Ah Spain!

AI generated, please excuse any errors!

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[Music]
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Good morning, Tanya. Good morning. How's it going? It's good.
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I have a Okay. I have a an ah Spain moment. Kind of. I have an ah England
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moment. That's a ah Spain moment. Oh. Oh, I can't wait to hear. Tell me. And this has been ongoing since we first
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moved to Spain. And I don't believe it's got much better. And I'm it's it's been
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a pet peeve. You've you've definitely heard this before. Everybody that I know is something I've heard. I have a feeling I may have lived it. I think you
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might have lived it. So I this morning I'm probably irritating my mom. I have
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opened every packet that is in the fridge because all the cheeses you when it says open here and you peel, guess what it does? It peels. It opens. It
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peels. Does it? It's easy open. Does it? The arrow works, doesn't it? Yep. And then I go to the salami. Easy open. And
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I peel that. And then I go to the bacon and I peel that. And my mom is like, why is why is every packet in this fridge
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open? And I'm like, because I can't do this in Spain. You can't. It's so true.
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It is so frustrating. I will kid you not. You know, yesterday I made a big, you know, it's it was Easter here
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yesterday. So, um, I was It was also Easter here yesterday. It was Easter there, too.
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And by the way, we're going to do an Easter episode next year because we completely had Easter fails this year. So, we didn't really do it. Complete
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fails. Complete fails. And um but I was like, "Oh, I'll do a big breakfast for the family and the bacon and eggs and
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hash browns and you know, all that American style stuff." And I got to the bacon and it has the arrow and like the
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cutout in the plastic where it's supposedly going to you know, release easy. No. I mean, I was I had to get a
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blowtorrch. I could not get this package opening and open. I mean, and it it was
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and it has a little thing and it says abria aki. So, it's like they they've printed on it. They've got the corner.
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It does it looks exactly like American packaging. It looks exactly like British packaging packaging, but they've what
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often what they've done is where that corner is is then sealed. It's like glued tighter. I think they put more glue there.
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And if it's not glued and you do manage to peel it off, which never happens that you can actually get that to that corner, it will peel in only one part.
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So you end up with like a slip. Oh, no. Your finger is covered in peanut butter and hummus, whatever, cuz then you're
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digging the rest of the plastic through like you're getting under or you I mean, you just have to have a knife or scissors or like I said, a blowtorrch,
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chainsaw, maybe a chainsaw. Yeah, it is one of the most infuriating, frustrating things because they pretend they get
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that's all the it's all the pretense of easy open packaging and it's it's it rarely is or
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and the other thing that makes me mad about it is it pretends to be easy opening but they also make it pretend
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like it's easy receal like the packages of like sliced cheese. If you put that plastic back down, it doesn't stick
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back. But like, you know, back in America at the Trader Joe's, you bought the lunch meat, like it would stick for a couple days, like one or two re or at
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least if the whole piece comes off, you can put it back on and put something heavy on top of it in the fridge, which
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is what I do. Sometimes if it doesn't have like a proper like reseal, you just stick something heavier on top and then
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it kind of holds it down. And you don't want to put ham on, for instance, or cheese, but the hamon will dry faster.
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You don't want to put ham on back in the fridge open in any way because it will really dry up super fast. And even if I
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use seal it in like a Tupperware, it dries out really quick once it it just isn't. Yeah. So, you have to kind of I I
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have to take that package and either we put it into like tin foil or into saran wrap and like wrap it around like so no
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air is getting it. Yeah. Yeah. And it's just one of those things where it's like I I would be totally okay with it if
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they weren't using a package that had been designed and printed with the idea that it's going to open and close,
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right? And then some Oh, this is the other one which always makes me laugh. Like you get the the grated cheese bags,
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right? And they have they have an area at the top that's sealed, right? Because
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it's because it's in the shop and no one can open it. And then they have the area with the part that you what do you call that? You press. I mean, that's the
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Ziplo, but it's not a zipper. It's just like a lock. No, but it's still called Zip Lock cuz Ziplock called Ziplock. You
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use your fingers. Yeah. Yeah. But Ziplock didn't never had a zipper in the original days. Oh, it did? But I do love
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those ones with the zipper. Those are really cool. Anyway, we don't have those here. Um, so they have the part where
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you just like squeeze it with your fingers, but they've sealed the top part down to that zipper so close that you
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can't actually chop. And so sometimes you can sort of chop it halfway through
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where they've sealed it above the zipper and then you can kind of open it like a bag of chips, you know, and like maybe maybe break that seal, but it's like no,
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you need room between the zipper and where you seal in order to cut and and end up with something that's open. So I
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just cut below the zipper and then I just take and then I'm like, um, yeah. Do you So my life hack, I don't know if
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you have this life hack. So like chip clips are like an important thing in life, right? So, the IKEA ones, sorry, I
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know we're not like we don't use them for advertising or anything, but hey. So, what I do is I go to the Chinese
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store and back in America, I used to go to like Office Depot, and I get those binder clips cuz you get like 20 for
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like two bucks and like a chip clip, which never has a good enough spring and never holds anything. It's like $5 for
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one chip clip. You go to like get those binder clips and you use those, you get a gross of them. And now mind you, I had
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a gross and now they're all gone because my they're like under kids beds and in sheet who knows where. I was going to
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say are they going as like hair clips or something? They've all been lost and I'm ranting around the house. Where's the
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chip clips? Where are the chip clips? Well, you know that's the other thing is like you know the monsters that you might live with, not you that I might
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live with that don't roll the chips back bag back together and and secure it so when you get back to it all the chips
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have stale. Right. Right. No, I know that too. Yeah. That's and I have I I've
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trained them better, but there was times they would just like fold it in half and put a clip on it. I'm like, "No, the air is getting in." You're like, "You
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haven't you haven't you haven't rolled it three or four times. That's what you need to do." But that's a lot to ask. It
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is a lot. It's Well, but if you're going to lose them and they're only like you're buying like a
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dozen for a euro, then I guess at least that's better than you bought, you know, one for 12. Yes. Exactly. Yeah. But you
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they still need to be used, people. Anyway, so that is my that is my like Spain thing that it's just it's become
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kind of a joke within our family anyway of just like nothing opens properly and
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then when I come to England it's so nice to just and there's nothing you can do about it. It's not like you mean that
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this is how the food is coming. Right. Right. So that's it. Oh no. Well, I
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mean, I'm sure you'll probably send me a video now of you opening up a a a a um a
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a a bag of of of something of something salami probably. Salami with with with
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just what what's the word I'm looking for? Wanting carelessness, you know? You'll just be
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careing without even thinking like cuz when I do the ones in Spain, I'm kind of like maybe it'll work this time and I do
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it really slowly. Right. There is a hope every time. There was a hope and I because sometimes I get one that hasn't been sealed around the edge and I can
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actually get a hold of that lip and I'm like oo okay this one might work and I do it and I really slowly and still I
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just get like a slither. I've had the bacon open up for me in the past. I mean it's worked and it's like you know you
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you have to like kind of plot it out like where oh I got a little tear here. So now I'm gonna stretch it this way and
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it's come across. I mean it's never recealing it, but like like you're ever going to reseal bacon. Like when I was gonna say like I don't understand the
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bacon thing. Like okay like I need to reseal he on or I need to reseal the cheese. But who's resealing bacon? Well, I don't even need to reseal it. Just But
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you're telling me I could open it with you know easy without scissors and without a knife and without a chainsaw.
