Olives, Olives, OLIVES!

One of the things I'm trying to do is produce as much of my own food whenever possible. Sometimes that means harvesting wild foods like elderberries to dry for cold tea, cherry bark for cough syrup, or Oregon blackberries.  At Joe's desert house in Desert Hot Springs, California, it means harvesting olives from his back yard tree and the surrounding trees in the park.

These trees do not get sprayed and nobody is interested in fruit, it seems, except us.  In 2016, Joe and I picked and put up pounds of black olives!

Here is are links to those blogs:

http://caminosantiago2.blogspot.com/2016/11/diy-greek-styled-dried-olives.html

http://caminosantiago2.blogspot.com/search?q=olives

There are maybe 3 more posts on putting up olives and you can find them by putting "olives" into the blog search bar along the side of the blog.

Last year, 2018, there were fewer olives. That's because olive trees produce one heavy year, then one light year.

Well, the good news is NEXT year, 2020 is going to be a bumper crop and we can't wait!  The tree is absolutely loaded right now and we're already getting excited! 

Check out these branches!

Olives are nearly done!

A few days ago, we put two changes of clean water into the jar of olives to begin taking salt and the rest of the tannin out of them.  This plumped them up considerably.  See the first blog here:  DIY Greek Olives and the second part here:  Olives Part Two - I fell off the wagon  (Scroll Down)

I put about a half dozen in a brine of vinegar and water for a couple of days, and MAN, they were GOOD! So I figured they were ready.

Today, Joe laid them out on a screen in the sun. We will leave them out until they shrivel up and dry a bit.

Then, we will keep a jar of them, put in a brine of vinegar and water, in the refrigerator, and pack the rest in freezer bags and store in the freezer. The olives will last 3-6 months in the freezer in brine, but we just don't eat THAT many olives. This harvest should last us a year.

Here are photos of the olives, just laid out on a screen in the sun.

This was an easy project that cost very little in time or money. The olives were free for the taking. All that was needed to prepare them was a gallon jar and about 3 cups of salt. We used sea salt, but you can use any pure salt.

We took mostly olives off the tree, but if you look online, some people prefer the windfall olives. Next year, I may try those as well..

DIY Greek Styled Dried Olives

I'm finally settled into the desert house. I brought my mother here for a week and we had a good old time. She won about $700 at the Casino and we had a nice buffet seafood dinner. Spending some quality time with her was fun.  I took her home on Thursday and headed back to the desert with the rest of my stuff on Friday. Joe had been house-sitting for mom while we were here, so I brought him back also.

We've spent the past few days getting settled in. Since I'll be here a year and a half, I have a lot more "stuff" than usual to find a place for. I've had to re-order some of my doll-making supplies since I didn't want to drag them all the way to California.

Today, Joe came in with some beautiful olives he picked off the tree in the back yard while pruning it. This gave us the idea to pick the olives on the REST of the trees in the park and to dry them. I love Greek-style olives. They're strong and full of flavor and best of all, they're free!

So we jumped in the car and went hunting.  Most of the trees had dropped their fruit already, but we managed to find enough for a gallon jar.

Here they are. Beautiful. Black. Full of flavor!

Some have already begun dehydrating in the sun,

but that's ok.

Once the olives were picked and washed

we pricked each one with a fork.

We layered them with salt in a one gallon glass jar.

Any glass container will work, however.

Some people use plastic; I'm just not fond of plastic

for long term storage.

We used Pink Himalayan Salt,

but you can use any clean kosher salt.

I get mine on Amazon.com.

This works best if the olive skin is broken.

Some people hit them with a hammer.

Some slit them with a knife.

I simply laid them out on a cloth

and picked them up with a fork,

breaking the skin as I stabbed them.

We didn't really measure.

We just put a layer of salt in the bottom,

then a layer of olives,

then a handful of salt, 

then olives,

then salt.

We had just enough to fill the jar.

Then we rolled the jar until all of the olives were covered.

Here is what they look like:

Now, we will keep the jar in a dark cupboard,

and we will roll the jar each day.

Oily black water will begin accumulating

in the jar.

We will watch carefully,

and once the water has stopped coming out of the olives,

we will pour it off and replace it with 

clean spring water to wash the salt off.

Then we will store our dried olives in olive oil,

garlic,

and maybe some thyme.

They will keep up to two years.

I can't wait!

Stay tuned!

Our Olives Are Finished!

We're very excited. The olives are ready.
They've been out in the sun for about a week.
It's raining today, so a good day to bring them in
and get them jarred.

On the Screen

Nice and sun dried

We are keeping some on the counter for eating this next month.

The rest will be tossed with a teaspoon of olive oil, put into a jar, and stored in the fridge.

We have done a bit more research and decided that is what will work for us.

