Thgru the savours of my life

An affections guide by the aromas and flavors from my childhood to adulthood.

There are aromas that remind us immediately to the warmth of the kitchen of our mother and our grandparents. Are the flavors of these affections that accompany us throughout our lives and from which we cannot live without. Our strongest memories accompany us to the kitchen. Where the same gestures are renewed in a circular motion and the stoves were populated with expelling smoke pots and unusual noises. The heart of a Portuguese house for sure, where everything happens, the family gathers, friends huddle and children learn through taste what is to be Portuguese. My guide has smell of the sea. Brings me to trips to the beach in the summer, where he picked up the snails stuck to the rocks that were boiled and then seasoned, had to be hunted with a needle, a difficult and thankless task, which took a lot, but worth the pleasure of repeating the same gesture over and over again, although was never satisfying. The limpets still in the shell just catch the end of the tide were sautéed in butter, garlic and lemon juice for the delight of children and adults. I remember my grandmother's kitchen where she always had soaked dried skipjack tuna in olive oil and vinegar, adorned with chopped parsley, onion and garlic. At first glance, this delicacy did not inspire great appetite for its blackish color that looked like splinters trunks, but once you overcome prejudice, you eat them and cried for more. Corn hot with fried small mackerel bathed in sauce will always be a classic of my childhood in cold winter days. I remember the great iron cauldron bubbling merrily up until the flour was cooked; still boiling was poured over many dishes to cool off. What was left was cut into squares and fried to be eaten with a salad of watercress and meat. It just makes your mouth water, just to remember.

In adulthood, the taste of the north was established in my stomach. Large "feijoadas" of the Minho decorated with all kinds of meats and sausages filled the eyes and the belly. The cellars smelled of Douro wine and smoked ham. The intense aromas and flavors make way to warm thoughts and heavy sleep. In June, the popular saints sharpened the taste buds. It was the reign of salted sardines accompanied by peppers that were pressed into pans of coal. The city was invaded by smoke and cheerful conversations soaked in fresh sangria served in makeshift tables in the street. The famous food "francesinhas" was the end of the evening college parties, with its red color anticipating its spicy nature and heavy calories. An unbeatable classic. The vacation was the ideal time for the daydreams of the soul that led us to the south. To Alentejo food. With their soaked tender meat macerated in clams and coriander. The sweets made from almonds remind us of a distant past, Moorish, made of stories and legends and aromatic wines that are savored in good company toasting the end of another beautiful day. And all this talk opened my appetite! Goodbye!