Pestiños, an Andalusian Lent and Easter treat
With the end of the season of Lent and the beginning of that of Easter, I bring you a Spanish treat typical of this season, pestiños. Don’t ask me to translate it, because I would have a hard time doing it. You’ll have to call it by its original name, and I will help you pronounce it: pehs-teen-yohs.
Holy Week processions in Sevilla. Holy Wednesday, Hermandad del Baratillo – Brotherhood of Baratillo
The season calls for Lent and Easter meals, with meatless, savory ones enjoyed on Fridays and sweet ones (many of them) enjoyed on Easter, when traditionally lenten promises and (more…)
It is said that the sense of smell is the most evocative of all senses, and this chocolate almond tart with blackberries made me think of it, not only because of the current aroma in my kitchen (I wish food blogs could be not only visual but carry the fragance of the dishes to their readers!), but because of what it