Free Olives!

What could be better!?

Well, I Fell Off the Wagon. . .

Well, I fell off the wagon on my 30 miniatures in 30 days chore.

My mother took a bad spell and was in the hospital 

and then Thanksgiving rolled around 

and well, it just never happened. 

But I promise to get back to it soon.

I did receive my little EFCOLOR Stove, 

which allows me to bake the clay without using electricity. 

It's a tiny stove that is powered by tea-lights 

and I can't wait to give it a try.

I have been working on some watercolor paintings.

I finished the portrait of my son's dog, Data, 

the week before I came to the desert.

I love this portrait.

It really captures this sweet doggie's nature.

I finished a portrait of a white horse yesterday.

I discovered that painting white is really as difficult as painting black.

There are so many colors in a white horse!

OLIVES

The olives we began salting a couple of weeks ago 

will be finished soon.

Tonight I dug one out of the jar and rinsed it,

then tasted it.

Still quite strong, 

but GOOD!

These are going to be awesome,

and it was so easy!

Here is a photo of the jar so you can see how much liquid

has come out of the olives.

They are really shriveling up!

But not quite shriveled enough.

It's time to make another batch of yogurt this week.

But first, I have to prepare for a watercolor class

that I've been asked to teach this week

at the 55+ park where I'm staying.

We'll just be doing simple little "blob" animals

like these I found on the internet:

I think a person could use this method to make

some really cute Christmas cards!

I guess that should catch you up on what I've been up to.

Oh.. about the Camino...

We have had to cancel the Spring walk.

We realized after this year's walk that in order to continue

in the same manner as we have been structuring the trips,

we need some sort of liability insurance.

We do NOT want to become a company.

We want to stay "pilgrims helping pilgrims"

But we also want to protect ourselves and our assets,

so we have put off the Spring trip 

while we explore options that will offer protection we need

but still allow us to help others walk the Camino Santiago.

If you have any good ideas,

give us a shout!

We hate to toss in the towel,

but we can't afford to lose our drawers

because someone gets hurt.

Ok.. that's all folks!

Love,

Annie

All About Tapas and Pinchos - 2018

Future pilgrims often ask me, "What do you eat while on pilgrimage?"  Well, the answer for me is, "Anything they serve in Spain!"  The food there is SO good, so tasty, so healthy, I'm amazed that I lost 20 pounds on my last Camino.

There is always the Pilgrim Menu or Menu del Dia. However, I'd like to tell you a little about what I have learned about another wonderful option... TAPAS!

Even the smallest villages often have a bar and a "bar" in Spain is not the same place you think of when you say "bar" in the USA. Yes, you can buy beer, wine, and mixed drinks. But you also can get coffee, breakfast, and some pretty good eats there!

It is said the tapa originated in Andalusia as a small snack to accompany sherry. The bartender would cover the glass of sherry with a saucer (or tapa) to protect it from the flies. A good bartender would decorate the plate with a tiny savory snack, and that evolved into these luscious portions we now call tapas.

  TAPA vs. RACIÓN

Something to remember is a tapa serves one. Tapas are often called "pinchos" in southern Spain. A "ración" is a larger serving, usually for 2 to 3 people, or one hungry pilgrim! I've taken these photos from the internet. Some would be considered a "tapa" but the larger portions are definitely "raciónes."  You quickly learn the difference after ordering a time or two.

In some small villages along the Camino, tapas are still free with your drink. Sometimes I was served a plate of olives and other times salted almonds or a bit of meat. Most of the time, however, there was a menu, often written on a chalkboard, and you paid a small amount for your tapas. My advice to you is to try any tapa you see offered - take a walk on the wild side and stretch your boundaries. You are, after all, on an adventure!

But if you would like to at least have some idea of what you will be eating, following is a menu of typical tapas you might see on the Camino Santiago.

ALBONDIGAS are little meatballs. This dish is said to have originated with the Moors. Hearty and filling, they come on a plate of 3 as tapas and 7 to 9 if you order a ración.  They are made of minced pork and veal or beef. They are fried, and served either dry or swimming in a savory tomato sauce.

PATATAS BRAVAS are chunks of fried potatoes coated in a thick sauce. The sauce generally is a spicy tomato sauce but it does vary from place to place, which is why it's one of my favorites. I've seen white sauce like the one above on the potatoes. Don't pass this one by!

GAMBAS A LA PLANCHA are grilled whole shrimp. They are seasoned before grilling and very good. You just peel them and eat them with your fingers. A tapa usually has 3 shrimp. A pincho will have more.

JAMÓN SERRANO is salt-cured ham dried in the mountain air. It is considered a national treasure and in each bar you will see these whole hams hanging.

