After a 2:00 AM bedtime, getting up for a Friday morning hair appointment was a bit of a challenge. Thursday evening we had a lovely dinner at the home of Brian and Ofelia and then made our way to Café Mercedes to listen to some jazz. www.cafemercedes.es . The Jazzin Singers,featuring Teresa Luján, was excellent so we decided to stay for the 2nd set that started at midnight. Are we nuts or what?
Teresa Luján
Ofelia, Susan, Brian and Marty
After a quick coffee, I took a 40-minute walk to Espai Imatge to get rid of my very noticeable gray roots. I just love Jorge, and the Salon. It is so totally relaxing. When it is shampoo time you sink into a white chair that gently massage your back as your hair is being washed. It is quite, soft music is playing and nobody is in a rush. Not only did I leave the salon 2 hours later with not a hint of gray, I was revived. I then took another 40-minute walk home to meet Marty for a lunch.
Espai Imatge
Jorge
As it was nearly 3:00 by time I got home, we decided to just go across the street for a quick lunch at la Forcola. When we got there, we got the last available table. As we ate, a number of people arrived only to be turned away. As always, the food was good and the staff attentive and good-natured. After appetizers of a faro salad and a melted cheese with chorizo dish, I opted for simple pasta and Marty choose fish garnished with mussels and small shrimp. We both had tiramisu for dessert. With the hope that I’d go back to our place and take a nap, I had a cupito of limoncello. Marty ordered a Sambuca, which came with an interesting coffee bean dispenser. Who knew such things existed?
Queso Fundido con Chorizo
Coffee Bean Dispenser
Well, as usual, I didn’t managed to nap but did rest and read. I finished 1Q84. Enjoyed it, still not sure what it was really about. Would love to hear what other people think.
At 10:30 PM we headed off to the Cuchara Magica for a Cata de Chocolate (Chocolate Tasting). Ruben da Silva Garcia, an award-winning bonbonero, spoke to us about the making of chocolate and demonstrated how to temper chocolate. While listening to classical music, we then tasted a chocolate with passion fruit that was paired with a sweet wine. Next was a chocolate with saffron and a hint of pepper paired with a dry white wine. This was followed by the best turrón I have ever had paired with champagne. And if that was enough we then had a mouse with layers of passion fruit, pepper, cherry. What fun.
There is no such thing as too much chocolate!
Ruben Da Silva Garcia - Bonbonero
Passion Fruit, Pepper and Cherry
Bonbones
