American in Spain

I was going through some old photos and videos and discovered this gem that my mother-in-law recorded last Easter when she and my wife took Nora down to Extremadura and left me de Rodriguez. It was a great example of her Spanish language skills at 25 months old. Now, however, after the death of her great-grandfather, it’s a poignant video of them playing together in at his house in Extremadura. They had a really great time playing together that week.
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When we go on summer vacations in Extremadura, as we do most Augusts, the weather is usually too hot to do much besides drink and sleep during the day, but at dusk, it’s just the right temperature for a nice stroll through the countryside. Just after sunset, the stars come out with a light-pollution-free brilliance that I almost never get to enjoy. In the past, I have been a bit more serious about photographing the serene beauty of an Extremadura sunset, but this year, in a marriage of convenience and laziness, I decided to only take my iPhone with me.
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When my in-laws came back from their annual Easter trip to the La Serena region of Spain, they brought back a wheel of the typical cheese of the region, Queso de la Serena. It’s made from the milk of Merino sheep, and it takes almost two dozen sheep to product enough milk for a kilogram of cheese. It’s coagulated using a natural vegetable rennet taken from the cardoon, a thistle-like plant related to the artichoke. The coagulation happens very slowly, allowing for a rich, but tart, flavor to develop. Cheeses coagulated with cardoon tend to be very creamy, making the interior of the cheese very oozy. In fact, a traditional way to eat it is by slicing off the top and eating the creamy inside with a spoon. I’ve never done that, but it sounds wonderful.
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