Funny that a place that I haven't left in nearly two years can be SO important to my palate that I can't wait even two weeks before I re-taste.
Hence a bottle of contraband txakoli, some roasted pimientos de piquillo, some shrimp bruschetta a la Goiz-Argi (grilled, with a warm pepper and onion vinaigrette), ensaladilla rusa (Spanish potato salad), and tuna with guindillas and olives.
On a cold Alabama night.
Out of place. But deliciously appropriate.
Now, back to what I REALLY eat in Basque Country....Jumpers, Milka, and Martin Millers.