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If you're using scissors or something now I've got to wash the scissors cuz it's got like dead peak dead pig juice
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on it. You know what I mean? Like I don't want to spread disease around the kitchen. Oh my god, it's too much work.
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I mean, this is obviously not a big deal, but it has become like a really big deal. We live here. It's not a
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vacation moment. Like, this is an ongoing struggle. The ongoing struggle of non-recealable
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packaging and and and when they lie to us and tell us that it is like if it's not going to be, I can go back to 1975
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America. I can be I can bring out that life and be like, "This is how things are here." Oh, so I want to pose a
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question because now we have like we have like viewer like listeners in like 28 countries now. So I know it's so
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exciting. What's it like in your country? Yeah. Do you have do you have easy opening and realable packaging with
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your your your prepared and you know almost prepared foods? That's what we want to or you being lied to. Which one
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is it? It's got to be one of those. Either it you have it or you don't have it or you pretend to have it. You're pretend. Yeah. Exactly. However, I will
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say speaking of food, we do have a lot of good food in Spain. We do have and I did want to talk a little bit about
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maybe some of our favorite foods that we love here. Um, and I suppose it would
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make sense to maybe start with tapas because that's like the smallest thing and just kind of I have my favorite
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tapas which is yours which is I So we can talk a little bit about this too.
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You can come to Spain and probably cook for yourself and live on the Mediterranean diet, but a lot of the
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tapas if you go into a regular cafe that is fried. If you if you go to a slightly
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fancier place, it might be grilled, but one of my favorite things is the the crocettas, and they are fried. They are
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fried and they are delicious. I mean, it's it's like potato and breading and cheese. It's actually not potato. This
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is the funny thing. No, it looks like potato. It It acts like potato, but it's actually a bashimal sauce. That's what
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they rolled. That's what's get That's what's sticking the bread. That's what the bread do. Yep. You you start with a
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bashimal sauce and you add things to that and then it you put it you form it into into the shapes and you put it in
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the fridge and then you bring it out and roll it and fry it. So I know I thought it was potato too. Isn't that crazy? I
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thought I knew everything. I know nothing. Oh my god. Like you knew nothing. Yeah. I thought for sure and I
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was like I'm going to make them at home. I just need to make mashed potato and stick things in it and deep fry it with with breadcrumbs. No, it's a much bigger
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much bigger thing. because we had a friend come to our house and she knew how much we love um that I love um
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crocettas and and she's Spanish and she had pre-made them like the bashimmell
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pot into the crocetta shape and then all we had to do was kind of roll them and fry them and I was and she was the one
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that taught me that and I my mind was blown cuz I was like what it's so it just tastes like a mashed potato right?
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Yeah, it totally I totally and and like those kinds of things back in the states are made with mashed potatoes like Italian people make them and it's with
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mashed potatoes and stuff and maybe not. Maybe it's just American Italians do. I don't know. I might get hate mail. We
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might get hate mail now. Who knows? But but isn't this isn't the Spanish um what are the little Spanish um little
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crocetta looking type pasta things are they made of? Um oh my god, I can't remember the name of them now. They're
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quite a heavy meal. It's like a They look almost like mini crocettas and they're like in a Oh my god. Why can't I
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I don't even know what you're talking about. Which it's Noki. No. Oh, noki. That's Italian. Yeah. Yeah. Yeah. Isn't
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Is that not made out of potatoes? It's potato. Yeah. Those That's potato. But that's like a pasta. Yeah. Yeah. It's potato. Yeah. But I think maybe that's
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why we both thought that. Well, no. No. Because we No. Italians make uh And I forget what they're called. And if I
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brought out my grandmother's cookbook, I could add it cuz she has them in there. I'll have to bring out her cookbook. And
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it's a croette thing, but it is with mashed potatoes and and deep fried. Okay. I mean, I'm sure you could. I
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mean, it would it would come out as some sort of thing, but it wouldn't be a traditional Spanisheta. That's all I'm saying. So, basically, if you go to any
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Spanish little cafes, the ones we talked about, the 25,000 of them that are on every street, they're going to have the
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crocettas that are probably going to be either hammon or maybe a fish one or maybe a chicken one or like an octopus
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one or a chicken or just a cheese one. Um, yeah. But those are the ones that are kind of you probably buy them
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pre-made in some kind of macro like restaurant shop and they're just being dumped. But if you go to like a fancy
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restaurant then you might get like duck ones, you know, like really really you can they can put anything in them. And
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if you go to different restaurants that aren't the regular little cafes or you maybe you find a little cafe that has a sort of a fancy chef in it or something,
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you can find some really interesting crocettas mushroom ones. But I will like to I would like to say though um to add
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to it, you don't just have to go to a Spanish restaurant to get croquetas because they're at every Thai restaurant. They're at every like
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they're at every restaurant because you like oh we're going to go for Thai food. You're like why is there croetas and
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like Spanish food on the menu? Because it's sp because Spain and also kids and I think a lot of kids not mine. Um but
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but a lot of the Spanish kids it's a quite a popular food for kids I think. So that might be why it's in some of
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these restaurants because where they bring the kids and the parents like we want Thai food and the kids are like I want French fries like in American kids.
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I want nuggets and French fries. So I want pa and croetta. Right. Well, I mean
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it's funny you say that because my kids do not like their croettes either and I just think they're aliens. I really don't I I'm when they bleed I think it's
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I think their blood is like a different color. I think it's green. Well, and speaking of crazy kid things like that,
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my daughter will eat patatas braavas, which is another um just standard literally every restaurant. It's the
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French fry of Spain basically. It's the French fry of Spain. It's like they've chopped them up into little cubes and then they wedges even or wedges. But
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usually if it's good, it's bit smaller than wedges in my opinion. And then they're kind of deep fried or whatever
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or roasted in the oven. Probably deep fried. And then they've got like some mayonnaise and maybe some red sauce on
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it or something. The bra is a little spicy. Yeah. little spicy maybe depends on the restaurant. My daughter will eat
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those until the cows come home and she will eat French fries. But if I roast potatoes in the oven or if I make French
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fries or mashed potatoes, she won't touch it with a barge pole. Will she eat mashed potatoes elsewhere or is that
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just your cooking? Like should you take it personally? It's No, it's not just my cooking. It's what it is my cooking I guess cuz
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my I literally make potato braaves at home. It's exactly the same thing, but it's not at a restaurant on a plate in a
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restaurant. And she's like, I don't like this kind of potato. And I'm like, you could not tell the difference if you ate that, but for some reason, you're making
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a difference. So, what you need to do is when you're at like Five Guys just steal some of the paper like the the stuff
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wrapped and there, oh, look what I got from Five Guys. We just we just they opened one in our town. I brought it
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home. Oh my god. You don't think she'd be the first person to know if there was a Five Guys around the corner from our house? Well, just don't take her around
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that corner ever again. She doesn't have She's not biking around town by herself. She doesn't know. But it's so funny. I'm
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sure there's other parents that can relate or maybe adults that were like this when they were kids. They will eat potatoes in this form, but not in this
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form. Yeah. So, I'm like, yeah. So, the potato braavas are are actually really good. That's something that you can get
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pretty much everywhere, I think. Well, I mean, the funny thing is you say that about your daughter. My youngest Paloma,
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she has um they're ve both my children are very varied eaters, right? I've
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trained them to eat anything and they will eat kale. Like they eat all the foods, but we'll go out to restaurants
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and then she suddenly becomes a picky eater because it's the opposite. She's like, "Well, I want the I want spaghetti
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bolognese the way you make it." I'm like, "Oh my god, you got to be I mean, that's great, but like that's a huge
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compliment. It is a huge compliment." Like, but you haven't even tried it here. It could be good. You know what I mean?
