Tag Archives: spanish finca

Fifty Shades of Gold #38

Autumn seedhead with ploughed fields in the background. October 12, 2013

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Autumn seedhead & ploughed fields #countryside in #Spain via @Spanish_Valley http://wp.me/p3dYp6-2bl

Spring shadows

The shadows cast by trees now are not as short or as black as the shadows in summertime. The spring sun is lower in the sky making long shadows, and near sunrise and sunset shadows are at their longest. During the daytime, a shadow cast by an opaque object illuminated by sunlight has a bluish tinge. This is because of ‘Rayleigh scattering’ which also makes the sky to appear blue. The opaque object is able to block the light of the sun, but not the ambient light of the sky which is blue, as the atmosphere molecules scatter blue light more effectively. And so, the shadow appears bluish. Apparently. Although the springtime shadows below definitely look greyish-black.

5 to remember
no tan corto – not as short
un objeto opaco – an opaque object
la luz del sol – the sunlight
un tinte azulado – a bluish tinge
la atmósfera – the atmosphere

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Shadows in springtime #Nature #Spain via @Spanish_Valley http://wp.me/p3dYp6-29E

Bird song: Nightingale

Everyone has heard of the Nightingale. There are constant references to it in literature, films, music and on television. Everyone knows the Nightingale sings at night. But can you identify its song?

First it is an ordinary brownish bird which looks nothing special and is only slightly bigger than a Robin. Because of its song, I was expecting something bigger. I’m not sure I’ve ever actually seen one. But I have lain in bed at night lulled into a pleasant doze by the singing of a nightingale in the woods behind the house. When you hear it, you know it can only be one bird. Incidentally, it sings at dusk and dawn and sometimes during the day.

Its song is unstructured and varied, some phrases are very fast with a sudden change from high to low pitch, some low notes are long and slow then build to a throaty trill. Difficult to describe, beautiful to hear. Worthy of all the poetry.

Listen to the Nightingale sing at the RSPB website.

5 to remember
el ruiseñor – the nightingale
un agradable sueño – a pleasant doze
un tono bajo – a low pitch
digno – worthy
la poesía – the poetry

Listen to the song of these other birds we see in our Spanish valley:-
Great Spotted Woodpecker
Red-Legged Partridge


Our most used bird book?
Collins Bird Guide: The Most Complete Guide to the Birds of Britain and Europe [UK: Collins]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
How does the Nightingale sing? #Birds in #Spain via @Spanish_Valley http://wp.me/p3dYp6-29X

Pasta that bites back

This pasta is a taste of Spring in a bowl, a glorious tangy mix of horseradish and lemon. It seems that the Spanish don’t grow horseradish root, or rather they don’t sell it in the supermarkets. So occasionally we bring a jar of horseradish cream from the UK just for this. This is a very Italian dish in style, very simple to make, and like all the best Italian food it is best when made with the very best available raw ingredients.

I added two extra ingredients; long-stemmed broccoli, and toasted almonds. Actually this recipe will work well with a variety of spring green vegetables; peas, green beans, broad beans would be delicious too.

Serves 4
450g asparagus
a handful of long-stemmed broccoli
450g pasta
50g butter
1 tbsp creamed horseradish
lemon juice
2 tbsp chopped chives
a handful of whole, blanched almonds, toasted

Trim the asparagus, keep the tips separate. Save the trimmings for another recipe. Pour 4cm of water into a large saucepan, add a pinch of salt and bring to the boil. Add the pieces of asparagus stem and simmer for 5 minutes. Add the asparagus tips to the pan, simmer for another 2-3 minutes until almost al dente but still firm. Drain. Now use the same pan to lightly cook the broccoli. You can prepare to this stage in advance, cool and cover.Bring a large pan of water to the boil, add a pinch of a salt and a glug of sunflower oil. Add the pasta, bring back to a rolling boil and cook, uncovered, until al dente. A few minutes before the pasta is done, melt the butter in a frying pan. Add the asparagus, stir to re-heat gently without frying. Add the horseradish cream, and a splash of lemon juice to taste.

Drain the pasta, tip into the asparagus pan and mix thoroughly. Test the seasoning. Serve sprinkled with our own chives, freshly-cut from the pot, and the toasted almonds. 

5 to remember
la raíz – root
las raices – roots
el rábano – horseradish
la crema – cream
el estilo – style


Recipe from ‘Eat Your Greens’ by Sophie Grigson [UK: BBC Books]

Don’t know what to eat for dinner tonight? Try one of these recipes:-
Very cheesy pie
Little squash cakes with a kick
Harissa salmon salad

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A hot hot hot pasta for asparagus season #food #Spain https://wp.me/p3dYp6-2hb via @Spanish_Valley