Travel Rule #2: Fortification is critical

We've continued our stomach-led crawl across Spain with our new landing spot in Javea. Tapas are thing in Spain. The word means "small plates" but if you've been here, you know that words means so much more. The range of flavors and options appears to be limitless; we'll let you know if we find the end of the menu. We talked a lot about Spanish food already, but there is always more to share. Since we've arrived in Javea, we've definitely seen an upturn in quality and variety. There are more options and the seafood is generally sourced from the port here in Javea. We have settled into an afternoon routine where following the excursion of the day we stop for a 'rest'. There are too many sidewalk cafes to count, and they each have their own take on the flavors of the region. Our mission, is to try as many as we can.

Fortification!

We have a thing for mussels and they continue to impress. Partnered with Manchego cheese and Serrano ham, maybe some honey drizzled deep fried eggplant, and now you've got an afternoon well spent.

But there is one more thing that needs a special call out. We've all had artichokes before. You know, the vessel for consuming mayonnaise, butter, and salt? Boiled and placed on the table with a bowl to capture the leaves. I even remember my kids using the same leaf over and over again to spoon aioli into their mouths. Not sure they ever scrapped the meat off the leaf. But here in Javea, we've found something different. I've been thinking hard about how one would do this at home, and I think it involves a par-boil, a mandolin, and a hot pan.

The best damn artichoke I've ever had...

They must start with baby artichokes, maybe par-boil them to al-dente, cut them in 1/4" slices, then saute' in butter, balsalmic vineger, and serve. I can/will eat a million of them.

Stay tuned readers, we're just getting started!