after dc

It's always great to be back in the big apple. I suspect the brain, or even the entire system, requires a vibrant "frame" in order to feel alive and useful.

la leche

Simple architecture can be really captivating, particularly when it's been well kept and the sun is shining.

Simple names can equally catch my attention, and this one is a good example. I'm not sure "leche", its translation to castellano -Castillian, or as many people prefer to call it, Spanish-, would have the same effect.

with kato in dc

The centre of power at some point; perhaps not anymore? It's really hard to tell, but it feels like the American empire is about to vanish in the middle of this  nasty 21st century.

In DC last Saturday we made it to Estadio -no de fútbol (football/soccer)-. A very good excuse to enjoy a few tapas and Recaredo bubbles with the one and only Kato Wato.

pinot setzer

Not sure there is any relation, but the fact is that a nice bottle of 2008 "Abbey Ridge" Cameron Pinot Noir was handy to celebrate a great show to come.

I wonder what Brian drinks after delivering one of his amazing concerts. We'll find out very soon...

out of the loo

It may not be obvious for those who are not familiar with the reality of our surroundings, but this Tuesday was a big day to celebrate. And nothing better than bubbles for a proper celebration. Cheers!

I didn't call god's office, but perhaps this could be the right occasion...

back in the kitchin

Basically eight months ago we visited Leith for the second time. It's always a great excuse to visit Edinburgh. Those old stone buildings close to the water seem to have some sort of "duende" hiding inside the thick walls.

I wouldn't say we "discovered" anything, but the cooking was remarkable. 

The woollen bread basket, ideal for the winter, together with its content plus the neighbouring butter marked a successful departure.

Lynn's choices were showcased for a proper approval, and they received a warm last goodbye, captured in the picture above.

An introductory bite was well received, while our portion of Atlantic ocean splash was getting ready in Kitchin's kitchen.

Far more elaborated than the "cigalas" we usually get in Galicia, it was a very palatable surprise to perhaps relaunch in the coming future.

Whatever the reason was, I decided to explore a meatier side of the menu, which was brilliantly presented.

The lobster of the day was served in full swing, just like any good headliner should.

This was the culmination of my meaty approach: a beautiful combination of mammals and veggies.

The cheese plate was ready to balance the ocean impact of both the lobster and the scampy. As usual I opted for a sweeter and more colourful ending.

keeping it eastern

Following a long list of speculations, the spring is finally here. And nothing like a good lavender macaroon to celebrate such an exciting time of the year.