Hello everyone,
We got home from Spain yesterday. The title of my blog is among the Spanish phrases that I can still remember 
.... it means 'white pigeon' (paloma=pigeon ; blanca=white) ... and of course I still remember 'casa blanca' (white house) and we also visited 'pueblo blanchos' (white villages).
Holiday in Spain was great! 8 days just not enough! We started with 2 nights in Cordoba, then 2 nights in Serville, 2 nights in Verjer (Cardiz) and the last 2 nights in Grazalema (Cardiz). Each province, each town has its own character and I love them all. I will share more stories about Spain when I have uploaded pictures of holiday in Spain.
Right now I am back in England. My holiday in England has not really started yet 
It was raining the whole day yesterday and we went out for a short walk (in the drizzling rain) in Stockport - looking for autumn colors . Today, the weather seem to be on our side - it sunny all day. We worked in the front and back garden in the morning - you know, just trying to be friendly with the weeds 
. We went out to Manchester to buy some 'halal' meat in the afternoon. Oh I must tell you that while in Spain we only eat seafood: - all types of fish :- Hake, Tuna, Salmon, Grouper, Bream, Red Mullet, Cod, Boquerones (fried anchovies which I did not like) and Rosadas (small fillets of white fish which Herbie does not know the English name for); and shellfish :- gambas (prawn), camarones (shrimp), small octopus, squid, cuttle fish, crab and calamari (large squid) ..... you name it! Not that there's no meat in Spain - it just that being a Muslim I can only eat 'halal' meat and we only managed to find 'halal' chicken in one of the Morocon restaurant while in Cordoba. So, I suppose we both are 'sicked' of seafood for the time being 
. We bought lamb leg and quail. And if you're curious to know , right now Herbie is cooking roast leg of lamb in the kitchen - and why am I here? I was not allowed to go into the kitchen until the roast lamb is ready - in about 1 and half hours! Anyway I was allowed to help stud the leg of lamb with slivers of garlic and red chillies ...... I suppose the rest are the chef's 'secret recipe' 
. But don't worry my part will come later, which is washing dishes - and I know I am good at it! . The roast lamb will be accompanied by roast potatoes and slowly braised carrots in butter with an improvisation that Herbie has not tried before adding Mooli radish which he bought in the halal market to which will be added at the last minute fresh mint leaves and caraway seeds ( as if I know what these are ).
I think that's enough for now. I shall peep into the kitchen to see how Herbie is doing! Bye and take care!
Love - Larra
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