muy bonito

Another fish in season. In Burela, where they capture tons of it, they talk about "a costeira do bonito". Its deep flavour has always made it a summer highlight for me, together with "sardiñas".

flowers

During the summer we tend to have our regular dose of zucchini blossoms, at least as long as they happen to be around the garden. Besides looking spectacular on the plate, they also have an interesting taste that goes beyond the vegetal category.

domestic "sardiñada"

It's sardine season. A more than recommendable time of the year to enjoy this deep and peculiar taste, lubricated by the yummy fat that provides a natural sauce, worth dipping a generous piece of fresh crunchy bread into it.

Padrón peppers, preferably grown in Hervón, add a nice green accent of the summer to such a marine dish.

manolito

I am more of a fish eater than a meat eater, but when it comes to a nice piece of mammal, I can get pretty excited. Over a decade ago we used to get all our meat from this butcher, who knew all the creatures he was going to sacrifice before offering them to the general carnivore, or omnivore. His name, as you may have guessed, is Manolito.

bbq-ing

It may sound unbelievable, but the truth is that I had never operated a coal barbie until this week. Somehow it was a little bit of a mysterious revelation. Getting it started was complicated, but after several testing sessions it seems to be a more accessible reality.