New places, new adventures

This is a difficult post for me to write, because ever since I first decided I wanted to come to Spain, I dreamt of being in Andalucia. I was blessed to get an auxiliar job in Cadiz, Andalucia, and two amazing years later, I still love it as much as I knew I would. Whats not to love about beautiful southern Spain? The dancing, the beaches, the sun, the ferias, the pueblos blancos, the fiestas, the cervecitas, laid back attitude, the list could go on and on.

What's not to love?

Despite my guiri (foreign) accent, I can honestly say I was beginning to feel comfortable and at home in charming, seaside Cadiz- I was becoming Amerigaditana, if you will. I was foreign, but I fit in. I know the customs, I like the food, I've learned the slang, I'm a diehard fan of the local futbol team. Even the name of my blog comes from a local saying that expresses a strong pride of being gaditano (from Cadiz) -- and I probably won't change it!

Sorry dude, not everyone can be from Cadiz! 

When I first learned that I was placed in Vigo, Galicia, (Northern Spain, near the border of Portugal) for the 2013-2014 school year, I was devastated. Move away from my beloved Cadiz? No way, not happening! I can't leave the place that I've grown to know and love, where I've spent the past 2 years making friends, gathering clients,

and making my home. However, due to my lack of control over Spanish bureaucracy I am left with little choice- my job is in Galicia, I'm going to Galicia. Once I came to grips with this reality, all the little positive aspects of the move started making their way into my subconscious... This is going to be an entirely new adventure! I will do things, see things, and experience things that I never would have done/seen/experienced otherwise. I fell in love with Cadiz (and Andalucia), who is to say that I won't fall equally in love with an entirely new city, province, and culture?


To prepare myself, I've made a (albeit short) list of what I know about the province of Galicia:

-It is very cold and rainy:

New raincoat already in the budget

-They eat a LOT of seafood:

Galician logic is that if it swims, you eat it

-They speak weird Spanish:

This is a map showing the breakdown of the different dialects that Spain has.

I'm sure I'll have a lot more to add to the list very shortly... Because for better or for worse, full of excitement and dread, I'm saying "Hasta luego, Andalucia" and "See you soon, Galicia!" Keep reading for more updates.  :)

Sangria Secrets

Maybe you have travelled to Spain and found that restaurant/bar that makes the PERFECT sangria, or maybe you have that great authentic restaurant in your town where you get the best sangria EVER. Well, I hate to be one of those Been-there-done-that know it all type of people, but I'd have to tell you that you are wrong on that account. The best and most authentic sangria is always the homemade sangria. You don't believe me? Ask a Spaniard. They'll sit there with their cerveza or tinto de verano and tell you that 9 times out of 10 the guiris, or foreigners, are the only people drinking sangria in the bars. Also, the key to sangria is outside of fruit and wine there are no hard and fast rules, and each recipe is different and probably equally delicious. So, here is my recipe: feel free to read it, follow it, or change it- but it has always only ever gotten me only positive feedback! 

Gather the ingredients:

-Two liters Sprite. Or your preferred type of light soda; 7-up, etc. Tonic water would probably even be good. Chilled. 

-One bottle cheap red wine. I wouldn't bother too much worrying about the quality of the wine- you will be mixing it with stuff so it doesn't really matter.

-One cup brandy. I also frequently use whiskey, which seems to taste about the same to me... however, since Spain produces a lot of brandy, I was told that its more "authentic" to use brandy instead of whiskey.

-Fruit. My favorite fruits to use are: 2-3 apples, 2-3 oranges, 1 can peaches in their juice, and 2-3 lemons. I've also used grapefruits and pears, and I've heard of people using grapes, strawberries or bananas. You can go with your preferences. 

-Cinnamon and sugar. To taste.

-Fruity liquor (OPTIONAL). I've put small amounts of triple sec in mine, which was good. I've heard of people using melon or another fruity liqueur, but this is definitely the least necessary ingredient. 

The fruit is gathered...

Cut the fruit:
I dice most of the fruit into small cubes (after peeling it). Its also fun to leave the lemons and a few oranges in round slices, because it looks cool...

The fruit is cut...

Soak the fruit:

Layer the fruit in a container (pitcher, tupperware, etc) with cinnamon and sugar then add the brandy [or chosen alcohols] to the container. I typically add 1.5 to 2 cups, which turns out to be roughly enough to cover all the fruit. Cover with foil and leave to sit in the refrigerator overnight. 

The fruit is soaking...

Combine Ingredients:
I usually use a big punch bowl. Start with the fruit/alcohol mixture, adding it to the punch bowl followed by the wine and lastly the sprite. You can add sprite and wine in different amounts depending on your preferred taste, but I usually have about 1 part wine to 2 parts sprite. Add ice either to the sangria or put it straight in the glasses.

In the punch bowl ready to serve

Enjoy!