local cuisine and more

We arrived in Spain at night, pulled our suitcases onto a dark uncharted sidewalk- and there they were. . .Joshua and Malachai at the airport in Bilboa.
Gran! Papi! said our little grandson with affection-how nice. . .then a 2 hours through the mountains; I sat in the back seat with Malachai-he talks (me too!)
Naomi had packed a little dinner for us- bocadillos-a baguette with thick slices of savory tortilla- Spanish tortilla, like frittata, with egg and potato-delicious.
a friend asked me if Spaniards in the north make Paella? Indeed-here's the paella from Naomi's kitchen-isn't it a lovely dish? "muy buena pinta" they say (a beautiful appearance).

And Membrio-quince cooked with sugar to a thick paste, allowed to gel, then sliced.
Miriam arranged this lovely plate of membrio, cheese and nuts for our brunch with the church-I love the contrasting flavors.
Then Saturday night we were invited out on the town, to Basque cuisine at the Sidreria-

and that story I'll save for another post. . .