Sizzling Saffron: Learning Experiences

Showing posts with label Learning Experiences. Show all posts

Monday, April 15, 2013

New Year

I have been absent for far too long.

Now, I absolutely refuse to say "life happens," because I feel like that is a very poor excuse. I will, on the other hand, share my life as it is and has been for the past year. Life has been good, and I am not just saying that because the sun is staying out later, or because we have had weeks of absolute cloudless deep-blue skies, or because I just so happen to be writing on a weekend. Life has been good, because it truly is, and has been.

As February has come and gone, as well as March and part of April, I have found myself reminiscing. Where was I a year ago (mentally and emotionally speaking)? What were my plans? Where did I think my life was headed?

On February 4th my plane touched down in Barcelona, Spain. I had three huge suitcases with me and nothing more. I was coming here to live, to start a new life with someone who had stuck by my side for seven years' of ups and downs and a combined total of almost twenty round trip flights between Barcelona and California. I was headed straight for the unknown.

There have been so many changes since that moment when I literally came back down to earth and I am thankful for every single one- each one a lesson, a little check on my "Things To Do" Life List. In more or less cronological order: I moved to another country, moved to a new apartment, married the same man twice, started a blog, flew to California and back (the best feeling to return "home" to Barcelona), got two new careers (which I juggle simultaneously), Andrés changed his career, changed jobs twice within his new career, my computer completely died, and I got a new phone.

A quote that best fits this past year of my life is from the book The Alchemist by Paulo Coelho. I have read and re-read this book after a friend of mine presented me with it on my first trip to Spain eight years ago.

"...whoever you are, or whatever it is that you do, when you really want something, it's because that desire originated in the soul of the universe. It's your mission on earth... And, when you want something, all the universe conspires in helping you achieve it."

In answer to the questions above: Mentally and emotionally I was just happy and in love (and still am). I wasn't really worried about what was going to happen or what was to come and I had no idea what was in store. When I look back, I only see how deeply I believed that everything was going to turn out just fine. I also see how hard the both of us have worked to get to where we are now. We have jobs, a beautiful home, a supporting and loving family nearby, and many new and amazing friends .So, with no regrets and the help of the universe, I am gliding into my "New Year" here in Barcelona.

Song on my mind: Happy Day by Andrew Bird

Thursday, December 13, 2012

Caga Tios and Caganers

-The Caga Tío-

Walking around the city it is hard to ignore the logs of varying sizes with little faces and red hats hanging about in shop windows. Do you want a mini log the size of your little finger? Or, perhaps you would prefer one the size of your thigh? Well, you are in luck because they just so happen to come in every shape and size you can dream of!

Some of the various sizes of the Tios

However, it is not the size of the logs, or the fact that they have a little red felt hat reminiscent of Santa's (the traditional Catalan barretina). Nor is it of consequence that they have four little branches as legs or overly excited smiles on their faces. It is the fact that these little creatures, these Tíos, come from the woods of the Catalan countryside looking for a warm home, love and tender care for several weeks in December. It gets cold here in Catalunya and everyone, even Caga Tíos, need to keep warm.
They come unexpectedly. You may hear a knock on the door, or a tap on the window. You may wake in the morning to find him hanging out in the kitchen or relaxing in el salón. However and whenever he arrives, you must know that you need to care for him. Even in your warm home, he could develop a slight chill, so it is best if you cover him with a little blanket. You also (of course), have to leave him food each night, which he will devour when you are not looking. Naturally, Caga Tíos are as distinct as humans, so you will have to try various foods until you find his favorites. Some have a tendency for sweets like turrón, while others crave something on the healthier side like rice or clementines (it is still up for debate how they manage to peel them if they have no fingers).
Although it may take some coaxing and a bit of work on your part, he must eat. He must eat, because the more he eats, the better and larger gifts he will poop out on Christmas Day. His name, after all, translates to "Pooping Uncle" or "Pooping Guy."
El Tío needs some persuasion to do the deed on the 25th of December, so the children of the household tap on his back while singing a song. An adult in the room will eventually decide to take a peek under the Tío's blanket and discover that, lo and behold, he has pooped out gifts and treats for everyone in the family!

Tios with Catedral de Santa Eulalia in the background

-The Caganer-

Also hard to ignore is the Caganer. Pronounced "caga NAY," this little statue is also partaking in the same deed as the Tío. Frozen in time and squatting forever over a little pile of poop. This figure is also present during the Christmas season and is most typically hidden somewhere within the nativity scene.

Shelves and shelves of Caganers
in any shape, size and form you desire

The most traditional image is of a man squatting with his pants down to his knees wearing traditional Catalan dress along with the red barretina (the same red hat as Caga Tío). But do not fret, you can easily find a Caganer in the shape of your favorite someone- Princess Kate, various U.S. presidents, Homer Simpson, the Catalan president, Spiderman and, of course, any soccer player from Barca. The list goes on and on.

