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Inspired by our search for the best Fish Taco in San Diego, these simple battered fish tacos are dressed with a bright and smoky Chipotle Crema. In other words, if you can't make it to San Diego soon, these fish tacos will hold you over in the interim.

Strips of fresh tilapia are first coated in cornstarch and dried out in the refrigerator to ensure a crispy texture. The tilapia then gets dipped in a fragrant beer batter, and fried until puffed and golden. The batter is light, crisp, and most-importantly, lets the flavor of the fish come through.

Nestled into a warm corn tortilla, the battered fish is topped with crunchy shredded cabbage, bright cilantro, freshly squeezed lime juice, and a thin crema flavored with lime and chipotle in adobo. These fish tacos are best enjoyed immediately, and with plenty of ice cold beer!

Ingredients

Instructions

To prepare the fish: Cut each tilapia fillet in half lengthwise. Keep the shorter half of the fillet whole, but cut the longer half in half again widthwise. To a large bowl, add 1/4 cup cornstarch, 1/2 teaspoon baking powder and 2 teaspoons kosher salt, whisking to combine. Add the strips of tilapia, and toss until evenly coated. Transfer the fish to a wire rack set over a rimmed baking sheet, and refrigerate uncovered for 30 minutes or overnight. Meanwhile, make the crema.

For the crema: Combine the Mexican crema, mayo, chipotles, lime juice and a pinch of salt in a small food processor or blender, and process until smooth. The crema should be fairly thin. Season to taste with additional kosher salt and lime juice. Flavors should be bright and bold.

Recipe can be done through this step up to 1 day ahead.

To fry the fish: When ready to fry, whisk together 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1/2 cup flour and 2 teaspoons kosher salt in a large bowl. Add beer, and whisk until smooth. To test the consistency, dip a whisk into the batter, then pull up. If the batter runs off the whisk in a steady, thin stream, it's perfect. If it doesn't hold to the whisk, it's too thin. Whisk in a little flour and test again. If the batter runs off the whisk in a slower, thicker stream, it's too thick, whisk in a little beer and test again. Set batter aside for 15 minutes before using.

Meanwhile, fill a large cast-iron pot with enough oil to reach a depth of 2-inches, and preheat oil to 350°F. Working in batches, dip the fillets in the beer batter one at a time, making sure the fish is fully coated. Let excess batter drip off, then carefully lower the fish in the oil. Don't overcrowd the batches as this will cause the temperature of the oil to drop quickly. Fry the fish until golden brown and cooked through (4 to 5 minutes). Transfer to a wire rack and immediately sprinkle with salt.

To assemble the fish tacos: To make the fish tacos, place 1 or 2 pieces of fried fish in a warm tortilla with shredded cabbage. Squeeze a lime over the fish and cabbage, then drizzle with chipotle crema. Finish with a few cilantro leaves. The fish tacos are best enjoyed immediately!

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Baja-Style Crispy Fish Tacos with Chipotle Crema

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Inspired by our search for the best Fish Taco in San Diego, these simple battered fish tacos are dressed with a bright and smoky Chipotle Crema. In other words, if you can't make it to San Diego soon, these fish tacos will hold you over in the interim.

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Drone Monterey/Pebble Beach in 4K \\ DJI Mavic Pro + Polar Pro

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【4K】Drone Footage | Tbilisi - Capital of Georgia .: Cinematic Aerial Film | თბილისი 2019 საქართველო

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Rex Orange County, the low-key British pop star born Alex O'Connor, frames his emotions and struggles in a way that appears simple and linear at first. It's only after a few listens that you realize that most of us are incapable of the courage he demonstrates behind the microphone.

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Food: Salmon, cream cheese, crackers and dill. 

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Food: Salmon, cream cheese, crackers and dill. 

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Deep Trance Focus Music with Beta Brain Waves Binaural Beats, Study Music

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In tantra, we connect with our partner on a personal level. We also connect with the universal sexual chi or energy that is in our partner's body as an energetic life force. One way to do this is through the lingam massage. Yes, this is a fancy name for a hand job. But it's done with more thoughtfulness, respect, care, and desire to bring selfless pleasure to your partner.

What is a lingam massage?

A lingam massage is a tantric sex practice focused on massaging the penis. Unlike your average hand job, the lingam massage involves not only massaging and stroking the penis but can also incorporate more advanced techniques, including the testicles, perineum, and the prostate (aka the Sacred Spot) as well. The lingam massage isn't about having one orgasm and being done. Instead, it's about trying to feel more and more pleasure that will become waves of multiple orgasms throughout the massage. Yes, multiple orgasms aren't just for people with clitorises!

Lingam is the Sanskrit word for penis and loosely translates to "wand of light." In tantra philosophy, we approach the lingam from a place of the utmost love and respect, the same way we approach the yoni, or vagina. (The yoni massage might be considered the equivalent of the lingam massage, just performed on people with vaginas.) When you bring your partner pleasure through their "wand of light," you are filled with that same energy or light in a conscious exchange of energy in giving and receiving pleasure.

A big part of sacred sexuality is learning to love the penis and not be afraid of it. Many women I work with are still not totally comfortable with handling a man's penis. If that is the case for you, take some time to reflect on any negative impressions you may have inherited from your parents or your culture.

Lingam massage is a practice that truly honors the penis and those who have them. We do it to give them pleasure. There is also a tremendous amount of sexual energy or chi in a person's penis, and learning how to stimulate and circulate it is very powerful. When I went to India to study tantra and yoga, I was shocked at first to see statues of the Shiva lingam that represented the God Shiva. For most people, it represents a state of meditation. But for ancient tantric practitioners, this held a secret meaning: that this powerful God energy was in the penis, which was thought to contain the most masculine essence concentrated in one place. Think of it this way: Sacred sex is about approaching your partner's body as a temple and their penis as the most holy place of all.

How to perform a lingam massage on your partner.

Lingam massage can be done two ways: by the penis owner on their own via tantric masturbation, or with a partner. It can be an independent act or foreplay to intercourse. For those who want to use this sacred practice for masturbation and energy cultivation, follow the same instructions below on yourself:

1. Get the penis owner relaxed.

Have your penis partner lie on their back wherever they are most comfortable. They might like a pillow under their head or hips. Their legs should be spread apart with their knees bent, so you have easy access to all parts of their genitalia. Remind them to breathe deeply. This will assist in a deeper relaxation.

Breathing is what separates tantra from regular sex. While you give your partner the lingam massage, remember to breathe the Bliss Breath: Receive their energy of arousal and pleasure on the inhale, and send them loving energy on the exhale.

This special breathing will bring you three benefits:

You'll have a deeper feeling of worship or meditation and mindfulness.

It will make you more empathetic to your partner's thoughts and feelings.

It will heighten your sexual intuition-you'll be more aware of what your partner wants without them having to ask.

3. Encourage the penis owner to breathe deeply too.

Before you start the lingam massage, tune into your partner by engaging in the Bliss Breath together. Just taking a few breaths at the same time will put you both at ease and match your biorhythms. While you give them the massage, keep reminding them to breathe deeply, relax, and receive all the good feelings.

4. Lubricate and massage the areas around the penis.

Use your favorite massage oil (I prefer coconut oil because it smells yummy) to oil the shaft of the penis and the testicles. Start by sliding your hands up and down the thighs before getting to the good stuff. This will also make your partner feel more relaxed. Compliment them on something you like about what you're seeing and touching.

Move on to the testicles. Gently, slowly massage them. You can use your fingernails gently on the testicles, or pull them slightly. You can also cup them in your hands and fondle them in the palm of your hand.

Massage the area around the testicles and penis (i.e., the pubic bone in the front, the inner part of the thighs, and the perineum-or taint-which is the area between the testicles and the anus).

Be careful with the balls. People differ greatly as to the kind of touch they like here. Some people are more sensitive or ticklish than others. It's OK to ask your partner how they like their testicles touched before you start or while you're touching them.

Once you've teased the areas around the penis and your partner is clearly wanting more, move to the shaft of the penis. Variety is the key here:

Vary your grip from harder to lighter.

Vary your stroke sequences between straight up and down and a twisting motion.

Vary the action from one hand to two hands. When using just one hand, alternate between using the right hand and the left hand.

Vary the speed from slow to fast. Start slowly and build up to a faster pace, then take it back to a slow speed again. Keep alternating the pressure, speed, rhythm, and methods.

Also, alternate the shaft strokes to start from the root of the shaft all the way up to the head. Once at the head, you can either continue the straight up and down motion, or you can do the twist-going from the root of the shaft and stopping just below the tip of the penis.

When using two hands, you can do it a few different ways:

Both hands hold the penis in the same direction with the fingers pointing the same way.

One hand holds the penis facing one way, and the other hand faces the other way.

Both hands move up and down at the same time. Oil is your friend here. It helps create a smoother, gliding motion.

The bottom hand moves up and down while the top hand does a swirling/twisting action at the tip of the penis.

6. Don't let them climax. Keep them at the edge of orgasm.

By now, your partner might be very worked up and might want to come. If you are paying close attention to their breathing, how their body is moving, and their moaning, you should be able to predict if they're nearing orgasm. When you see them at that edge, pull back on what you're doing, or just slow it down and remind them to breathe and ride the wave of orgasmic feelings they're experiencing.

The penis might go from being rock hard to semi-hard. Don't worry. That's what's supposed to happen.

7. Stimulate the Sacred Spot externally.

The Sacred Spot is the prostate, which is a walnut-size gland located between the bladder and the penis. When stimulated properly, it is very pleasurable. You can access the prostate either internally (by inserting your fingers or a prostate massage sex toy into the anus) or externally (through massaging the outside without penetration).

If your partner isn't experienced with prostate massage, start externally. To find the sacred spot, look for an indentation somewhere between the size of a pea and a walnut midway between the testicles and the anus. Push gently inward. Be careful to go slowly and let your partner guide you in terms of pressure.

When you hit the right spot, massage it by pushing in with your fingers or knuckles, then backing off and pushing in again. You can also use a circular massage motion. If your partner is especially hairy, use more oil so you can get to the area more easily. Or better yet, ask them if you can shave them for easier access.

8. Stimulate the Sacred Spot internally.

Ask your penis partner if they're interested in taking the prostate massage to the next level with an internal massage. If they're game, you'll want to loosen up their anus with massage oil. Start by massaging the outside of the anus with your fingers in a slow, smooth, and gentle circular motion. Don't insert a finger without permission. Ask if they're ready for more.

If your partner is ready for insertion, make sure their anus and your fingers are oiled up. Make sure your nails don't have any jagged edges. Start by inserting just the tip of one finger at first. Wiggle it back and forth to loosen your partner up. Once they're comfortable with that, you can insert your finger(s) more deeply, as the prostate is about 2 to 3 inches inside the anus, closer to the anterior wall of the rectum.

Once there, you can gently caress it by moving your finger from side to side, up and down, or "milking" it with a come hither motion with your finger(s). Ask your partner how they're doing as you go. Let them lead.

Prostate massage can sometimes be difficult to do with fingers, which is why so many sex toy companies now sell prostate massagers that you can use when you're ready to take it to the next level.

To end the massage, you can allow your partner to climax with an ejaculation orgasm or move on to intercourse. If your partner is practicing semen retention, you can have them hold all their juices as they learn to transmute the orgasm from the genitals into full-body energy orgasms.

Psalm Isadora was a renowned Tantric sex educator, sex coach, and yoga teacher who taught thousands...

Learn The Ancient Secrets Of Tantra & Become Your Most Confident Self

Globally renowned Tantra, sex & relationship expert Psalm Isadora will help you take your sex life to the next level of pleasure and intimacy, connecting more deeply with yourself and others on a physical, emotional and spiritual level.

View the class

Psalm Isadora was a renowned Tantric sex educator, sex coach, and yoga...

https://www.mindbodygreen.com/0-25591/yes-men-can-have-multiple-orgasms-heres-the-tantric-technique-thatll-make-it-happen.html

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Yes, Men Can Have Multiple Orgasms. Here's The Tantric Technique That'll Make It Happen

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In tantra, we connect with our partner on a personal level. We also connect with the universal sexual chi or energy that is in our partner's body as an energetic life force. One way to do this is through the lingam massage. Yes, this is a fancy name for a hand job.

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For those of you who have been wondering what is a yoni massage, I would like to take some time to delve deep into this mysterious practice and share with you exactly what is a yoni massage and how to massage a vagina, either on your partner or yourself. Follow the instructions in this yoni massage guide to learn some tips to help you master this orgasmic vagina massage technique and check out our infographic below.

What Is Yoni Massage Therapy?

In the practice of tantra, a real yoni massage is the ritual of erotic connectivity between a man and a woman or two females focusing on massaging the parts of a vagina known as the yoni area. Yoni is defined as vagina in Sanskrit which can be interpreted as a sacred space. Traditionally, a yoni practitioner carefully massages the vulva and vagina whilst the receiver performs breathing exercises. The idea is that both mental and physical tensions are freed, resulting in being able to take pleasure from the delicate yet enchanting tantric touches of another man or woman. Orgasm is not mandatory but a welcomed side effect!

Did you know? - In a recent survey, 60% of straight women said that they would consider a yoni massage performed by another woman.

Setting The Environment

Tantra is a holistic practice and is not all about sex and orgasm - it's about the journey. So before the actual yoni massage is performed and any intimate touching takes place, it's important to set an accommodating atmosphere in order to prepare your mind and body, fully relax and let go of stress.

Set the temperature to a comfortable level.Turn on a heater if it's too cold or let some fresh air in if it's too stuffy and hot.

Create ambience with some mood lighting. Dim the light a little or use a scented candle to tingle the senses.

Play some calming and romantic.Create a sexy atmosphere and get frisky by moving to some music.

Ensure complete privacy. You don't want to get interrupted by any guests, roommates or children so make sure you choose a quiet, private space.

Prepare your mind.Traditional yoni massage is a spiritual practice so preparing your mind through meditative breathing exercises will improve your experience.

Prepare your body.Feel your best by making sure both you and your partner are clean and any fingernails trimmed nicely.

Start To Breathe Together

Breathing is central to the art of tantra and authentic yoni massage. It can allow you to completely and freely let go of both mental and physical tension (down there). It can also allow you to better connect with your partner. This will tremendously enhance your yoni massage experience and allow you to take in all the spiritual and therapeutic benefits so it should not be overlooked.

