I am absolutely serious. There is really such a thing as a Snail Facial. And it costs $100 plus. What will they think of next? Bird poo facials? Actually...more about that later. I happened upon an article in the Telegraph which featured this sticky story. (Photo by: viewthevibe.com/big-in-japan-snail-facials )
23531 snails for 480 people. That's 49 snails per person. I ate 50 so someone got 1 too few. Sorry. Welcome to the St. Elix d'Astarac Escargolade. Allow me to embellish but at a slightly faster rate than said (deelicious) animal. Oh come on, you didn't really expect to get away with no snail jokes now did you.
This recipe falls into the totally easy and magnificently impressive section. Three ingredients, 10 minutes tops of work and you have a starter that will knock the socks off your friends. If this is a good thing or a bad thing depends entirely on the foot hygiene level of your friends…
(Today's recipe: How to cook a really big steak)
We met two amazing couples in Portugal and spent a wonderful week together eating, drinking, chatting and forming a bond for life. We met up near Olhao in the Algarves where we were parked right on the banks of the Rio Formosa. They harvest salt there and we harvested wild asparagus and almonds too.
(Todays recipe: Green beans and coconut milk)
We met a delightful Dutch couple and she has a really interesting name. It's spelt Trees but pronounced Trace. Ron and Trees spend many months of the year traveling around Europe and Morocco in their camping car. We spent a couple of weeks traveling together and had an absolute blast, laughing and joking together. A lot of the jokes are a bit naughty so I shall spare you the details – sorry!
That many people bring their dogs along in their camper van is a given, but a dog and a 90kg Vietnamese pot-bellied pig?! I must admit that when I first saw her, I thought I might have to give the Tapas Trails a miss for a while. A pig. In a camper van. Yeah, and pigs can fly.
The six month matured Huguenot cheese from Dalewood Fromage, a cheesery in
the heart of the Cape Winelands, was last night (24 April) crowned as the
2013 Dairy Product of the Year, having trounced some 800 products entered by
69 artisan and commercial producers. Twelve exceptional dairy products that
earned the most coveted Qualité mark of excellence joined this winning
cheese on the podium during the DuPont Qualité Awards Dinner of the SA Dairy
Championships. An additional 95 products were lauded as SA Champions.
Forgive me, for I have not posted in 3 weeks. And I have so many things to tell you about. I shall not say (yet again) where has the time gone to, but I really really want to. So I am just going to get straight into continuing on about Tapas. We made quite a religion of it on our travels, sitting ourselves down and making pre-dinner food. Today I am going to show you some of our cheese, chorizo (paprika salami) and olive tapas.
We continue our adventures in southern Spain, enjoying much better weather than the rest of Europe – well, as long as you exclude the hurricane force winds and driving rain we've just endured for the last 3 days. Ripped off one of our solar panels it did. But now it's back to tapas, blue skies and beach glass collection activities again.
It's been quite a while since Epiphany, hasn't it?! We have met the two most wonderful, talented, deelightful clowns in the whole world. Allow me to introduce Elli and Angele. We keep meeting up here in southern Spain and have yet to decide who's following who. I just hope they'll follow us home and then I can keep them with us forever 'cos they're soooo nice.