Several hundred years old, this tradition is not only found in Catalunya, but in Murcia (a region south of Catalunya, but not directly), Portugal and Naples (I hope I don't have to explain where the last two are located). There are several different interpretations of this relic, but the most common are:
-Humanity within the mysterious- The position of the Caganer hidden in the nativity scene is meant to contrast the spiritual birth of Jesus and make it a more human experience.
-The cycle of life- It is also thought to be a symbol of human vulnerability and our union with nature. What his body is rejecting is, in turn, useful to the earth.
-Luck- His droppings could be understood as a sign of abundance for the coming year. Good luck, happiness, productivity and wealth to look forward to!

A giant Caganer, that you couldn't miss
even if you tried

While the Tío is a great exercise of the rewards of careful, steadfast work and the Caganer could bring perspective and help fuel dreams and aspirations for the coming year, I can't seem to overcome the slight embarrassment of seeing someone do what should be done behind closed doors. On second thought, as a gift for my first Christmas in Catalunya maybe I will get a Caganer (that will be well hidden and left in his own privacy. And don't expect to find him!) and the smallest version of the Tio (which maybe I could coax out a Hershey's Kiss if I start now).

Wednesday, November 14, 2012

Castanyes, Boniatos i Panellets

**Chestnuts, Sweet Potatoes, and Panellets**

Nearing the end of the month of October the dry air is filled with smoke. People parade in their winter coats and scarves and the clicking of boots is heard echoing throughout the narrow streets. The lackadaisical stroll of summer and fall is pushed into a quickstep as people rush to escape the new wave of cold air.

Little wooden shelters pop up on city corners and plazas and a sweet smoke accompanies them. Just outside the little hut are two round metal "barrels" filled with burning wood. On top of the "barrels" are slow roasted chestnuts and sweet potatoes.

Panellets:

Two-bite "cookies" originally consisting of Sweet Potato, Almond Flour, Egg Yolks, and Sugar (although now there are many variations) Panellets were made as on offering to deceased ancestors. On The Day of the Dead, families would come together to remember and honor their ancestors and visit them in the cemetery, as it was believed that this was a day that the dead came to visit the living. They would leave offerings in the cemetery of either Sweet or White Wine, Panellets, Chestnuts, Almonds, Hazelnuts, Sweet Potatoes, and other seasonal foods.

Castanyes i Boniatos (Chestnuts and Sweet Potatoes):

*In the Middle Ages the bells of all the churches and convents would sound throughout Catalunya on the night before and day of All Saints (November 1st) to remind citizens that it was time to pray for the dead. The men ringing the bells would recuperate from their hard work by eating Chestnuts, abundant at this time of year, and drinking Sweet Wine to help against the cold in their moments of rest.

With time, close family members began to join the men in the towers to accompany them through the cold night. This gathering eventually turned the hard work into a celebration as they enjoyed each others' company along with Chestnuts and Sweet Wine. By the end of the 18th century, this tradition of eating Chestnuts had spread from the small villages to the larger towns and cities. Eventually this would turn into a national festivity.

Today, All Saints is celebrated by eating and drinking roasted Chestnuts, Sweet Potatoes, Panellets and Moscatel with close family, although it is no longer entirely celebrated as a religious ritual for the dead.

Wednesday, September 26, 2012

Life Changing Oils

On the previous post, I mentioned Cavaloca Olive Oil. Here is our journey of how we came to find this oil, and how we returned home from an experience that changed our eating lives.

They both had had olive oil. In fact, they had it almost once a day as if prescribed. Quickly boiled fresh vegetables, drizzled with extra virgin olive oil, and a quick flick of salt and white pepper. Other times, they had toasted bread drowned in the same olive oil. A small ripe tomato half would be relentlessly grated over the sliced baguette until all that remained was the thin skin. Slices were finished with salty and smokey meats and interchangeably eaten with smooth and crumbly cheeses. They both had had olive oil.
An online article mentioned the idea of olive oil tasting, much like a wine tasting. He called, she mapped, and they woke early the next morning ready for their two hour and eight minute drive down south. Boredom and heat creeped in through the cracked windows and they detoured up a narrow and winding road to eat at a recommended destination. Once fed and satiated they fell back into their car and sagged into position for the next hour of driving.
They waited in a deserted parking lot until being located and led up a rocky dirt road to the isolated location of the olive oil mill. Following the process from olive to bottled and labeled oil, they were then treated with a tasting. The table was covered with small, dark blue glass vessels, similar to candle votives. Each was topped with a clear glass disk.
As instructed they held the blue cupfuls of oil topped with the clear glass lid and let the heat of their hands warm the oil. Not sure what to expect, and knowing nothing other than store-bought oil, they removed the dish and pushed their nose into the void. What filled them was the strong smell of fresh plant life. They stared wide eyed at each other until allowed to put the chalice to their lips and sip this new golden-green syrup. Having smelled the extract still did not prepare for the taste. Unripe banana, tomato plants and green apple skin, among other things, coursed through them. Unlike anything that bears the name "oil," this liquid, this extravagant elixir, would change their lives forever. .