The following yoni breathing technique is designed to draw blood into the vagina, thereby enriching your yoni massage:

1. Start by sitting upright facing each other

2. Exhale very deeply together concentrating the energy in the belly area

3. Close the mouth then inhale softly through the nostrils

4. Hold the breath for seven seconds, keeping in sync with your partner

5. Exhale completely for eight seconds through the mouth and lower abdomen

6. Repeat the exercise three more times

Did you know? - The male equivalent to the yoni massage is the lingam massage - with lingam being the Sanskrit translation for phallus.

Start With The Breasts

Instead of heading straight to the vaginal area as a way to warm-up, a more appropriate way to initiate touching is by starting with a gentle tantric massage of the body and breasts. Remember that a woman generally takes a little longer to become aroused than a man, so the aim is to build up arousal slowly.

Massaging the naval and stomach area is a great way to start as that area has lots of nerve endings. Gently massage the belly with some oil, slowly caressing the chest area, rib cage, lower belly and between breasts. This whole area is often ignored when lovemaking but is very effective when igniting arousal.

When it's clear that the body is beginning to heat up, now the breasts and nipples can receive more attention. However before actually touching the nipples, begin with gentle caresses of the breasts and then move onto playing with the areola. The body will start to respond to this so now the nipples can receive some love with very gentle pinches, teases and circling actions. It's important to not overdo this and to alternate the strength of the touches.

Yoni Massage Techniques

Now that the scene is set, the mind is prepared through breathing and the body is aroused, she should be ready to receive her yoni massage. Be mindful that, unlike most people assume, penetration is not necessarily required. The focus is around the other areas of the vagina to increase the blood flow to the nerve endings, so try and be open minded to avoid going too far internally. Below is a basic step-by-step guide on yoni massage techniques to get you started:

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The Ultimate Yoni Massage Guide - How To Do Yoni

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For those of you who have been wondering what is a yoni massage, I would like to take some time to delve deep into this mysterious practice and share with you exactly what is a yoni massage and how to massage a vagina, either on your partner or yourself.

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10 min Booty Shaking Waist Workout- Lose inches off your waist | TiffanyRotheWorkouts

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Mariachi Flor De Toloache: NPR Music Tiny Desk Concert

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Many bands make considerable adjustments to their playing style in order for their sound to properly fill the Tiny Desk space. LA-based trio Moonchild, along with three background singers and a drummer, arrived promptly for their load-in time, unpacked their gear and were ready to go within minutes. Aside from being especially efficient, their natural musical instincts made for a custom fit in our corner.

Amber Navran, Max Bryk and Andris Mattson joined forces in 2012 at the University of Southern California and their debut album, Be Free soon followed. This year, they released their fourth album, Little Ghost, intricately meshing jazz, R&B and hip-hop sounds under Amber's subtle vocal feats.

For their set, they pulled out all the stops: flutes, flugelhorns, saxophones, keyboards, ukuleles and some the best harmonies I've heard in recent memory. From the moment Amber walked into the building and throughout the performance, she wore a smile on her face and expressed sincere gratitude for the Tiny Desk platform. She took advantage of the moment and amplified a cause near and dear to her heart. She asked us to "spend our privilege" and do more in the fight for people of color in the United States. They closed with a jam from 2017's Voyager.

SET LIST

MUSICIANS
Amber Navran: vocals, saxophone, flute; Andris Mattson: keys, guitar, flugelhorn; Max Bryk: keys, saxophone, flute; Erin Bentlage: vocals, ukulele; Efa Etoroma Jr.: drums; Michael Mayo: vocals; Micah Robinson: vocals
CREDITS
Producers: Bobby Carter, Abby O'Neill, Morgan Noelle Smith; Creative director: Bob Boilen; Audio engineers: Josh Rogosin, Alex Drewenskus; Videographers: Morgan Noelle Smith, Maia Stern, Kara Frame, Jack Corbett; Production Assistant: Zoe Jones; Executive producer: Lauren Onkey; VP, programming: Anya Grundmann; Photo: Catie Dull/NPR

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Many bands make considerable adjustments to their playing style in order for their sound to properly fill the Tiny Desk space. LA-based trio Moonchild, along with three background singers and a drummer, arrived promptly for their load-in time, unpacked their gear and were ready to go within minutes.

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Tiny Desk: Anderson Paak & the Free Nationals

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Tiny Desk: Anderson Paak & the Free Nationals

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Anderson .Paak & The Free Nationals: NPR Music Tiny Desk Concert

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All of Argentina's 44 million inhabitants currently appear to be offering online tango classes. OK, that's an exaggeration, but it's fair to say that porteños (residents of Buenos Aires) are jumping into the world of virtual tango with both high-heeled feet.

Available classes range from Dance Tango TV, with starter courses from $19 a month, to iDance.net 's lesson packs, with a two-hour class from just $1.69.

Google "free tango classes" or, in Spanish, " clases de tango online gratis" and you'll find several YouTube tutors. Welcome Argentina has very watchable sessions in Spanish.

My partner, Kate, and I took a refresher lesson. Jonatan and Julia speak pretty good English and their opening 10-minute class concentrated on posture. I hope they add more classes this week. James and Joanna are apparently in England, but who cares? They are very good on the first few key moves. Sebastián and Mariana are the real thing, and can show the more confident a few tricks.

Most online classes are delivered by couples, though a few dancers do work alone, if you want to indulge the fantasy of a long-distance tango partner. Songs typically last three minutes - though one dancer titled her book Twelve Minutes of Love to reflect the fact that tangueros generally do tandas (turns) of four songs - so expect three minutes of giggling as your lower limbs get tied in knots and your high kick hits the telly.

Once you have a few basic moves and feel a sense of tango rhythm, tune in to La 2 x 4 , a 24-hour online tango radio station funded by Buenos Aires city hall. When I tuned in they were playing crooner numbers driven by pounding button accordion.

Your living room may not have the atmosphere of an Argentine milonga, but uncork a decent malbec, dim the lights, put on something by Julio de Caro or Juan Carlos Cobián and you'll be transported far away from the world of Covid-19 for three minutes.
Topics

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Bored in lockdown? Try learning how to tango online

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All of Argentina's 44 million inhabitants currently appear to be offering online tango classes. OK, that's an exaggeration, but it's fair to say that porteños (residents of Buenos Aires) are jumping into the world of virtual tango with both high-heeled feet.

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Lesson 1 Julia Gorin & Jonatan Baez. TANGO CLASSES ONLINE. v1 "POSTURE"

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Foodie Quine - Edible Scottish Adventures

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With a little understanding

Big Lunches can be big or small; they don't need to cost much because everyone brings something to the table. Whether it's a couple of homes getting together for a picnic or a full blown street party it all contributes to the underlying ethos that we, as a society, are better equipped to tackle the challenges that we face when we face them together. It doesn't even have to take place on the first Sunday in June. You can hold your event whenever works best for you and your community.

I love a statistic and these ones from Big Lunch 2014 research are pretty impressive.

4.83 million people took part in The Big Lunch 2014

97 per cent of people who took part said they would recommend The Big Lunch to their friends

84 per cent of people who took part said it made them feel better about their neighbourhood

8 out of 10 people who took part have kept in touch with people they met at Big Lunches in previous years

People said the best 3 parts of their Big Lunch day in 2014 were:

1. A great sense of community

2. Meeting new people

3. Enjoying good food

When The Big Lunch in Scotland got in touch to ask me to work with them and create a street party food recipe I immediately started thinking about the things that I'd like to make, bring and eat at such an event. I've got a real savoury tooth so immediately ruled out deserts. I wanted my recipe to be colourful, tasty, quick and easy to make and transport and be something that is easy to share in a large group. Most of all I wanted my dish to have a Scottish twist. I reckon I've pretty much covered all the bases with my Scottish Barley & Salmon Salad with a Whisky Dressing. Lots of fantastic Scottish produce showcased which ties in perfectly with 2015 being the Scottish Year of Food and Drink and May being Whisky Month. Slainte Mhath!

PEARL BARLEY SALAD WITH SCOTTISH SALMON & A WHISKY DRESSING

2 Fillets Hot Smoked Scottish Salmon (approx 180g)

Small bunch of Flat leaf Parsley

1 Tbsp Wholegrain Mustard

Rinse the pearl barley well under cold running water until the water runs clear.

Place the barley in a saucepan and cover with water. Bring to the boil then reduce to a gentle simmer for 30 minutes.

Drain the barley and leave to cool or rinse with cold water to speed up the process.

Meanwhile flake the salmon fillets, peel and coarsely grate or julienne the beetroot, slice the spring onions and chop the parsley.

Combine the cooled barley with the salmon, beetroot, spring onion and parsley and mix gently.

Place dressing ingredients of oil, whisky, mustard and honey in a jam jar and season well with salt and pepper. Shake vigorously to combine.

Keep the salad and dressing separate until its time to serve. Mix them together at the last minute and watch the barley turn a delightful shade of pink.

I asked my fellow food bloggers to share their favourite salad recipes that would work well for The Big Lunch and here's what they came up with. There's so much more to salad than lettuce, cucumber and tomato.

I really hope I've inspired you to host your own Big Lunch. Get started by visiting www.thebiglunch.com to request a FREE pack or call 0845 850 8181 to speak to one of the team. The pack contains invitations, activity and recipe ideas, posters, stickers and more. Just add Neighbours and Food!

Disclosure - This is a commissioned post and recipe for The Big Lunch. All views expressed are my own.

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Scottish Barley & Smoked Salmon Salad with a Whisky Dressing

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With a little understanding Big Lunches can be big or small; they don't need to cost much because everyone brings something to the table. Whether it's a couple of homes getting together for a picnic or a full blown street party it all contributes to the underlying ethos that we, as a society, are better equipped to tackle the challenges that we face when we face them together.

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James and Joanna: Beginning Tango Steps

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Libertango: Berlin Philharmonic

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Libertango in Berlin Philharmonic (amazing!!!)

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Astor Piazzolla

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ASTOR PIAZZOLLA - SUR - Regreso Al Amor.

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Seis poemas de amor de Jorge Luis Borges

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La lista incluye "El amenazado", "1964", "El enamorado", "Las causas", "Lo perdido" y "Ausencia".

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Sometimes it's necessary to get back to basics. In the case of Los Hacheros, that means returning to the deep groove of Afro-Caribbean music that provides the source material for modern salsa and all of its permutations.

As you'll see in this video, the band's dedication to authenticity is masterfully executed with a serious dose of sabor. In fact, the band was so swinging, it was impossible to sit on the sidelines and pass up my own chance to jump in during "Bambulaye" and perform with the band myself. So clear out the furniture and turn up the sound on this video to create your own dance party.

Bambulaye is available now. ( iTunes) ( Amazon)
Set List

"Baila Con Los Hacheros"

"Papote's Guajira"

"Bambulaye"

Credits Producers: Felix Contreras, Niki Walker; Audio Engineer: Josh Rogosin; Videographers: Niki Walker, Kara Frame, Colin Marshall; Production Assistant: Jackson Sinnenberg; Photo: NPR. For more Tiny Desk concerts, subscribe to our podcast.

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Sometimes it's necessary to get back to basics. In the case of Los Hacheros, that means returning to the deep groove of Afro-Caribbean music that provides the source material for modern salsa and all of its permutations. As you'll see in this video, the band's dedication to authenticity is masterfully executed with a serious dose of sabor.

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TIME TO SPEND - KEVIN DAVIS & BAN CARIBE

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Mary Gonzalez & Maddie Gordon,Jeff Luker

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The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin to accompany this chimichurri.

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Audrey Hepburn - Moon River

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Definition of precocious | Dictionary.com

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Definition of precocious from Dictionary.com, the world's leading online source for English definitions, pronunciations, word origins, idioms, Word of the Day, and more.

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Niko Pirosmani (1862 - 1918)

Often referred to as Nikala, Pirosmani was a primitivist painter who posthumously rose to prominence. Flawless simplicity, elegance, sincerity, and natural happiness are words used to describe his work.

Born in 1862, Nikala spent all his life in extreme poverty. He painted the signboards and walls of local restaurants for a living. Most of his paintings show festive occasions, as well as merchants, workers, shopkeepers, noblemen, and peasants. His pictures of animal figures are similar to those children would draw. He never aimed to depict nature perfectly and didn't pay attention to details.

The international reputation and fame for Nikala came after his death in the 1950s, when he became respected as a "naive" artist in Paris and abroad. Impressed by this works, Pablo Picasso even painted his portrait in 1972.

Elene Akhvlediani (1898-1975)

Elene Akhvlediani's work is full of color and warmth. Her paintings clearly show signs of modernism and the union of national traditions. She is known for her architectural landscapes depicting slanted houses on the slopes with colorful roofs, balconies, uneven stairs, mottled carpets, and more. This is how Akhvlediani depicts Tbilisi. Her works are so remarkable that "Akhvlediani's Tbilisi" was coined as new concept art by enthusiasts.

She studied art in Paris and Rome in the 1920s, which influenced her works. Pure colors, geometrical objects, and hard lines echo different forms of western art, especially post-modernism.

Besides painting landscapes, Akhvlediani has worked as a graphic artist and a theater decorator. She has illustrated books of famous Georgian writers and designed props and backgrounds for plays in the Marjanishvili Theater in Tbilisi.

Petre Otskheli (1907-1937)

Petre Otskheli, born in 1907, created a new world of scientific superheroes. He worked as a costume designer in a Georgian theater, as well as in Moscow, briefly.

He was charged with treason and executed during Stalin's Great Purge, but his work left a precious impact on theater stage production. Many of this designs for the theater became graphic art masterpieces.

Lado Gudiashvili (1896-1980)

Gudiashvili was born into a family of railroad workers, but he was given the opportunity to study at Ronson's private academy in Paris in the 1920s together with Akhvlediani. His works were influenced by Niko Pirosmani and were filled with the beauty of Georgian life. His earlier paintings were of dramatic grotesque images mixed with the appeal of romantic mystery. Upon his return to Georgia, the traditions of old Persian and Caucasian art intensified in this works. The colors became warmer, while his perception of the world as a theater grew stronger. Many of his paintings were inspired by ballets, operas, and plays.

Similar to Akhvlediani, besides painting, he worked with the Kashveti Church in Tbilisi, illustrated books, and decorated Georgian cinemas and theater scenes.

