Ya falta menos.
(Copyright César Oroz Martija – La Tira de Oroz. Si tienes dinero compra unos libros y posters.)
Category: spain
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🍓 ☀️🏠
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Llonget de atún
Llonget de atún con guindilla, al estilo de Bar Molinar, desconstruido.
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La Tulipa
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Ensaimada de sobrasada
A Mallorquín pastry – pastry with sobrasada (a meat sausage with pimienta, strong flavour like fuet, nudja) topped with sugar.
Strong, but tasty with a coffee. Normally eaten on a celebration day.
A cortar el pelo.
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Words of the week!
Español
Penoso: painful
Pochada: poached (huevo/egg)
Encastre:
Mallorqui
Dear Tombro & Flobro,
Your lovely card arrived this morning in Palma.
I’ve taken a picture of it in front of the bay of Palma. Right now it’s cold but sunny.
Le grá mór with (virtual) pógs agus cuddles
MUB and MAB
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Word of the week!
Español
Se lleva la palma: …takes the cake (phrase)
fauce: jaw
Español
Somier: bed base (sommier (French) – bed springs, the base structure that supports a beds mattress)
Cesar: to terminate (in the context of employment)
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Week 45: words of the week
Español
Arándanos: (fruit)
disminuir: to diminish (verb. similar to reducir)
invernadero: glasshouse
cotidiana: everyday
(in)certidumbre: certitude (un/certainty)
Negó: denied (verb: negar -to deny)
La derrota: the defeat
Apenas: barely (“apenas una hora antes de….” Barely an hour after…)
Aún: yet (aún no lo sé – i don’t know yet)
The fifth of November
Español
Cobre: copper
Macete: pot
Vajilla: crockery
Tetera: teapot
Juego de café: coffee set
Mallorquí
cap de fiblo: a tornado (or tornado-like) weather phenomenon is called a cap de fibló in Mallorca when it hits land (It is called a mànegue or a fiblon when it occurs out in the sea.). You can see a video of a fiblon. This year in August the destruction from this weather was spectacular!
fusteria: carpentry
Rebost: pantry
Oye Chary, no sé quién eres, pero tengo novia. Lo siento.
Castellano
Babilla: a specific cut of meat from a cow. Part of the hind legs formed by a set of muscles and tendons that articulate the femur with the tibia and the patella. Taste wise it is dry, you can cook it whole, on the brasa, sliced in stew or in fillets.
Tejone: badger
Colmena: hive (for bees)
Buhardilla: attic/loft
Vigas: rafters/beams (wood), girders (metal)
zaguán: (recibidor) hallway (part of a house directly after the front door)
pleno dominio: (to be in) full control
de tal forma: in such a way
sustraer: subtract
buena fe: good faith
camposanto: cemetery
Borrasca: storm
marejada: surge (sea, tidal)
Algarrobo: carob
Mallorquí
Com anam: Como va? / How’s it going? / How are you?
Fins un altra: Adiós / Good bye! (Formal)
camaiot: Typical embutido (sausage) from Islas Baleares. It is a cooked, black, and very greasy sausage – usually containing pig (head) minced meat, blood, black pepper, a pinch of paprika and of anise. The meat is inserted in a pig leg, where the name comes from. It is eaten raw, cut in very fine slices, or cooked.
sandvitx: sándwich / sandwich