On one of our trips to Fort Davis years ago, We visited Marfa, which is 21 miles south. This was back when just about the only thing this tiny town was known for was its mysterious Marfa “ghost” lights. I don’t remember anything about our time in Marfa other than the fact that we did see the lights, and yes, they were a bit freaky. But other than that, Marfa seemed like just any other little West Texas town (population: 1,819 as of 2013).
Dale and I were intrigued by the idea of trying absinthe, an alcoholic spirit that up until recently was banned in many countries. There’s a mystique surrounding this drink, also called “the Green Fairy,” a nickname referencing the drink’s green color (and no doubt thought up by someone who was more than a little schnockered at the time). It supposedly had hallucinogenic–perhaps even dangerous–effects on its users, and the most famous artists and writers were drinking it, in part because of its mind-bending properties. How could we pass up the chance to try this beguiling drink when we had the chance?
The last two posts have been downers. It’s true. It took me over a week to write the article about the Holocaust, so that meant hours each day thinking about some pretty tragic stuff. And then our last post, in which I wrote about the assassination of a President, well, that wasn’t very jolly, either. So suffice it to say…
I need a drink.
Or at least a blog post about one.
Neither of us are foodies. That’s not saying we don’t love to eat–oh boy, do we love to eat. But we can’t really tell you what makes a restaurant special beyond the fact that it has amazing food; we can’t tell you why a particular food trend is trendy, or exactly why Spanish cuisine is considered by many to be without equal. But what we do know is that we had some of the best meals of our lives in Spain, and it all started in our first Spanish city, Barcelona.
We love “how-it’s-made” tours, especially when the trip includes free samples of, say, alcohol. We’ve taken a bourbon tour in Kentucky and craft beer and whiskey distillery tours in Seattle, and we’ve learned the insider info on making hard cider in Virginia. It’s an enlightening way to increase your knowledge about the history and production of your favorite products while also getting the hands-on experience of trying the goods.
October 31, 2015
Baamonde to A Roxica, 15 miles
Today was beautiful. The temperature was pleasantly cool and there was no rain. First we walked through rural countryside, the roads and paths covered in leaves, and it made me think that this must be what New England looks like in the fall.