Gigo Gabashvili (1862-1936)

Gabashvili became known for his vivid portraits of noblemen, peasants, and townsmen together with multi-figure scenes of Georgian and Asian life based on his earlier sketches of his journey through Central Asia in 1894.

He is considered as one of the earliest representatives of realism. His works were known for showing a wide range of subjects, landscapes, and scenes of everyday life. Even though he is not widely known, his art is profoundly valued. For instance, The Bazaar in Samarkand, originally commissioned by U.S. diplomat Charles Richard Crane, was sold for $1.36 million (£1 million) in 2006.

Mamuka Tavakarashvili

As a painter, poet, and calligrapher of the seventeenth century, Tavakarashvili's most famous piece of art depicted scenes from the famous, 1646 Georgian medieval poem, The Knight in the Panther's Skin. The poem has 39 miniature illustrations that seem to have been influenced by Georgian folk art.

Avto Varazi (1926-1977)

Varazi is known for being one of the first Georgian artists to apply the collage technique to his works, thus he holds a significant place in Georgian art of the twentieth century.

His creative works perfectly merge three-dimensional subjects and pictorial elements, as well as materials like plastics and typographic signs. He used a variety of techniques and artistic applications. Additionally, he was one of the first artists to work in Pop Art style, where he depicted the problems of the time. Today, his works are displayed in famous museums around the world, such as the MoMa and Zimmerli Art Museum at Rutgers University.

Rusudan Petviashvili (1968 - )

When she was one year and ten months old, Petviashvili started to paint. She held her first exhibition at the age of six. In her works, she uses a unique one-touch technique - drawing without taking the brush from the sheet. Petviashvili's works are among the private collections of Eduard Shevardnadze, Margaret Thatcher, George Bush, and Ilham Aliyev.

Petviashvili has illustrated many books, including The Knight in the Panther's Skin and The Georgian Folk Tales. Together with other artists' groups, she created miniatures for the most significant handwritten Bible in the Old Georgian language exhibited at the Holy Trinity Cathedral in Tbilisi.

Eteri Chkadua

Now living and working in New York City and Kingston, Jamaica, Chkadua shows a thirst and passion for life in her paintings. Most of her personas are her alter egos making viewers believe that a single person can encompass the whole world within themselves.

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9 Famous Georgian Painters You Need to Know

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Niko Pirosmani (1862 - 1918) Often referred to as Nikala, Pirosmani was a primitivist painter who posthumously rose to prominence. Flawless simplicity, elegance, sincerity, and natural happiness are words used to describe his work. Born in 1862, Nikala spent all his life in extreme poverty.

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Endangered Poetry Initiative

Poetry from the Republic of Georgia

Georgian ( ქართული ენა) literature is one of the most ancient traditions in the world. The beginning of its history dates back to the fourth century, to the epoch when the country was converted to Christianity. Poetry as an important part of Georgian literature also can be traced back to the very beginning of Georgian writing and even farther, to the ancient layers of pagan folk poetry. In spite of this, Georgian poetry is Christian in its essence as is Georgian literature. The oldest genre of Georgian poetry is hymnography, followed by the plentiful diversity of lyrical genres like elegy, ode, epic, and sonnet. Throughout its history Georgian poetry looks like an open cultural construction: it undergoes different aesthetic epochs and cultural contexts, standing at the crossroads of Western and Eastern civilizations; overcomes the difficulties of Russian colonialism and Soviet totalitarianism; and constructs the strong models of post-colonial consciousness.

The translations which are presented for American readers do not express all the diversity of Georgian poetry, but only some considerable stages of its development. However, these translations display the stylistic variety of Georgian poets belonging to different historical epochs. Nikoloz Baratashvili's (1817-1845) verse is significant with Romantic mood; it activates one of Romanticism's key ideas and most enduring legacies - the assertion of nationalism, which is so important for Georgian people, conquered by the Russian empire; the quest for national identity becomes one of central themes of his Romantic art and philosophy. Ilia Chavchavadze (1837-1907) and Akaki Tsereteli (1840-1915), as representatives of classical Georgian Realism, are even more concerned with the colonial situation of Georgia, problems of Georgian national identity and social establishment, its political strength and future perspectives; however, Akaki Tsereteli's verse is respectively disposed between the real and imaginary layers of creative mind. Vazha-Pshavela's (1861-1915) verse, as well as his philosophy in general, is thematically and emotionally completed with Georgian mythological and folkloric tradition; his poetical language in keeping with styles of Georgian mountain speech; his aesthetics is simultaneously linked with the ancient roots of Georgian culture, as well as with main currents of 20 th century Georgian poetry. Titsian Tabidze (1893 -1937) and Paolo Iashvili (1894-1937) are brilliant representatives of Georgian Symbolism - one of the general trends of 20 th century Georgian poetry; their verses are marked by the innovative Modernistic mood and taste, expressing the intellectual and representative freedom of new Georgian poetry. Galaktion Tabidze's (1891-1959) poetry is unanimously considered as a the heyday of 20 th century Georgian literature; his poetry is an eminent expression of the tragic clash that arises in conditions of a totalitarian regime between the artist and the actual context and shows the painful aspiration of the poet towards the artistic freedom; in his verses new themes are declared, original rhythms and remarkable metaphors are developed. Ana Kalandaze (1924-2008) is a very special figure in the history of Georgian poetry; she is a bright representative of the process of liberalization of the poetical discourse from the totalitarian influence; in her verse the delicate voice of woman is elegantly united with the traditional Georgian sense of national consciousness; Dato Barbakadze and Giorgi Lobjanidze are representatives of the young generation of Georgian poets, involved in the complicated process of searching self in a pragmatic world outside. Generally, thematic and psychological complexity is a principal marker of contemporary Georgian poetry; it is thorny, but very interesting and miscellaneous at the same time. Young Georgian poets are looking for innovative forms of self-presentation, absorbing main trends of the world poetical process. But they are powerfully connected with Georgian national literary and folk tradition, which has survived with grace throughout the centuries.
~Dr. Irma Ratiani
Director of the Shota Rustaveli Institute of Georgian Literature

Selected poems in Georgian and English (translations by Dr. Irma Ratiani and Catherine Fletcher) in PDF format.
19th century poetry 20th century poetry
21st century poetry
Click on the links below to hear audio of the poems in the original Georgian read by Valerian Sikhuashvili.
Why Was I Created Human Vazha Pshavela, "Why Was I Created Human" Tovli:Snow Galaktion Tabidze, "Snow" Anna KalandadzeAnna Kalandadze, "You Are So Deep, Georgian Sky"
Nature Dato Barbakadze, "Nature"

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Endangered Poetry Initiative Poetry from the Republic of Georgia Georgian ( ქართული ენა) literature is one of the most ancient traditions in the world. The beginning of its history dates back to the fourth century, to the epoch when the country was converted to Christianity.

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Learn how to make the classic Georgian dish Chakhokhbili. It takes less than an hour from start to finish and is a naturally low-carb dinner.

If you try this Chakhokhbili recipe, I highly recommend serving it with Georgian cheese bread (khachapuri).
This recipe was originally posted September 6, 2017, we've tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy .
What is Chakhokhbili?

Chakhokhbili is a well know Georgian dish of stewed chicken and fresh herbs. It is originally made with pheasant, but most people use chicken.

The key to getting amazing tasting chakhokhbili is using homegrown tomatoes. Anyone who has a garden of their own can't deny that homegrown tomatoes outdo any store-bought ones. This is why you should make this dish before tomatoes season is over.

If you happen to stumble upon this recipe in the midst of winter, worry not; there are still a few store-bought brands of diced tomatoes that will still make this dish delicious. My go-to brands are San Marzan and Pomi.

The aroma of the stewed tomatoes and cilantro make this dish oh so flavorful. Chakhokhbili is not only tasty, but it's also quite healthy as well. It's loaded with fresh herbs, vegetables, and chicken.

How to Pronounce Chakhokhbili

Yes, it is quite a mouthful! Since it is a Georgian word, there are a few different sounding letters that we don't use in English. This is how to pronounce Chakhokhbili.

Chalk - hoke (but with a throat sound) - bee - lee

When you say the "hoke" part of the word, you have to make a "clearing your throat" sound. It isn't a soft "h" sound like we are used to in English, it is more of ck + h sound.

How to Make Chakhokhbili

Now that you know what it is, here is how to make it yourself! The recipe card has all the details, with complete steps and ingredients.
Chakhokhbili Ingredients:

Chicken thighs (with skin & bone)

Salt and pepper to taste

Olive oil, divided

Onion

Red bell pepper

Diced San Marzano tomatoes or 3.5 lb fresh tomatoes

Jalapeños, sliced (add a little at a time, all jalapenos have different heat)

Small chili pepper

Fresh cilantro, chopped

Garlic cloves, pressed

Instructions:
Chakhokhbili has so much flavor - it's spicy with a deep savory flavor. It is much easier to make than it is to pronounce.

1. Season and Brown the Chicken

First, season both sides of the chicken. Then brown both sides of the chicken thighs in a skillet with olive oil and set it aside.

2. Saute Onion and Bell Pepper

Next, in the same skillet saute the onion and bell pepper with more olive oil.

3. Add Tomatoes to Skillet

Then you will add the tomatoes and cover it with a lid and let it cook.

4. Add Chicken to the Skillet

After you gently add the chicken back in back using tongs, you'll cook it for 30 more minutes. This is the part where all the flavors of the Chakhokhbili come together in the skillet, don't rush it.

5. Add more Seasonings

After the chicken is fully cooked, you'll add the jalapeños, chili pepper chopped cilantro, and pressed garlic. These are all very important for authentic Chakhokhbili, so don't skip any of them. If you have an aversion to cilantro, you can skip that, though.

Bring to a boil and remove from heat. Serve hot with naan bread.

Here are some step-by-step pictures to show you how I made my Chakhokhbili. Doesn't it look scrumptious?

Chakhokhbili Dietary Restrictions

If you have any kind of dietary restrictions, this dish could be perfect for you! It fits in with the following eating guides:

Chakhokhbili Recipe

Here is the printable recipe card for chakhokhbili with the complete recipe. Print it or pin this post - either way save it so you can make it again.

More Chicken Dinner Ideas

I hope you enjoyed learning how to make the authentic Georgian chicken dish Chakhokhbili. Here are some more of my favorite chicken dinner ideas.

More from SImply Home Cooked!

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Chakhokhbili (Georgian Chicken Stew with Herbs)

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Learn how to make the classic Georgian dish Chakhokhbili. It takes less than an hour from start to finish and is a naturally low-carb dinner. If you try this Chakhokhbili recipe, I highly recommend serving it with Georgian cheese bread (khachapuri).

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Arousing Appetites: Home to the Serious Cook

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Even in food, you can come to expect quite a few curveballs.

Although there are few quite like the overall Icelandic cuisine. For one that boasts such uncommon traditional specialties like hákarl (rotten shark), svið (roasted sheep skull) or lundi (smoked puffin), it's almost sort of odd the pylsur would be the most go-to Icelandic dish of them all.

And why is that?

Because pylsur is, in essence, a hot dog.

( NOTE: Want to save this recipe for later? You can take home a downloadable PDF version of this recipe by clicking here.)

Pylsur, Icelandic Livestock and Bæjarins Beztu

Don't mistake us here... we don't intend to belittle the magnificence of pylsur by any means here. In fact, in digging deeper into the why behind the popularity of the hot dog, we quickly understood - both philosophically and "taste-ically" - all the rage.

You see, it all begins with the livestock.

Icelandic Livestock

There's a sort of poetic irony that in Iceland - a country and cuisine dominated by fish - would have its de facto national dish be so... landlocked.

There's a good reason for this, though, and it begins with the high quality of life for Icelandic livestock.

Iceland is renowned for its high quality meats across the board. The country's pork to its beef to its lamb (especially lamb) are revered by both locals and incoming tourists for being some of the purist and tastiest meats you can find in the world. Many also attribute the longer lifespans in Iceland ( 81 years vs 70 for the rest of the world) to their diet rich with these high quality meats.

But why is are Icelandic meats so much better than the rest? The answer is surprisingly simple: there is very little industrial intervention in meat production. Small independently-owned family farms are more common and en vogue than highly industrialized meat producers. As such, the livestock are raised in an incredibly clean and pristine environment and with a very vegetation-oriented diet. In contrast to the American meat for example - where grass-fed has now become an attribute that fetches a premium price - the Icelandic meat is pure, hormone-free, drug-free organic and grass-fed by default!

This is particularly true for Icelandic sheep, who pretty much reign supreme over the pastures in the summertime. Particularly during the months between May and October, farmers will let their lamb run free and graze in the mountain pastures, giving the animals access to an incredibly rich, nourishing and diverse vegetation to snack on.

All of this emphasis on thoughtful, non-industrial raising makes a difference both for the resulting meat and dairy. The quality is higher, the yields more nutritious, and the taste is way better.

By the law of transitive properties, the pylsur/hot dogs simply have to be better too.

Pylsur: The Icelandic Hot Dog

Perhaps one of the trickiest parts of doing the research behind this pylsur recipe was trying to understand why the hot dog has become as popular as it has.

There's a couple prevailing theories pertaining to the rise of the weiner.

First, there's the school of thought that the hot dog became popular simply because it preserved the meats well. As was the case for most historical Viking societies (it's presumed Iceland was first settled by Viking explorers in the 9th century AD), food preservation was a necessity to survive particularly harsh, long winters. For dairy, this meant fermenting and culturing milk into cheese and yogurts like skyr, a very traditional Icelandic strained yogurt. For fruits, you would use jams, jellies and pies (like the earliest forms of apple pie) to keep them edible.

For meats, one of the most effective mechanism was the sausage, although by no means is this an art special to Iceland and other Vikings. The art of making sausages - or cooked, smoked or cured meat stored in the intestinal casings of the animal - has been around since at least the ancient Greeks... though probably a lot earlier than that. Nevertheless, the practice of preserving meats in sausage form seemed particularly practical for climates and environments with notably harsh winters like Iceland and other Nordic countries.

And yet, despite this ancient practice, most of the documented "hot dog hubbub" in Iceland is pretty relegated to the last century. This leads us to the second school of thought: pyslur is an American doing.

Since its first Viking settlements, Iceland has historically belonged as a part of various larger Nordic coalitions. Throughout the centuries, Iceland was more a port and strategic outpost - most recently by the Danes - than its own sovereign land.

