Over the river and through…


With the time difference of 6 hours you have to be careful you don’t miss breakfast/lunch before they close their doors for siesta.  They won’t open again until 7 or 9 when dinner starts.  So today we crossed the cobblestone bridge which is a half mile long over the river into Merida. It has a large town square full of history. Some partial buildings are still standing from before Christ was born. So hard to believe! We went up tiny streets and down tiny streets watching to make sure we didn’t get hit by the cars that drive these streets as well. The charm was everywhere from the ancient buildings to the brightly colored canvas covering the tables that are lined up outside their cafes. We even found a courtyard to sneak into for a refreshing break of wine with lemon and the plate of olives they always serve with it.





Sharing Merida, Spain

How did the Romans know how to build bridges to last so long?  From my understanding this is the oldest operational Roman Bridge in the world. As I stand here looking to the other side I see the town square where the Roman theater is and restaurants and shopping markets. Just a 10 minute walk. I feel like Dorothy in the Wizard of Oz as I stand here looking beyond. It’s lasted this long, it’s not going to crumble now! So here I go.

Oh, wait. There’s a Hostel right next to this bridge and it’s time here for sangria and tapas. I can already smell the potato omelettes cooking with hints of onion and peppers. I must try this now!






And I have no idea what kind of tree this is or if it’s against the law to pick from it, but I will be finding out!


Tie a yellow ribbon round the old “suitcase” 🎶

IMG_9043.JPGMy mother taught me to always tie a bright ribbon on the handle of your suitcase so when all the other suitcases come circling around the baggage area, you can spot yours right away. So I left for Spain twelve hours ago with a checkered yellow and white ribbon on my bright red suitcase. My granddaughter, Callie insisted I take her backpack with lavender colored straps too. She said I needed it because it would be easier to use as my carry on going through the airports. Since I’ve never used a backpack before she gave me a lesson on how to carry it on my back and lock the ties pulling it just tight enough to be safe and still comfortable. I also found a black purse with lots of room to hold way more things than I’d ever want to carry through Europe and it came with black fringes. Can’t beat all that for $5.00 at my local Goodwill store. 

I wasn’t looking forward to the nine hour flight from Atlanta, Georgia to Madrid, Spain but the attendants were very nice and they served dinner as soon as we were cleared.  With eating, two movies and a few short naps we were landing in Spain. I was nervous but the signs easily directed me to baggage, and right outside the airport door stood my driver and his girlfriend holding up my name in big print. They couldn’t speak English and I couldn’t speak Spanish so we were a fine duo. But with the English to Spanish app my husband put on my phone we communicated just fine. The girls who are exchanging houses with me set these kind people up and I will ever be so greatful! The couple were friendly and happy and loved dogs!  They have four and stopped to pet all the other dogs they met everywhere we stopped.

The drive was three hours with a stop for coffee once. I tried to stay awake and see the scenery as we rode but I fell asleep often and missed most of it. I did see olive trees growing everywhere and a lot of the land looked like desert. The desert has its own beauty though and people adjust to it. I think that’s why they eat so late. After dark is when you see the people, and restaurants don’t even open until eight or nine. I guess I’ll learn to take siestas so I don’t miss dinner!

When I arrived at their house they had lunch already prepared, paella, a rice dish with spices and tomatoes and others things in it. And for supper, after having sangria with tapas during our late afternoon walk, my new friend’s mother fixed a Spanish omelet. Its a lot like our quiches but fixed in a skillet without cheese.

So for now I think the only thing I need to concern myself with is when is it too early to have my sangria and can I stay awake late enough so I don’t miss dinner!

Cabin life/Poor Boy Dinner

img_5734Nothing better than sipping on a cup of hot coffee while you’re swinging on the cabin porch and it’s raining. All you hear is the rain hitting the leaves as it falls to the ground. A perfect time to think about life instead of being so busy living it. I’ve found a good book that someone has left here.  I encourage my friends and family to take a book and leave a book when they visit here.

So while my supper bakes, I’ll read. I’m fixing what Mimi would call “poor man’s dinner” but don’t know why she called it that. On a large piece of foil you put a ground beef patty topped with potatoes slices,  carrots, onions and sprinkled with seasoned salt. Bake at 350 degrees for an hour and it’s done, ready to serve on a plate.





French Crepes/any kind you like!

On a recent trip to New Orleans my niece, Ashley Tomlinson, introduced me to these cute little crepe carts. Not only can you watch the crepes being made, but you can choose from a large variety of fruits and sauces, even grand marnier and other liqueurs. Ashley’s favorite is filled with just butter and sugar. I added cinnamon to mine.

Years ago my sister bought me a small crepe maker but it does just as well, and the crepes are actually easier to eat by putting them on a plate and using a fork. Adding a little more batter makes the crepe thicker and leaving it on the griddle longer will make it crispier.

I also saw people ordering them as sandwiches using cheese topped with bacon and tomato. Turkey with Munster or Swiss plus a little mayonnaise or spicy mustard also looked good. And of course the all time favorite of pepperoni and mozzarella cheese with a little pizza sauce is always a winner. I like to add a little hot pepper flakes to mine.🌶

Here is a basic recipe for crepes. Mix together 1 cup all purpose flour, 1 1/2 cups milk, 2 eggs, 1 tablespoon cooking oil or melted butter and 1/4 teaspoon salt.  Now is when it gets fun! For dessert crepes you leave out the salt and add 2 tablespoons sugar. Get more creative by adding  vanilla or other flavorings. You can add rum or brandy and liqueurs. Even orange and lemon zest is good. It depends on your filling, so let your artistic side start working! For those of you who want to make it even simpler, try using thin pancake batter. Crepes also come pre-made in some grocery stores, too.

In the picture, I’m eating two crepes.  One has fruit, strawberries and bananas, with whipped cream. The other is Ashley’s favorite made with lots of butter while it’s still on the griddle, sprinkled with sugar, folded  and served.