WANDERLUST IN BARCELONA : TALES OF FOOD & WHIMSY

people like chocolate, people like poetry

2009-09-22T23:51:00.016+02:00

I'm back and I am playing the pretend game. I am pretending that a month has not gone by without me writing and that I have loads of wonderful stories bubbling up waiting to erupt on to your screen. Want to play? Yes? Ok, lets move on, because the truth is I have been a busy bee, running or buzzing around trying to secure work, find a school to take Spanish classes and nailing down the details

did i mention it's hot

2009-08-28T14:14:00.008+02:00

So sorry. So, so sorry. It has ben too damn hot to cook and too damn hot to think. My mind is melting and my motar skills are slipping. Autumn leaves and crisp, cool breeze, where are you? Give me a couple more days and I will be back with thoughts and goodies to share. I leave you with a photo. Don't ask me why onions and limes are on my mind, but they are, so here. Enjoy.

death by chocolate

2009-08-13T18:16:00.019+02:00

Ohhh my goodness that was an intense wallop of chocolate. Don't mind me, the cakes I baked just came out of the oven and I could not resist stealing a bite. In September I will be making little treats for my friend's poetry event, which she hosts each month, so, I thought it would be a good idea to do a test run. I am tinkering with a few recipes and decided to swap out

morning glory

2009-08-09T15:40:00.012+02:00

What is it about Sundays? I always seem to feel a tad bit lost, not quite sure what the day expects of me, and frankly a little unsure of what I should expect of the day. Do I just flitter around aimlessly and revel in the fact that it is a day of rest or do I try to force myself to do something productive. Growing up, I would drag myself through the hours watching the

wierd, quirky and oh so delicious

2009-08-06T22:05:00.014+02:00

I may have had a slight addiction to Hellmann's mayonnaise as a kid. Mayonnaise, cream cheese, and sour cream actually, but mayonnaise reigned number one. Generously slathered on white bread, graced with slices of sweet, juicy tomatoes and a sprinkle of garlic salt and black pepper, made for an utterly mouthwatering after school snack. Tuna salad, potato salad, coleslaw,

yours truly

2009-08-04T00:36:00.034+02:00

Dear Fellow Foodies,I must apologize. My, oh my what must you think of me. I started this blog over two weeks ago with no reference to who I am, why I am writing and more importantly why you are reading. Let me introduce myself. I am Señorita Foodie, and I hail from New York City. As you probably know I love food. Cooking it, reading about it, talking

hotdogs and honeybees

2009-08-02T23:46:00.022+02:00

I love the power food holds over us, whether it is playing with our emotions, changing our moods, or in the most basic sense, nourishing our body and soul. I love when the most trivial of tastes or smells can instantly transport you to a time in your childhood, magically creating a safe haven for your mind to drift back to those days of ease; slowly waking each memory from

ode to chistorra

2009-08-01T00:37:00.009+02:00

Salty, garlicky, juicy and crispy. Scrumptious, meaty, savory and delicious. Chistorra is the name my friend. Fried or grilled and washed down with a white txakoli, the slightly sparkling Basque wine, and you can call it a night. Really, nothing more is needed, except maybe another glass or two of txakoli and a good conversation among friends. Chistorra, a type of embutido (

la di laa it's time for ice cream!

2009-07-28T14:21:00.026+02:00

Ice cream is the perfect food, dessert, snack, or any other name you want to throw in its humble direction. It cools you down in the summer, comforts you in the winter, and has the ability to satisfy a variety of cravings or match your mood to a tee. Sweet, creamy, floral vanilla bean for a happy-go-lucky kind of afternoon or a complex, dark chocolate for an intense kind of night. For me any

formatgeria la seu

2009-07-24T13:13:00.034+02:00

Ahhh cheese! Wash-rind, fresh, pasteurized, unpasteurized; so many wonderful varieties each with their own story to impart and distinct taste to spring upon our palates. As I wrote in my previous post I paid a visit to Formatgeria La Seu the other day and comfortably nestled into a chat, over a tasting of three cheeses and a little vino, with the store’s proprietor, Katherine. She explained that

rabbit food

2009-07-22T21:08:00.034+02:00

Usually when people hear salad, they think boring or elementary; however, a perfectly balanced salad actually takes a bit of thought to compose. As you know by now I am obsessed with fresh, seasonal produce and nothing gives me more pleasure than biting into a cacophony of colorful, crisp veggies showered with fruity olive oil and a little sea salt. The heat here in Barcelona is, well, hot. Hot

tis' the season

2009-07-20T17:55:00.026+02:00

Well kiddies, Summer is in full swing and I am loving the wealth of produce I see everyday. Whether it be at La Boqueria or the smaller markets dotting the streets, there is an overflow of shiny, chrimson red cherries; soft skinned, blushing peaches; gorgeous varieties of verdent lettuce and adorable little Seckel pears, all begging to be taken home and gobbled up. My refrigerator is stocked to

where there is cheese...

2009-07-20T13:54:00.032+02:00

In my quest the other day to find information about dairy farms in Spain on the internet I came across a blip about a store that specializes in artisinal farmstead cheese from all over the country. This store just so happens to lie tucked away in a side street very close to my apartment, so the following day I took to the streets to find this little gem. The shop is called Formatgeria La Seu,