This all changed, however, during World War II. The Germans occupied Denmark starting in April of 1940, and the British countered by invading and occupying Iceland. What resulted was a fracturing of relations between the island and its former Kingdom. Eventually, the responsibility for Iceland was passed along to the Americans, who brokered an US-Icelandic agreement restoring Iceland's neutrality in the war in exchange for the right to station American soldiers en route to battle.

The agreement did stipulate that Iceland would become its own independent nation in the near future, which is exactly what happened in 1944. At this point, the Americans left but not after having left several cultural souvenirs (like a love for ice cream) with the Icelanders.

While this story sounds just dandy and easy to believe, there's just one minor detail that we need to look into: the most popular hot dog store in Iceland today, Bæjarins Beztu Pylsur, was founded in 1937 before any occupation at all.

Bæjarins Beztu Pylsur

Google just the term "pylsur" and almost any result that comes up will reference this particular shop.

Perhaps because its name literally translates to "The Town's Best Hot Dog," this small inauspicious shop in Reykjavik has become world famous amongst a swathe of other shops and stands all over Iceland. We'll defer to other sites to properly sing its praises to other, but just know that it's acclaimed enough to have warranted visits from Bill Clinton, Metallica, Madonna... and 70% of Iceland's local total population.

Here's a video of the shop and pylsur experience itself:

Or, if you prefer the DIY approach like we do, let's go ahead and dive into the recipe itself.

About the Recipe

Ein með öllu - One with everything

As with any hot dog, there's really two parts to the overall experience: the wiener itself and the toppings that go with it. Pylsur is no exception to the rule here.

The Hot Dog

Where pylsur is indeed an exception, however, is in its composition. Whereas most hot dogs would contain only random cuts of pork and/or beef, a true Icelandic pylsur not only requires both, but it will add in a bit of its world-famous lamb into the mix.

If you opt to make these hot dogs at home, then, the key is to mix equal parts of all three meats together. From there, you don't really need to do much to it. The hot dog will come out with a delightfully robust taste as is, and Icelandic cuisine hasn't traditionally used many herbs and spices anyways. The exceptions here are salt (used as a preserver) and sometimes fresh thyme, which you can add in if you'd like.

From here, you'll take your meat and stuff it into sausage casings (although you'll see that we didn't). Some advocate using a special tool for this, but you can do it just as easily by hand so long as you stay mindful not to rip the casing prematurely before cooking.

To cook your pyslur, you can do it one of two ways: either by boiling or by grilling. Rumor has it that Bæjarins Beztu boils their hot dogs in beer or some sort of malt beverage, which is what gives it the renowned taste. Whatever you do, though, don't boil your pylsur in just water because you'll otherwise lose all the flavor of your delicious meat. Instead, keep it on a medium heat and potentially add a malty alcoholic beverage (i.e. beer) into the cooking liquid.

Alternatively, you can grill your pylsur (although this is far less common). Simply throw it on the grill and cook it like you would any other hot dog, and you're done!

... Kind of.

The Toppings

Unless you're absolutely insistent on having your pylsur like "the Clinton" - with only mustard just like the President did - you'd probably want to try a little bit of every type of topping available.

The default way to enjoy this type of hot dog is with ein með öllu, or "one with everything." Most of the times, this means a mixture of condiments like ketchup, pylsusinep (a mustard sweetened and browned with catsup), remoulade, raw onions and crispy onions.

If making homemade, simply whip your condiments and toppings together (if making from scratch) prior to grilling your hot dog, and prepare to assemble it all into a bun right as the franks come hot off the grill!

Our Take on the Recipe

For as popular a dish as it is, it's quite surprising how few recipes there were that ventured into making them homemade. Most actually advocated buying them frozen from a specialty store or when you happen to be in Iceland!

This was far from satisfactory for us, so we did the best we could to make homemade pylsur according to principles laid out in what became our original reference recipe.

One truly major adjustment we made right out of the gates was, however, to forego the casings altogether. This was more a decision based on not finding any casings not loaded with nitrates and other additives. Since we try to stay good with conventional clean eating wisdom as best we can, we forged on without them.

To keep the meat together in sausage form instead, we opted to make "pylsur kabobs " with the meat wrapped around the skewer. That way, we could grill them and still have them retain form, which worked surprisingly well.

Admittedly, we hedged our bets and got meats with greater fat content, a decision that seemed to be a good one in the end. While we were at it, we added touches of thyme and salt into the mixture as well.
How would you prepare your pylsur? Comment below!
As for the toppings, we also tried to make our own versions of the remoulade and the pylusinep. Neither required much adjustment from the reference recipes, which is good considering we did enough tinkering with the pylsur as is..

Other than that, there's really not much else that needs to be done. Pylsur are simple, easy to make, perfect for your next grilling outing, and they're certainly not your run of the mill hot dog.

Enjoy!

( NOTE: Want to save this recipe for later? You can take home a downloadable PDF version of this recipe by clicking here.)

Pyslur: Icelandic Hot Dog

Author Adapted from Jo's Icelandic Recipes

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Even in food, you can come to expect quite a few curveballs. Although there are few quite like the overall Icelandic cuisine. For one that boasts such uncommon traditional specialties like hákarl (rotten shark), svið (roasted sheep skull) or lundi (smoked puffin), it's almost sort of odd the pylsur would be the most go-to Icelandic dish of them all.

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icelandic folk and fairy tales from iceland

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fairy tales and folktales of norden nordic folktales.

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Iceland's magical world of elves | BBC Ideas

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Folklore in Iceland: The Complete Guide | Guide to Iceland

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Get to know the interesting world of Icelandic folklore. Discover Icelandic folktales, creatures like elves and trolls, and the nature they inhabit!

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What are the perfect music playlists to match your vacation in Iceland? What are the most popular music genres? Who are the best artists to serenade your time in the country, and where can you access such great music? Read on to find out all you need to know about the Ultimate Icelandic Playlists.
The Joys of a Good Playlist

Iceland's major attractions, be they waterfalls, geothermal valleys or volcanoes, are found across the island, meaning that driving is an essential part of anyone's trip here-that is, for those who want to see as much of the country as possible.

This road tripping could take many forms (i.e. minibus, Super Jeep, private transfer, etc), and it cannot be stressed enough just how much time you'll be spending on the road.

To provide some context; Jökulsárlón glacier lagoon, widely regarded as " The Crown Jewel of Iceland" is located roughly five hours from the capital city, Reykjavík, meaning the journey there and back will total approximately ten hours driving... and that's without mentioning the countless stops en route.

Credit: Rokksafn Íslands - The Icelandic Museum of Rock 'n' Roll

In short, its best to ensure your car journey is as comfortable as possible, allowing you to relax and appreciate the wealth of brilliant scenery without issue. Sunglasses for the road? Check. Snacks and drinks? Check. Cushion for the lower-back? Check. Music bopping on the car radio? ... let's examine this aspect a little closer, shall we?

One of the major components for any road trip is a worthy playlist, as effective at setting the mind free to wonder as it is suppressing the tantrums of your children in the back seat.

Your car journey, in all likelihood, will be made with the express intention of discovering this country's incredible scenery, or, to a lesser extent, its charming towns and village, and focusing in on playing Icelandic music is the only soundtrack that suits quite so poignantly.

Credit: Rokksafn Íslands - The Icelandic Museum of Rock 'n' Roll

To put it another way, if you're setting out to find Icelandic culture, you'll gain just as many insights from the culture you allow into your own holiday bubble. Listening to music on your journey is one of the easiest ways to achieve this, allowing a new level of insight when understanding the Icelandic psyche. On top of that, it also heightens the authenticity of your adventure.

Though it is unlikely you'll understand the lyrics, the melodies, harmonies, instrumentation and vocal talent will transcend, providing a rich and local ambience to your trip.

Music is as broad and varied as the nature itself, giving it a worldly, crossover appeal that can't help but reflect the lands of its origin, regardless of the genre.

In other words, we all have different tastes, which is why we here at Guide to Iceland have compiled, for your listening pleasure, a number of genre-themed playlists that showcase the very best of Iceland's rich musical scene.

Icelandic Rock & Roll Playlist

Nothing quite says "Road Trip" like rock n' roll blaring from your car stereo. After all, this genre boasts the perfect sing-along-qualities, embraces freedom and rebellion, taking life by the bootstraps and giving it a damn good shake. One should enjoy those moments of awe, inspiration, confusion and lust for life that travel awakens in us; let's face it, you came to Iceland after all!

Whilst there are some belters already widely utilised―Bruce Springsteen's ' Born to Run', for instance, or Queen's " Don't Stop Me Now"―there is a good chance that there are many original Icelandic rockers that better suit your trip in the country.

Credit: Rokksafn Íslands - The Icelandic Museum of Rock 'n' Roll

Anyone who has spent time at Rokksafnið―the Icelandic Museum of Rock n Roll, in Keflavík―will know of Iceland's deep connection to rock music. This passionate relationship was first inflamed in the 1960s, during a period in which Icelanders were introduced to the American music played on the US Navy Base, on the Reykjanes Peninsula.

One of the most popular films dedicated to the birth of rock n' roll in Iceland is the 1982 documentary, "Rokk í Reykjavík", directed by the legendary auteur, Friðrik Þór Friðriksson. Among other things, Friðrik introduces his audience to such acts as Björk, then known through the act, Tappi Tíkarrass, and the new-wave outfit, Þeyr.

Credit: Kaleo Facebook Official.

Ever since this period of musical revolution and discovery, rock n' roll in Iceland has gone from strength to strength, with the most successful exports being Björk, the ethereal post-rock band Sigur Rós and the country-rockers, Kaleo.

Black and death metal have a strong and loyal following, both domestically and internationally, with numerous venues across the country dedicating themselves to providing regular, rollicking live performances.

On other nights, the Icelanders' passion for blues and traditional hard rock comes alive in communal jams, concerts and street performances, proving that rock n' roll is still very much alive and well in the Icelandic mentality.

Icelandic Rap & Hip Hop Playlist

Iceland has become famous for its unique take on rap and hip-hop music, matching a worldwide trend in this genre's exponential popularity. And whilst many of its tracks may seem a little too aggressive, even grimy, for a serene car ride along Iceland's picturesque South Coast, there can be no better soundtrack for your time discovering the country's capital, Reykjavík.

One of the most notable aspects of the Icelandic rap & hip-hop scenes is the abundance of female artists, the most prominent of which is Reykjavíkurdætur ("The Daughters of Reykjavík"), a rap collective of 19 self-styled fem-cees known equally for their collaborative and solo efforts.

Credit: Reykjavíkurdætur

Reykjavíkurdætur were among the first acts to sculpt and define the uniquely minimalist sound of Icelandic rap and hip-hop. Once again, the best examples of this sound are reflective of the country's hauntingly beautiful nature, and the distance, the coming of age that dawns upon a nation transitioning from rural to urban life.

If one listens close enough, this bi-polarity can be heard in almost all genres of Icelandic music, not just in production style, but image, attitude and creative approach.

Credit: Unofficial: CYBER.

Hip-hop and rap is so popular in Iceland, a concerted effort is needed on part of the die-hard fans to keep up-to-date with the latest artists on the scene. Other artists worthy of note include the likes of: Úlfur Úlfur, Emmsjé Gauti, Gísli Pálmi, Birnir, Kött Grá Pje, Valby Bræður and Sturla Atlas . To find out more about the genre's popularity in Iceland, read more in our article Hip Hop & Rap in Iceland.

Icelandic Folk Music Playlist

Folk music has its own special place amongst music aficionados in Iceland. Many point to this nation's long tradition of oral storytelling as a reason for this, as well as the strong, collective awareness of people's connection to nature.

One aspect often overlooked in trying to unravel this relationship between the Icelandic people and folk music, is the live performance element. In our modern world, where entertainment of all kinds is within touching distance, it is easy to forget just how crucial communal music was to this earth's ancient peoples.

One can see these roots the moment Icelandic folk is explored further; take 'Rímur', for instance, a form of epic poetry that dates back to the 14th Century. These poems were known to the best method of telling a story in a single verse, with a reliance put on syllable structure and alliteration.

Credit: Ásgeir Music Facebook

Alternatively, one could look at the different styles of singing, kveða and syngja, as further proof of Iceland's ties to traditional music. These performances were also deeply related to both poetry and dance, though the advent of Western Classical music has seen a decline in this style over the years.

In the modern age, the boundaries that define folk music in Iceland have become blurred in a flurry of innovative creation, largely in the wake of portable production software, electronic experimentation and the aforementioned cultural balance between urban and rural life here. Popular artists include such acts as Of Monsters and Men, Ólof Arnalds, Snorri Helgason, Emilíana Torrini and Ásgeir Trausti.

Icelandic Electronic Music Playlist

With the long dark winters of Iceland matched with the advent of portable, music-making technology, Icelanders have become adept at creating rich and textured electronic tracks from the comfort, and warmth, of their bedrooms.

As Icelandic electronic producer, NonniMal, recently stated: "We're locked inside a lot of the time due to bad weather, so we have to make our own fantasy worlds. "

These 'fantasy worlds' have become some of the most striking and experimental digital soundscapes in international music, the steps, rhythms and samples often reflecting the harsh, empty and isolated land of its genesis.
Credit: GusGus Official Facebook
One of the most striking examples is Björk, who since her first solo effort, Debut (1992), has forever pushed what it means to make electronic music. Most recently, Björk has continued to stand tall as the foremother of electronic music, creating Björk Digital, a VR experience intertwined with the 2015 album, Vulnicura.

GusGus is also one of the greatest electronic exports to come from Iceland, their efforts making a valid contribution to the world of dance music, trip-hop, house and techno.

Upon their founding in 1995, GusGus acted as a film and art collective before the members decided to reshape their focus on a musical career. As of today, the group boasts 10 full-length albums, as well as numerous collaborations with other artists, including Björk, Depeche Mode and Ian Brown of Stone Roses fame.

Icelandic Classical Music Playlist

Quite unlike most other European countries, Iceland has had only a short history writing, recording and performing classical music, with the first efforts being made as late as the early twentieth century. The first case of an organised orchestra concert in Iceland can be dated back to May 22nd, 1921, when roughly twenty musicians played for King Christian X of Denmark, who was on an official visit at the time.

Without fully realising it, this group would become the Reykjavík Orchestra, and would later play at some of the country's most important historical events (i.e; the 1000 year anniversary of the Icelandic parliament, held at Þingvellir in 1930).

