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  • Infinite Jest
    Infinite Jest
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    i'm marti.

    Thanks for coming. This is me —what I'm doing, loving, and, most importantly, eating. I hope you enjoy.

    i'm saying.
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    pintxo astearteak (tapa tuesdays)

    la cuchara de san telmo:::pulpo a la brasa (grilled octopus with couscous)

    Calle 31 de agosto, 31 ::Donostia-San Sebastián

    It's been a looooong time since I had frequented this place. Why go when Borda Berri is doing virtually the same style of cooking, with nicer waitstaff and a less ridiculously crowded bar?  But I am happy to report that everything we ordered was pretty delicious, especially this octopus. Charred, tender and flavorful. Yum.


    pintxo astearteak (tapa tuesdays)

    a fuego negro:::porrupata thai (a fusion between pad thai and porrusalda, the basque soup)

    Calle 31 de Agosto, 31 ::Donostia-San Sebastián

    An example of why you should let waitstaff guide your choices at pintxo bars...I never would have ordered this one, but it was so very delicious! And, as always, the presentation oh so tongue in cheek.



    Pintxos with the Vagabrothers

    I get a ton of emails asking me about San Sebastián: tips on where to eat, what to do, and everything in between.  I try to answer them all, and I love sharing (almost) all my secrets.  

    While an email or blogpost or even picture is a great way to convey the special things I love about San Sebastián, nothing can quite compare to the good old moving picture....that's why I'm thrilled to share with you guys this video that some intrepid travellers made about San Sebastián.  They invited me and Eli, a guide from San Sebastián Food to show them around and talk...PINTXOS.

    The Vagabrothers have loads of cool travel videos and tips, so check out their YouTube channel if you like this one!



    pintxo astearteak (tapa tuesdays)

    la cueva de lobos:::tartar de bonito con aguacate (tuna tartar with avocado)

    Jose Miguel Barandiaran Kalea, 32 ::Donostia-San Sebastián

    This new bar/restaurant in San Sebastián has a dubious location, unless your life revolves around the big-wave side of the surfing beach. However, it's cozy and offers all the classics, from croquetas to tortilla to mushrooms to some more ambitious items, such as this tartar of tuna. 


    Vermouth Watermelon Punch

    If you know me at all, you know I am a big fan of vermouth.

    No, not the old dusty bottle you have that you sometimes use to mix a martini. I actually still have yet to really fully understand the concept of the martini cocktail. Is it not just chilled gin/vodka? What's the big deal? 

    When I say vermouth, however, I'm talking about the red stuff. The sweet vermouth that in many parts of the world is drunk by the glassful before a meal.  

    At our recent vermuteke, the monthly party organized by Maite and I (aka International Society for the Preservation and Enjoyment of Vermouth), we got all choked up about summer coming to an end and decided to create a special cocktail to serve at the event. We based it around the artisan vermouth we were featuring this month, Martinez Lacuesta.

    The inspiration started when Maite essentially lied to me, telling me she was bringing home two gigantic watermelons from her vacation in Croatia. Taking her words to heart (what was I thinking, that suddenly RyanAir has a fresh fruit baggage allowance?), I set to scheming up a simple drink, servable in mass quantity, that would really play up the unique taste of sweet vermouth. 

    The result was this punch, which was more delicious than we ever could have anticipated. I leave you the recipe below, which is of course scalable if you are at home with no army of vermouth lovers to help you put it away.  It stays good for a few days in the fridge, though, so make enough to last!

    vermouth watermelon punch

    • 6 bottles red sweet vermouth, such as Lacuesta
    • 1 bottle vodka
    • 3 large watermelons
    • 1 cup lime juice
    • fruits for garnish (kiwi, orange, peach, think summer)

    Carve off the watermelon rind, and, using a stick blender or food processor, liquify the watermelon flesh.  Pass through a sieve if there are seeds.

    Mix all ingredients and taste. I found that more vermouth could be added to a positive effect. Add the fruits for garnish and if desired, serve in one of the carved-out watermelons. Ladle over ice and enjoy!