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Well, this is how family favorite recipes are are built, right? Which is that nobody makes nobody makes
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especially those types of comfort foods. I think nobody makes those kinds of foods better than your than your family
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when you were a kid, right? Yeah. And then my favorite the other the other type of tapas that they do which I love
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is the grilled like the grilled octopus, the grilled sepia. And if it I think
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almost any restaurant can do that pretty well. And I I and they just drizzle it
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with olive oil and maybe some little herbs or spices or something. That's like the most basic. And even at the
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most basic, it is so so good. What I don't understand about Spain is how they
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do the octopus and it melts in your mouth. Because I've had octopus other places and it's tough and chewy. I mean,
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I still eat it. I love it. But for some reason here, I'll eat it, but it's not what But when I moved here though, I
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didn't realize it could be sublime. Like when you have octopus here, it's like it's not chewy. And like I said, it
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melts in your mouth and you're like, how are you how are you doing that? And so I don't cook octopus at home because I'm
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scared I'll just make it rubbery. Like there's a place around the corner they'll serve it for I don't know what that is. I've heard that you I I don't
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even know if this is true, but if you maybe it's you have to soak it before in something. I've heard like maybe vinegar
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or like some or something like that break it up a little bit. And maybe these are the kinds of extents that that
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they go to in Spain. with their food that isn't happening in America maybe. Or maybe it's not frozen as many times
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or for as long like I don't know. Not frozen at all or at all probably. And it's really good. And I will say since
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I've lived here and my husband can attest to this. I have got a little less squeamish about eating the octopus parts
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that look like octopus parts. You mean like the actual tentacles? You mean the actual Yeah. When we first
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moved here, I was like which made my husband super happy. He's like you you get this half. I get the half that's
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just white, right, with no with no suction cups on it. And then he would always get you can get these little ones
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and they're like tiny little octopus and the whole thing looks like an like a baby octopus. I don't know what the
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little calamari like the little ones. Yeah. Yeah. The baby ones. So you there's no part to chop off. You're eating a whole thing. Yeah. Yeah. Yeah.
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Yeah. And I was really far away from those at the beginning and now we've been here 5 years. I'm like, "Yeah, give it to me." Like it's good. It tastes so
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good. It just it the taste of It's not calamari. It's all in that same family, but it's I forget what the other one's
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called where it's got still got the head and the legs attached to it. Exactly. But it's tiny. I mean, it's only like an inch or two. And what we call in America
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is actually the range of all those squiddy octopusy whatever those animals are called. I'm not I'm not a
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zoologologist or seologist. I don't know what these are.
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We need to start we need to start a um a glossery on our website for for
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ourselves apparently. Well, we should also have a glossery of words we say and what we think they should mean, whether
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whether they don't actually mean or even if they don't exist. This is what we mean by this. Um, I think it'll be three
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pages of words that we've made up, two pages of words that don't like that really we just used incorrectly, and
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then a couple of pages of actual words, Spanish words that you Yeah. So, you're right. There's a there's a word for all those things. And sepia, I don't know
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exactly, but when you when you order sepia, it never comes with tentacles and stuff. So, I think that is more of a um
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some other type that doesn't have I think that might have the bigger head that they make like the big calamari rings out of that are not calamari, I
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think. Right. So, maybe cuz like you go get like calamari rings here. They're like the size of onion rings at like one
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of those like like at a beer hall back in the States, right? They're huge. Right. Right. And then I think the um
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you have all those types of things, but they do come out looking different, but they're basically all grilled the same
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way with, you know, a really good drizzle of olive oil and stuff. And they it's just it's refreshing. And I think
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that's the type of tapas that you come to Spain for, you know, in the sense that if you're looking for a slightly
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more healthier and then the calamaris that are the calamaris, I think they're called calamari um Romero or something
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here where those are the ones that the that are the rings that are breaded. Mhm. You know, the more traditional and those for sure, I think, have pretty
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much always come probably out of a packet. Well, unless you go to a higher place cuz you can tell that that those
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are freshly battered with delicious batter that's flaky and and that and those ones will melt in your mouth, too.
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And you're like, "How did you like how?" I've had a variety of those where some of them are better than others. And that
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might depend as well. Sepia, by the way, is cuttlefish. And I don't even know what Yeah. Yeah. Cuttlefish. That's the
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one I'm thinking of that has the small tentacles but the bigger head. Yeah. Yeah. Yeah. So, I think you're getting more. And then my my abs my other
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absolute favorite Google something while we were I did I had to I see fact makes
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me makes me makes me look smarter not anymore because it called you out cuz you didn't want me to look smarter
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than you. Thank you. You're so awful. But I'm so glad you did. So everyone has
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to understand. I literally wouldn't have come up with that word without it without Google. I I actually funnily enough this doesn't happen very often.
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What I actually did was I Google translated a word that I knew in Spanish that I didn't know in English. How's that? That is you are you are next
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leveling your life in Spain. Look at you. Right. Right. So, I always used to I love muscles and
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I love I love all of the the I love shellfish, but I do hear I love how they
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do the the clams alas because they're smaller. So, you don't you know
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sometimes with the muscles you can get really big ones that I don't like. So, you never really know what you're going to get, but with the with the clams, you
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always get small ones and they just, you know, again, they just kind of put like a nice sauce on those and they're Oh my
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god, so good. So, I just I forgot. Did you do you do not like oysters? Were you
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I cannot do Okay, that's what I thought. We did talk about that because that's I like my seafood cooked unless it's
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unless it's um unless it's sushi, but I'm not going to get into oysters now.
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Oh my gosh. Now I want to go to the central market, but it's closed today. So I want to go and get some. I don't understand oysters. I truly and honestly
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believe that nobody likes them, but some people just pretend they do. Okay. She brought this. Yes. I'm not remembering this conversation. Everyone else. My
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kids had this conversation. My kids like oysters and I grew up and I will stand by it. And I grew up in a family that
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likes oysters. So So you're you're just all liars. That's all I There's no way you like oysters. Although do you put
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the you I know we can't find the horseradish but normally would you put like the Tabasco sauce and horseradish
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and all the flavors on the oysters or just eat them raw like with nothing? They do that at the central market. They have the accucha there. They have like
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the it's usually like do you do that? It's like so there's different things you'd put a hot sauce or you'd put like a vinegar and some shallots on it or I
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mean I'll eat them plain and Okay. So now you're getting flavor. Yeah. But they have I mean I eat them plain too.