Wikimedia. Creative Commons. Greipur.
Did you enjoy our article "The Ultimate Icelandic Playlists | Music for the Road"? Did you use any of our playlists during your time in the country? What are your favourite tracks and artists to come out of Iceland? Are we missing some of your favourites? Make sure to leave your thoughts and queries in the Facebook's comments box below.
Still, there was much discussion around this period about formalising a professional orchestra, though the proposal would need to hurdle a number of financial obstacles first. Finally, the National Radio, (Ríkisútvarpið; RÚV), agreed to fund the project, and the Iceland Symphony Orchestra went on to play their first concert on March 9, 1950.

The Iceland Symphony Orchestra has appeared on over 87 published albums and is famed for its frequent collaborations with popular musicians, a trend started on 19th November 1978 after they were joined on stage by Gunnar Þórðarson, the principal songwriter of Thor's Hammer.

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The Ultimate Icelandic Playlists | Music For The Road

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What are the perfect music playlists to match your vacation in Iceland? What are the most popular music genres? Who are the best artists to serenade your time in the country, and where can you access such great music? Read on to find out all you need to know about the Ultimate Icelandic Playlists.

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Top 10 Things to Do in Reykjavik | Guide to Iceland

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From a vibrant art and music scene to a treasure trove of world renowned cultural and historical attractions, Reykjavík boasts endless opportunities for fun and adventure. But where best to start? Find out in our Top 10 List of attractions found in and around Reykjavík. Reykjavík (translated to 'Sm

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What is a geothermal spa? Where are the best geothermal spas in Iceland? What is the difference between a geothermal spa and a hot pool? Continue reading to learn about the seven best places to unwind in Iceland.
Iceland's volcanic activity is major part of the country's appeal. It has created its magnificent mountain ranges, dramatic lava fields, countless craters and many other spectacular features. For guests coming to this country seeking relaxation, however, it is the water heated from the fires beneath the earth that make Iceland so special.

Bathing in this geothermal water is a unique and rejuvenating experience, and there are many ways you can do it. While heading into out into the nature to find natural springs is great fun, and the many pools around the country are perfect places to unwind and meet new people, it is the geothermal spas that boast the highest forms of luxury.

These places take the heat from the earth and use it create facilities where you can be pampered like royalty and have your physical, mental and spiritual health nourished. Saunas, man-made waterfalls, steam rooms and hot tubs define many such spas across Iceland, and all are found in the most beautiful parts of the country. The surrounding landscapes are best appreciated when revilatising yourself in the warm waters, and in winter, they also provide the most sublime locations to marvel over the Northern Lights.

What makes them particularly special in Iceland is how much the country's nature is utilised in the facilities; the warm water bubbles up through springs, is filtered through volcanic lava, and cooled with the fresh meltwater of the glaciers. As a result, it is pregnant with healing minerals such as silica. No extra chemicals are needed to keep the pools clean, as the natural flow of the hot springs that feed them mean the water is constantly being replaced.

Visiting a geothermal spa on your trip to Iceland is thus a great way to experience the island's magnificent nature in a state of complete and utter relaxation. This article, therefore, will provide a guide to the best of these deluxe locations, in no particular order.

If you are seeking information on the other bathing opportunities in Iceland, check out these features on the country's best swimming pools and natural hot springs.

The Blue Lagoon

The Blue Lagoon is Iceland's most famous geothermal spa, and the largest. It is best known for its opaque, azure waters, filled with healing minerals; its treatments for those with skin conditions such as psoriasis; and it wide range of luxury features. It boasts steam-rooms; a Finnish sauna; a man-made waterfall for massaging your shoulders; a cave to relax in; poolside silica tubs for face masks; and an in-water bar. For an extra cost, you can also get an algae mask and a range of in-water massages.

The pools of the Blue Lagoon are surrounded by magnificent lava landscapes, with endless fields of jagged black rock, covered in a creeping grey moss, and barren volcanoes towering in the distance. When seeing this from behind a veil of steam, in contrast with the vivid colour of the water, the site gains a fantastical sense of mysticism.

The pools in winter are also an excellent place to search for the Northern Lights in comfort, and in summer, they provide a serene location to admire the effects of the midnight sun.

Another major part of the Blue Lagoon's appeal comes from its location on the Reykjanes Peninsula, the stretch of land that connects Keflavík International Airport and Reykjavík. Because of this convenient position, many bus transfers ferrying guests between the two locations stop at it, as it is a fantastic place to unwind and rejuvenate after or in preparation for a long flight.

If you wish to visit the spa whilst on your holiday, then you can either rent a car and drive yourself, or book this Blue Lagoon Shuttle from the capital. Trips to the Blue Lagoon are also included alongside many other tours, such as this super jeep excursion sightseeing around the Golden Circle, this private jeep tour that will take you lava caving and around the sites of the Reykjanes Peninsula, and this ATV tour along a rocky and spectacular coastline.

Please note, however, that tickets are not included in these prices. You will need to book yours well in advance, as even in the quieter seasons of Iceland's tourism, it is very unlikely that you will be granted admission simply by showing up on the day. You can do this through the Blue Lagoon website.

If you book a self-drive holiday or vacation package with Guide to Iceland, however, the vast majority will organise a ticket for you, alongside all accommodation, tours and either your car rental or airport transfers.

There are two restaurants on main Blue Lagoon site. LAVA is built into the surrounding lava field, and has views over the pool, serving lunch and dinner using the freshest Icelandic ingredients. Moss restaurant, meanwhile, is open in the evenings only, and was recommended by the Michelin Guide in 2019. It is slightly more upmarket, includes an extensive vegan menu, and has the option to sit at the chef's table for an added cost.

There is also shop with a range of Blue Lagoon treatment products that utilise Icelandic natural ingredients, allowing you to take some of the magic of the spa back home with you.

The Blue Lagoon even has two hotels on site for those who want to make the very most of the spa. The Silica Hotel is the oldest, with beautiful rooms and views, and has its own private lagoon. The newer Retreat Hotel, meanwhile, is the most luxurious (and expensive) hotel in the country, and the only one with five stars. It also has its very own geothermal spa.

The Retreat Spa

A spa within a spa, the Retreat Spa is perhaps Iceland's most exclusive location altogether. The Retreat Lagoon is far less busy than the Blue Lagoon itself, sheltered by spectacular walls of lava rock, and visited by some of the world's most famous celebrities, most notably Kim Kardashian and Beyoncé.

It also boasts some magnificent subterranean features, such as an underground steam cave, the Lava Spring where one can find serenity with water cascading from the ceiling, and a meditation room with a burning fire at its centre. Above ground is a nest area, where you can recline in suspended hammocks in a room with floor-to-ceiling windows. You can even book your very own spa and pool area in a space called the Lava Cove, with an on-call masseuse, chef and yoga instructor.

Like at the Blue Lagoon, there are a wealth of treatments and massages on offer, within a set of sanctuary spaces called the Ritual. It also has its own restaurant with a breakfast and all-day menu, renowned for its delicacies.

The Secret Lagoon

The Secret Lagoon has become less of a secret as the tourism industry has boomed, but is still a wonderful place to visit. It is much more affordable than the Blue Lagoon, but it should be noted that it has none of the extra amenities such as saunas, steam baths or treatment therapies.

While not quite a geothermal spa like the others on this list (more of a swimming pool), it warrants a place due to its unmatched location, sitting right beside a bubbling geothermal area complete with its very own geyser, as well as its air of fantasy, with steam rising before abandoned buildings and colourful hot springs. The water is also rich in minerals, providing the healing properties that the other spas boast.

Its history is also of note; the Secret Lagoon is the oldest man-made pool in Iceland, constructed in 1891, and though fell into disrepair for many decades, found new life as the tourism industry flourished.

The Lagoon is located in the beautiful village of Flúðir, which is located very close to the Golden Circle, Iceland's most popular tourist trail. This route covers Þingvellir, a National Park between two tectonic plates with over a millennium of history; Gullfoss, the most famous waterfall in the country; and the Geysir Geothermal Area, a place renowned for its exploding hot springs.

As it only takes half a day to cover these sites, a visit to the Secret Lagoon comes highly recommended a way to relax after your adventure.

The Fontana Spa

The Fontana Spa sits right on the shore of the lake the village is named after, which is renowned for its geothermal activity; if you wade into the lake a little, you can often feel tongues of hot water rising from the bed (although the rest of it rather cold). Its two pools, filled with minerals, are rather small but a lovely temperature for bathing, and there are a wealth of other facilities that make the site worth visiting.

There is a luxurious Finnish Sauna with a large window overlooking the lake, and temperatures that exceed a sweltering 80 degrees Celsius. There is also an incredibly humid steam room built directly over a natural hot spring, with only grids on the floor separating you, and hot tub with panoramic views of the mountainous surroundings.

The Myvatn Nature Baths

Located in a lava field by the spectacular Lake Mývatn, this geothermal spa is a wonderful spot to admire the magnificent surrounding landscapes, and potentially see the Northern Lights in winter. It also makes a fantastic stop on a trip around north Iceland, which has a range of diverse features.

Most of these amazing sites are visited on the Diamond Circle sightseeing route. This trail visits the most powerful waterfall in Europe, Dettifoss; a vast, horeshoe-shaped canyon called Ásbyrgi; the historic 'Waterfall of the Gods', Goðafoss; the barren geothermal area of Námaskarð Pass; and one of the world's best locations for whale-watching, Húsavík.

Additionally, it explores the lake area itself, which is renowned for its thriving flora and fauna. Mývatn is also famous for is beautiful and bizarre geological features, with towers of rocks jutting from the waters, dozens of craters lining the shores, and 'the lava fortress', Dimmuborgir.

Again it is recommended to book admission to this geothermal spa in advance. If taking a self-drive tour or vacation package that reaches north Iceland, you will have the option to get a ticket while booking.

Krauma Spa

Rather than any larger pools, the Krauma Spa has five hot tubs, as well as one cold one filled with glacier water. These tubs look directly over bubbling geothermal areas in the beautiful landscapes that surround you. Furthermore, there are two steam baths and a relaxation room with a crackling fireplace.

Krauma Spa is close to many major attractions in west Iceland, easily fitting into a day tour in the region. Alongside booking a luxurious bath in the pools, you can visit the beautiful waterfalls of Hraunfossar and Barnafoss; the medieval village of Reykholt; the spectacular fjord of Hvalfjörður; and the seething hot springs that led to the creation of the spa. If you are not driving yourself, all of these sites are visited on this minibus tour, which includes admission to Krauma.

The Krauma Spa is also close enough to the magnificent Snæfellsnes Peninsula, which boasts an array of incredible landscapes and features, to be visited alongside a trip there. This two-day tour will introduce you to the land nicknamed 'Iceland in Miniature', has a lava caving component, and will grant you entry to the spa.

The Geosea Sea Baths

Húsavík has already been noted as one of the world's best places for whale watching, with the waters of Skjálfandi Bay alive with Humpback Whales, white-beaked dolphins, and an array of other creatures that occasionally include species such as Blue Whales and Orcas. The town is increasingly becoming known, however, for its new geothermal spa, the Geosea Sea Baths.

The Geosea Sea Baths are unique on this list as they are composed of geothermally heated saltwater, rather than fresh. This water is dug up by two nearby boreholes before being pumped into the pools, and though somewhat more unusual to bathe in, is as naturally-occurring and renowned for its healing minerals as in other spas.

Another part of the unique appeal of the Sea Baths is that they boast unbelievable, uninterrupted views over a mountainous fjord and sparkling ocean; all other geothermal spas are in Iceland are inland. Though there are no saunas or steam rooms to relax in, the Geosea Restaurant serves light refreshments and has a small outdoor terrace, open in good weather, and you can also enjoy a drink while you bathe.

Though this spa faces some competition from the nearby Mývatn Nature Baths, both offer very different experiences in terms of ambiance and what is offered. Admission to the Geosea Sea Baths is also notably more affordable.

The Vok Baths

The new Vök Baths are east Iceland's premier spa, open July 1st, 2019. This beautiful, remote region, of incredible fjords and towering mountains, has little geothermal activity compared to much of the rest of the country, making a dip here essential for any seeking luxury on their travels.

The spa is located at the spectacular Lake Urriðavatn, which never fully freezes due to the hot springs on its bed. From the soothing waters of the Vök Baths, you will have fantastic views of this feature and the surrounding nature. If travelling in winter, they also provide a great location to look out for the Northern Lights in utmost comfort.

Urriðavatn is conveniently close to the largest town of the region, Egilsstaðir, making it easily accessible for those staying in the area.

The Vök Baths boast two pools, a sauna and a refreshing cold tunnel in the lake. The water is different from that in other spas on this list as it is not full of minerals such as silica and sulfur. As such, it has no smell, and is, in fact, so clean that it is drinkable. This is because it has been filtered through the nearby springs and there is a constant flow throughout the pools.

Admission to the Vök Baths comes with a serving of tisane tea, brewed with herbs found in the area and water from the spring. This can be found at the infusion bar; there is also a cafe on site where you can enjoy hot dishes, soups and sandwiches.

It is possible that you can arrive on the day and get entry, as the spa is newer and more remote than its cousins around the country. If travelling in summer, however, it is still recommended to buy a ticket in advance, just in case.

Special Mention: The Bjorbodin Beer Spa

Bjórböðin gets an honourable mention on this list, as though not a spa that utilises Iceland's healing geothermal waters to give you hours of luxury, it still is a spa of sorts. Instead of using minerals like silica to heal your skin, it uses the yeast in the young beer, which is also said to have rejuvenating effects.

As you bathe in hot tubs filled with warm beer, you can have a cold one from the barrels provided (so long, of course, as you are at least twenty); after this, you are given time in a relaxation room to let the yeast taken effect. The beer tubs only fit two at a time, although there is a larger one outdoor for groups who would rather stay together. When this is finished, you are free to enjoy the outdoor drinking area, which boasts beautiful coastal views, and the beer-themed restaurant.
Have you enjoyed the geothermal spas in Iceland? Which was your favourite? Did you book any extra treatments that you recommend? Let us know in the comments below.

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The Top 7 Geothermal Spas in Iceland | Guide to Iceland

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What is a geothermal spa? Where are the best geothermal spas in Iceland? What is the difference between a geothermal spa and a hot pool? Continue reading to learn about the seven best places to unwind in Iceland. Iceland's volcanic activity is major part of the country's appeal.

