Month: January 2016

Hablando se entiende la gente

“Cuando llegue al Reino Unido, rodeada de no-hispanos/no-arquitectos, a menudo recibía dos tipos de criticismo con relación al lenguaje que utilizaba. El mas común era que mi acento estaba americanizado y el segundo que el vocabulario que utilizaba era de creación propia. Si bien debo admitir que durante mis años en la Escuela de Arquitectura de San Sebastian tuve much@s amig@s de los EEUU, y que esto pudo afectar la manera en la que pronunciaba mis As y Rs , lo del vocabulario me tenia completamente confundida. Inventado? (una pausa para pedir perdón por mi puntuación, mi teclado es Británico y solo tiene media interrogación, exclamación…)

Piquillo Red peppers

Piquillo Red pepper prepared this way are a very typical side dish to serve with steak back home (in the Basque Country). Various areas of the country use hot ones (in La Rioja, they have Alegria Riojana, a regional chilli that should be tasted!) but generally, it is the sweet variety that is most commonly used. If you are attempting to prepare these outside Spain, you have two choices, you can buy nice red peppers such as romano peppers in the supermarket (piquillo are not available here), skin them  or you can buy a jar of piquillo peppers, skinned, and do it a bit quicker. There are of course other Mediterranean countries that have their own version and as such, a trip to the shops will offer you many options these days)

Euskera, our language

I have lived in London for a long time and more often than not people are surprised to hear that I am Basque at the question of “where are you from?” My accent is the combination of the languages I speak (English, Spanish and Basque) with my basic Japanese and my husband’s accent. As a result, more often than not, people are unsure of its providence. People are even more surprised when they realise that English is my third language and that Basque (Euskera for us) is an actual pre indo-European language with unknown origins. (there is a fantastic page on Wikipedia where all your questions may be responded, link here) So this year, I have taken upon myself to share a few useful words with those of you out there who will be traveling to my homeland for that I know that it will be greatly appreciated by the locals the fact that you are making an effort. (I also know that British are keen to learn a few words of local languages before traveling to …

Croqueta of Lomo & Idiazabal

Yesterday some friends invited us to a New Years gathering at their home. A group of us were to attend and so I decided to contribute to the evening by cooking three of my pintxos: a croqueta, a stuffed pepper and a simple tuna canape. I plan to write all three recipes down here starting with this one, and as this year’s resolutions include continuing to actively support my home-town of San Sebastian in this its year as European Capital of Culture, I am even going to suggest where in town you can find similar pintxos to try when you visit.