Oh yeah baby! The North wind has been blowing hard since last night and surprise surprise - the sea has reclaimed most of the sea grass it has left last week. Not sure if it's only here... but it's good to know that we might be able to use the beach and play in the water!
We will be moving out of this house on Friday and we still don't know where we're going. Yesterday I went to see the house we rented in 2008 and it has been empty for quite awhile... Overall it's a great place if you are looking for a simple and spacious property, but that is not what we had in mind when we planned the special week with our friends. We've planned to be in a more upscale vacation home, and we're very close to finding the replacement from our original rental. I went to see the one located 4 houses down the road, now that the beach is clear around here that option has become much more appealing - it has everything we're looking for, for the same price, and with an agent who we know and trust. I have a meeting set at 4pm with the agency who is supposed to provide us with a replacement property, we will visit two houses. It was supposed to happen yesterday, but we were offline for a good part of the day and I was unable to contact him. My preference would be to not give them the business since they did let us down big time, but first I want to see what they have to offer, including the extra fluff for the trouble they caused. Dylan is my assistant, our visitors happen to be his best friend and his parents, so he is very happy to be involved in the choice of the house.
Apart from that ongoing house saga, I went to teach yesterday morning. One jk and one sk class. It was a lot of fun! The little school is very nice, I was impressed with the premisses and the quality of the teaching there. The school is for age 4 to 6 only, a quaint, clean and happy place. Looking forward to teaching there again for the next 2 weeks.
On the food front, I keep exploring and the latest hit for all of us is a condiment served in all market luncherias and taquerias around here : pickled red onions. Great on tacos of course, but also in sandwiches and as a side dish for grilled meats. You simply cut a red onion, fine julienne style (or diced if you prefer that...), soak the cut onion in hot boiled water for a minute or two - note that you want to onion to remain a little crispy. Strain, rinse under cold water a little to cool, and place in a sealable container. Cover the onion with the juice of 2 bitter oranges, and a little salt. You can replace the sour orange by mixing one part orange juice, one part grapefruit juice, and 2 parts lemon juice – and add some finely grated grapefruit zest. Let it marinate for at least one hour - et voilà!
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