A friend is someone who knows the song in your heart and can sing it back to you when you have forgotten the words.

Ever since Aldara told us her mother would be visiting the Unites States from Spain we were looking forward to meeting her.  Last night we had the honor of having Nini join us for dinner and a wonderful evening getting to know one another. She is just as nice and sweet as we expected she would be!

Geography makes no difference.

Language makes no difference.

You know in an instant nice people.

You’re warmed by their kind smiles

friendly manner

genuine laughter.

We had a most delightful morning with Aldara’s family.

Juan is Aldara’s father and is in the United States from Spain for business and visiting family.

Juan speaks and understands English very well and although

Paloma knows less English, we quickly realized what a

sweet lady she is and enjoy her company.

 How excited John was to receive a gift of Jamón serrano which is a delicious national treasure of Spain

~*~
Jamón Serrano

It is unlike the smoked and salty Virginia country hams, which have to be soaked and cooked. And it is even significantly different from Italian prosciutto, which is cured for a few months with a coating of lard. The Spanish jamón serrano has distinctly more flavor, and significantly less salt than country ham and less fat than prosciutto.

Jamón serrano is more than a delicacy in Spain; it is a normal part of every family’s life. 

What is the appeal? Jamon Serrano is a flavorful, natural ham, cured in the country air. This extended curing transforms the ham, imparting a deep flavor and aroma. This lengthy curing also means it is much less fatty and has a firmer bite than Italian prosciutto. You can serve it sliced paper-thin with cheese and olives, or use it to flavor your favorite Spanish recipes.

The secret to jamon lies in its curing, recreating the effect of traditional techniques. This tradition is kept alive in rural areas where in early winter, family and friends gather to slaughter their livestock in preparation for winter months. The hams are placed in sea salt for a brief period of time – approximately one day per kilo – and then they are strung up. They are allowed to experience the changes of temperature as the seasons progress. The right time to eat them is when an experienced ham-master inserts a long splinter of cow bone and whiffs the jamón, like a connoisseur of wine who sniffs the cork.

This lovely scarf is a gift from Juan and Paloma as well.

I will remember them each time I wear it 🙂

How appropriate that Forget-Me-Not flowers are blooming in the garden.

A prefect reminder of  new friendship!