Life: Idiotropic

This morning was a Spanish morning and one during which I looked forward to learning Noemi's recipe for Madalenas.

I arrived just a few minutes early, walked into her kitchen, and was surprised and intrigued to see a swine leg propped up ever so elegantly in front of her window. I think my shock surprised her as much as the piggie toes surprised me. "Everyone in Spain has a ham holder," she tells me. These lovely porky gams are hung for months to cure and then can be kept in one's kitchen for up to a year. She said the flavor is destroyed if it's pre-sliced, so if you want some ham, you just slide out the little drawer from the bottom of the "ham holder," pull out one of three knives stored there, and slice away bits of ham from under the layer of salty fat that protects it. My friends' Maria and Joana arrived and they all had a chuckle at the funny American who'd never seen a ham propped up in some one's kitchen this way. I took photos when she'd moved it and they told me about the markets in Spain where the ceiling is covered with hundreds of hanging portions of curing meat. When I go to Spain, I'll definitely have to go there for photos - and a little taste too, of course!

Anyway, the morning was delightfully relaxing, drinking our coffee, munching on Noemi's Madalenas, and sunning our pale legs outside on her patio. The Madalenas are delicious and very light - a wonderful summer treat. The key is whisking the eggs until they almost double in size.

Here's the recipe: