Before we start, tune into the playlist so you and I get in the same mood 🙂 Now, we’re talking. So, where do I start? Probably from the beginning, right? The month started in Eibar. A little town in between Donosti and Bilbo. We were coming back from Paris and our idea was to stop in the south of France (as we always do) to enjoy one last breakfast in the country. Well, we couldn’t. We forgot it was the…
Good day, lovely visitor! How’s it going? Today I woke up in a particularly odd mood. I couldn’t really sleep last night. But I’m tired of being tired. So I decided I’d change my mood because we all have that power, believe it or not. It wasn’t an automatic response of the body. You have to go through a process. At least I have to. The result is: I am writing this at 18:08, in the afternoon, and after more…
Hey! How’s this Summer treating you? I’m fine, buuuuuut….working a lot. I don’t know how I usually end up working the most during Summer (I’m lying, I wark all year round). I don’t complain, I can’t barely stand the hot weather outside when it’s sunny. Right now I’m staying indoors in a house made of stone at 15:15. I’m living the dream. Your mighyt have noticed that this playlist is coming a bit later than the others. I really tried…
I am naming this new kind of posts: Express Experiences. Why? I don’t know, but the name is catchy, isn’t it? 😁 Just kidding, I know why I call them this way. I usually take my camera when I know I’m going to talk about my experience in a restaurant. I really want to give as much credit as I can to the restaurant and I believe the qualitiy of the pictures is something they deserve. Nevertheless, this…
Once upon a time, Sílvia met Juan Carlos Perret, head chef of Kero. She tried his food in a gastronomic event where she was performing. She told him how she’d love to go to his restaurant but never could because whenever she was in Vigo, it was closed (Sunday is a bitch) He then told her he loved her music too, so they talked for a couple of minutes and there started a very beautiful relationship. Well, actually…not quite that….
I’ve told you about this contest last year, and I kep talking about it and I will probably talk about it next year. I used to have a hundred options and got really anxious about it. The good thing about being gluten-free and dairy-free (among other ingredient-free things) is that it narrows your choices. I’ve always thought that would be an inconvenient, but on the contrary, it makes it easier when I have to order in a…
I went to make some blood tests the other day. The good news is I don’t have anaemia anymore! The better news is…I went to The Good Cereal to have breakfast for the first time and it was: I really want to talk about breakfast and cereal. For those of you who have been following me for a while, or those who know me since I was a kid (Hi Mum, Grandma and Viví!) you know I love breakfast. My…
Koh Lanta turned one and I was there to see it. They invited everyone to an informal tasting to celebrate it. If you want a bit of background, here’s the first post I wrote about them. I had a lot of fun, tried old dishes that I already loved and some new flavours that didn’t disappoint me at all. The place was crowded in and outside and the staff rose up to the occasion by wearing traditional Vietnamese hats. I…
Hey there again! I’m on the road to Granada today. View this post on Instagram A post shared by Escuchando Elefantes (@escuchando_elefantes) That’s like a 10 hours journey. Although I’ve been driving already, blogging is like the perfect hobbie. Why? Because if I am bored I can talk to you for as long as I want…I don’t mind if you stop readin. I understand. I think I need to talk about the rest of the dishes I tried for the…
I’ve been in Madrid for a week before a gig and I came back to Galicia with a bunch of photos, some ideas, and my belly full. One of those ideas was this Tomato Steak. I’ve visited a nice place with good wine and food called Celso y Manolo in Chueca. Although I couldn’t eat there, I tried some of their wines. I inspected the menu, anyway, and found this interesting concept called “Tomato steak”. The plump, oversized, ripe tomatoes…