Until this very instant as I’m typing out these words, I didn’t know that my next round of posts are sort of going to be like a belated photo diary of my travels (and food) of this summer. A memoir. You may get very bored with all this, I don’t blame you, but I’ll do it egoistically to keep some memories. I’m not even sure I can do this self-challenge on top of all my obligations because there are not enough hours in the day to process my photos and above all my mind. Because sometimes writing in Papaya Pieces is kind of therapeutical for me, it sort of sorts out my mind.
Anyway, this is just a quick post as I had promised to show some sweets from Medina Sidonia. In fact it will only be one sweet, the alfajor, as no other sweet was photographed. Just listen to it, pronounce the words: Alfajor from Medina Sidonia. As mentioned in my Medina Sidonia post, many of these White Villages have Medieval Muslin influences in their names and in their sweets, and the alfajor is a great example.
It’s like a very heavy almond and honey mass, basically all mushed and compacted together into a cylinder shape. Just cut it like a chorizo. It’s actually typically eaten at Christmas time, but because I bought some this summer and didn’t want to wait for Christmas, I had some everyday for breakfast. Why not?
Thank you for reading!