This ham deserves its own blog, it is so famous. The pigs are fed on sweet mountain acorns, making the meat very sweet and the flavor is deeper than prosciutto. The ham is shaved off in thin slices. It almost always comes with chunks of fresh baked bread. But you also may see it served on top of melon slices or in other combinations.

We saw many pigs on the Via de la Plata, their red eyes shining in the early morning darkness, their grunts startling me!

BANDERILLAS are bits and pieces of meat, vegetable, and/or fruit served threaded on toothpicks. They could consist of marinated fish, hard-boiled eggs, shrimp, olives, or just about anything!  They are sometimes served with bread or crackers. They are to be eaten in one bite, blending the flavors. A banderilla is the sharp barbed stick used to weaken the bull in bullfighting.

CALAMARES FRITOS. These are rings of squid, very lightly breaded or simply dusted with flour and deep fried. They come piled on a plate garnished with a lemon slice. Squeeze the lemon juice onto the fritos before eating. I can make a meal of these!

QUESO MANCHEGO is tangy sheep's cheese. It comes from LaMancha and is one of Spain's most popular cheese. You can buy it all along the Camino by weight and it's good in a backpack for a couple of days if you bury it in your clothing to keep it cool. It is a staple food item when I'm walking. It is served in cubes or slices with bread in the bars. It is often served in combination with jamón serrano or other meat.  Don't miss trying it! If you live near a COSTCO, they sell manchego cheese! I have a hunk in my fridge right now!

ACEITUNAS DE LA MADRILEÑA are served everywhere. Aceitunas are olives. They can be served alone or "de la Madrileña" which means in a nice vinegar/scallion/garlic marinade. I bought bags of aceitunas for under a Euro to carry in my mochila on the Camino.

MEJILLONES A LA MARINERA. These are mussels cooked in a lovely garlicky wine sauce. They may be served in the shell, on the half-shell, or shelled in a bowl of sauce. Usually served with crusty bread to soak up the sauce, eat them with a toothpick.

ENSALADILLA RUSA is a cold potato salad that can contain any combination of tuna, shrimp, potatoes, carrots, peas, peppers, or eggs. The dressing is usually mayonnaise or a home made garlic mayo.

 

CROQUETAS are a tapa you will find everywhere. The ingredients are greatly varied. The croqueta could be of fish, potato, ham, just about anything. They're little balls of food, which have been rolled in a coating and deep fried. They are always very good and filling!

SALPICÓN DE MARISCOS is a cold seafood salad. Ingredients can vary but it is almost marinated in a vinaigrette.

BOQUERONES are one of my favorites! They are tiny marinated white anchovies. Nothing like what you buy in the can, please be sure to try them! They are not "fishy" because they are fresh! Great on a slice of bread! They may come whole or filleted. Sometimes you find boquerones deep fried.

POLLO AL AJILLO is a tapa of small pieces of browned chicken, simmered in a garlic sauce. The sauce can vary. It may or may not have tomato, but no matter...it will be wonderful! Eat it with crusty bread.

TORTILLA. This is not your Mexican tortilla. This is more like a fritata or thick omelette, served in wedges or squares, alone or with ham. It has potato, onion, and sometimes other vegetables. But generally it's pretty straight forward. I love this for breakfast but it's good any time.

FRITURA DE PESCADO is a plate of fried fish and other seafood. It's a bit like tempura.

ENSALADA DE PIMIENTOS ROJOS is a wonderful salad of roasted red peppers and onions. The salad has an olive oil and vinegar dressing. Very rich. As with most tapas, it is great with crusty bread. I bought roasted peppers and put them on sandwiches for my lunch when walking the Camino.

CHORIZO is a garlicky sausage, nothing like the chorizo of Mexico. Made from acorn fed pigs, it literally melts in your mouth!  It is served in many ways. It might be simply slice don a place, as shown above, or you might get it on a slice of bread, as shown in this photo from a Sevilla tapa bar:

You also might get it in a tiny bowl with sauce, as this photo shows:

It can be served cold or hot.  No matter how it is served, try it! You can't lose!

CARACOLES are one of my very most favorite tapas. These are the same tiny snails you see crawling all over the vegetation on the Camino. Stewed in a savory garlic sauce, they are an amazing treat with a cold beer - instant energy! Eat them with your fingers by pulling them out of the shell with a toothpick.

MORCILLA is a savory pork blood sausage. It can be seasoned in a variety of ways. I like some. I don't like others. My advice is to just try it every chance you get. I can hear you saying, "Eeeewwww... sausage made of blood!"  But before you do, think about those luscious, flavor filled bits and pieces you scrape up from the pan when you're cooking pork chops? THAT is pork blood and is what morcilla can taste like. It can be incredibly good! It can be served in slices, but is usually laid on a slice of bread and topped with potato or some other item.