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I recently got this request (through my book blog):

"I read the recipes from Iceland. I was wondering if you have recipes for the hot dog toppings for a hot dog with the works? We visited there last June and loved them, but couldn't figure out how to make them ourselves!?"

A hot dog with the works includes ketchup, remoulade, French fried onions and mustard, sometimes also raw onions.

Here is part of an essay I wrote about hot dogs:

" The basics of an Icelandic hot dog:

Icelandic hot dog sausages are made from a mixture of pork, lamb and beef. The fat content is quite high, as you can see if you grill or fry one. They are flavourful and I like them better than any other hot dog sausages. Having run an Icelandic food website in English for several years, I can attest that they are the subject I get the biggest number of e-mails about from abroad, all of them positive, and most of them asking where they can order some.

The bun is a regular hot dog bun: sweet, soft, light and white.

The condiments are varied, but the most popular ones, the ones you get if you order eina með öllu ("one with the works", or in Icelandic-English: "one with everything") are:

Remoulade. This is an originally French sauce meant to be used with fish (we also love it with roast beef). The basic recipe is mayonnaise mixed with capers, mustard, herbs, anchovies, and gherkins, but I think the Icelandic version leaves out the anchovies. At any rate, no one makes it at home because of all the work involved.

Ketchup. We used to use sweet, locally made ketchup that contained, among other things, apple sauce, but these days it's usually the imported, tart type.

Mustard. If it's "one with everything", it will be Icelandic Pylsusinnep ("hot dog mustard"), brown and not too bitter, or sweet yellow hot dog mustard. In addition, you may find Dijon and hot mustard, but not on an "ein með öllu".

French fried onions. These are crisp and flavourful and add a good crunch to the hot dog (plus onion burps afterwards).

This is the classic "ein með öllu". Purists claim that for it to be a true "ein með öllu", you also need raw, chopped onions, but this is only for the brave and not recommended if you have a bad stomach or intend to kiss someone.

At any rate, these are the condiments you will find everywhere they sell pylsur.

And now for the extras:

Kokkteilsósa, or cocktail sauce. An Icelandic invention and distant relative of seafood cocktail sauce. The home-made version is made from mayonnaise and ketchup. More elaborate versions add sour cream, a bit of mustard and a touch of garlic. Great with French fries (indeed, some Icelanders will not eat fries without kokkteilsósa), fried fish and roast chicken. Some also like it with hot dogs.
Here's a recipe

Salsa, chilli sauce, both hot and sweet, garlic sauce, hot dog relish and green (cucumber) relish. Relative newcomers on the hot dog scene, and quite popular with the crowd who will try anything.

Pickled red cabbage. Especially popular in Akureyri (capital of the north), where the idea is thought to originate. As does the hotly debated (among purists) addition of French fries. I'm not referring to a hot dog with fries on the side, but a hot dog with fries stuffed in the bun. Called Akureyringur (person/thing from Akureyri) among the rest of the nation (as are hamburgers with fries in the bun). "

Now for the "recipes":

For the ketchup you can use regular supermarket ketchup (Hunt's, Libby's, Heinz, whatever). The hot dog ketchup some Icelandic hot dog sellers use is slightly sweeter than those brands, but many just use Hunt's or Libby's.

The mustard is a bit more complicated, but sweet French mustard will do, or use Dijon if you want it hotter.

The French fried onions should be available in a good supermarket, which leaves the remoulade. The problem is that there are hundreds of recipes, and I have never made even one of them, so I don't know which one most resembles the Icelandic type. You can try the following, but I can not promise it will taste the same.

Remoulade Sauce:

1 cup mayonnaise
1 tbsp. drained, finely chopped cucumber pickle
1 tbsp. drained, chopped capers
2 tsp. French mustard
1 tsp. finely chopped parsley
1/2 tsp. fresh tarragon
1/2 tsp. chervil
1/2 tsp. anchovy paste

Combine the ingredients, mixing well and refrigerate. Serve with cold meat, poultry, fish or hot dogs.

Of course, this leaves the sausages, which are rather special. I'm afraid it just won't taste the same without Icelandic hot dog sausages...

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I recently got this request (through my book blog): "I read the recipes from Iceland. I was wondering if you have recipes for the hot dog toppings for a hot dog with the works? We visited there last June and loved them, but couldn't figure out how to make them ourselves!?"

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A homemade alternative to the Durkee brand. I use these for casserole recipes when I can keep them from being eaten first.

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Israeli yellow rice is a popular side dish in Israel. It's even almost as common as Israeli white rice. It is most commonly served with chicken, meatballs, or fish alongside veggies.

,
My family doesn't sit down to eat together a lot, but when we do, there is yellow rice on the table. Israeli white rice also always makes an appearance and Israeli red rice does too occasionally, but if it was up to my mom, we'd just have yellow rice.

Once, when we were already pressed for time, my mom added too much turmeric to the pot of rice. When it was finished and we tasted it for good measure, it tasted like soap! My mom was convinced that whoever did the dishes somehow forgot to rinse the pot.

It was only later that we figured out that too much turmeric gives a soapy taste. We were really grateful for the additional white rice that week, let me tell you! Since then, I make the yellow rice because I measure everything.

My family always makes this dish plain, but on occasion you can also find it made with peas, carrots, onions, chickpeas, red peppers, or even cranberries. Based on what I've seen, plain and with chickpeas are by far the most popular - and my personal favorite.

Why sort rice

Sorting rice is useful because I've actually found bugs in rice before, especially with already opened bags of rice. To be sure the rice is clean, measure out how much rice you need, then pour some of it out onto a white plate. Sift through the rice to make sure there are no bugs - some of which look like small worms. When done, pour the sorted rice into a pot and repeat with the remaining rice.

As a secondary step, I then fill the pot with water and agitate the rice with my fingers. This helps get anything that may have been missed to float to the top. Pour out the water, and if you found anything, repeat until nothing comes up.

HOW TO STORE REMAINING DRY RICE

Store the remaining dry rice by placing it in an airtight container or a resealable plastic bag. Doing so will protect the open bag from bugs.

WHY WASH RICE

There are two benefits to rinsing rice. Firstly, it removes any debris. Secondly, and most importantly, it is to remove surface starch. If the starch is not removed it can cause rice to clump together and get gummy as it cooks.

Some say to rinse the rice repeatedly until the water runs clear. This isn't necessary. Instead, rinse the rice thoroughly a few times. After that most of the starch should be removed and the water should be only slightly cloudy.

The way I like to wash rice is by putting it in a large bowl or a pot and filling it with water. Then, I shape my hand into a claw and use it to agitate the rice. This brings up both debris and bugs that may have been missed during sorting.

Why toast rice

Toasting rice is a step some recipes require where you first lightly fry the uncooked rice. This step is usually done with rice that has not been rinsed. As with toasting spices and nuts, toasting grains before cooking can enhance their flavor. Rice is no exception as it gains a nutty depth which adds an extra layer of flavor to a final dish.

Another benefit is that by toasting the rice first, you are cooking the starches. This, like washing rice, helps prevent the rice from being sticky. Instead, each grain cooks separately.

Ratio of water to rice

There are many different types of rice. Most popular types require two cups of water for one cup of rice. Some, however, need less water:

Short Grained Rice needs 1 and 1/8 cups water.
Basmati Rice needs 1 and 1/4 cups water
American Long Grained Rice needs 1 and 1/2 cups water
Jasmine Rice needs 1 and 3/4 cups water.

Also, when multiplying the recipe, rice often needs less water than you'd think. For example, with American long grain rice:

1 cup rice needs 1 and 1/2 cups water
2 cups rice need 2 and 3/4 cups water
3 cups rice need 3 and 1/2 cups water

HOW TO STORE

Transfer the cooled, cooked rice into an airtight storage container or a resealable plastic bag. Make sure to remove as much air from the bag as possible before sealing it. Then store in the refrigerator for 3 to 5 days.

HOW TO FREEZE

Transfer the cooled, cooked rice into a resealable freezer bag making sure to remove as much air from the bag as possible before sealing. Store for up to 3 months. After that it is still safe to eat but the quality begins to degrade.

REHEATING

FRIDGE

When reheating, place the rice in a pot, sprinkle a teaspoon of water over the top to help loosen stuck, dried grains. Warm over medium heat, stirring constantly to keep the grains moving, but be careful not to mash them.

FREEZER

Frozen grains can be added directly to hot dishes like stir-fries. If you're planning on eating it on its own follow the steps above.

Israeli Yellow Rice SNAFU:

Be very careful not to add too much turmeric. This happened a couple times in my house. Once because my mother never measures anything, and once because I couldn't find measuring spoons. Both times, the rice came out tasting very soapy. Also, do not try adding the turmeric after the rice is already made, we tried this once and the rice ended up with a dry texture.

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Israeli yellow rice is a popular side dish in Israel. It's even almost as common as Israeli white rice. It is most commonly served with chicken, meatballs, or fish alongside veggies. ,My family doesn't sit down to eat together a lot, but when we do, there is yellow rice on the table.

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Israeli salad is a dish that is ever-present in my kitchen. It's easy to make, inexpensive, and surprisingly delicious. In summer, I serve it alongside grilled fish or kebabs. In colder weather, I use it as a healthy side to lighten up heavy meals. I also serve it with breakfast sometimes, it goes great with an herby egg and cheese omelette!

For those of you who aren't familiar with Israeli Salad, here's a little background. It evolved from a Turkish salad known as shepherd's salad - coban salatsi, which is closely related to a Persian salad known as salad shirazi, named for the ancient city of Shiraz. The salad is known under different names with slight ingredient variations throughout the Middle East.

When Jews began making aliyah to Israel in the late 1800′s, coban salatsi from Israel's Turkish neighbors became popular on the kibbutzim (communal agricultural collectives) because of the simple, easy-to-grow ingredients- cucumbers, tomatoes, onions, peppers, and parsley. Over time, ingredients were added or taken away, but the basic components remained the same: cucumbers and tomatoes dressed in olive oil, lemon juice, and salt. The vegetables are always diced; the size of the pieces varies depending on personal preference. Some cooks prefer to dice the vegetables very small, a practice that started in the Ottoman Empire. Other cooks prefer a more chunky texture. I like it both ways.

Although this salad has different names throughout the Middle East, my family refers to it as Israeli salad because of my husband's Sephardic background. It is a refreshing side dish that complements all kinds of main dishes. It is low in calories, dairy-free, and can be served with any meal- even breakfast!

Each ingredient in the salad has unique health benefits. Fresh Persian cucumbers (peel on) are fat-free, full of water, and a good source of fiber. Fresh tomatoes provide Vitamin C, A, and cancer fighting lycopene (organic tomatoes provide up to three times the lycopene of non-organic!). Onions are rich in chromium, a trace mineral that helps cells respond appropriately to insulin. Onions can lower blood sugar levels, and they've also been shown to help lower cholesterol and blood pressure. Fresh parsley is a great source of Vitamin K. It also contains Vitamins C and A, Folate, and anti-oxidants. Lemon juice is full of Vitamin C, antioxidants, and potassium. It's also a natural diuretic. Olive oil provides a healthy dose of MUFA's (mono unsaturated fatty acids) and can help with digestion.

One of the main ingredients in Israeli salad is Persian cucumbers. Smaller and sweeter than English cucumbers, they are great for snacking. Here's what they look like:

Cute, huh? I'm a big fan of these little guys. If you can't find Persian cucumbers, you may substitute English cucumbers-those are the long thin ones wrapped tightly in plastic. Avoid using regular fat cucumbers, as they are coated with wax and prone to bitterness.

There are many creative variations on Israeli Salad; I'll link to a few of my favorites below. I try to use seasonal produce in my cooking, and I often experiment with whatever looks freshest in the vegetable section or at the farmer's market. Adding seasonal or regional ingredients can really "spice up" your Israeli Salad.

Before I get into variations, here's a recipe for a simple Israeli Salad. I don't like raw onion, so I often make mine without. Our family enjoys it both ways. Be sure to dice the vegetables small and evenly- I've given my tips for slicing Persian cucumbers below.

Other Israeli Salad Recipes
Israeli Salad with Pickles and Mint Rainbow Israeli Salad Israeli Salad with Avocados and Mint Creamy Israeli Salad Mexican Israeli Salad Chef's Knife Mixing Bowl Citrus Juicer

Here is the way I like to dice the Persian cucumbers-- it produces small, even, triangular pieces. Slice the Persian cucumber in half lengthwise.

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Israeli Salad - Simple Healthy Middle Eastern Recipe

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Israeli salad is a dish that is ever-present in my kitchen. It's easy to make, inexpensive, and surprisingly delicious. In summer, I serve it alongside grilled fish or kebabs. In colder weather, I use it as a healthy side to lighten up heavy meals.

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Zutaten

Eigentlich schaue ich diese unsäglichen Kochshows im Fernsehen nicht. Wirklich. Bis auf dieses eine Konzept, wo die Köche in fremden Ländern landestypische Gerichte nachkochen müssen... Da sind manchmal sehr spannende Gerichte dabei, wie z.B. dieses Fischgericht. Das hat ein Koch aus Tel Aviv zubereitet - und ich war sofort begeistert.

Der Fisch ist nicht nur unglaublich lecker und gut, sondern auch sehr einfach zuzubereiten:

Die Zwiebel, den Knoblauch und die Chilies klein hacken. Die Zitronen auspressen.

Die Filets putzen wenn nötig, in Teile schneiden und in viel Öl auf der Haut-Seite anbraten.

Achtung - nicht durchgaren!

Den Fisch aus der Pfanne nehmen und zur Seite legen.

Nun die Zwiebeln, den Knoblauch und den Chili in die Pfanne geben, bis die Zwiebeln glasig werden. Das dauert ein paar Minuten...

Nun den Zitronensaft dazugeben und alles aufkochen.

Den besonderen Kick gibt hier die Fischsauce... ein paar Spritzer genügen schon.

Weiterköcheln lassen und in der Zwischenzeit den Koriander waschen und zupfen.

Zum guten Schluss den Fisch mit der Haut-Seite nach oben in die Pfanne geben ...

... und aufpassen, der Fisch darf nur 1-2 Min. fertig garen. Dazu mit der Sauce übergiessen.

Den Koriander noch darüber geben - fertig.