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Really? Yeah. Just slimy and salty. Yeah, it's delicious and cold and fresh. So disgusting. So yummy. I can't even.
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It's making my It's making my skin. I love like those seafood towers that got all of that. The shrimps and the oysters
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and the things, you know. Love all that. So at Central Market at the actual market, there is a place there where you
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cannot I know there's a huge fish section of it, but there is a place where they will actually let you eat them right there. Yeah, they shell them.
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They shell them right there and they have the sauce. That's awesome. And they have some fresh octopus there. And so you can get like a little lunch for like
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six, seven bucks for yourself. And of oysters. What is that? Two oysters? No. Like the oysters can be like two to
22:50
three a piece, but they're huge. Like they're like the oysters that they have here like the size of footballs. I mean, they're huge. And And you know, you get
22:57
a little I'm not even going to go down the road that that like a little And then a little piece of octopus leg and
23:03
you're good to go. Well, if we're if if you're lucky, he might go and actually not just eat, but take a video of it and
23:10
we'll post it. Yeah, we can do I can do that. So, yeah. Yeah, that sounds good. Yeah, I'm not into that. But I audience
23:15
should we make Maybe we should take a video of forcing her to eat an oyster. We should just I'm not going to do it. When's the last time you had one? When
23:21
was the last time you had one? So, I So, twice in my life I have been like, "This is silly. Everyone says they're amazing.
23:26
I should try it." And I've had the opportunity and I've done it twice and both times I'm like, "You're all crazy." When how long ago was the last time this
23:33
happened? Probably 10 years ago or something. I mean, you were relatively an adult. I was an adult. Yeah, I was
23:39
relatively an adult. I'm still only relatively an adult, so let's be honest.
23:44
No, I I feel like I'm kind of done. I I've tried it at various times and come to the same conclusion and feel like I
23:50
don't want to. I'm I'm now the adult that doesn't need to do things that I don't want to do. I'm now a spoiled adult in that regard. And we have so
23:57
much good food here that there's really no need to be eating things. I love all the other [Music]
24:08
food. We have delicious food here. But I will say if you are looking for the Mediterranean diet, if you're not
24:15
cooking yourself, Spain is not the country for it because everything is is fried. It is not I think what's the
24:20
Mediterranean diet? It's supposed to be like grain heavy vegetables, fish, vegetables, olive oil, and vegetables.
24:27
Less red meats, less whatever. And here it's all pork. It's fried. Everything's
24:34
fried except for the pork, but that's cured, right? It's not you're not eating. I'm going to say you're right.
24:39
But if you want to spend more money, you could do the Mediterranean diet here because the more expensive the restaurant, the more variety you'll get
24:46
in things. But you're not vegetables. Vegetables are not a thing. No matter how they I've seen people eating salads.
24:51
You could still buy a salad and do that. I mean, you can do that here. It's just if you go to the typical restaurants and
24:57
get typical tapas, that's not what's happening. No. Well, I mean, but that's the that's the the Spanish cuisine, but like vegetables, they don't serve
25:03
vegetables out even at the fancy restaurants. It's very hard to find anything except for like some fried
25:08
eggplant or maybe some soaked eggplant like or some or some No, they do
25:14
asparagus. They do asparagus, which is probably also fried, but you're not getting broccoli. You're not like you
25:19
you're not getting like and salads are not a thing here. Like if you see a restaurant like the salads are covered
25:24
in sauce. They're not like the big abundant kind of salads that we're used to. There was a salad restaurant in the
25:29
city and it closed and I was like, "Oh, perfect." But I mean, it didn't have the audience. I mean, you can get artichoke
25:35
is very popular in the tapas. It's going to be grilled usually with with again with olive oil. Really, really, really
25:41
good. Um, but you can get asparagus. But I will say, you're absolutely right. Like I have been to restaurants where
25:46
I've ordered fina maybe like a chicken and some French fries. There that's that is literally what's on the plate.
25:52
Chicken and French fries. It does not going to come with some lettuce or or some vegetables with it or anything like
25:57
that. Like and what ticks me off what what what ticks you off is that they're all
26:04
so thin here on a completely diet. Like that we're told is unhealthy, right? Like but they must just maybe that's
26:10
maybe it's the quantity of it or they grew up on it or something. Yeah. or jeans or whatever, but like it's I'm like, why are you all so thin and
26:16
gorgeous and you're eating potatoes brains slathered in mayonnaise? Like you
26:22
cuz they must not be. And your hamburgers, like we said before, the hamburgers are covered in onion rings,
26:28
barbecue sauce, mayonnaise. Right. Yeah. I mean, it's it's but maybe it's the amount of food you eat and then also the
26:33
walking and the exercise and the other general stuff that you're doing. Maybe that could be part of it. I suppose the
26:38
other thing is um the which I I mean relatively healthy I guess is the is the
26:45
tortilla. Yeah, the Spanish tortilla. I mean that is basically I wouldn't say the food is like unhealthy here but it's
26:51
not How about this? It's not fiber friendly. There's not a lot of fiber in that. No, it's not fiber friendly. But
26:57
it is really good. It is really good. So you have the you have the you have the Spanish tortilla which is the you know
27:02
basically like a like a kiche without the extra frittata. Yeah. It's a potato with just like potato and egg and then
27:08
you have the option to put like um onion in it usually is kind of where it stops. But if you go like in the restaurant
27:14
I've seen it with spinach. Ooh. Ooh. Yeah. And I we like the one with spinach. The lidle lidle sells one pre-made with spinach. So we get that
27:20
one on it. But there was a place I was told about and I don't know the name of I mean I do know the name of it. It's in
27:25
my phone in a note. But you and I we're going to go there because I've been wanting to go there. So when when you're
27:30
back in the city, we're going to go there. It is like one of these hole-in-the-wall cervesa bar places and
27:36
they're known for having an array of tortillas. Oh, interesting. And it's like in a neighborhood, so it's real
27:41
workingass like like inexpensive. I mean, I think people know about it. I think it's kind of like a remember like the soup Nazi in New York. I think it's
27:48
one of those kind of It's one of those places. That sounds good because I've only been to the one we have the place
27:53
in town where my package I think we talked about it where my package randomly ended up with Amazon that I had to go pick up. That little cafe is
28:00
famous for the tortillas because the to, you know, the tortilla sort of debate is
28:05
not only onion or no onion, but it's also should it be soft in the middle or not soft in the middle. I like soft. I like soft in the middle, too. Yeah.
28:11
Yeah. But you, some people cook it like fully and then it's, you know, and then it's not. But that again, just like the
28:16
paas, there is a basic that is everywhere that is standard and then you
28:22
might find other varieties, but you will very often only find that. And that tortilla is, if you find a good
28:27
tortilla, it is it is really good. Um, and then of course you have like the gambas, which is again grilled with
28:34
maybe garlic and an oil and they do like the sardines, a plate of sardines or a plate of anchovies. Oh my god, Jawad
28:42
loves his sardines. Now, let me just say, I don't know, we haven't found a place here that that like will
28:47
um at all have any competition to the sardines that that we that he gets cuz I don't eat them that he gets in Morocco.
