Salami and loquat sandwiches for dessert
Today's post isn't about a recipe, but about salami and loquat sandwiches. On this blog, in addition to food, I also like to gradually share the techniques I use, the tricks that help me in the kitchen, the routes and places I like to visit, and my impressions and memories.
I go back to 1973. I was eight years old and my sister was three years younger. Nothing pleased us more than when my parents took us to the Entrepeñas reservoir. We lived then, as we do now, in Guadalajara, and it was a fabulous destination just three-quarters of an hour from home for those days when the weather started to get warm.
For a while, my father owned a small boat. He was a bit of a jack-of-all-trades: a rally driver, a motocross enthusiast (and he got me hooked when I was 11, until one day I had a crash, thankfully without any serious consequences), and that summer he got his hands on a small motorboat. He was, to say the least, restless. Anyway, we were going to spend the day in Sacedón, and I don't really know why, but it became a tradition to eat a salami sandwich on freshly baked bread that we bought at a shop whose name my mother can't remember, and loquats for dessert—lots of loquats—which we bought at that same shop, which had everything! Everything was delicious!
The funny thing is, my mother always took the classic potato omelet and breaded cutlets on outings, and we don't really know why she changed her mind for that one trip—a version that ended up becoming a tradition. This story is one of those childhood memories that comes to mind and immediately brings a smile to your face, a memory you associate with those carefree times and endless summers you remember with special fondness.
