Sounds better than "Yeah, she knew I was cheatin' and that someday I'd get bagged!", right?
I imagine the "Spanish-speaking" Jesse morphing into an Enrique Iglesias look-alike, his lustrous black hair pulled back into a slick ponytail, in designer jeans and a fresh, white shirt, exuding macho sophistication as he grants the interview. The Spanish language is so emotional, crisp and fiery that a change in personality happens when it is spoken (even if only in my imagination). As a Czech proverb says, Speak a new language and get a new soul.
At our last session, we pumped up an otherwise serious class with a lesson on superlatives: Guapisimo! Divertidisimo! Rapidisimo! A quick coffee break, and we pushed on with Cansadisimo! and even Dificilisimo!
In the mood for some Patatas Bravas, then? According to spain-recipes.com, Patatas Bravas is one of the most demanded tapas in any bar in Spain, along with the Spanish Omelette. Serve this tangy version with chilled white wine or a pitcher of Sangria!
3 tablespoons olive oil
4 large Russet potatoes, peeled, cut into 1-inch cubes
2 tablespoons minced onion
2 cloves minced garlic
salt and pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco sauce
1/4 teaspoon dried thyme
1/4 cup Ketchup
1/4 cup mayonnaise
1 cup olive oil for frying
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and saute until soft. Turn off the heat, and add paprika, tabasco sauce and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
Sprinkle the potatoes lightly with salt and pepper. In a large skillet fry the potatoes in 1 cup olive oil until cooked through and golden brown. Take care when adding the potatoes to the pan because the oil will splatter due to the salt. Drain on paper towels.
Mix the potatoes with the sauce immediately before serving. Garnish with chopped parsley and serve warm.