Sunday, 18 March 2018

Different views.

Snow in Saddleworth. (I had a weather report when I gave Phil a wake-up call this morning.) And other parts of the UK. My daughter is trapped in her square - the main road is clear but side roads are not treated by the snowploughs. My son has sent pictures of his little girl building a snowman.

Rain in El Puerto. And in other parts of Spain. However, we have not been blown away by Storm Gisele. Neither did Storm Gisele prevent thousands of people turning out on the streets of Spain’s big cities to protest about pensions, or rather the reduction and even lack of them.

We will go out later to meet friends of our sister and have lunch somewhere interesting, and eat something interesting, once again. Well, most of us will. My rather conservative elder sister may  ot participate fully.

This item I found some time ago reflects the attitude of my older sister who has consistently refused to try new things to eat during our stay here:

“The Sun recently reported on the findings of a survey from the Chilean Blueberry Committee, conducted via One Poll that set out to explore whether over-60s are embracing modern food fads.

Seeing as the results showed 1.3 per cent of over-60s have never had porridge, 3.8 per cent are yet to get around to trying garlic, 10.7 per cent haven’t eaten asparagus and 15.2 per cent remain unacquainted with the aubergine, it would seem that, on the whole, they are not.

The foodstuff given the biggest snub by the older generation is matcha, with 90 per cent admitting to never trying it. As it turns everything it comes into contact with a somewhat violent shade of green, we think they can be forgiven.”

I had never heard of matcha so I did a little investigation and found this:

 “Matcha is a special type of powdered green tea that is grown and produced in Japan (in most cases). The green tea leaves are shaded from the sun for the last few weeks of their growth, increasing the chlorophyll content and creating a gorgeous green color. Then, the leaves are carefully ground with stone grinding wheels to produce a fine powder.

The powder can then be used to brew an antioxidant rich frothy green tea or in recipes like smoothies or baking. Unlike other types of teas, the green tea powder is not strained out before consuming, so you are consuming the entire leaf, making Matcha more potent than other tea varieties. In fact, only 1/2 tsp is needed to brew a traditional cup of Matcha.”

So there you are! Who knew?

It would certainly not do for my big sister, who was quite mystified when I selected to drink a lemon and ginger infusion during our journey here!

It wouldn’t do for us all to be the same!

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