DISQUS

Jill · 1 year ago

I'm just learning about Port, so I'm going to leave it to others and take some recommendations as I experiment! I could use help with my shoe choices as well.

Jill · 1 year ago

I'm just learning about Port, so I'm going to leave it to others and take some recommendations as I experiment! I could use help with my shoe choices as well.

David J Rodriguez · 1 year ago

My Abuelo Ramón, Great-Aunt Carmiña & Great-Uncle Joaquín from Galicia (La Guardia, nor far from El Rosal & its Albariños) always had Port for aperitivo-- often a Ferreirinha, Ruby or Tawny I forget-- along with peanuts, olives, 'Zamburiñas' (cockles?) & octopus...




My last visit to Galicia was in '96 & I ended up having Port with the stews I cooked for myself in the now-demolished old house because that was the only thing left in the cellar apart from some Jumilla Rosés...

David J Rodriguez · 1 year ago

My Abuelo Ramón, Great-Aunt Carmiña & Great-Uncle Joaquín from Galicia (La Guardia, nor far from El Rosal & its Albariños) always had Port for aperitivo-- often a Ferreirinha, Ruby or Tawny I forget-- along with peanuts, olives, 'Zamburiñas' (cockles?) & octopus...
My last visit to Galicia was in '96 & I ended up having Port with the stews I cooked for myself in the now-demolished old house because that was the only thing left in the cellar apart from some Jumilla Rosés...

David J Rodriguez · 1 year ago

I meant 'Ferreira', of course-- -inha being a diminutive suffix used as 'term of endearment--




like, tía Carmiña/Carminha...

Gabriella · 1 year ago

Thanks David for sharing your family's tradition serving port with us! Out of curiosity, how did your great aunt and uncle serve the cockles and octopus? And can you give us an example of a stew you would prepare for yourself while drinking port?

David J Rodriguez · 1 year ago

I meant 'Ferreira', of course-- -inha being a diminutive suffix used as 'term of endearment--
like, tía Carmiña/Carminha...

Gabriella · 1 year ago

Thanks David for sharing your family's tradition serving port with us! Out of curiosity, how did your great aunt and uncle serve the cockles and octopus? And can you give us an example of a stew you would prepare for yourself while drinking port?

David J Rodriguez · 1 year ago

Oh, the seafood was mostly from cans, I'm afraid-- 'en escabeche' --your basic oil & vinegar & spice marinade.




What they *did* make from scratch, & I'm sorry I avoided it for the longest time, is jamón!





On that note, i'd usually add some sardines or smoked fish to my somewhat macrobiotic millet- or bean-based- stews-- 'lentejas estofadas'...





i discovered real, earthy, salty celery that Fall... & squash that was slightly sweeter than what we get here in Puerto Rico but not quite Butternut or Acorn-- big squashes!





Later in Barcelona I discovered Catalanes cure & smoke duck magret into something like ham, & I wish somebody would import that-- duck fat is rich, but certainly lighter than pork...& of course, Gallegos are not big on mushrooms, where Catalanes love them. Getting all misty-eyed & drooly-mouthed here...

David J Rodriguez · 1 year ago

Oh, the seafood was mostly from cans, I'm afraid-- 'en escabeche' --your basic oil & vinegar & spice marinade.
What they *did* make from scratch, & I'm sorry I avoided it for the longest time, is jamón!
On that note, i'd usually add some sardines or smoked fish to my somewhat macrobiotic millet- or bean-based- stews-- 'lentejas estofadas'...
i discovered real, earthy, salty celery that Fall... & squash that was slightly sweeter than what we get here in Puerto Rico but not quite Butternut or Acorn-- big squashes!
Later in Barcelona I discovered Catalanes cure & smoke duck magret into something like ham, & I wish somebody would import that-- duck fat is rich, but certainly lighter than pork...& of course, Gallegos are not big on mushrooms, where Catalanes love them. Getting all misty-eyed & drooly-mouthed here...