I haven’t posted in ages . . .and that does not mean that the Algarve, aka Paradise, has not constantly been on my mind. It has been a busy year for me with many projects. And now I’m back in glorious Algarve for several months and am anxious to continue my explorations, to renew acquaintances, to discover anew as well as refresh & renew myself. Oh yes, and to write …write more restaurant reviews, finish my second Portugal food scenery book ‘Deciphering the Portuguese Menu’ and to finally get posting more on this blog.
Let’s start with a quick overview of my busy first week back. It has entailed several lovely meals, drives into the countryside, getting my kitchen stocked with essentials and treats, visits with local friends and spending time with some Canadian folks whom I’m meeting for the first time here in the Algarve, although we’ve been in correspondence for a long time via e-mail back in Canada. Funny how life works, sometimes, eh? You need to travel half-way round the world to connect in ‘real time’ with folks who live, quite literally, just around the corner.
Last Sunday I drove back into the hills near the village of Alte. The almond trees are in full bloom and I found one that had its trunk split, its branches fallen to earth, ladened with blossoms as the tree tries a last ditch effort to save itself. I was blessed to have captured this short video of the bees busy taking advantage of a bountiful source of nectar for honey making. I get there were nearby hives driven to madness with such a rich harvest of sweet almond nectar from which to create even sweeter honey!
A couple of days later I met up with some fellow Canadians for lunch in Fuzeta. Randy, Diane and Gwen are visiting to know the Algarve for the first time and are all thrilled with what they are discovering. The purposely chose an off the beaten track village in which to stay and can’t say enough good things about the folks they are renting from, the beauty of the landscape they’ve seen, the warmth of the people they’ve met, the quality of the food they’ve eaten and their overall experience here. These are 3 very seasoned world travellers and they can’t believe how great a time they’re having.
We lunched on fish. Swordfish steak for me, mackerel for the other Gwen and a white fish similar to sea bass for Diane. We were too busy yakking to remember to write down the name of the fish she selected! Ah, the joys of meeting friends on the road. Randy chose pork for his lunch and was very happy with his selection too.
Next day these hearty explorers headed to Lagos for an overnight stay and were keen to get out to Cape St. Vincent. So I drove West and surprised them as they walked into town from the train station. I packed us a picnic lunch and after they found their small guest hotel we headed west, stopping en route at my favourite beach – a small, little known spot down a bumpy dirt track. I don’t provide directions, so don’t ask! It is mine, mine, mine – except for the campers who surf there. Surf was up, tide was in and we have a fabulous meal of cheese, bread, wine, strawberries and a bean spread I make.
Then it was off to the wild headlands that is Cape St. Vincent. Once again, it did not disappoint with its vast vistas of thundering sea against steep, wild cliffs, and miles of low growing scrubby vegetation. We were too early for the spring flowers and wild herbs that in a few short weeks will enliven the scenery with colour and fragrance. But we did see a few of the bright white, rose-like Cistus shrubs already in bloom. A promise of glories to come.
Tomorrow I am off on my weekly pilgrimage to Loulé farmer’s market. Can’t wait to see what’s for sale. It looks like early asparagus is available, plus broad beans and fresh winter peas. I’ll also likely buy myself a stash of farmhouse piri-piri sauce, a simple mixture of oil, ground chili peppers with a touch of lemon juice, plus a big bag each of local oregano and bay leaves. I plan on many tasty home cooked meals next week.
Stay tuned for more explorations and adventures. I’ve got a long list of people to visit on this trip, interviews to carry out, new places to explore, foods to talk about and activities to partake in.