First things first, I am sure that some of you are wondering what the heck is going on. Wondering if I´ve jetted off to some foreign land, leaving you alone to re-read cold pintxo posts (no!). Wondering if I've given up blogging all together (never!).
On the contrary...my absence has a much more mundane explanation: a computer on the fritz. My 2011 Macbook Pro has so many problems, and right now it is consigned to a sad corner in my local Apple authorized dealer's room, to sit and think about what it's done.
Until I can get back on my digital feet, I wanted to post something that was a total surprise and honor, which is an interview I had with the folks at Global Living Magazine. It turns out that my words on being an expat entrepreneur were chosen as the cover story for this month´s issue! What an honor.
Although, let's be honest, with the cuteness of The Cookie bike combined with Maite's hair....that's a combination no one can resist....
elosta:::ensalada de algas con pepino marinado (seaweed salad with marinated cucumber)
Paseo Colon, 41::Donostia-San Sebastián
One can finally say that Donosti has some decent sushi spots. One in the old part, one in the center, and one in Gros, my neighborhood: Elosta. Also recommended is the tuna tataki. For when one more tortilla just isn't going to do it for you.
When to Rebujito
The History of the Rebujito
the perfect Rebujito
4 oz 7up or Sprite
Add sherry to a pitcher full of ice. Add a few sprigs of mint and then mix in soft drink. Stir, then serve (without ice, to avoid watering down) in individual glasses with a sprig of mint. For a drier, more bitter version, Ferrer recommends subbing tonic water for the soft drink and garnishing with a lemon peel. Makes one drink.