Sunday, 24 June 2007

None Shall Pass

Unless they're driving an enormous f*ck-off four wheel drive! Certainly that's the case if you want to get down to sea level at Porroig or visit Es Xarco in the same area of Ibiza. Years ago when we had our old Ford Fiesta the track down to Es Xarco was so rutted that there were sparks coming off the bottom of the car as we passed down it. Coming back I made Jaki get out of the car and walk up to lighten the load in the car.

Today we found that the boat owning toffs of Porroig had constructed a mound (just like a tank berm in the Iraqi desert) behind which a division of ATV's was gloatingly parked. To cut a long story short we gots lots of admiring looks from pedestrians nearby as we stormin' normaned right over it with only the odd crunch and clang.

The island of contrasts that Ibiza is provided us with so many different perspectives today. The fabulous views from the clifftop village of Es Cubells, the winding roads through herb scented pine forests, everywhere glimpses of the clear blue sea through the trees, and the ubiquitous beach bar where I treated Marli to a cool bowl of water after a refreshing dip (her, not me) in the Med.

Here she is at the Macao Cafe (between Sa Caleta and Es Codolar) with somebody from a Right Said Fred tribute band. And here, is the view out to sea

Friday, 22 June 2007

Incy Wincy Spider on Acid

I managed to snap this 'pidey' on a giant thistle just up the top of the lane the other day
and was playing around on picasa yesterday and this is what happened.

Isn't modern technology marvellous?

Thursday, 21 June 2007

Es Peixeter de Can Font Jaumet

What's the connection between, this man with a conch shell

A fish called Bob

and this delicious cazuela dish?

Well, the old man sold me the fish (Bob the bacalao) to make the cazuela. He visits our village, blows on his conch shell, and we buy his fish. Simple.
Here's what I did to make "Cod a la Marinara."

Cod, Tomatoes, Spring Onions, Garlic, Fennel, Egg, Gnocchi, Clams, White wine, Peanuts, Olive oil, Flat leaf parsley

1. Pour a generous glass of white wine and accompany with a bowl of peanuts whilst preparing the meal
2. Hard boil the egg and immerse in cold water
3. Make a fish stock from all the off cuts from the fish and any vegetables to hand, garlic, spring onion stalks etc, white wine, and fennel. (or use a stock cube!)
4. De-seed and chop tomatoes, chop onions and garlic, and sauté in the olive oil until soft.
5. Strain off all the fish bits in the stock and give to cats. Pour the liquid stock into the onions and tomatoes and reduce down.
6. Place cod steaks and the halved hard-boiled egg into an open cazuela and place into a very hot oven for about 10 minutes until it's really bubbling.
7. Drop the gnocchi into boiling, salted water for about 3 minutes until they rise to the top.
8. Add the clams to the cod/sauce and cook for a further minute till they open. (chuck any that don't open)
9. Add the gnocchi to the cod and sprinkle with chopped parsley and season to taste.

Monday, 11 June 2007

Chiringuito El Cielo

Phew, it's hot. Up on the roof our pergola is taking shape now. Built by Dean the Manumission joiner some weeks ago, it now finally has a roof. The difference twixt sun and shade up there is really noticeable and it will be a really 'cool' place to watch the sun go down. All we have to do now is tidy up, rearrange the yuccas and so on and we're ready to go.

Here I am after a hot afternoon 'caning it' in Ibiza