Spirited Taverns and delicious cakes

A Saturday morning in summer brings a special I-what'know-what to Granada. It's an explosion of life that has an expiration date. We use this opportunity to stockpile and fill our pantry with delicatessen and whims that we don't allow ourselves to eat during the week. This includes spices from Barranco and fat olives from El Caramelo.

Everything closes after two. The city is then plated up until Monday morning when life resumes on the streets. This is why electricity is present in the area. Saturdays are the best days to buy comics and books about gastronomy. Guillermo Fesser's latest acquisition, "Marcelo", is the story of a legendary barman. The new issue of "La Cantina de Midnight", a special manga that can also be viewed on Netflix, is what I recommend to Pablo Aguilar. He will be playing again in Japan next season as our best international basketball player. Is he a regular at Utopia Ramen Bar?

It's time for a beer after all that shopping. You could have three. The Plaza de la Pescaderia is my favorite place. Its atmosphere is priceless. We stopped by Monje to eat. Monje's name combines two connotations: Taberna Espirituosa and Tabernicola. This lucky expression was stolen from Paco Aguilar from Taberna Belmonte.

A very rich and delicious Russian salad is possible with the use of the cane. You can also ask for something different by looking at the menu. The ceviche was delicious. Yes, I confess that I have begun to resent this dish. It is almost as bad as tuna tartare. It was an absolute pleasure to see them appear on the menus at specialized restaurants. They were from La Causa, Sibarius. It was a revolution that brought back memories of my magical Peru trip many years ago. There is now no restaurant that doesn't offer ceviche, regardless of what the rest of their menu offers. A modern restaurant is likely to serve ceviche. The bubble is growing. However, I am certain that Monje Spirituous Tavern was excellent and that it has nothing to do the other.

We finished with what I refer to as a dish-volunteer. In two conversations over Alhambra Beer, two artists living outside of Granada told me they miss broad beans with ham. We ordered a delicious dish as a tribute for all the diaspora 'granainos.

We asked Monje's fast and attentive staff if we could have dessert on the square. The square was bare of Cris's mother cake. I listened to his approval and looked into the temple. Surprises! One circular. It was the cherry pie Pilar Molina had prepared for them for this supplement. Agent Cooper was obsessed with Twin Peaks cherry pie. It was a joy to have the crimson hue on our lips. Do not let her go. Cherries are in season now and we should take advantage. I also enjoyed a slice of their blue-cheese cake. I love its powerful flavor.

The second surprise? In rectangular size. Pilar Molina wrapped the blanket around her head, and she wrote a wonderful memoir, "La Vida En dulce de la madre De Cris", in which she recounts her experiences as a student and high school teacher, and finally, as a successful confectioner, businesswoman, and finally, as a chocolatier.

"A simple story about unexpected success that revolves around a cake. It has been in Granada, our Granada," he says on the back cover. I cannot wait to get my hands on the book. I love his cakes. Although I shouldn’t.

Pilar, thank you so much for making our lives sweeter for a while now. Cris's mother, thank you so much for being an example. As I was leafing through your book, this dialogue has been a joy.

"What can you wear to appear so beautiful and young?"

--To laugh, I begin to laugh...and to make cakes>>