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    Entries in basque country (32)

    Tuesday
    May072013

    Vamos: Zumaia, País Vasco

    Have you ever wanted to go somewhere for a really long time? Like, two years? A place that was 20 miles away? A distance that I used to think of as a drive to the mall became an insurmountable barrier between me and Zumaia, the nearby Basque coastal town. Why? Because I was waiting for a certain curly haired girl to take me, after she tempted me with stories of dried octopus soup and sunshine.

    She finally did.

     We went during jaiak (fiestas in Spanish, the town festival) and the atmosphere was jovial. The sun made its post-winter debut, and tiny huts proffering clothes, trinkets, food, and fun lined the water promenade.

    And finally saw the famous Zumaia flysch, rock formations that date back 100 million years. Our guide took us to the 'townie' beach and then, since she knows me so well, on a tour of Zumaia's culinary highlights: vermouth with a dash of bitters before lunch, a sun-soaked picnic in the park of roast chicken and an entire tortilla washed down with a cold bottle of Zumaia txakoli, a liqueur tasting with an impressive spread of orujos, aguardientes, and other liqueurs. And, of course, all finished off with a gintonic al fresco, perched on the wall of the estuary.

    She knows exactly how to win my heart. Gora Zumaia!

    Sunday
    Mar242013

    How Much Should A Pintxo Cost?

    There it is. So innocent looking. Saliva inducing. Juicy lobster, resting atop cava aioli, on perfectly toasted bread. This pintxo has won the hearts of many, along with a permanent place on the menu at one of San Sebastián's bars of note, Zeruko.

    And I don't know if, in good conscience, I can ever taste it again.

    Last night, I engaged in a good old-fashioned pintxo hop with some friends. One of our stops was Zeruko, and a moment of 'this can't be happening' came about when they brought us the bill. This sweet, innocent piece of bread?

    €7.50.  In US dollars, that is $9.75. For a piece of bread, measuring about 4.5 inches long and 2 inches wide. I know it's lobster, but come ON.

    This brings about the bigger question: WHAT THE F@#$? 

    No, kidding. The bigger question is: What is happening to San Sebastián? This small snippet of a night out in the old town is a hint, I beileve, of what's to come. Prices keep going up, bars cater to a world of weekending gabachos (French) and summering tourists. With every newspaper article raving about this hidden gem, every English menu, every time you're asked to pay before you finish eating, Donosti (that's San Sebastián, to locals) becomes more Disney-fied.  It's normal, inevitable, even. And it's good for the economy, one supposes.  I feel trite complaining about this, but it's how I feel and I am just thankful to have been here before the pintxos hit the fan. When Donosti was still slightly authentic.

    BUT SERIOUSLY. $10 FOR A PINTXO? WHAT IS THIS, NEW YORK? I DON'T KNOW IF I CAN EVER GO BACK THERE.

    (sheds a tiny tear)

    Please comment below. Am I unreasonable? Equivocated? Romantic? Spoiled? Want to hear what everyone thinks about this.

    Friday
    Mar082013

    A Hike on Ulia

    I've been SO busy lately. This is probably the longest I've gone in five years without posting regularly.

    I'm sorry! Meanwhile, a photo from a hike right outside of San Sebastián. May this satiate you until I get to posting about artisan beer in French Basque Country, calçots, and other deliciousness.

    zaldia | caballo | horse

    Sunday
    Feb102013

    Peoples of the Earth: Basques

    Running along the Spanish shores of the Bay of Biscay and extending north to Bayonne in France is a hilly, luxuriant country. The prosperous, rugged people who live there call it Euzkadi-the ancient homeland of Euskaldunak. Although they are subject to the laws either of Spain or France, the Basques see themselves as a race apart; and to Euzkadi they give their real allegiance.

    There's an amazing series of volumes called Peoples of the Earth, which I have alluded to before on the blog, published in the early 1970s.  They chronicle a large amount of the curious people groups across the globe, with photos, sketches and text, and the best part is they do so in a fairly opinionated and sometimes a bit bigoted manner. Makes for good reading.

    Every time I'm around these volumes, I always pick up and re-read the Basque section. It's full of interesting facts, misspellings, and generalizations--and I love it.  I wanted to post a few of the photos, with their original descriptions, and some of what I found interesting.  If I ever get around to it, I'll make a post on the predictions Our Dear Author made on the years 2000, as well (naked Utopias, anyone?).

    The separatism of the Basques persists partly because they live in wild hill country far from the swim of French or Spanish life.

    Abbé Lahetjuzan proved in the 18th century that Adam and Eve were the first Basques. And according to a friend of mine, they were from Ataun. Can you blame this little culture, then, for its oversized pride?

    One of the first historical references to Basques is from 1120, when chronicler Giraldus Cambrensis says they are a people "thirsty for blood and ferocious as the wild beast with which they live."


    The Basques are famous wine-makers. A man at work has a skin of wine with him. The occasional swig makes the day go better.

    This is the truth; I still notice when, around 9 in the morning, I am taking a café in a small tavern by my house and a man pulls a stool up to the bar and orders a small glass of wine. Why not? It does make the day go better.

    The women rarely leave the isolated homesteads but in decision-making they carry as much weight as the men.

    This isolated homestead, the baserri, really is and was the backbone of the family unit, at least in rural areas. Families were once named after the houses, not vice-versa. The neighborhoods into which some of these houses are grouped are called auzoa, a word that was new to me when we lived this past summer in the village.  As the book states "personal contacts beyond the auzoa are rare and when they exist often formal, respectful, cold and slightly tinged with suspicion." OH, so that's what that look was when we had beer and croquetas in the village tavern.

    In the ancient city of Pamplona a man competing in a traditional contest raises a stone that weighs 247 pounds. Their athletic dances here performed in Pamplona, owe nothing to the culture of France or Spain. The Basques are a race apart. Basques gamble heavily on contests like this ram fight, which is a favorite spectacle in the port of San Sebastián.

    Sports are one of the most beloved pasttimes with Basques, and they sure have some crazy ones. They talk about these stone lifting and tree trunk-chopping contests as if they were normal, because for the Basques, they are. Provincial, but normal.

    Basques are fine dancers. In the plaza of an old Basque town in the Pyrenees, enthusiasts dance on after dusk.

    This makes me want to create a modern day version of this essay...what would it include? Pintxo pote, exquisite middle-aged Basque women strolling La Concha in clothes from Zara? Basques, those fine dancers, tearing it up in Ezpala?

    Is there any group of peoples as interesting as the Basques? Appalachians? Bretons? Leave me a recommendation and I'll look them up while I am around this encylopedias, and maybe even post a pic or two.

    Wednesday
    Nov282012

    A December Day : Random #10

    Dragging your husband to a foreign country where he doesn't speak the language. Where there are still so many relics from the era of the dictatorship. Where time moves slower.  Who does that?

    Photo #5,056-7 of 11,355 photos. Randomly selecting one (almost) every day this month for  a little thing called National Blog Post Month.  See what memories it conjures up of my life here in San Sebastián.