At the fireside Another Cow in the Corn Blog CesArts Herve This. Kitchen with own name. Science obs

Last Friday we met a group of friends to celebrate two of them are getting married soon. The plan was to go out to dinner and, incidentally, make to return to see some people who had lost long ago. It seems incredible, but after spending months locked up in the same small room for 2 x 2 some of them could do a year since I saw them, so the thing promised to be interesting. And so it was. Silvia and Fernando received us in his cas (the photo) where we were having a drink and chatting before heading out to dinner. ME was glad to see that everyone is equal and that, despite all the changes in recent months, all retain a greater or lesser extent, obs hypermarked sense of humor. But since this is a blog about culinary obs hypermarked and culinary matters, I will go on entering. It was a nice evening, so we walked obs hypermarked to the restaurant. We could say, as one of the guests joked that Silvia and Fernando are about "contemporary classics", so the choice of restauranteestuvo on that line. They decided on O Dezaseis (Rua de San Pedro, 16) as well as being one of the "contemporary obs hypermarked classics" Santiago is a very interesting dining option and also has the advantage of being in the heart of the area we used -and usually, every time there is an excuse to do so-frequent at night. Or Dezaseis is now a reference in the Compostela dining scene, but not for its innovative character-that obs hypermarked place is occupied by Marcelo and Toni Vicente-but for its updated traditional cuisine reinterpreted and updated obs hypermarked with what I refer to way to serve it and the concept that usually give you dinner, rather than preparation. obs hypermarked While serving recipes Galician life, get equip the establishment of a more contemporary feel, by basing its bid on portions rather than two course menu and dessert in the traditional manner. Personally, I always point the Dezaseis Meat or Caldeiro, a simple recipe but it requires finding the exact doneness and dominating here. The octopus is nothing bad, like squid in ink and in general, everything offered in the letter, from a simple fried Padrón peppers until cold seasoned pork. In general, obs hypermarked O Dezaseis, I think an interesting obs hypermarked dining option to try authentic Galician cuisine but from a more modern perspective without also left kidney in the attempt. A highly obs hypermarked recommended for those who come to visit the capital of Galicia and are interested in escaping the "seafood house" de la Rua do Franco, who often have little authentic seafood, except the price. obs hypermarked The night ended in the Garden of Momo, a drinks of this area, which is already a veteran of the city and where you always have to queue to get a table in the garden terrace overlooking the convent Belvis. I say it's over, but not really for everyone, because some "indomitable Gauls resistant now the invaders" continued the tour without giving any sign that the thing was a brief should terminate. Anyway, a very pleasant evening in which, obs hypermarked besides enjoying a nice dinner at one of the classics of the city, a gathering of recovered ago and a couple of years and was, at least in my opinion, best of the night. I can not conclude without referring back to the happy couple, thank you for the invitation and the opportunity to meet again. Finally obs hypermarked our workplace, which has given us so much trouble repeatedly obs hypermarked has something really good. Glad honestly. Partridges ... and eat!
Anonymous said ... Grazas polas kind words. É unha not happy to see that kind of celebration is acertou proposta. I think from agora vou be a regular visitor deste blog. E Saibas follow that thought conseguirmos obs hypermarked turrando to organize a course gourmet cuisine by provinces do. Fernando 6/30/2005 obs hypermarked 1:11:00 PM
Born in Vigo, raised in Santiago, I lived in Ames years before moving to divide my time between Seville and Galicia. Then I went to Negreira in Val da Barcala, and I just moved to a village of only ten houses on a headland jutting into the Ria de Arosa. I see the sea from the studio and I have a garden in which I try to take it to the extreme local and seasonal produce. I entertain collecting obs hypermarked wild herbs, researching old documents and retrieving recipes from other eras. Leo, eat, drink, travel. I am interested in everything that has to do with food. I count on my blog. @ Jorgeguitian View my complete profile
At the fireside Another Cow in the Corn Blog CesArts Herve This. Kitchen with own name. Science obs hypermarked and Drink Kitchen Village Kitchen Levitate David Da Nosa Acordanza obs hypermarked Jorge De gastronomy (Antonio Gras blog) From Skewers VinisCibisqve From my Kitchen The