Ibiza: Uruguayian BBQ.
Las Salinas beaches are like Pampelone (St. Tropez beach)
without the fuss.
Bikini, monokini and nokini
are all mixed into a big salad.
The basis of the bocadillo
is bread and squashed tomatoe.
Then you put whatever you like inside.
My usual is jamon serrano (prosciutto crudo)
and queso (cheese, always a different kind).
Ernesto started his Uruguayian BBQ
around 9:30 pm.
The Spanish rythm
seems to be geared toward nightlife.
And you know what it means
to you start cooking a BBQ at 9:30 pm.
We talk and eat Assados de tira
(a cut across the ribs instead of in the length)
until 6 in the morning.
Speed who eats mostly vegetables
has eaten too much meat.
He is reclining like in a Roman orgy.
yesterday
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