Friday, November 24, 2023

Finisterre to Muxia 11/23/23

 


My first Muxia signpost. Right at the edge of town. Things were looking good.


I had lots of forest and trees in the beginning - Picturesque but not photo-worthy.  


My first sighting of the ocean. 


I was adjusting my backpack when I saw this group top the hill. The lead guy was waving a white flag, and all I could think of was the play Les Miserables. The rebel students sing "When You Hear the People Sing" as they prepare themselves to launch a rebellion in the streets of Paris during the funeral procession of General Jean Maximilien Lamarque. They are marching in tune with the leader waving a flag.
The song is a revolutionary call for people to overcome adversity. It is a powerful song, and it is one of my favorites.


"Hey, Fred! Wanna watch the crazy pilgrims walk by/."


At almost halfway (10 miles) I stopped at this bar for a Coca-Cola Zero. It was a welcome rest.


The coastline here is magnificent. I could feel the ocean breeze, and it smelled so fresh.





My dogs were whimpering and howling, , and I was pooped when I saw this sign. I am pretty sure I was unable to go 50 kilometers per hour. No speeding tickets for me. I was trying to find the hotel when I see Dennis coming up the street. YAY!


We ate inside this restaurant which was quite elegant with white table cloths and crystal goblets. Dinner was incredible - the kind of dinner you dream about and talk about for years to come. We started with an excellent wine - red for Dennis and white for me. We are a mixed marriage. Viva la Difference!


Our amuse-bouche was a simple square of potato topped with a Romanesco-like sauce. It had an ingredient that our waiter described as a "jam but not a jam," adding a touch of sweetness. On the top were finely grated bacon pieces. Ummmmmmm.


We split a "Warm Salad" with mesclun, mushrooms, chestnuts, asparagus, nuts, goat cheese, sesame, vinaigrette, and Modena vinegar. So different. The local mushrooms were warm, and the rest of the salad was cool. We came close to licking the bowl.


But the pièce de résistance was the seabass, caught today in the bay we were overlooking. This was the best fish I have ever had, and it was cooked to perfection. I forgot how tired I was and just savored every bite.


Accompanying the fish was a dish of sliced potatoes with onions and peppers covered with a velvety butter sauce and herbs. I am convinced the chef was French-trained.


For dessert, Coulant with vanilla ice cream. Coulant is a French dessert translated as flowing. We looked like two fencers armed with forks fighting to the death. Death by Chocolate. LOL  Not a smidgeon left.

Off we waddled to our room for a good night's sleep.













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