Lemon marmalade, Spain eating habits and la merienda
Citrus marmalades are my favorite ones and since I already featured the recipe for orange marmalade (one of the blog’s most visited posts!), today is the turn for lemon marmalade.
If you like very sweet marmalades, I have to warn you, this one may not be the one for you. It is citrusy, therefore, more tangy, but obviously, also sweet – otherwise it wouldn’t be a marmalade, right?
And with this recipe, it’s time to address the beloved and most idiosyncratic meal in the Spanish culture: la merienda.
I could translate la merienda to something like the afternoon snack, the (more…)
Coca de llanda is one of the most popular after-school snacks in the region of Valencia homes, what we call “la merienda”.
La merienda —merendar— is that mid afternoon “tentenpié”, a bite to eat between lunch and dinner, sometimes sweet, sometimes savory, a simple but 
I can’t help it, but every time I have toast with bitter orange marmalade, or Seville orange marmalade, as the jar may be labeled, I think of my dad.
For years, during middle school and high school, our dining room table at breakfast time would become not only the family table where everyone gathered to convene before going on our way to school or to work, but also 
When I first saw this Easter sweet from Málaga called nazareno, which literally translates as nazarean, my first thought was: hot cross buns! Their look is very similar, so I wonder if they are influenced by each other (maybe a traveler that brought them from one place to the other?). Nazareno, hot cross bun cousin.
A few differences are that, in the nazareno, the raisins are soaked in Málaga‘s sweet wine, and it also incorporates candied fruit and walnuts. As for the cross –characteristic on both of them–, the recipes vary: some use flour and water while some 
I am mesmerized by the person of Rafael Guastavino, and I’ve been wanting to write about him for a while. This apple tart made me think of him.
An apple recipe, finally. I was resisting it, not really wanting it to be autumn. But autumn is here, and I’m welcoming it now with open arms. It’s not that I dislike autumn, not at all. It’s the anticipation of winter that I dread, and the longing for summer. But I’ve made peace with it, and celebrate with these buñuelos de manzana, apple ring fritters.
