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THOUSAND THANKS FOR EVERYTHING.
Above all, forgive my delay, I have not felt very well and have not been in the mood for much, but something better, I return to my blog I leave with something.
my shelter I'll run away this week without internet, unless they go to the nearest town ... and yet I hope to dedicate time.
Spend a good Easter.
Seeing my lawn, I reminded the family garden, that of Vista Alegre.
If I remember the grass was: Bright green and Antonio, the gardener, always buried small screws and rusted iron on earth, I said that was good ... not knowing why it worked.
kills Iron moss and the grass grow, I know now, but 10 years does not understand anything.
Antonio, was a very simple man, humble and generous well-worn hands to work in the garden, clothing worn, chewed shoes and ... with a frank and sincere smile.
With a hard life and not without difficulties, spent most of it with my family.
was one more, someone special, it was Antonio.
guided me in my first adventures in the garden, who saw the planting of tomatoes, potatoes, onions, sweet corn ... who was paid and compost every day who lit a fire at a room very humble and prepared food.
This almost always consisted of a head of hake cooked with potatoes, some oil and a good loaf of bread.
Other times, he prepared a small dish of potatoes with a vegetable and a piece of chicken. But his favorite was the head of hake.
I was at his side, lost in thought, watching the fire lit, and with their hands stained ground, thick, calloused, preparing their food. As he took a piece of bread and was served a glass of red wine.
sometimes scolded me gently: "Ball, (As I called it) should not be here, go home ".
But I was, kept him company and I enjoyed that time.
spoke with me like his granddaughter, with love, with joy.
Decidedly, I liked being with him and stay while preparing your meal.
In a small room, all of stone, with little ventilation and located very near the homes of animals, Antonio was his refuge, where he rested and ate every day.
A wooden chair, a cane chair and a small table, were all the furniture that gave life to the entancia.
And yet, always ate sitting in the chair, with the bowl resting on his legs, but never on the table.
A few steps, the blocks, with different units for each animal.
In one, the mare of my mother, "La Jaca", another 2 cows and pigs in the sty.
A left around all the dependencies, with a good water source and a cage of rabbits.
Chickens and other birds, were located not far away, but something away from this area.
close my eyes and think what I see ...
over the coals in his little red enamel pot, cooked his lunch, simple, too simple thought by that time, always mindful of others had more of what they had, somehow, it seemed unfair that there were such differences, some eat in that little room and we did in other big eaters.
I always felt uncomfortable with that sort of thing, with a rare feeling occurred to me, when someone in the service of the family, I had what I had.
is well, that life is so, but it hurts when you love someone and you see, is not what you do if you have.
Antonio But focusing on, in this good man, who died approximately at 90 years and until the end of his days continued to work as a day laborer-gardener for my mother, I conveyed a love of plants on the field, by nature, now, at full maturity of my life, I realize I had the good fortune to know him and meet people so lacking in material things but "rich" of feelings and life.
Can not remember a single bad defense on the other hand, even a small fight, even when inadvertently stepped on a plant you just planted ...
never told me anything but was pleasant, and with that humility of one who has nothing, never showed the slightest snub or discomfort to a baby girl who had everything in principle.
Antonio, our faithful Antonio, who spent more hours with my family with his own, who never took a no for an answer, who, from his humble position, I forwarded something big and worthwhile: the love of the land.
To him I dedicate this post as a hake Chomin you, not as simple as that of Antonio, but really simple and tasty.
Hope you like it and that this love of nature I feel, it can transmit to each of those who read me.
As always thank you very much for visiting.
HAKE Chomin
INGREDIENTS:
· ; 1 HAKE SLICED
· 2 cloves sliced \u200b\u200bgarlic.
· 15 CLAMS.
· EXTRA VIRGIN OLIVE OIL
· ; finely chopped fresh parsley
· Fumet: fish stock.
sprig of rosemary TO DECORATE
;
PREPARATION:
· OPENING CLAMS IN A PAN WITH A LITTLE WATER AND WHITE WINE. Strain the liquid SURPLUS AND RESERVE.
· SEAR garlic in a pan with some oil.
· HAKE Add slices of salt, pepper and flour (round and round). ; brown SHOULD NOT ONLY A FEW SECONDS FOR THE FLOUR FIJARLES. In a dish reserve.
· in skillet or casserole, add some flour. REMOVE FORMING A "ROUX"
· ADD Fumet (WITH YOUR POINT OF SAL) , SLOWLY AND LIQUID OF CLAMS. Forms a "Velouté" which is like a bechamel, BUT INSTEAD OF KEEPING MILK, CARRY A LITTLE OF STOCK.
· cook for few minutes until smooth.
· HAKE Add slices and give them a gentle boil about 4 minutes, Add clams, A SMALL BOILING AND FINALLY THE finely chopped parsley.
· Sprinkle lightly fried sliced \u200b\u200bgarlic DONE MORE IN OIL AND GOLD ; OLIVA. GOLD SHOULD BE GOOD.
· consumed immediately.
IS NOT AS HEAD OF ANTONIO HAKE, BUT IT'S WORTH.