In Hervas they suggested a bread they make that is healthier and I was hoping that meant low carb, but I suspect it meant "gluten free" which is very popular right now, but has nothing to do with diabetes.
I let that cook until I can turn them for eggs over easy. Done right, the eggs do not stick in the cast iron pan.
When I am home, I shop for sausage that has no additives, but I suspect even the more natural sausages are not the best for health and it would be better were I to give up all sausage.
Here at home I have the same issues trying to order "crispy" bacon. The waitress will assure me that they can do that, but when it comes it is the same limp fat strip that comes in most Vegas buffets.
(photo is from this site)
We sat in one of those umbrella covered tables featured in another site photo out in the courtyard.
I tend to drift to lamb here in Spain.
This is what I ate at El Portalon, although it had a sauce that was new to me. I also had the simple version at Bar Riso in Madrid.
Segovia is famous for chochinilla, roast suckling pig, but it has never my favorite Spanish treat.
I had my only taste in Hervas at the hotel restaurant and it was good, but not wonderful.
These were good and the conversation of folks thrown together their was interesting.
When we went out, Frank sometimes picked the wine.
He will perhaps be more surprised to read this article.
However, of all the brands I tried, I like this Fonera brand best.
Spanish shrimp has taken a similar reduction in wonder. I remember being slightly put off in Spain because we had to remove heads and shells. Now these large, wild caught Florida Gulf shrimp are just so much better than shrimp tapas in Madrid, and I've experienced with my son's father-in-law cleaning the shrimp and sucking out the brains, although I did not get attached to that Filipino delicacy.
And Manchego that I could not buy here when I first came back after the Air Force years is now plentiful in many varieties. The Spanish was very good, but not very different. And I still choose Campo de Montebaln, a blend of cheeses from Spain. https://en.wikipedia.org/wiki/Campo_de_Montalban
Of course, I did not go to the wonderful upscale places that exist in Madrid, but contented myself on bar food or food that I brought to my room. With Frank I did enjoy some very fine meals, especially in Avila and Segovia. However, often we took the menu of the day rather than the specialty of the house, saving a good bit of money.
It was not like going in 2001 with Elizabeth, Frank, and his wife Carol to the Cantabrian chef's Zacarias in Santander. There the food was so wonderful, we bought the chef's cookbook.
I thought perhaps I had neglected a visit to his similar restaurant in Madrid, but it seems that has been closed.
Not that I was disappointed in any meal except my last in the Taverna at Tirso de Molina. I just see that Spain influenced my tastes 47 years ago, so in my own kitchen I have incorporated those tastes and that has inspired my own dishes which I like better than those from Spain that inspired them.
The only thing I can't get anything close to is chorizo, unless I buy on line. I'm thinking of doing that, starting with this one.
However, it is very expensive at about $20 a pound as compared with the $4 a pound I paid at the Museo of Jamon in Madrid.
Were I in New York City I expect there would be some easy source on inexpensive chorizo.
I bought some at Guido's in Pittsfield, but it was disappointing. It was marked "mild" and that was true.