Rezept drucken

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Eigentlich schaue ich diese unsäglichen Kochshows im Fernsehen nicht. Wirklich. Bis auf dieses eine Konzept, wo die Köche in fremden Ländern landestypische Gerichte nachkochen müssen... Da sind manchmal sehr spannende Gerichte dabei, wie z.B. dieses Fischgericht. Das hat ein Koch aus Tel Aviv zubereitet - und ich war sofort begeistert.

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The iconic Israeli dessert, known as malabi, has its roots in centuries-old recipes for puddings made of rice flour and almond or cow's milk - which can be found throughout the Middle East, Turkey, and Mediterranean Europe. A close cousin of muhallabia, as the spoon sweet is known in the Arab world, today's Israeli malabi is often made with cornstarch instead of rice flour. Silky textured and light, the flower-scented pudding is topped with sweet syrup and nuts or shredded coconut.

Not only is malabi a perfect fit for Middle Eastern menus, but its flavors are a natural complement to Indian cuisine as well. Plus, the allergy-friendly recipe is gluten- and egg-free, and can be made with dairy milk substitutes like soy, coconut, or almond milk, so it's easily adapted to special dietary needs.

For the Pudding:

3 cups whole milk (2% milk is also fine; divided)

1/4 cup cornstarch

1 tablespoon rose water

1/3 cup sugar

For the Raspberry Rose Syrup (Optional):

1/4 cup sugar

1/4 cup water

2 tablespoons seedless raspberry jam

1 teaspoon rose water

Optional garnishes: slivered almonds (chopped pistachios or walnuts, shredded coconut)

Make the Pudding

When bubbles begin to break the surface, reduce the heat to low. Give the cornstarch mixture a stir, and add it to the simmering milk, stirring constantly.

Make the Raspberry Rose Syrup

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What Is Malabi? The Silky, Milky Pudding You MUST Try

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The iconic Israeli dessert, known as malabi, has its roots in centuries-old recipes for puddings made of rice flour and almond or cow's milk - which can be found throughout the Middle East, Turkey, and Mediterranean Europe.

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Conan Hits The Streets & Beaches Of Tel Aviv  - CONAN on TBS

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72 Hours in Israel | Eating & Exploring Jerusalem & Tel Aviv

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Labskaus is a one-dish meal made with mashed potatoes, corned beef, and beets. It's bright red from the beet juice and served with a fried egg, pickles and pickled, rolled herring (Rollmops).

Labskaus used to be a poor person's food, but now pickled meats and fish are so expensive that it has become a luxury food, even served at fancy restaurants. It also has a reputation for being a hangover cure.

1 small onion (chopped)

4 tsp. butter or margarine (divided)

1 lb. potatoes, (peeled and quartered, about 4 medium)

1/2 cup milk

1 cup beef broth

10 oz. corned beef or 1 can (chopped)

1 small can of pickled beets in slices

1 tbsp. pickled beet juice

9 rollmops (pickled herring wrapped around a gherkin pickle)

3 eggs

Salt to taste

Pepper to taste

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Make Labskaus - German Mashed Potatoes and Beets

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Labskaus is a one-dish meal made with mashed potatoes, corned beef, and beets. It's bright red from the beet juice and served with a fried egg, pickles and pickled, rolled herring (Rollmops). Labskaus used to be a poor person's food, but now pickled meats and fish are so expensive that it has become a luxury food, even served at fancy restaurants.

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Fischbrötchen

The humble fish roll is a snack in which its appeal lies in its simplicity. The sandwich is typically made with pickled herring ( b ismarckhering) or soused herring ( m atjes), some onion, pickles and remoulade sauce. But the options are as varied as the food stands that offer them. You can have fried fish or fish patty, North Sea shrimp or crabmeat. The fischbrötchen tastes best if eaten while enjoying views of the River Elbe's or the North Sea's wind in your face.

Finkenwerder Scholle

This traditional fish dish is named after a district of Hamburg that was once a fishing village. Plaice ( scholle) is baked or pan-fried with bacon, onions and shrimp from the North Sea. Plaice is one of the most commonly eaten fishes in Northern Germany, and used to be the key ingredient in fish and chips. These days, plaice has become scarce in several seas, but walk along the streets of Finkenwerder, and you will find many restaurants expertly cooking this superb fish meal.

If you want to sample traditional sailor and seamen fare, look no further than labskaus. This dish is made from corned beef, mashed potatoes and onions, with pickled beetroot, pickled gherkin, herring and fried egg commonly served as sides. Variations of this meal are served across Scandinavia and even in Liverpool, UK, where it's known as 'scouse'. Admittedly, the labskaus is anything but a photogenic dish, but dare to dig in, and your taste buds will thank you.

Throughout the winter, kale - known in German as grünkohl - is served across North Germany in a manner unsuited to its fame as a healthy superfood. Kale is stewed for several hours and served with the sides of smoked pork, one or two types of sausage, as well as boiled or fried potatoes. The kale season begins after the first winter frost and is often celebrated by groups of friends or colleagues doing a ' kohlfahrt' - literally, a cabbage tour. In a nutshell, they walk for several hours playing drinking games, and finish the day in a restaurant by eating as much grünkohl as their bellies can hold and dancing until morning.

The oldest recipe of the Hamburg eel soup dates back to a cookbook from 1788. Some claim this dish traditionally contained no eel, but was rather a meal made from leftovers. These days, this sweet-and-sour soup is cooked with meat broth, cured beef, vegetables, baked fruit and dumplings, as well as some eel. Some claim the latter was added to avoid confusing and disappointing the city's guests. The soup is usually served as a main course.

Rote Grütze

Once you are done sampling the hearty fish and meat dishes, treat yourself to some local delicacies of the sweet variety - for example, with the mouth-watering rote grütze cooked from red summer berries and served with milk, vanilla sauce or ice cream. This dish was brought to the region by the Danes, but has become a staple of the North German cuisine. While red is the traditional colour of this fruit dish, green, yellow and blue varieties can also be found on some café and restaurant menus.

Franzbrötchen

A particular local speciality is the franzbrötchen - literally, the French roll. You won't find these sweet pastries, which are made with lots of butter and cinnamon, anywhere else but in Hamburg and its surrounding towns. As the story goes, their creation was inspired by the French croissant introduced in Hamburg during the occupation of Napoleon's troops in the 19th century. Traditionally made only with sugar and cinnamon, today most bakeries offer several types of franzbrötchen, for example with marzipan, chocolate pieces or pumpkin seeds.

Freshly roasted coffee

Coffee and the city of Hamburg have a strong relationship that goes back centuries. Thanks to the port of Hamburg, at the end of the 19th century the city had become the largest coffee market in the world. It is here that the famous coffee houses of Tchibo and J. J. Darboven were founded. Still today, the warehouses of the Speicherstadt district are the biggest trading place for coffee worldwide. More than three centuries have passed since Hamburg's first coffee houses were opened, and the city's offers for great-quality java will not disappoint even the most picky coffee lovers.

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8 Foods You Must Try While Visiting Hamburg

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Fischbrötchen The humble fish roll is a snack in which its appeal lies in its simplicity. The sandwich is typically made with pickled herring ( b ismarckhering) or soused herring ( m atjes), some onion, pickles and remoulade sauce. But the options are as varied as the food stands that offer them.

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Celtic music from Galicia - Muiñeira de Chantada by Arany Zoltán

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La Coruna, the second largest city in the province of Galicia, Spain was where Pablo Picasso spent 4 years of his childhood. It is a gorgeous town that overflows with magnificent architecture and the wealth of history and tradition. It has one of the oldest towns, the most beautiful beaches and busiest ports in the Atlantic Ocean. It was no surprise why Picasso fell in love with this town the first time he set foot in it. But aside from the Picasso Museum, there are several interesting landmarks and beaches that you will see here.

Read also:

1. Casa Museo Picasso (Picasso Museum)

Pablo Picasso, a popular artist, moved to Galicia in 1891 with his family. The museum is the actual apartment that Picasso occupied for 4 years when he was just 10 years old. It features the 19th-century furniture the family used. The kitchen, the bedrooms and even his studio are presented to take you back to the time when he actually lived and breathed. It is also a showcase of his early paintings, particularly the Blue period series and ceramic artworks. To visit Picasso's place where he lived as a child is awesome and a learning experience ideal for families with young children.

2. Paseo Maritimo (The Promenade)

A visit to La Coruna will not be complete without a romantic stroll on the famous Paseo Maritimo or the Promenade. The promenade is a long tourist walkway that stretches across town for 9 kilometers or 5.6 miles. It is one of the largest walkways in Europe and borders the edges of the city. It passes thru several of the city's notable landmarks and gives you access to tourist attractions like the Aquarium, Tower of Hercules, and so many more. It will take around 2 hours or more to walk the entire promenade from one end to the other. For the faint of heart, you can take the tram so you can pass by the tourist sites riding in comfort.

3. Roman Tower of Hercules

The Tower of Hercules is one of the oldest working lighthouses built in the 1st-century AD. This ancient Roman lighthouse is protected by UNESCO as a World Heritage site and is also Spain's second tallest lighthouse measuring 55 meters (180 feet). It is surrounded by a golf course with a huge public park and what used to be a Muslim Cemetery. The tower has 7 stories and if you can manage, you can climb all 234 steps to the top. You will be rewarded with an amazing view that stretches for several miles across the entire city and beyond the Port of Ferrol.

4. Royal Galician Academy (Real Academia Galega)

Galicians put a high value on their language and history, which is why this institution was established. The Royal Galician Academy was built to promote and dedicate the study of A coruna, their national language and culture. The headquarters of the Academy is currently located in the mansion of Emilia Pardo Bazan, a famous journalist, novelist and essayist. The beautiful stone edifice also houses a museum made in honor of the author and all her work. The academy also has a library, archives, auditorium, newspaper room, consultation room and a secretariat. So if you want to immerse in the Galician culture and learn their language, visit the Academy. You may want to take up a new degree in Spanish languages!

5. Castillo de San Anton

The Castle of San Anton used to be a 16th-century fort that is located on a tiny island which is artificially connected to the mainland. It was built together with another castle, Castillo de San Diego, to provide protection for the entrance of the harbor. Currently, it is now an archaeological museum that displays gold work and objects from the Megalithic, Bronze Age, Celtic and Roman eras. There are several exhibits for every floor of the castle showing how the castle was used as a prison and artifacts from different eras of Spanish history.

6. Maria Pita Square (Praza de Maria Pita)

The Praza de Maria Pita is one of the town's main city squares and one of the most important landmarks you should not miss. It is the best start-off point when you want to walk about the old town or you want to meet up with friends. From there you can explore the establishments like the City Hall, which has an amazing façade. The highlight of the square is the statue of Maria Pita, the local heroine, who in the 16th-century warned the town about an invasion by Sir Francis Drake.

Maria Pita Square (Praza de Maria Pita)

Address: Praza de María Pita, S/N, 15001 A Coruña, Spain

7. Mount of San Pedro Park (Parque de Monte de San Pedro)

This lush green park used to be a military camp that offers spectacular views of the city and the sea. You can reach the park going thru the road or by using the elevator on the promenade. The park has a lot of open play spaces, gardens, cafes and a display of restored artillery pieces.

Mount of San Pedro Park (Parque de Monte de San Pedro)

Address: Estrada Os Fortes, 7, 15011 A Coruña, Spain

8. Orzan and Riazor Beach (Playa de Riazor and Playa del Orzan)

These are the two most popular beaches of La Coruna that were given a Blue Flag (quality) certification. This is a favorite destination for surfers where the waves are big and the water is pristine. The beach is located in the central part of the city right across the busy port. This is also the venue where the annual Noroeste Pop Rock Festival is held during the month-long celebration of the Maria Pita festival in August. The free music festival is a gathering of groups from Spain and overseas. The beaches are bordered by the promenade. These two locations are the greatest attraction for tourists who enjoy water sports and massive bonfire celebrations on the beach that end at daybreak.

Enjoy the blue waters of Spain

This amazing coastal city is often overlooked by tourists who are looking for the busy party life stereotypical of Spain. La Coruna offers a tamer version of Ibiza. It is an old town that is rich in its culture, beautiful architecture and picturesque scenery that is not without the active party life that lasts until dawn. Tranquil by day, alive by night is what best describes La Coruna. If you are looking for an old town by the sea, that offers the perfect blend of modern sophistication and history, lush green carpets and the deep blue waters, then La Coruna must be your next travel destination.

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For Tina, she loves to travel because she gets to learn a new culture, meet new people, make a new set of friends, acquire new tastes, see new sights, and experience a different lifestyle! The... Read more

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Visiting Picasso's Place And The Best Things To Do In La Coruna, Spain - Updated 2020

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La Coruna, the second largest city in the province of Galicia, Spain was where Pablo Picasso spent 4 years of his childhood. It is a gorgeous town that overflows with magnificent architecture and the wealth of history and tradition. It has one of the oldest towns, the most beautiful beaches and busiest ports in the Atlantic Ocean.

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Pablo Picasso was born on this day, October 25 th, in 1881, and today the Musée Picasso has reopened in Paris after five years of refurbishment. There are of course other Picasso museums, including one in Barcelona - where he lived from 1895 to 1905, when he went to Paris - and one in Malaga, the city where he was born and lived until he was nine, in 1891.

The years from 1891 to 1895 are often skipped over in documents about the great artist, but during that period the young Picasso was actually living with his family in the city of Coruña in Galicia in northern Spain and some of the paintings he created there now hang in those museums in Paris, Barcelona and Malaga.

Pablo, his two sisters and their parents moved to Coruña because his father, José Ruiz Blasco, had got a teaching job at the Provincial School of Fine Arts. Picasso attended classes there as well as at the local school and his first two exhibitions were held in the city in 1895, when he was just 13. One of the paintings from the second show, Man in Cap, is now at the Musée Picasso in Paris.

You can follow a route around Coruña to see the places he sketched or painted, which influenced his art for the rest of his life. Last Saturday I visited the flat where the family lived for the entire time they were in the city, at number 14, Calle Payo Gómez. The 2 nd-floor apartment is now a museum, albeit very different from its more famous counterparts. The distribution is the same as when the family lived there and it has been furnished with some of their things as well as furniture that is typical of that period. There are even a few original sketches, engravings and paintings, as well as work by his father.