OREJAS DE CERDO are just what they sound like; pig's ears. They are either deep fried or cooked in a savory sauce. Not for the weak-kneed, you might be surprised at their goodness!

To me, these are an excellent example of the way that the Spanish people live the philosophy I love! They respect the animal they are killing and eating by not wasting one single piece! It's the way our grandparents lived, before we got so spoiled with our plastic filled meat cases here in the United States. I have met many people who, believe it or not, have no idea what animal they are eating and never think about how it was raised or butchered.

In Spain, people still live close to the earth and respect her.
That is one reason I'm so in love with that country!

So that's it! These are some of my favorite tapas! As you can see, there are many choices for a hungry pilgrim in Spain. A supper of tapas can be a great option when you're on a budget.

If you have a favorite tapa that I did not mention, please comment. I'll look for a photo and post it.

Buen Camino, Pilgrims, and Buen Aprevecho!

Love,
Annie

Note:  If you would love to walk the Camino Santiago, 

but are not quite ready to go it alone, 

consider joining Annie

on one of our small, affordable Camino walks. 

For more information see our website 

at this link: AnnieWalkers Camino

May 10 - Saturday - To Villaguillo

Here are a couple more photos of the albergue here:

Nice lockers

A big bathroom and shower

The kitchen at this albergue is HUGE,

but there is no stove, 

just a microwave.

So we had this brilliant idea this morning.

Why not cut a boiled egg in half, sprinkle on some cheese, and microwave until the cheese melts. Sound good?

Well, imagine our horror when the egg EXPLODED!  What a mess!

Exploding egg!

Once that was cleaned up, 

we finished what was left of breakfast 

and headed onto the Camino. 

Leaving town via Main Street, 

we soon were walking through wheat fields and toward pine forest. 

But not before saying good morning to Mrs. Stork 

and some beautiful irises growing along the track. 

Storks are nesting in the spring

Chem trails even in Spain  :(

Red poppies everywhere!

More pine forest walking.

We walked through more pine forest. Sometimes the track is sandy and difficult, but for the most part, we simply appreciated the shade.

We stopped at an abandoned house and ate breakfast. 

I bundled up for sunny weather. 

This house made a nice lunch stop

Tuna with olives. GREAT sandwich!

My pack and umbrella

I can't wear sunscreen because of my chemical sensitivities,

so a big lightweight scarf 

and an umbrella 

are my sunscreen!

It's more comfortable than it looks,

actually.

Ready for the sun!

Soon we arrived in Coca, 

where we took a short detour to see the amazing castle there!

In front of the castle

Then back onto the Camino 

for a steep sandy walk down to the river 

and a steeper walk back up to the top. 

PS:  Look for Avenida de la Constitucion to get you 

back onto the Camino.

The views from the hill were awesome!

So many shades of green!

I'd like to paint this scene!

It was hot and not much shade. 

So far, this year is much hotter and dryer than last year. 

I would say be more worried about dressing for heat rather than cold.  

 I do know the weather can suddenly change, 

so bring lighter clothes that you can layer. 

But don't being a heavy coat. 

Chances are you won't need it this year. 

I walked with my umbrella.

 I dreamed of ice cream and swimming and air conditioning, 

and by the time we reached Villaguillo, 

I had the town bar in my sights. 

There, I ate THE best hamburguesa I have ever eaten, hands down!  

(if you know me, you know I have eaten a lot of "best" hamburguesas!)

The fries came with six different sauces. 

I had two cervesa con limons 

and Joe had a huge 'jarra' of cervesa.

The bill was 11,85 euros total. 

IMPORTANT!!  

There is NO market here. 

No panaderia. 

No tienda. 

No food. 

Nada. 

Nothing but the bar and if it is closed you are going to have a hungry night and day tomorrow. 

So BRING FOOD on this stretch !  

There IS a stove and microwave and fridge. 

The bartender will make sandwiches to go if he is open. 

But best be prepared. 

We still have 2 boiled eggs, some salsichon,

 a can of cod in sauce and some olives. 

So we are ok. 

From the bar, 

follow the flechas into the center of this tiny village. 

Turn right,  pass the ayuntamiento and go to #8, 

where the mayor, Pedro, will stamp your credential, 

collect your 5 euros, and give you the keys. 

Then follow the flechas one more block to the albergue. 

It is perfect. 

A gem. 

Nice kitchen, 10 beds, hot water. 

Perfecto!

The tiny albergue

A nice kitchen

A good bathroom/shower

And it looks like we are alone once again. 

Me gusta mucho el Camino de Madrid!

Tomorrow we leave at dawn to beat the heat. 

18 k should put us in the next town by noon

Buen Camino!

Annie