My 13th summer in Spain with HAGGIS ALERT!
I got back to Spain two weeks ago after spending an extra day in the airport due to a flight cancellation. 😖😖😖Air travel isn't what it used to be and doesn't seem to be getting better. Anyway, I'm spending six weeks here and things are working well.
We've had a lot of needed rain this spring and there was a good crop of weeds. Josep Maria knocked them down a couple of days ago so the vineyards are looking good. I asked him to make the vineyards extra cute for the group from the winery who will arrive June 9th. This will be our fourth annual Barons Creek Spanish Wine Experience. We'll have eighteen visitors this year.
There was a hail storm in the vineyard two days before I arrived. That's farming. Hail storms here are usually not severe. The stones are rarely bigger than peas and tend to pass quickly. Unlike Texas, where the stones can frequently range in size from golf balls to watermelons. We did have a little damage but nothing more than a few torn leaves. It didn't seem to affect the blooming clusters.
However, the timing of set appears to be more uneven than usual this year. This is going to be challenging at harvest but Carignan always has some uneven ripening. We'll just have to keep an eye on it. Again, that's farming.
Finca Vieja just after cultivating. The soil puffs up like flour. The dark spot on the bottom right is from the drip irrigation.
You can see some torn leaves from the hail. The cluster looks okay.
This is the third season for my new Grenache vines. We'll have a crop!
Pretty rows of the new Grenache!
The fruitless mulberry shade trees Josep Maria advised planting. Really good idea!
HAGGIS ALERT!!!
Freya told me she wanted to get out of Barcelona for a weekend so I invited her to The Resort. She also told me that she'd picked up some stuff to cook haggis while visiting her mom in Scotland. I was shocked and appalled! You will see why when you read the traditional haggis recipe in the next paragraph. Freya has been a dedicated vegetarian (sometimes even vegan) for the eight years we've been friends. I didn't know what to think.
Traditional haggis includes a mix of sheep’s offal, typically the liver, lungs, and heart combined with suet, onions, oatmeal, and spices. These ingredients are mixed and cooked within a sheep’s stomach (or an alternative casing) to create a savory, textured dish. The offal brings rich, gamey flavors, while the oatmeal adds body and texture. The addition of spices like black pepper, nutmeg, and cayenne elevates the taste, making haggis both comforting and complex.Photo of haggis served in a sheep's stomach.
This is what Freya showed up with.
Our meal: haggis, my famous mashed potatoes and stuffed jalapeños.
The haggis is in the bowl in front of me. We served it with some Colman's English mustard which gave it a little kick. The haggis ended up being really delicious!
BUC-EE'S GOES GLOBAL!
Freya discovered Buc-ee's when she visited Texas three years ago. Nothing like Buc-ee's exists in the eastern hemisphere so she was impressed. She occasionally asks for information when we communicate and sometimes I send her some photos. I usually stop at Buc-ee's in Luling on the way back from Houston. The last time I was there I drifted through the clothing department on my way out. There was a display of Buc-ee's logo bikinis that amused me. I took a photo and sent it to Freya. She responded right back and told me to bring her one. She also insisted that I buy some Buc-ee's swimwear to wear with her. She suggested we could work together on stopping traffic in Catalunya.
Your boy bringing Buc-ee's to Europe.
Please notice there were only twenty people on half a mile of beach on a beautiful Saturday.
The water was a little cool for me but Freya got in twice.
LUNCH WITH FRIENDS!
I like to take Montse and Pilar to lunch every few weeks. They both grew up in the village and are lifelong friends. They're both widows now but like to travel together at least once a year. They just got back from a trip to Lagos de Como y Maggiore in northern Italy. They had a wonderful time. We went to lunch at a new restaurant in Tarragona. I liked it because the portions weren't too big. We always go to a cafe on La Rambla after lunch. There is a cafe at the upper end of the street. They have tables with a view of the Med. It's a great way to end a three hour lunch!
Pilar and Montse at a cafe on La Rambla.
As always, thanks for checking in and please keep in touch!
Tu amigo,😀😍😎
Russell