28:54
cuz you go down to the fish markets which are right on the water there and they're just like pulling them out of the sea and grilling them and it's like
29:01
that is like I think Morocco is probably one of the most famous places for sardines but they're really good here
29:07
too as well and like you said if you go to the market and you can get them. Well, you know they say that also too that well not they say it it is it is a
29:15
fact that you know the tapas also change in the region of Spain right in northern Spain they're called pinches. So like
29:21
you'll see pinches here, but it's not really that they're just kind of like acknowledging it. Those are things more on the sticks, right? That's served on a
29:27
stick. But I want to go to northern Spain to see because it isn't it isn't the different cuisine. It's a different
29:32
cuisine. And so their tapas and stuff are, you know, I think they're more they might have vegetables there. They might
29:39
vegetables. I mean, this is it's greener up there. Who knows? That's true. Right. Also, and this might be something that
29:44
was only happening 30 years ago, but when I was in Barcelona 30 years ago, like they had if you ordered a drink at
29:53
a bar, it came with some little tapasy things, you know? So, like every drink came with a little something. That
29:58
doesn't happen here. No, it does happen here. We're just not going to bars and drinking cuz it's not There's certain
30:03
There are tapas bars where that is happening. I think that is free like free with your drink. Yeah, there are
30:08
there are other places like in Oldtown I think in some other neighborhoods. I've seen think about it, but it's just I
30:15
don't we're not 22 and out drinking and and it's not happening. It's not happening. They do love their eggplant
30:21
here, so I'm going to throw that out there. I don't like it and I don't eat it really, but um but I that is something that they but they probably
30:27
are grilling it and stuff. So eggplant can be a a popular and they do and the tomatoes are delicious here. I mean they
30:33
are grown here and you know they do a lot of tomato stuff. A lot of tomato stuff. So I mean you can get it but it is it's it's it's just not as abundant
30:40
what we're used to, right? Um, no. And I mean, I think the true Mediterranean diet is just like the south of France
30:46
and like coastal Italy and and Greece. Like I think that's it because you know in France it's all you're not getting
30:51
the Mediterranean dial, you know, diet 20 miles north of the coast. It's all covered in cream and right. And speaking
30:57
speaking of sort of healthier things, I mean I know that um this is I think there's a soup that you make, but gpacho
31:02
is also quite popular. You can buy that in the store with the milk. It's in my milk. You can buy it with the milk.
31:08
Yeah, exactly. And then I think you have a a Spanish soup that you make and I don't know what that is. The garlic
31:13
soup. So the one some of this like Spanish food that is so so amazing and
31:18
and I don't know if we've talked about this before. It's just you and I have talked about it like you know a lot of food from like the the national foods
31:26
and the comfort foods we think of different countries. It's the poor people food. It's peasant food, right?
31:31
And I mean Italy it's pasta, right? That's peasant food. I mean it's what's the cheapest to feed the most, right?
31:36
And so in Spain, like some of the traditional dishes are are coming from
31:41
that, you know, that that culture, that lifestyle, whatever. And so there's a
31:46
soup called gar, it's a garlic soup, and it's made with a stale baguette, like a
31:52
whole stale baguette, olive oil, tons of garlic, tons of smoked paprika, and some
31:59
stock, chicken, vegetable stock, whatever you want to use. And you you make sure your your bread's stale. And
32:06
then I toast it even more because, you know, to I like it to have that more of a taste. And you sauté up some garlic.
32:13
And it has to be sliced garlic, not minced. Like it's sliced. And you saute
32:18
that up with some olive oil and the bread and the and the smoked paprika. Tons of smoked paprika. And you, you
32:24
know, cover everything. Then you put the stock in it and you simmer that. And
32:30
then at the end, you take some eggs and you drop them in the soup and swirl the soup. So, it's almost like an egg drop
32:36
type thing, you know? And then you get this soup that's very thick. Um, but are
32:43
you whizzing up the bread? Like, how's the bread going? Like, how's the baguette kind of It's just It's you It's
32:49
all cut up in cubes and it just kind of And you leave it like that. It disintegrates in the soup. Okay. So, you
32:54
don't ever have to like You're not pureeing or anything. You're just stirring. Interesting. And it comes out
33:01
tasting like beef stew. Like it tastes like you're eating meat and like all
33:07
this other stuff, but that's coming from So it's not overly garlic. Oh, I would love it. No, but it's very garlicky, but
33:14
the smoked paprika makes it taste like you're eating roasted meat and the eggs add like kind of the bread and the eggs
33:20
add the bulk. So, it's this very heavy thick thing that is just delicious. I made it the first time last year for
33:26
Easter guest. like I'm going to do some Spanish foods and try try my hand at this stuff and we got it and my friends
33:31
that were visiting were like this is the we were all we were it was the first time I made
33:37
it and we were all like our mouths were a gape at like how delicious and amazing it was and how simple and easy I mean I
33:44
think the thing cost three three bucks to make for to serve 12 people right thanks thanks for making it for me
33:50
you're welcome um is it something that you had tried out in a restaurant before. No, no, I
33:57
was googling because our friends, so the friends that came last year, they came for Easter and they have spent every
34:03
single Easter with my girls since I've had them. So, they're like, "Your first Easter we're coming." And um and so I
34:11
was like, "Well, I'm going to we're going to do a big Easter brunch for just for just us." And I was like, "I'm going to make some SP." So, I Googled like,
34:17
"What are traditional Spanish dishes?" So, I made that. And then I also made uh patatas panadetas. Have you ever had
34:23
those? So that's another delicious little thing. So potatoes panaderas could be
34:29
best described as like scalloped potatoes, but instead of cream and cheese, it's just olive oil and white
34:35
wine. So it's you you mandolin the potato sliced really thin with a white
34:41
onion and you mix that together, throw it in the pan. I mean, I do it in layers and then put olive oil in between and
34:47
garlic. Put a ton of gar sliced garlic in that as well. And then you The garlic's got to go in. Yeah. I put
34:53
garlic in cereal and I'm Italian. I put garlic in my in my uh Spanish tortillas, too, cuz I I know it's illegal, but you
35:00
got to do it. I mean, I'm Italian, so a clove of garlic in Italy is a head of garlic, right? Like that's that's you
35:05
know. Yeah. Never enough. Never enough. So, um so you mix that all together and with the olive oil and you bake it and
35:11
then like maybe about 15 30 minutes before you pour in the white wine and and bake it some more and it's just it's
35:18
like butter. It's like butter. It's it's like butter. It's heavenly. So So you have to go out
35:25
and find a garlic soup in a restaurant and see if it compares because I don't even know if I've seen that on the menu, but I don't usually look for the soups.
35:31
I'm not really a big soup person. I'll make my Spain's got a big soup. Like there's like three soups you can get in Spain. Like if you go to the grocery
35:37
store and you're like, I'd like a split pea. You ain't getting it right. They've got they've got like a they've got these
35:42
like bean soups which are great and sometimes they have um but you're not going to find like canned chicken soup.
