Flashback Thursdays: More Good Eats in St. Sebastián

    Even though we'd gobbled up several hefty pintxos earlier and sat down to a full-blown dinner the night before on Spanish time--around midnight--we still woke up, if not starving, definitely aching for that first cup of coffee. And whatever else we happened to come upon...

  What a brilliant idea, I mean, really, how bright to set out a buffet on top of the bar. As we stood there, the chef brought out other types of crisp little bread rolls filled with all sorts of breakfast-y fillings.

    I went for scrambled eggs and chorizo, the egg moist so that some of it, along with the spicy chorizo juices soaked into the bread roll. That and a good cup of coffee set us up for more ambling around the city.
    Mid-morning, against our wills, we were sucked into this wonderful pastry shop.

    Two pastries (and more coffee) found their way to our little marble-topped table.

Modern Man Makes Perfect Porridge

   Although the cloud is thinning now to show promising areas of blue, we woke to a chilly grey morning that called for porridge instead of the usual yoghurt/fruit/granola.
   About a month ago, I mixed up a batch of ingredients to make granola but never got round to toasting it. By mistake, it was used to make porridge--really exceptional porridge it turned out.
    We can never remember the proportions so Peter (who volunteered to make it this morning) looked up a recipe on his iPad.

     For two people, he says, mix together a cup of porridge oats with one-and-a-third cups of water and two-thirds of a cup of skimmed milk. Bring to a slow boil, and simmer for ten minutes, stirring constantly. Turn off the heat, cover the saucepan, let it stand for five minutes and serve with brown sugar (me) or maple syrup (him) and milk.

    This is no ordinary porridge. Because it's basically uncooked granola, it's got sunflower seeds and flax seeds in it. I like to add raisins and he likes to add goji berries too.

Breakfast at the market.

    Unless it's winter, when porridge comes into the picture, we eat the same breakfast every morning: yogurt, granola and fruit--sweet, drippy peaches and nectarines at the moment. But, on market days, we  pick up croissants or whatever, go to a café, and have a second breakfast around 11 a.m. Here's last Friday's.

 One straw hat, one café crème, and a Nutella croissant. chocolate, hazelnuts, powdered sugar...Just think about it...

    Ditto, but with a pain aux raisins instead.