Wednesday, August 19, 2009

Having dined this evening with my daughter in an excellent Thai restaurant in North Leeds - one of three near her flat - I'm now wondering when we can expect to see one of these in Galicia. Probably not in my lifetime, I suspect - given the standard Galician reaction to the thought of spicey food. But, hey, we do have Japanese restaurants in both Vigo and La Coruña. Though, sadly, not yet in Pontevedra.

We re-visited Harrogate today, enjoying an excellent steak and ale pie in a traditional British pub, before spending a couple of hours in some beautiful Royal Horticultural Society gardens not far from the city. It struck me that it wasn't hard to understand why chocolate-box Britain is so appealing to foreign tourists. Especially when the sun shines, as it did today.

But rain is forecast for tomorrow, when I drive to London. And the horse chestnut trees are two weeks ahead of schedule, raising concerns about the international conker championships scheduled for October. Dratted global warming. Which brings cold, wet summers, apparently.

3 comments:

Xoán-Wahn said...

If there is one thing I can't understand about Galicia, it's the aversion to spicy food. This is only made worse by the fact that pimentón picante isn't spicy at all, just somewhat smokey! Honestly people, spices are good for the body!

mike the trike said...

That is one reason why I love the food of Galicia - no spices.

Midnight Golfer said...

I always say I don't like spicy food, but I certainly prefer Mexican, (yes, even REAL Mexican,) over any type of seafood.

If I can make another confession: I was kind of surprised at how mild the food was when I first got to Spain. As is stereotypical of my kind, I rather expected the food to more closely match it, as does the language and some of the culture, as I had already observed certain aspects of Mexican life that clearly show a correlation, if not imitation, of life in Spain.

Food certainly has choice few parallels, though. And any foods that stand out, defining "that which is Mexican," are a full order of magnitude above those dishes defining "that which pertains to Spaniards" on the the spiciness scale.



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