35:48
I haven't seen it. You'll see powdered I've seen chicken noodle powdered soup packages. Yeah. Oh, really? You know,
35:53
you're not you're not going to see your progresso soups here. You're not getting you're not getting the clam chowder. You're not getting any of it. But it's
35:58
so easy to make soups. I mean, I just do my my like go-to is just to roast the vegetables and the sweet potato and and
36:06
everything and then just puree that with some coconut milk and stock and you're like good to go. So, it's like easy easy
36:12
to make. But yeah, I think like you said, they have some basic they they have some very Spanish soups and that's pretty much where it ends. when you go
36:18
there. Yes. Like I've seen like the garlic I haven't had it, but I've seen it on the menus on the menu delas. Like
36:23
they'll have a garlic soup or they'll have the bean soup as one of the three courses, right? Um but to that but to that point, pre-made foods, I mean, in
36:30
England, the pre-made foods, I don't know why anyone cooks here. The pre-made foods are amazing. They're everywhere.
36:36
You can have anything you want tonight in 25 minutes. Like, so I mean, so so
36:41
good. I mean, amazing. And you know, in America, I would say they do have pre-made foods, but they tend to be very
36:48
heavy on salt and and flavorings and all these very healthy and preservatives and
36:53
all that stuff. But in Spain, it just doesn't really exist. You might find a lasagna, you might find a couple of
36:58
things, a gaspacho that's already made, that type of thing. The Spanish tortillas are already made. You might, but then that's kind of the extent. They
37:05
have emergency frozen foods like French fries and chicken nuggets and maybe some like spring rolls and they'll have some
37:12
of that stuff but yeah it's not in the you can't live off of pre-made foods in in Spain or I mean and when I like you
37:20
when I make a soup I make so much that I just put two Tupperware extra containers in the freezer and then I have it for
37:26
another time to make it. Right. Yeah. Um, yeah. But, uh, what I would say also
37:32
too about the the the prepared foods here or just foods in general from the store, which is I'm still getting used
37:39
to, is because of the lack of preservatives, things spoil so much quicker. And I'm still in the American
37:46
mindset of like, oh, we'll buy this. I don't I'm not gonna eat it this week, but in a month from now, this we'll want it. And I'm here and before I forget,
37:53
I'll just get it. And then you open up the container and it's like covered in mold. But like I I'll say hummus. I think of
37:59
hummus will last six months in the refrigerator in in the states and here it's lasting a couple weeks like sour
38:05
cream like you're like oh sour cream you can mayonnaise lasts forever. Not here that stuff will go moldy or liquidy real
38:11
quick because it doesn't have the same preservatives. So I'm learning to adjust to be like if we're not going to eat it
38:17
in a week then we're not buying it and it's it's a hard transition after 50 years of living the other way. You know
38:23
if it can't be frozen. Yeah. even the even that. But I mean, and that I think that is such a joy. I love that because
38:31
things don't need to last that long. And like you said, don't don't buy it if you're not going to eat it soon. And
38:36
then we've all done that. We've we've all we all have stuff that ends up in the trash that we should have eaten, right? Um but it's like you are
38:42
definitely much more conscious of that here, which I I think is I think that's fine because that's probably part of the
38:48
reason people move is for a better food source and you know, better food. But you do have to you do have to watch it.
38:53
Especially when the packet won't close. Exactly. That doesn't help.
38:59
For sure. For sure. So the What else do you like in the in
39:06
the foods? Um I mean I do love the bokatoss. I mean I do love that. I love the I mean who thought of putting fried
39:12
calamari on a piece on some bread on a roll? Yeah. I mean let's put all the tappers all the tappers we've just
39:17
talked about. They'll go into a bat and make a really really good one. I do I do love actually which is also I think what
39:25
you were sort of um alluding to earlier is the the quantity of food that you get
39:30
like I do love the idea if I go out for coffee with a friend for breakfast that you just get this little tostada and you
39:38
know and that is just like you get your tiny coffee with your little tostada which is a maybe a half a like a it's a
39:45
long slice of bread it's a long slice of baguette that's been cut sideways and then that's toasted And you can have
39:51
whatever you want on it if you listen to that other episode which is where you which is either olive oil and cheese
39:57
sliced cheese ham on or the tomato. So where you go is like what you're saying is so because in the city I have yet to
40:04
see a tostada on a baguette. I see it on like a wide sliced sourdough type toast.
40:10
I have not seen tostada. So that wouldn't be traditional. That would be like fancy then. It's usually, it is
40:15
usually traditionally like some kind of baguette that's been cut sideways and then they they toast those so they're
40:21
nice and crispy and then usually you know you're not you're not putting butter or cream cheese or anything.
40:26
You're literally just putting olive oil with whatever you want on top and then sometimes it comes with salt. But I love
40:32
because I don't eat tomatoes. I love the like hamon and cheese and you know they have amazing hamon here. I think we'll
40:38
probably we could do a whole episode on hamon but I mean it's like you have all these different types and
40:44
where what what region they're coming from and they're so good. But even the basic ones are good. So that that with a
40:50
little olive oil and and a few slices of the Spanish. I've seen a tostada that's on the back. Literally, I've been I've
40:55
had it many times at many places and it's always more of a sliced bread. Well, you're going to have to come out into the boonies. I'm going to have to
41:01
come out into the city and I'll be like here cuz there's a place here that serves it with that. We have a
41:06
restaurant around the corner that has kind of they kind of like hybrid like American English breakfast with the
41:11
Spanish and they have a tostada that's got like goat cheese and sauteed spinach. Okay. See this is not happening
41:17
outside. This is okay. This people is the difference. I everything that you talk about like you go to any of the
41:24
restaurants outside of the city anywhere they're all doing everything exactly the same way. There's nothing highutin city
41:31
people with their fancy cosmopolitan ways always. But this goes for everything. The second you get out of
41:36
the city, like there's le there's no English. There's and then they're all doing the same tostada. Like it's so
41:42
funny. Like and that's not to say I can't get a tostada with some goats cheese and some things on it and maybe a fancier place. But if we're
41:49
talking your run-of-the-mill cafe, it's going to be the same tostada here as there with your Euro espresso, right?
41:56
Like that place that and my non-cappuccino. Yes.
42:02
Um, that's basically I don't order coffee out much because it's never really the way I want it. Um, and I've
42:10
seen other podcasts and YouTube people talk about the difference of the coffee. Um, and it is because the coffee beans
42:16
are com are prepared completely different. Oh, I don't even care about the coffee beans. I just want froth on
42:22
my cappuccino. Yeah. Yeah. I don't even care what the because I'm not really a big coffee person. Like I understand that there are people that are very very
42:28
into the coffee, but that reminds me now that I'm in England. I should go get myself a cappuccino. There you go. And
42:33
and more easy open packaging. I've done that. I've opened all the packets in the fridge, much to my mother's delight. So,
42:39
we're good there. And now have to go buy her more. I guess speaking of things going off in
42:44
the fridge. True. True. Um yeah, but it is basically
42:49
I think that's a difference. I mean, if you It's not that you can't I can go into the city and have breakfast with
42:55
you. nothing stopping me from having all these variety of things, but um things are just a lot more um kind of normal
43:02
and and traditional I think once you get out of the city and that's also fine because that's what everyone likes to
43:07
eat, right? You know, this summer, so we'll be revisiting food a million times, I'm sure. But this summer, the my
43:14
daughters and I have decided that we're we are going to travel Spain a little bit this summer and go to Sevilla and Granada. I'm excited to be in Anderooia
43:22
and um and see how things are different. See things are different. What are the tapest they're serving? What's the food
43:28
they're serving? That's I'm excited to to and I and they celebrate things differently, too. I mean, like you said, like you've already mentioned, we did a
43:34
massive Easter fail overall. Like we're in England, it's Easter everywhere, but it's also St. George's Day. Like, so
43:39
that's what the celebrations we had like St. George's Day. Okay. Not a Spain topic, but not a Spain topic. No, St.
