I’m meant to be detoxing and before this trip had been on a strict no sugar, no preservatives, limit on a glass of wine 1 or twice a week and basically being pure and true to my health. Well, that all went out the window on the aeroplane really. I packed a whole lot of nuts for my bag and fruit to avoid the terrible plane food for most of the way here. My efforts continued until arriving at Finca El Otero where Pete served us breakfast most mornings ( we have cut down now as it was just too much). Breakfasts there consisted of a starter, fruit and yoghurt and freshly squeezed orange juice, followed by something cooked – tortilla, salmon muffin, etc.
Dinners we have only been eating very late – around 9pm to 10pm – way too late for me – but after the guests have been served starter main and dessert, only then can we sit down as a family together and chat over a meal. Running a B & B is not for the faint hearted.
So there's has been, too much meat, home baked breads, local 70% chocolate, desserts every night. Having said all that – the most wonderful food has been at Finca and the lunch we were invited to at Riola San Gabriel. Other than that the local ‘tapas’ and food in restaurants has been very disappointing – maybe its because I live with amazing cooks around me right now – but it also seems to be a theme in small town Spain at the moment. The bigger more populated cities I’m sure will be much better. Right now I am snacking on a pre dinner snack of soft goats cheese with marinated Pimentos – dinner is being concocted as I write, baby calamari and baby clams in a tomato sauce to be served with some sautéed potatoes and watercress!