DAY TWO – You mean I am Poor?
Day two began with a run from our flat down to the town and back. About 8 miles and, in this weather, just about right
A quick shower and we headed off west to La Cala, a smaller town on the coastal “road of death” . Much to my horror, my favourite choclatier had been turned into a bank!!. I guess time and choccy waits for no man. So, after buying a Sunday Times for about £45 we headed to Marbella.
Marbella is the single most affluent city in Spain. It is like Malibu, Pacific Palisades and Santa Monica rolled into one. It was created in the image of its one time mayor, Jesus Gill a man who did time when one of his shoddily built hotels collapsed killing 75 people and who used to means test people who wanted to buy a flat in his city of wealth. It is opulent and, judging by the people on the seafront, corpulent, but it remains beautiful. Like Dubhai without the lashings.
We parked near the plaza Naranja ( Orange Square ) and headed for the seafront where we found our first food of the day
4) Choclatier Ramon – mentioned by many as the primo place for chocolate Y Churros on the coast. So it proved, but for a price. Wonderful thick chocolate with crisp, freshly fried churros ( which reminded me of the beignet at Café Du Mond in NOLA ) and a couple fo Zumo Naranjes. All superb, but £10 for two. Ouch, but as we looked over the sea and watched the conchitas walk by, I guess it was just about a fair deal
Then followed a route march from Marbella to Puerto Banus. It was a beautiful walk, the weather in the mid 70’s and most of the women in their mid 20’s. Both of those worked for me.
Puerto Banus is where people of Marbella who are too rich for there come to hang out. Now, I thought I was comfortably off. I can wave around an Amex to good effect with the best of them and I can buy most things without too much concern about the price. But, oh no, here I am like the cleaning lady. I am the gardener. I am chump change. As we walked amongst the boats the size of small latin American countries, I realised that this is where the SERIOUSLY wealthy people hang. One boat, with its own helipad no less, was about the length of my walk to work. That says it all.
We did not dawdle here. Felt too cheap, so after buying some water ( during which we were stading next to Anna Kournikova, every bit as gorgeous as any red blooded male would imagine ) we headed back to a beach bar for a quick lunch
5) Beach Bar Playa – a quick lunch of costilla ( lamb ribs ) and Fritura ( mixed fried seafood, including Hake, Sardines, snapper, Octopus, Calamari etc ) was washed down with some decent beer.
More nappage followed, interspersed with a Mother’s Day conversation with my mum who means more to me than any person on earth. Then, after a quick shower, to dinner
Again, the short walk to Fuengirola, but this time to the local area where the Tapas bars were beginning to open.
6) Meson Le Pecha – a small taps bar with some decent beer and some Jamon too thickly cut but decent in flavou
7 ) Bodega Medeo – for some equally decent beer and some very nice croquettes
8) Then to one of my favourite places on the coast. The, unpromisingly named “ Beefeater” Lousy name, great food. This is one of the best Parilla’s in the area bar none. It attracts both locals and tourists in equal measure
We did not have starters so went for
Chuelto De Buey – Ox steak cooked rare. I think a lot of US people would not like this. It is fatty and quite tough, but filled with flavour. Here it was perfectly cooked
My chum had the Parilla Mixta. A mix of Costilla, Pork Loin, Lamb steak and beef ribs with lots of morcilla ( blood sausage )
With a bottle of Marques De Caceres, the bill came to EU70.
9) After a brief stroll, we ended up at a small bar for a Carlos I. And then a cab home
Day II ended, like Day I on a very good note indeed
I like Spain a great deal
S
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Kicking It in The Costa Part II: You Mean I am POOR?
#2
Posted 22 March 2004 - 09:33 PM
Poetry, Slapsie dear.
You're only as good as your grease.
When working with high heat, the first contact between the cooking surface and the food must be respected.
-- Francis Mallman
When working with high heat, the first contact between the cooking surface and the food must be respected.
-- Francis Mallman
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