43:45
George is the patron saint of England. So they have like So we've got we've got dragons and and people dressed up as
43:51
knights with the St. George flag and then the Easter Bunny. That's what was going on this weekend.
43:58
I think Easter fail was happening everywhere. So um yeah, and I and I
44:04
think um it is still um a lot of
44:09
festivities and a lot of things that are happening around Spain very differently, which I think is very very interesting.
44:14
You know, I mean, I wanted to see the Easter stuff this year, but my kids were like, I don't want to go. And like, you
44:20
know, it was in the, you know, they celebrate Easter in in Valencia in the Cabinol neighborhood. That's where all
44:25
the procession, that's where everything is. And, you know, it's very far for my kids. It's very far to get to the beach.
44:30
I mean, I think it's 10 stops on the bus. I mean, it's it's murderous. It's a lot. Yeah, it's a lot. How could I force
44:36
them to do that? And to be honest, I'd rather go with a friend who would be excited to be there than some kids being like, "When do we go home? When When do
44:43
we go home? How long is it going to be? How long do we have to be here? Do we have to do this again next year? You
44:49
know, yeah, exactly. So, I I wasn't there because I'm in England. So, I'm sorry. Otherwise, we would have done it
44:55
together. Um, so my my Easter fail. I'll tell you what happened by kind of a
45:01
Spain it too is I was like, "Okay, it's Easter. It's Easter and our friends aren't coming." So, we were all kind of
45:07
not feeling Easter this year to begin with, but Easter isn't celebrated like in America, meaning it's not Easter
45:13
bunnies and Easter baskets and egg rolls. Like, that's just not a thing here, but it kind of creeps in in some
45:18
places. You can see that. So, the grocery stores will have this tiny little edge type thing with some
45:24
traditional Easter candies for I think for the foreigners, right? So, oh, well, they love No, no, no, no, no. That's not necessarily. They love their They love
45:30
their Easter pastries. So they have those the the the bread things that come around with the egg inside which the we
45:37
we we got hoodwinkedked into that the first year and then the chocolate. So they had a regular egg that's colored in
45:43
it but they've upgraded that to put like Kinder eggs and things in sometimes so that the kids get like a chocolate egg.
45:48
So they So Zena like ate the chocolate egg and then when it came to the pastry part it was like yeah well no not so
45:55
much because Spanish pastries I'm sorry a lot of things about Spain but they're not good at the pastries and their stuff
46:02
is kind of just not it's bland. It's very bland and like I mean they do a
46:07
great croissant. I love their croissants. They do a great chocolate croissant. The the ham and cheese croissants. Those are good. And they do
46:14
some tarts that are good. like they do like there's a there's a past there's a pastry shop that does like really good
46:20
like sort of lime tarts and lemon tarts and things if you like that kind of thing but when you're talking about like
46:25
like a chocolate cakey thing I there's a lot of there's been a lot of times we're like how did you do that and there's
46:31
we've had some good ones don't get me wrong but it's just their their taste prows are their taste profiles are are
46:37
different what they and they don't do and they don't do like sponge cakes with icing in the middle it just isn't and if
46:43
they do it's going to be weird Well, the frozen grocery store and we'll get those, but yet it's still not what
46:48
you're expecting. And um but what I was going to say about with the Easter, so
46:54
it's not a huge commercialized deal here. It's, you know, there isn't Easter Sunday brunches. You're not getting
46:59
gowns on like putting your little girl in a gown to go to brunch, right? That kind of thing isn't here. So I was like,
47:04
okay, they have the little edge at the grocery store and I was like, okay. So, it came Tuesday and I was like, "Oh, I
47:11
better buy a bag of chocolate eggs to hide around the house for my kids because we've been doing that every year." Because you're definitely not getting the plastic eggs that you can
47:17
fill with stuff. That's not that I haven't seen here. Um, no, I don't think so. Maybe a teddy, but I haven't gone to
47:23
the teddy lately to see if they had it. But anyway, so that's going to happen. Like last year, we got I got little chocolate eggs and put them around the
47:28
house. So, anyway, I went to the grocery store on Tuesday and all the Easter stuff and even the Easter pastry with
47:34
the egg in it, all of it was already put away. Oh, no. And I was like, "No, but but the" And so
47:40
I'm like looking at other stores. No one's got anything except the bakery still have somebody because they don't do a lot of stuff. Like they might if
47:46
you had gone out yesterday in the in the um in the baking in the bake shops like
47:52
they might have had stuff specifically for that day, but it might have been gone by 10, right? Because they're not
47:57
going to make, like you said, they're not going to make a ton of it. They don't want it left over till tomorrow. So it's just not like you Yeah, exactly.
48:03
Like you said, they might have it on Sunday, but you need to cuz those pastry shops open at like if they're open that Sunday because don't forget Sunday
48:09
things aren't opened here. Um but um and and it's Easter weekend so things were open Friday, they're not open Sunday,
48:15
they're not open Monday, right? So um we you're listening to this episode a couple weeks after Easter, but we're
48:20
right in Easter right now. Yeah. Well, meanwhile in England, it's massive chocolate eggs everywhere and it's like
48:27
I'm just dragging Zena out of the store like home, please. Oh my god. I'm like, you can have one. Pick one. And her eyes
48:33
are just like, how do I pick one? Can you bring home a bag of Easter eggs and and and a couple bags of English muffins
48:40
for your poor def helpless Valencian city dwellers that can't have access to
48:46
these things? Um, probably not. Oh, but so how I saved Easter or thought to was the bakery around the corner. They still
48:52
did have that I didn't get the cake with the egg in it, right? Or the bread thing, but they did have some cookies
48:58
like Easter cookies like a little rub like a little ducky and an egg and then like a pink egg. So I got them and they
49:03
were cookies filled with you know it was like fondant on the on the top and filled with like a Nutella and then um
49:12
so I put those out on the table for the kids to wake up and like their face they're like great. Yeah. Like no this
49:19
isn't doing and then they bit them. They're like okay it's not really sweet enough. It's not really what we No. I
49:26
think it's one of those things where you're just like, eh, you can't really you can't really sort of keep them happy
49:32
anymore with that type of thing. And you definitely can't keep your kids happy here with Spanish pastries. No, unless you're doing chocolate croissants, which
49:38
is like pretty much our favorite. But they do bread here. That's the thing is some of the I mean, we go to these bakeries and their loaves of breads are
49:44
just amazing. I mean, we have a couple bakeries that they do olive loaves and these these like chabatada pizzay type
49:50
things, which I love. So, you know, not to bag on it. And we have had I mean like box cheesecake is like sublime. So
49:56
if you can get a the shop that has the real Spanish cheesecake that's amazing. So it's not like you're not going to get
50:03
your sweet tooth fed, right? No. Oh, for sure. That's not going to be a problem.