Of course it is wonderful to see his greatest works, such as Guernika in the Reina Sofía Museum in Madrid, but wandering around the flat was rewarding in a different way. There was no one else there during my visit, which added to the intimacy of the experience. A long corridor runs the length of the apartment, leading to the front room with french doors to the balcony. Stepping out, I could see the sea to the right, which would actually have been a lot nearer the house at the end of the 19 th century as the city has spread since then. I saw the studio where he and his father painted, his simple bedroom and a surprisingly luxurious bathroom, which would have been unusual at the time. At the rear, there is a glassed-in balcony, typical of the architecture of Coruña.

Although I've been to Coruña a dozen or more times, I don't think I've actually ever been in anyone's flat, so being inside this elegant building in a well-to-do area of the city centre was interesting in itself even without the attraction of its illustrious former tenant. Picasso himself always stressed how important those years in Coruña were for him and I would definitely recommend following in his footsteps around the city.

Have a look at Coruña Tourism for more information on the city and the Picasso museum.

From the UK, it is easy to get there as Vueling flies from Heathrow to Coruña in about an hour and a half.

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Pablo Picasso lived in Coruña too, you know

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Pablo Picasso was born on this day, October 25th, in 1881, and today the Musée Picasso has reopened in Paris after five years of refurbishment. There are of course other Picasso museums, including one in Barcelona - where he lived from 1895 to 1905, when he went to Paris - and one in Malaga, the...

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Caldo Gallego, a traditional Spanish soup, is full of turnips, turnip greens, white beans, and sausage, making a hearty and warm meal for cold evenings.

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Porto's Bakery and Cafe's Caldo Gallego Soup

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Originating from Galicia in North-Western Spain during the time of medieval pilgrimage, this tart is traditionally decorated with the St James cross. With its wonderfully moist almond and citrus flavours, this torte makes a perfect dessert or partner to an afternoon café con leche (milky coffee). This recipe was taken from World's best cakes by Roger Pizey, published by Jacqui Small.

Let's Bake

The easiest way to follow a recipe

1. Made this recipe for easter and it was so easy and tasted fabulous. I used six duck eggs and the rind from two lemons as I didn't have an orange.
My husband made me a Saint James cross from wood so I could authentically decorate it.

2. This cake is amazing!
I have tried other recipes in the past and this one is my favorite. The balance between the cinnamon, the almond and the citrus zest is on point. Love the very moist texture. Thank you so much for this recipe!!

3. Tried this at a friends Delicious. Does anyone know how long it keeps for as I want to bake it before guests arrive to stay. Thank you

------------------------------------------------
Hi Linda,
Best to eat this cake within 3 days. Store at room temperature in a baking tin.

4. I had this cake whilst on holiday this summer, so when I saw this recipe I thought I'd give it a go at home.

Wow, tastes even better than in Spain and so easy to make. Beautifully moist and lovely with a scoop of vanilla ice cream. Will definitely be a family favourite.

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Originating from Galicia in North-Western Spain during the time of medieval pilgrimage, this tart is traditionally decorated with the St James cross. With its wonderfully moist almond and citrus flavours, this torte makes a perfect dessert or partner to an afternoon café con leche (milky coffee).

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Poet, novelist, short-story writer and journalist, Manuel Rivas was born in A Coruña, Galicia (north-western Spain) in 1957, and writes in Galician, which is one of Spain's co-official languages. His work has a deep connection with the landscape, folklore and history of Galicia, but has a universal impact that has led to him being recognised as one of Europe's leading contemporary writers. A desaparición da neve is his most recent collection of poems and had the unusual distinction of being issued with a single volume in Spain together with translations of the poems into Catalan, Basque and Castilian. His collection The Disappearance of Snow (Shearsman), translated by Lorna Shaughnessy, was shortlisted for the Popescu Prize 2013.

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Poet, novelist, short-story writer and journalist, Manuel Rivas was born in A Coruña, Galicia (north-western Spain) in 1957, and writes in Galician, which is one of Spain's co-official languages. His work has a deep connection with the landscape, folklore and history of Galicia, but has a universal impact that has led to him being recognised as one of Europe's leading contemporary writers.

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Hemingway: The 1930s through the Final Years (Movie Tie-in Edition) (Movie Tie-in Editions)

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Published to coincide with the major release of HBO's upcoming film Hemingway and Gellhorn, starring Nicole Kidman and Clive Owen. Michael Reynolds was the supreme biographer of Ernest Hemingway. HBO's film concentrates on Hemingway's years with his third wife, the adventurous journalist Martha Gellhorn.

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Welcome to Galicia, one of Spain's most economically vital regions, where the fishing, wine, timber and mining industries operate in harmony amid the shadows of hydroelectric dams and power lines.

Here, there's little doubt that you're in a different kind of Spain, one that's lush and green. Old-timers speak a dialect called Gallego, and seafood, not meat, bolsters the local diet.

Wine production in Galicia dates back nearly 2,000 years to the time of Roman occupation. Although the details of those wines are lost to time, today's offerings are almost entirely white, and, in general, made to be enjoyed within a year or two after bottling. As for red wines, there aren't many, but the best are made from Mencía, the same grape that drives the fortunes of nearby Bierzo.

Galicia boasts five denominated wine regions (DOs). Rías Baixas, closest to the Atlantic coast, is the largest and best known of the quintet. Here, Albariño is the dominant grape. Further inland lie the smaller regions of Ribeiro, Ribeira Sacra, Valdeorras and Monterrei.

1. Briny Rías Baixas

Where Galicia's main rivers-the Miño, Sil, Ulla and Lérez-empty into the Atlantic, large estuaries (or rías) are formed. Scattered around the lower estuaries of Galicia, or the rías baixas, are nearly 10,000 acres of mostly Albariño grapes.

There are five subzones within the Rías Baixas DO-Val do Salnés, Condado do Tea, O Rosal, Ribeira do Ulla and Soutomaior-but it is Salnés that operates as ground zero for the Albariño trade. Condado and O Rosal, which sit along the northern banks of the Miño River that separates Spain from Portugal, are warmer areas where grapes like Treixadura and Loureiro are worked into Albariño-based blends.

The base soil throughout Rías Baixas is granitic, so a good Albariño should show a mineral component along with fresh aromas and flavors of the sea, citrus, green apple, stone fruits and tropical fruits. The 2014 Albariños, which arrived in the United States in the summer of 2015, remain the current vintage. It was adequate in quality, but not great. Some wines from this harvest are already fading.

Since it's always advisable to seek fresh, crisp Albariño, it might be best to wait for the 2015s to arrive in the late spring and summer.

Despite bold acidity, Albariño tends to break down after about a year in bottle. The grape's floral aromas, briny citrus flavors and patented minerally mouthfeel are replaced by leesy, wheat-like scents, dull flavors and a soft mouthfeel.

The Best of Rías Baixas
Recommended producers: Adegas Gran Vinum, As Laxas, Condes de Albarei, Do Ferreiro, Fillaboa, Granbazán, La Caña, Lusco, Mar de Frades, Martín Códax, Morgadío, Paco & Lola, Palacio de Fefiñanes, Pazo de Señorans, Pazo San Mauro, Santiago Ruiz, Valmiñor

As Laxas 2014 Albariño; $22; 92 points. Mineral, peach and melon aromas come with a hint of leesy dust. This is elegant and chiseled on the palate. Flavors of apple and citrus end long and stony. Frontier Wine Imports. Editors' Choice.

2. Historic Ribeiro

According to famed Spanish novelist Miguel de Cervantes (author of Don Quixote), the Ribadavia section of Ribeiro was once Spain's "Mother of Wine."

Through the 16th century, Ribeiro, which means "river bank" in Gallego, was one of Europe's most active wine communities. But like many traditional Spanish wine regions, centuries of apathy followed by a desire for more volume saw indigenous varieties like Treixadura and Albariño bumped aside by high-yielding grapes like Palomino and Garnacha.

Ribeiro, however, has spent the last decade on the comeback trail. The region is located about an hour inland from Rías Baixas and split into three sections-Miño (the most commercial), Arnoia (the smallest vineyards) and Avia (the prime cut, containing the subzone of Gomariz). Ribeiro is building a reputation for fresh but elevated Treixadura-driven wines made from grapes planted on hillside terraces. A combination of Atlantic and Mediterranean influences gives Ribeiro wines more body and floral richness than Albariño from Rías Baixas.

The Best of Ribeiro
Recommended Producers: Casal de Armán, Coto de Gomariz, Emilio Rojo, Luís Anxo Rodríguez Vázquez, Terra do Castelo, Viña Costeira, Viña Meín

Terra do Castelo 2013 Godello; $19, 89 points. Apple, pear and melon aromas are clean and inviting. Focused and succinct on the palate, this offers apple, nectarine and peach flavors that don't break down on the finish. Hand Picked Selections.

3. Breathtaking Ribeira Sacra

If you want to be blown away by the sheer physical nature of a wine region, head to Ribeira Sacra, the "Sacred Bank," located between the Ribeiro and Valdeorras regions along the Sil and Miño rivers. With terraced, vertigo-inducing vineyards dotting incredibly steep hillsides, Ribeira Sacra, on first take, appears better left for the goats.

But wineries like Adega Algueira and Dominio do Bibei are waging a friendly battle with the terrain and hot summers to produce a limited number of excellent white and red wines. The whites are made mostly from Godello, while the reds are made from Mencía, Merenzao (Trousseau) and Garnacha.

The decomposed nature of the Ribeira Sacra soils lends an extra level of elegance to its wines. Standing hundreds of feet above the Sil River, in crumbling schist-based vineyards that require a manual elevator system to get grapes up to the main road, one particular Spanish word comes to mind: excitante (exciting).

The Best of Ribeira Sacra
Recommended Producers: Adega Algueira, Dominio do Bibei, Guimaro, Raúl Pérez

Dominio do Bibei 2011 Lapola Godello; $36, 90 points. Dusty apple and mineral aromas are composed, not loud, while additional peach-pit notes are tight and crisp. This mature Godello is round and solid in composition, while stony apple and quince flavors finish long, with good shape. Drink now. De Maison Selections.

4. Burgundian Valdeorras

Valdeorras, the slate-mining capital of Spain, is the easternmost (and highest) of Galicia's wine regions. The principal grape in Valdeorras is Godello, a high-quality, indigenous white variety that in some cases is being made into wines similar in character to the Chardonnays of Burgundy. Godello can be made with a minerally, slate-infused approach that emphasizes crisp acidity and vivid citrus flavors (think Chablis). However, another style using fruit harvested later in the season that's fermented and aged in large oak barrels holds amazing potential.

When Godello is done like this (the master of this method is Rafael Palacios, younger brother of renowned winemaker Alvaro Palacios), the wines smell and taste more like white Burgundies from Meursault or Chassagne-Montrachet than any other white wine made in Spain.

The Best of Valdeorras
Recommended Producers: A Coroa, Avanthia, Casal Novo, Gaba do Xil, Godeval, Guitián, Rafael Palacios, Valdesil

Avancia 2014 Cuveé De O Godello; $18, 88 points. Leesy white-fruit aromas come with hints of corn and slate. This feels plump, but it's cut by a beam of acidity. Chunky, leesy flavors of apple and kiwi finish fleshy, pulpy and round. Fine Estates From Spain.

5. Emerging Monterrei

Galicia's least-known wine region, Monterrei, is located along the border with Portugal. In part because of its isolation, only a handful of Monterrei wines make it to the United States.

Like its regional brethren, Monterrei (the "King's Mountain") has a long history of winemaking. Godello, Treixadura, Albariño and Mencía vines brave the elements on steep slopes that overlook the Támega River. Monterrei is the hottest subregion of Galicia in summer, but the coldest in winter.

The Best of Monterrei
Recommended Producers: Pazos del Rey, Valmiñor

Pazos del Rey 2013 Pazo de Monterrey; $16, 87 points. Lees and mineral notes blend with green apple and pear aromas to create an inviting nose. This feels fresh, with citric acidity. Peach, green banana and papaya flavors finish with pithy notes and mild bitterness. Aviva Vino.

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The Best Galician Wines | Wine Enthusiast

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Welcome to Galicia, one of Spain's most economically vital regions, where the fishing, wine, timber and mining industries operate in harmony amid the shadows of hydroelectric dams and power lines. Here, there's little doubt that you're in a different kind of Spain, one that's lush and green.

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Cuban-Style Chicken Stew (Fricassé de Pollo)

This hearty chicken stew, from Nitza Villapol, draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins.

Ingredients

¹⁄₄ cup fresh lime juice

¹⁄₄ cup fresh orange juice

3 cloves garlic, lightly smashed

1 (3 1/2-4-lb.) chicken, quartered (backbone discarded or saved for stock)

1 large green bell pepper, stemmed, seeded, and thinly sliced

1 large white onion, thinly sliced

1 cup dry white wine

1 lb. russet potatoes, peeled and cut into 1" pieces

¹⁄₂ cup cup jarred alcaparrado or 1/3 cup pimento-stuffed olives and 2 tbsp. capers

1 cup frozen peas, defrosted

1 (8-oz.) can tomato sauce

Kosher salt and freshly ground black pepper, to taste

Instructions

1. Toss lime and orange juices, garlic, chicken, salt, and pepper in a bowl. Cover with plastic wrap; chill 1 hour.

2. Heat oil in an 8-qt. saucepan over medium-high heat. Remove chicken from marinade; pat dry using paper towels and reserve marinade. Working in batches, cook chicken, flipping once, until browned, 8-10 minutes. Transfer chicken to a plate. Add bell pepper and onion to pan; cook until soft, 6-8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until reduced by half, 5-7 minutes. Return chicken to pan and add reserved marinade, potatoes, alcaparrado, raisins, tomato sauce, salt, pepper, and ¹⁄₂ cup water; boil. Reduce heat to medium-low; cook, covered, until chicken and potatoes are tender, about 45 minutes. Stir in peas before serving.

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Cuban-Style Chicken Stew (Fricasé de Pollo)

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Cuban-Style Chicken Stew (Fricassé de Pollo) This hearty chicken stew, from Nitza Villapol, draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins. 1⁄4 cup fresh lime juice 1⁄4 cup fresh orange juice 3 cloves garlic, lightly smashed 1 (3 1/2-4-lb.)

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Literary Sites of the Monterey Peninsula: Steinbeck, Stevenson & Jeffers

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Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.

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Monterey Jazz Festival 2019 on tour in NYc

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Monterey Jazz Festival 2019 on tour in NYc

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