Estella Rest Day - Saturday

What a lazy day - where you get up late (9:30) and go for breakfast (2 café con leches for me, 2 teas for David, orange juice and a pastry each. 11€s) then come back to the room for a rest. At 12:30 we went out and walked around the town looking at the old buildings and churches. We had a perigino meal for 20€ which is pretty much the standard rate (10€ each) and then came back to the room for a nap. At 6pm we were out the door again to find the internet café and also to get lunch supplies for tomorrow´s walk. We also spent time looking at the walking route for the next couple of days so we could see dates/places that could be used to send my medication.

When we came out the door of the pension there was a couple of older perigrino´s standing there with very unhappy faces as it appears that our Pension is full. There is a sign saying “Complete” on the door. There is a look of sheer exhaustion on their faces so you know it is sheer will power that is moving them along. We have seen that look before.

One of the sweets we have been enjoying along the way is the one below. I want to attach a picture but am not having any luck.



Torta de Santiago
Ingredientes: Ingredients:
1/2 kg. ground almonds.
1/2 kg. sugar.
7 eggs.
150 grs. butter.
150 grs. of flour.
1 tablespoon ground cinnamon.
1 glass of sweet sherry.
50 grs. icing sugar.

Preparation:
Prepare a dough with an egg, butter, flour and a splash of water.
Knead it and covered with an aluminum mold, the dough must be very thin. In a separate bowl, mix the ground almonds with sugar and cinnamon, add the sherry gradually to six eggs, to form a homogeneous mass.
Pour the mixture over the mold and light temperature baking until golden and cooked base (approx. 1 hour). Allow to cool, the stripper and sprinkle with powdered sugar.
In Santiago is usually given to a pattern, with the Cross, to decorate.

(translated using google translator)