50:08
It's just you have to be careful because some things in my experience look better than they taste. You're like, "Oh,
50:13
that's so good." Yeah. Because boy can they make things look pretty. I mean way
50:18
prettier than what you'll find in England or America in my experience. like so so pretty. The only place that
50:24
can really compete with the prettiness of things from places that I've been is Morocco. Their pastries are like works
50:30
of art as well. And they will do beautiful stuff here in Spain. And in the past in the pastry shops, you're
50:36
like, "Oh my god, it's amazing." Yeah, I I hear you. I know France does great um
50:41
pastries, too. I mean, when we were there, I was like shoveling shoveling all the little cakes and the those like
50:47
little chocolatey layered flaky things and all that stuff. And um there are and
50:54
and yes, there are you can't beat you can't beat France. You can't. I mean,
50:59
they put we literally just want to drive up over the border into France just to get a chocolate croissant or pan
51:05
chocolate or something. I mean, they put butter on butter in France. How you can't go wrong, right? No, you really
51:10
can't. Oh my gosh. Yeah, we'll have to take a trip to France just for that, I think. Yeah. I mean, when we went last
51:16
summer, we're due for I'm like, we have to go back again. So, I'm like, let's keep an eye on airfares and see when
51:21
it's going to be like dirt cheap again to like, you know, when we can find a free like a practically free Ryionaire
51:28
deal, get up, right? And a cheap hotel as well because that's the other thing.
51:33
Yeah, I think so. You know, we'll definitely I think we'll also be exploring some different parts of Spain this summer as well. So that'll give us
51:39
some insight into different areas because things are different and each area has its specialty like in every
51:45
country. But I think I feel like in England it's not quite the variety isn't quite so much. Um but it seems very very
51:53
big in Spain. You know you go to another region it's whole different type of food and how they celebrate their festivals
51:59
are completely different. I mean I think we talked about that like thas is valency of it. Like I mean they do Easter here, but from what I've heard,
52:05
Sevilla is where you want to go for the the grand Easter tradition, right? That's from what I've heard. So it would
52:10
be interesting to be down there this summer. Absolutely. And just see how their summer looks different, you know.
52:15
Yes. I've heard our faces are going to fry off because it's going to be so hot.
52:21
But um our faces melt off in Valencia because it's so hot. I think it's a dry
52:26
heat. So I think the difference is whether or not you have a pool or a sea to jump into, right? And I think the
52:31
problem with some of the cities inside of Spain is that they get as hot, but you have nothing to cool you off. Well,
52:36
I we were smart. We reserved hotels with pools. So our Oh, well then you're good. Our plan is sightseeing in the early
52:42
morning, pool in the afternoon, and then go for a refreshing. Okay. Nothing as far as I know is hotter than Vegas, and
52:49
people survive that. And I grew up in Vegas. So, exactly. That's what I keep telling. I'm like, I grew up in Vegas.
52:54
It'll be refreshing to me cuz I miss that hot dry heat where like you just get out of the pool and you're dry. Like
53:00
I love that. I love. Yeah, but I got out of the out of the car one time and when we drove to Vegas and I felt I almost I
53:06
couldn't breathe because the air was so hot. I was like, where's the oxygen? I have not experienced that kind of heat
53:13
in Spain yet, but maybe it's in Sevilla in the summer possibly. I don't know. We'll find out. I've not experienced
53:18
that like experience. That was like, oh my god, I think I'm going to die. I need to get back in the car with the air conditioning. Like it was weird. Right.
53:23
Right. But yeah, I mean, you know, every place has its has its pros and cons. And I think sometimes it if you can handle
53:29
the heat or you know it's going to be hot, then go there and enjoy it when there aren't as many people. Well, I mean that was the thing as we looked at
53:35
it. The air the hotels were like nothing compared to what they'd be in the winter
53:40
there and compared to what the beach cuz like just an hour south of the beach hotels were like 400 bucks a night and
53:45
we were getting places for like a hundred bucks a night for a family of three. That's really cheap. Yeah, that's amazing. And I would say like that's
53:50
like everything. We've talked about this before about just moving to Spain. I mean, and traveling anywhere, so long as
53:56
you're prepared and you've done some research and you know what's coming, then you're then it's fine, right? You're prepared for it. But if you go
54:02
there thinking that somewhere is going to be just delightfully cool in the middle of summer and you get there and
54:07
it's 5,000°, yeah, it's going to be a shock, to say the least. For sure. Well,
54:13
well, it's a couple months away. It's actually going to it's going to creep up on us sooner than you know. Um, I'll be
54:20
excited to find out what the food is like there. what's what we go what we've tasted. Maybe they'll have more vegetables on a plate or prepare. I'm
54:26
going to be asking you lots of questions, so be prepared. Yeah. And then and tell me where you're going this summer. Tell us all. We'll keep these
54:32
conversations open. Absolutely. Yeah. We don't have any plans yet, so we will. I
54:37
mean, like you, we're just kind of like, oh, what do we want to do now? It's kind of not We don't plan quite as much as you do, so we'll see. Well, this I will
54:44
say this has to do with the Italy thing. So, we canceled our Italian vacation. So that's we had this week and my friend
54:50
was who's joining us. I've already booked that week out. So I'm coming to Spain and let's do something there. So
54:56
probably more planned than we would have been about a trip around Spain, but you know what I mean. But we do plan things
55:01
Ed because I have to there's two kids and and all the things and me. Well, that's true. That does take a little bit
55:07
of planning, but it'll be fun anyway. Yeah, it will be. I'm excited. And if anyone's coming to Spain, I hope our
55:12
podcast is helping you prepare a little. Maybe. I think it I think it is. I think
55:19
so. Or people are like, "We're not going there anymore. You can't even open a packet."
55:24
Just They sell scissors here. They sell knives. So, you you can open up. Exactly. It's all good. Um and if And
55:31
here's the thing. If they did open easily, we we wouldn't have this to talk about. I know. So, it's all fodder. So
55:38
much fun. So, yeah. So, yeah. So, I think that
55:44
pretty much covers everything. We talked we're going to talk about food, too. Yeah. I mean, but we only talked about like three or four tapas. So, we'll come
55:51
back another time and talk about some more tapas and some other Spanish food. I mean, it's endless. Yes. I'm sorry. We
55:57
went on a few tangents, but that's what we do. That's what we do. We hope you enjoyed it and we're just cleaning your house, listening to us, and and wandered
56:04
meandered through our thoughts as well. There you go. All right, everyone. And bye, Tanya. Bye.
56:13
Hey, can't get enough of us? Follow us on Instagram and Facebook at a podcast and on our website.com which we will be
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updating with exciting new things as we grow. We would love for you to message us with any topics you would like to
56:26
hear about. See you next time. Bye.