This holiday is going very slowly (in a good way). Today we decided to take the boardwalk to one side of the beach and walk back on the sand. My foot has healed nicely. It was wonderful to walk with slow waves lapping the shore. The ocean looked so inviting. We walked through old town Alvor as we discussed lunch and dinner, major decisions in our simple life. Rather than eating out we figured we should eat up the chicken cold cuts before they go bad. We took the last bun for Jill and the last of the sliced rustic bread for me out of the freezer. Jill microwaved hers and I toasted mine. We had two packets of mayo, thanks to sticky fingers Jill and hot Dijon mustard. We sliced most of the red pepper we had left over and arugula to make our sandwiches. We piled on the chicken and the fixings - with some white wine it was so good.
Off to the market to get dinner. Pork sausages, not like home, so much better, a zucchini which they call courgette throughout Europe and Australia. Red peppers were sold out. I like drinking red wine when I cook and thought I should try the €1.99 Vinho regional Alentejano. To our surprise it was excellent. Much better than the red wine we bought previously for much more. We looked it up and learned it was from a challenging vast wine region in Portugal. It was a 2022 vintage and was excellent. It’s a blend, which many wineries do to average out bad harvests. A lucky find … off to the pool.
The water felt a few degrees warmer today. The forecast is for rising temperatures until we leave. We have had 19 to 21 degree days but as of May 27, it will be rising steadily up to 37 degrees. Yikes! The pool was the busiest since we arrived. Our loungers were next to three Portuguese women, one talking at the speed of a machine gun lol. We giggled saying she must have practiced circular breathing because she didn’t seem to take a breath. We don’t know what she was saying, but it sure was intense. Her friends never said a word, nor did they have a chance. An hour in the sun is more than enough, so we were off to the pool table.
I lost the match. Jill is getting better. We are considering’Sticky Fingers Jill’ as her handle. Mayo, serviettes, somehow supplements our kitchen.
Our dinner once again used what we didn’t want to waste. Some onion, half a red bell pepper, garlic, with zucchini, salami, sliced pork sausages, piri-piri flakes, white wine, olives from the old couple by the beach, hot Dijon mustard, served on leftover rice in chicken stock. This could be a kitchen staple when we get home.Yum!
I agree that ’Sticky Fingers Jill’ should stick!
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