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La meva truita amb espinacs, panses i pinyons. My omelette with spinach, raisins and pine nuts.
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Little ducks made of foie, queuing up to be taken home and eaten. Yes, we're back at the market this morning - it's busy busy busy before Christmas!
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Tonight's activity was helping my FIL make his family's recipe for Valencian cristines d'ametlla, made of egg yolks and sugar and almonds. They are crumbly and crunchy and exceptionally delicious. I ate too many. Merry Christmas, everyone!
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There was a massive Christmas lunch today involving canelons, roast duck and roast veal. And embotits and olives and crisps and seafood before. And torrons and pineapple and neules after. Oof. This is all I can fit in for supper tonight: one croqueta and
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The tradition in Barcelona is to have escudella i carn d'olla on Christmas Day and canalons on St Esteve (St Stephen's Day or Boxing Day). We had canalons yesterday and today we had this hybrid between escudella and a Valencian chicken soup. It's all flip
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Then a little mountain of my MIL's spectacular vedella. It's braised to melt-in-the-mouth tenderness.
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All the sweets for Christmas! Torrons, polvorons, cristines and some fruit beforehand too. This is when we eat so much torró we can't look at it for the rest of the year.
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We made it back here! I love Forn Mistral and today I finally tried their incredible mini chocolate croissants (1:1 ratio of pastry to chocolate).
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I'm a little obsessed with the mini chocolate croissants from @fornmistral ... Here's a cross section of one. Look at all that chocolate! And the portion we bought yesterday was hot out of the oven! 🍫
