I love

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Green, everywhere in the #secretvalley & wildflowers of every colour #Spain via @Spanish_Valley http://wp.me/p3dYp6-1Ub

These are the views we see every day

I just wanted to share this photo with you, because the difference about living here is that popping out for a pint of milk takes your breath away.

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And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Driving to the supermarket need not be boring… #villaforsale #Andalucia http://wp.me/p3dYp6-1XO via @Spanish_Valley

Leaves and sun

An April day, spring sunshine and the green of new leaves: it is like no other green. I struggle to name it, except that it is made of fresh growth. Leaves appear green because of the chlorophyll they contain, chlorophyll is the part of the leaf that uses carbon dioxide, sunlight and water to produce sugar.

A leaf with plenty of chlorophyll masks other pigment colors. Chlorophyll, an essential component of photosynthesis, is a green pigment found in the chloroplasts of plants. Leaves often show as a vivid green when they are close to other leaves, because the light people see bounces off the green leaves before it reaches the eyes. Chlorophyll utilizes mostly red and blue light energy, while the green energy passes through or bounces off the leaves and reaches a person’s eyes so leaves appear green.

As autumn ends, plants and trees produce less chlorophyll because light regulates the production of chlorophyll. Chlorophyll has a constant decomposition rate so the green colour of leaves begins to fade when chlorophyll starts to decompose.

5 to remember
el dióxido de carbono – the carbon dioxide
la clorofila – the chlorophyll
un pigmento – a pigment
para utilizer – to utilize
la descomposición – the decomposition

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
What makes leaves, green? #trees in #Spain via @Spanish_Valley http://wp.me/p3dYp6-1TS

Don’t miss a minute of sunshine

There are 12 hours of sunshine here, every day in the summer in Southern Spain.
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And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Catch every minute of sunshine beside the pool #Spain via @Spanish_Valley http://wp.me/p3dYp6-1XK