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We’re baaaaaack!!!

I had a plan. I was going to fill your face with so many blog posts over the course of the last month and a half while we were in Spain. I was going to have nothing else to do but recipe/ingredient investigation (aka a more professional way of saying “Eat your way through Spain”), photograph, and write. But, y’all, I vacationed so hard. So hard that I didn’t even pick up our good camera until halfway through the trip and as you can tell, I wrote ZERO. I did keep up with social media as some of you may have seen, but that’s about it.

Chef Fonz hiding out from work in the French vineyards
Chef Fonz hiding out from work in the French vineyards

Some investigation photos:

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But, WE’RE BACK! And I’m ready to work, half glad I gave myself a break and half overwhelmed I got nothing done, because I wouldn’t be Rachel without my dose of daily anxiety- ha! We’ve got lots of Spanish food pop-ups coming up (starting THIS FRIDAY at our favorite, Charles Towne Fermentory!), a trip to Atlanta to cover the Atlanta Food and Wine Festival, and a super-exciting blueberry festival at Blue Pearl Farms at the end of June. In theory my current mantra is, “Plan, plan, plan, and then one day at a time”. Most days, though, I have to work my way up to that mantra from “WHAT THE $%#@ ARE YOU DOING?!?! How could you possibly take a whole 2 minutes to drink that cup of coffee?!?! Are you crazy??? Work work work!!”

Like I’ve said before, we are so thrilled to be back in the best brewery in town, Charles Towne Fermentory, starting this Friday (follow us on social media @thecastejons to keep up with future pop-up dates) and we did plenty of “investigating” while abroad in order to bring you back some delicious new Spanish treats. Yesterday, we discovered a butcher with the freshest meats and a selection that rivals the “use-all-the-animal-parts” markets in Spain. Advised by the butcher at Earth Fare when I asked for pork cheeks, we headed to Goose Creek to pick up what turned out to be the whole hog head- they don’t just sell the cheeks. Also, pork cheeks apparently sound like pork teats on the phone. Just in case you’re wondering, they don’t sell those.

We’ll have a menu published today or tomorrow and we hope to see everyone at the Fermentory tomorrow starting at 5pm for our best Spanish food yet! I know this post is short and sweet, but I wanted to get in an update before the madness starts. Don’t worry, though. In the next couple of weeks I’ll be blogging about our much-needed trip to visit family and the country that we missed so much. In the meantime, get excited with these pictures from when I actually DID pick up my camera.

Spanish Basque Country
Spanish Basque Country
Bilbao
Bilbao

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See y’all soon!!

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