As the sun set on Albaycin, Granada, it’s time to get back to Dublin and work.
But before that, one last look and one last night in this beautiful city but particularly Albaycin. This is the view from the Mirador San Nicolas, as the sun sets. Myself and my brother decided we’d take one last night to eat and drink well but particularly, pause for a minute longer to take in this breathtaking view.
As for the food, well my last great dish was a grilled sea bass on a bed of squid ink linguini with a little Andalusian sauce on the side. This was in the Restaurant Estrella de San Nicolas.
It is a nice view and I don’t mean the food. That was good, too.
Getting back to Dublin was a shock to the system. Although I was only away for a week, it was cold. In Granada the temperature ranged between 26º and 28° C, every day. Back in Dublin, it’s a chilling 11º. That’s a shock.
But life goes on and tomorrow, the writing starts again. But first, the food, so I spent all morning in the local market restocking my food supplies and my fridge. Tonight I cooked a delicious fillet of fresh hake and garnished in with a Moorish and Andalusian sauce made with apricot, almond flakes, garlic, tomato and olive oil. Well, you have to ease yourself into the change. At least all the produce, with the exception of the olive oil, the apricots and the almonds, were Irish.