Not your park's desire but a useful building

 We are out amid the olives and the occasional farm house.  We will go near Huertas del Rio - but not enough for us to be concerned with it.




While not in the thriving central metropole of the above locale [here is its entire Wiki reference ‘Huertas del Río es una localidad española del municipio de Archidona, en la provincia de Málaga, Andalucía. Está situada en la zona suroeste del término municipal, cerca de la desembocadura del arroyo Marín en el río Guadalhorce y de la A-92. Se trata de una zona agrícola fértil con huertas de regadío. En 2024 tenía una población de 208 habitantes.[1]​’  we will be near a collection of buildings, which feel a bit like a satellite hamlet.



This place has the Boulevard Huertas del Rio, and the Calle Rio Genil. The Calle Arroyo Marin and the Calle 19 de Abril.   We are passing the Casa de usos multiples.  You have to admit this is a functional name.  This community centre has 8 reviews and 4.6 stars.  Three years ago Pablo reckoned ‘This bar adds a touch of quality to the Huertas del Río neighborhood. The place is very pleasant and offers the option of eating inside or on the terrace, as well as ample parking. The homemade food is fantastic at an unbeatable price. It's a great place to sit down for lunch, dinner, or simply enjoy a beer in good company. When I was there, I was lucky enough to meet Juan and Alicia, and their service was outstanding. I always recommend it, and I'm sure we'll meet many more times. Congratulations!’




Over the road is the Plaza chinco panochas.  Only Silvia could be troubled to give a review and this a one star from three years back.  ‘The park is very neglected and abandoned. The benches are broken and sealed off. The children's play area is sealed off. The streetlights are malfunctioning and unrepaired, etc.’





Today is Good Friday and it is a holiday across the whole of Spain.  Amongst many Easter foods is Torrijas.


Here is a recipe.

  • 4 large eggs

  • 4 cups whole milk

  • 1 cup sugar

  • 2 teaspoons ground cinnamon

  • 3 tablespoons honey

  • extra virgin olive oil for frying

  • 1 strip of lemon peel

  • 1 strip of orange peel

  • 1 loaf slightly stale  bread or bread


  1. Bring the milk, ½ cup (100g) of sugar, lemon and orange peel to a slow simmer and cook for 15 minutes. Remove from the heat.

  2. Cut the bread in thick slices and soak them in the  milk until they're fully saturated but not soggy. Remove the bread from the milk and let the slices rest and cool on a plate. 

  3. Beat the eggs in a shallow bowl and dip the bread slices in the egg mixture. In the meantime, heat up about ½ an inch of the olive oil in a deep, heavy pan on medium-high heat.

  4. Fry the slices two at a time, flipping them halfway so that both sides are crisp and browned. Remove them and let them drain on paper towels to absorb excess oil.

  5. Mix the remaining ½ cup (100g) of sugar with the cinnamon in a shallow bowl, then coat both sides of the slices in the cinnamon sugar mixture.

  6. Make the syrup. Take the remaining cinnamon and sugar from coating the torrijas and pour it into a medium-sized pot. Add a bit more sugar to completely cover the bottom of the pot if necessary, then add the warm water and bring it to a boil, stirring occasionally to dissolve the sugar.

  7. Add the honey  and simmer the mixture until it reduces to a syrup-like consistency, about 30 minutes. Take the syrup off of the heat and let it cool for about 15 minutes.

  8. Spoon the cooled syrup over the torrijas until they're soaked, then allow the slices to cool completely.

  9. Put the torrijas in the fridge for at least 4 hours, but preferably overnight.






That’s it for today.
















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