This is to give you an idea of the terrain that surrounds the village, if you were to arrive by foot, according to Charles Davis, author of Walk! the Alpujarras. Not to mention that we hang on the side of a mountain, with other steep and craggy mountains so close as to touch, right outside the door. There is an ancient rock threshing ground which juts out over a valley. I suppose it was used for separating the wheat from the chafe. It seems it should also have been for ceremony, as it is a powerful ground for being in direct contact with the great unknown. And for this, also seems an internal threshing ground as well. It’s not unusual for me to be in touch with the doubts and fears that lurk beneath the surface which seem to rise like cream and scream, “see me, hear me!” And I look and I listen and I cry.
Back to Casa Ana, Anne Hunt’s lovely restored private retreat house, the HQ for our Andalucian cooking adventure.Kim Schiffer, a dear dear old friend from Santa Barbara, California, is making fresh ricotta. While the curds separate from the whey, she roasts eggplant over a flame, to give a smoky flavor to her “smoky eggplant with yellow peppers and red onion.”