Okay - Deborah ran into some technical glitches on her travels through Spain and Portugal but due to a "ghost writer" (aka me), we copied her posts from the Everything Else forum into her blog, so everyone can enjoy them:

Old Shoes, New Trip

Happy reading!

Thanks, "Ghost Blogger!"

Thanks for ghosting for me, Kim.

And thanks for holding my hand while I figured out the process of adding photos and links.

I've just posted a bit about Muxia and barnacle harvesting.

Tell me if you guys think the photos are too large.

nice blogging Deborah/
you make me hungry with the percebes!!! oh well need to wait some more until early september for our annual pilgrimage to Spain.
keep it up!Happy travels.

Fabulous blog Deborah and very enticing photos! It is now almost 8.15pm here in Andalucia and I was wondering what to cook for dinner (sadly don't have barnacles) but I guess Sanlucar prawns will just have to do!!!!
Try this recipe!!
Dice a couple of onions and fry until golden brown in extra virgin olive oil.
Once cooked, add about 4 cloves of crushed garlic and cook for a few minutes.
Then add half a bottle!!! of Fino Sherry.
Bring to the boil and add a kilo of prawns (shells and all if you can stand to use your fingers)
Reduce the heat to a simmer, cover and simmer for about five minutes until the prawns are cooked.
Meanwhile, cut up a whole bunch of fresh parsley (coarsely chopped), and when you are ready to serve, place the prawns and all that wonderful Fino juice in a large serving bowl and mix in the parsley.
Present on the table in the serving bowl with a baguette (or una barra as it is called in Spanish)
Let everyone serve themselves and place the prawns on the plate then all dip chunks of the "barra" into the fino sherry juice.

Enjoy!!!
Michael

Mmmm, Michael that dish sounds delicious - will have to try it this summer.

Deborah - I'm glad you got the photos going. So were the directions easy to understand? If you think so, I'll go ahead and add them to our procedures.

Thanks for the kind words, everyone. Michael, that is a great recipe.

Kim, if I can understand and execute, don't worry, EVERYONE else will be able to as well.