Also helped that we had twin beds so we could each manage our covers as we wish. This is one of our longstanding disagreements; April likes the covers all tucked in tight, so she's slipped in just like a letter into an envelope. And I like them all pulled out so I can tuck them under my feet. Usually she falls asleep first and I can pull out all the covers while she's blissfully unaware. Sometimes I get to pull out only my half, which sort of makes both of us unhappy, she imagines I've pulled put her side, and I don't get enough play to fully thrash around and tuck the blankets under like I like. Ah 30 years of marriage.
We head down to the restaurant for a nice breakfast. We've started telling the inns not to lay out the meat and cheese plate for us since we don't eat it. April claimed the coffee was better than normal, we also had a nice fruit plate in addition to the standard bread products. Fresh squeezed oj, which is a plus. I continue to build up chits for selecting this inn. For us it's super important that the owner and staff are friendly and helpful. It really makes the stay. They give good recommendations for restaurants and things to do, etc. In this case, Oscar is perhaps the best owner we've had yet. You can tell which owners really have passion for their role and business and which don't.
It started out cloudy, then turned sunny. We walked south along the coast to the next cove, Sa Tuna. More of a sandy beach, but more busy and crowded. We pushed on further south up some significant hillsides. Great views up and down the coast. The rock here is limestone I think, and it doesn't seem to weather smoothly, instead it's incredibly sharp and jagged.
We head back to Sa Tuna for lunch in little cafe on the beach. Typical catalan fare, escalivada, butifarra with fries, omelet espangnol, some white wine, bread with a slight tomato sauce. I'm trying to eat lightly, saving myself for dinner at Oscars, but April doesn't like her butifarra and whines until I switch with her. I swear I'm not eating her choices anymore. This is maybe the third time I've made this vow on this trip.
Back to the inn for a nap. We score big with a 60-90 minute nap. We're starting to fall into the Spanish timeframe, late lunch from say 2-3, then we really like the nap in the 4-6 range. Dinner at 8:30 or 9:00. We both get in some reading and email, then head downstairs for dinner at 8:30.
We split some cod fish cakes, April had her apple salad, which she predeclared that she was not sharing with me, I had some grilled veggies with this romesco sauce they make (dried tomato based). And April had grilled chicken breasts and fries, while I had this pork meal called the "Special". Oscar explained to us they eat a ton of pork, but there is some very special Iberian pork called pata negra, black leg. These are kind of like free range pigs, with black hair, that eat more natural chestnuts and stuff, rather than being fed pig food. In fact, the Spanish use this phrase, pata negra, to signify that something is really good, ie, this restaurant is pata negra. You gotta love a culture that generalizes a pork phrase for everyday excellence.
A French couple showed up for dinner also, and they had the chicken and lobster stew. We asked Oscar where he got his lobster from and it was from Maine. This made April's day.
A home-made lemon and mint ice cream for dessert. Then we hit the room for some reading before bed.
No pics as I forgot to carry the iPad on our hike.
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Location:Carrer d'Aiguafreda,Begur,Spain
a jam museum and hearing the lobsters are from maine? mom must be in heaven!
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