Surprise yourself!

 

You are never too old for a first time.


I suppose I should let that opening line just rest, alone. Let the sense of it be found in the individual sensibility of the invidual reading it. But that is not my way. Where there is an introduction there is writing!


The first, ‘first’ of the last few days was with food. I pride myself on being my mother’s son as far as things culinary go. She was prepared to try virtually anything, up to and including cheese that had to be stunned with a hammer before it could be eaten. Her love of pungent cheese I have come to understand, but one food stuff that she enjoyed, I still find difficult: tripe.


That last word is not a comment, it is a food stuff. The stomach lining of cows. It looks revolting and tastes worse. My mother cooked it in chunks with onions in milk and water and kept saying how delicious it was while my father and I looked on in horror. Neither of us was ever tempted to try what looked like surgical waste.


In Spain tripe is called callos, and in Madrid it is the signature tapa of the city (Catalans might say ‘exactly!’) and can be found in sandwiches even. Usually, however, callos are served as bits in a sauce.


As my mother’s son I felt that the time had arrived for me to try and break another frontier and try them. In the past there was the occasion where four of us visited Madrid and decided to try the signature tapa only to find when the thing actually arrived three of my companions refused even to try the dish. And I gave up after a few mouthfuls.


So, in theory, I was open to try callos again, but not go out of my way to order them. Luckily the number of times that callos features on a menu del dia in these parts is limited and so my theoretical indulging could remain hypothetical rather than real. Until the inevitable happened and callos appeared on a menu and I decided the time had come – and there would be another two courses to take the taste away (to say nothing of the wine) if I didn’t like them.

They were served with chickpeas (gabanzos) small chunks of chorizo and unidentifiable bits of fat-wrapped pig bone all in a sauce.

I took my first taste with a certain amount of trepidation and a half empty spoon and, even with the rather slimily textured slide of the first piece of tripe down my questioning throat, I realized that my genetic background was going to allow me to (even) ‘enjoy’ this first course and, as the last of the pictures in this little series will prove, I managed to finish my dish – with the exception of the inedible parts that were only there for flavouring. Job well done.

Though to be entirely frank, the other starter choices on any future menu del dia will have to be startling awful before I chose callos again, but I have eaten them and with what could be describe as something approaching relish. And if that sounds like fairly qualified approbation, well, it is.


The second first, so to speak, comes by virtue of accompanying a friend to the local Chinese supermarket for sundries. I went there for nothing and came out with three glass jars, an illuminated rose tree, a set of bubble multi coloured lights and, my first, an illuminated star.


Now I have bought illuminated stars at this time of the year before as I am a great believer in the pure vulgarity of the decorative holiday season of Christmas. I am not a fan of those who produce tastefully decorated homes by restricting the colour palette to two primary colours or just black and white or any variation thereof. Excess is never enough in my opinion.


So, this star is for putting in the window. I know that Cardiff is the home of the illuminated house and garden near the roundabout where over-kill Christmas Lights is given its concrete (if you can say that about light) manifestation – but I was never a fan. But am now. If only with a single multi-coloured, flashing piece of vulgarity. And I love it!


Our part of Castelldefels is hardly enthusiastic about Christmas decorations, and even the municipality is, shall we say, undemonstrative on our particular part of the beach. You have to look long and hard to see any signs of Christmas here. But not now, thanks to the power of LED lights our single star blazes out jollifying the whole of our section of the street!

The star is in the kitchen window facing the road and is at first floor level. On the ground floor you can see through to the back garden, the front part of which is filled with various forms of solar light, so coming back home at night can be a fairly shocking, though intensely satisfying experience, at least to me a confirmed light lover!

Tomorrow back to the Liceu and the long haul of Tristan. Although I am the first to admit the beauty of some of the music in this piece, I do find it difficult to regard it as anything but an ordeal. It starts an hour earlier than normal and we still probably won’t get out before midnight!


Perhaps, this will be the occasion when I really get why this opera is regarded as being as transformative as it is in the history of music.


I am reminded of a production of Tristan I saw years ago. It was beautifully sung, but I found it dramatically dead and the staging was minimalistic to the point of utter boredom. Indeed at one point in one the performances that I attended I counted the number of people in the dress circle because it was more interesting than what was happening on stage. During the interval one of my friends fell on a bottle of wine while slipping down stairs (don’t ask) and I volunteered to take her to casualty and miss the rest of the opera. Such selflessness! 

So I have history with this piece.


However, I approach this performance with hope and a reasonably open mind, strong in the faith that I have a more spacious and comfortable seat than I used to have a few years ago when I watched opera from the Upper Levels!


The real trick is to survive rush hour traffic, get to the Opera House with enough time to wash the driving out of your mind and allow the music to fill it!