Cheese for dessert

When training American families to prepare for the arrival of their Basque students for the summer, I asked the question about desserts. "What do you think is a traditional dessert in the Basque culture?" They were surprised to hear it was cheese. More specifically, cheese pressed from sheep milk.

Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Countryand Navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked.
The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating.

Etorki is the leading Basque cheese in America. It has a smooth, velvety texture and rich, hazelnut (almost burnt caramel-like) flavor.

The cheese is served with walnut pieces and quince jam or sometimes referred to as quince cheese.

Quince jam or cheese is prepared with quince fruits. The fruit is cooked with sugar and turns red after a long cooking time and becomes a relatively firm quince tart, dense enough to hold its shape. The taste is sweet but slightly astringent.

Running of the Bulls

We had the opportunity to travel through Pamplona (Spanish name). The Basque name for the city is Iruña. It is the historical capital city of Navarre, in Spain, and of the former Kingdom of Navarre. The city is famous worldwide for the San Fermín festival, from July 6 to 14, in which the running of the bulls is one of the main attractions. This festival was brought to literary renown with the 1926 publication of Ernest Hemingway's novel The Sun.

The origin of the Bull Run goes back to medieval times. The bulls for the bullfight used to be driven through the streets at dawn from the outside of the city to the public square that served as a bull ring. Many young men from Pamplona became accustomed to running in front of the bulls, a practice that was repeatedly banned by authorities but continued to attract large numbers of followers, until finally it ended up turning into a longstanding tradition.

  No, I did not run with the bulls. I would need to come back in July - mmmmmaybe!

"Peine del Viento" (Wind Comb)

Three large sculptures, each weighing 13 tons and about 6 1/2 feet high,  can be seen at the end of Ondarreta Beach in Donostia. They were a collaboration between sculptor Eduardo Chillida and architect Peña Ganchegui and constructed 1977.

 

The three large sculptures are anchored to the rocks to form a series of pieces which the artist began in 1952 after returning from Paris. The task of installing and anchoring the pieces was not an easy task. To transport them to their current location a bridge was built with rails over the sea. 

An added feature, the cobbled surface where I stood to take the picture was made with a series of breather holes, which on days with strong swell a mixture of air and salt water sprays up. 

The sculptor's dream was to create a space where the sea, the wind, iron and the rocks could all converse together. Where the wind "could be combed as it enters the city".

Crêpes - St Jean de Luz

A crêpe or crepe ( /ˈkreɪp/;^[1] French: [kʁɛːp] ( listen)) is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and Quebec. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.

I wanted to make sure you understood the definition on crêpe before I shared my eating experience in French Basque Country. I did not know crepes could have meat, eggs, lettuce, sausage and an endless variety of stuff and still taste great. So, the team went to the birthplace of crepe and discovered a mouth full of flavor and delight.

 La Mille Sabords

 

La Nutella

Best Friends

Brock, Nancy and their 3 children moved from Poulsbo to Basque Country to manage the field operations for SUMMER IN THE USA. When they first arrived a year ago they met a couple, Xabier and Rosanna, that loved them and immediately helped them in the transition to a new culture.

They have become very good friends. The Baker's have made it a habit to go out with them regularly to learn the "local" language and Rosanna wants to practice her English. I had the privilege to go on one of their outings to Hondarribia. It was a fun 3 hour learning Spanish session with great food. We even sat next to an American couple traveling in Spain and the wife was a Spanish teacher. She commented on how well the Bakers have picked up on the "local" language and speak Castellano very well.

I did not learn much Spanish, but I learned how to eat sardines.

2012 Donosti Reunion

The Donosti Reunion was held at the UPV cafeteria in Donosti. Many warm greetings and hugs took place as people arrived. Artiz pulled out an (American) football and some of the boys went out to play a game.

Inside we served excellent food and drink, showed pictures of the summer and raffled prizes, which included an iPod Shuffle. Everyone went home a winner by taking home a SUMMER IN THE USA shopping bag.

2012 Bergara Reunion

The Bergara Reunion was held at Tartufo just outside Bergara. The day was warm and sunny which allowed us to be outdoors to greet people as they arrived. The parking lot was filled with parents and students who participated in the 2012 SUMMER IN THE USA program.

As we moved inside we were served excellent food and drink. After people mingle some more and got their food we showed pictures of the summer. Everyone was able to see the people, places and things the students did with families while in the USA.