A day in the sol

 On we go. We are wandering out of town and on its edge is Restaurante El Sol.  This seems to be almost the quintessence of a Spanish Restaurant name. Let’s go in.  It has a website. https://www.restauranteelsolloja.es/  The top review words are tapas, raciones, beer, breakfast and sangria.  A week ago Juan said ‘Good place to have a good time.’  Peineta was happy, in a four star way, three weeks ago.  ‘We had to stop unexpectedly, and it was a great decision. Delicious tapas, a menu with dishes and portions typical of the region, and friendly service who, despite not having a reservation and the place being full, made sure we were seated. We'll be back because the Loja-style doughnuts were a delightful surprise for dessert. Their beef sandwiches were also very tasty and tender.’





Going out we pass a series of units which are so of a period.  Of course there are a lot of auto businesses.   Repuestos Jose Maria is an car parts store with 28 reviews and 4.4 stars.  The reviews are light on words. Elena gave one star and then, and I assume edited, ‘I was mistaken, they are really kind’





The Olimpo Training Club is nearby.  It has no reviews and the instagram link didn’t work.



That’s it.  Now we are in the country and we can enjoy the rolling countryside. 


It is Palm Sunday - Domingo de Ramos. We are not going to make it to Malaga I am afraid. I believe sopa de ajo has its moment today, so let's have a recipe.



Ingredients

  • 6 tablespoons extra virgin olive oil

  • 7 or 8  finely minced large cloves of garlic

  • 1 tablespoon smoked paprika,

  • 4 slices stale or toasted bread, cut into cubes

  • 8 cups chicken broth

  • 1 1/2 teaspoons salt, or to taste

  • 4 large eggs, whisked until foamy


Preheat a large pot on the stove. . Add the olive oil.. Add the garlic and sauté till brown, then stir in 2 teaspoons of paprika and add the bread. Continue stirring until everything is coated in olive oil.

Using your spoon to scrape off any bits of garlic or paprika from the bottom of the pot, then pour in the chicken broth, and season with sea salt. Bring to a boil, stirring occasionally.

Once the soup is boiling  pour in the whisked eggs slowly, stirring, until the eggs are completely added. 


Once all the eggs are added, reduce the heat to low and allow to cook for 1 to 2 more minutes, then remove from the heat. Sprinkle the remaining 1 teaspoon of paprika on top, and serve.







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