Yesterday we had arepas for breakfast, cormeal and water with a bit of salt. Juan is from Venezuela and made them for us by putting them on the frying pan for a couple of minutes before crisping them up 20 minutes in the oven. Split and stuffed with bacon, mushrooms and cheese. Yum
Today we got our own back, knowing that Juan has hated porridge in the past - we served the dreaded gruel with cream and brown sugar.. not too hot ..not too cold.. just right and just like Ricitos de Oro he ated it all up. He goes to the Basque Country tomorrow. Salt fish?
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