Good morning, from Albarracin.

a perfect day for climbing, and the view from our balcony

a perfect day for climbing, and the view from our balcony

We’ve started our new European “vacation” via Espana, Madrid and Albarracin; unfortunately, we only allotted 4 days here in Albarracin. It’s absolutely awesome, both the climbing and the locale. We’ll try and make it back at the end of the trip, some time in May, but this place gets super busy at that time and the temps get into the 60’s.

One thing we didn’t plan on was how we’ll continue to eat vegetarian. On occasion, we eat fish, or seafood, but here that’s our norm. The good thing is that small fish are plentiful and available, like Mackerel. Spain is only fractionally connected to land on the north with France. Small fish are marginally better than large fish from an ecological perspective; they are also very healthy because typically they can be eaten with their bones which is a good source of calcium.

Bread here is excellent as it’s naturally leavened, and the grains used are actually truly whole grains unlike in the states. In the US, whole grains means that they separate the grain the endosperm, germ and bran to create flour, putting back only some of the bran and endosperm without the germ (fats that go rancid sooner) so that corporations can market it as “whole grain.” They do this to increase the shelf life of the product. The only way around this in the states is to eat stoneground grains. Here it’s the norm; what you’d expect from the word “whole grain.”

our morning breakfast, that's a tomato spread on toasted bread that we also add salt and olive oil (their version of butter)

our morning breakfast, that’s a tomato spread on toasted bread that we also add salt and olive oil (their version of butter)

We’ve had a hard time finding greens and other veggies, though our many associates say the veggies here are so incredible. Me thinks the season is wrong. After we returned from breakfast, we added a hardboiled egg to finish off our breakfast. Their lunches are their main meal of the day, yet for us all our meals tend to be prioritized. I guess that makes us rather “new age” or progressive, or something like that.

A typical day’s meals back home are as follows:

breakfast: boiled frozen wild blueberries, 2-3 eggs fried with either chopped green onions or shallots, stoneground bread toast with peanut butter and jam with no refined sugar, coffee or arabic black tea.

lunch/dinner: stir-fried greens (kale, collard greens, shallots, red onions, or garlic), protein source (tofu, fish, tempeh, or rarely seitan), with fruit before the meal.

This approach is super high in antioxidants and phytonutrients as well as sufficient protein without overdoing it. Too much protein can be harmful as is insufficient protein. We limit intake to between 25-35 grams per meal (more for me as I’m larger).

This ain’t happening here. More to come as we are now checking out of our hotel. I will do a post on this hotel as it’s climber friendly. Stay tuned.

Jill enjoying the view from the plaza

Jill enjoying the view from the plaza

crazy streets... the name on above the doorway is the original Moorish family name that basically built this place when the Moors invaded Aragon.

crazy streets… the name on above the doorway (Al Banu Razín family) is the original Moorish family name that basically built this place when the Moors invaded Aragon.

another view of the roads, in the lower right corner is a Spanish film crew of climbers.

another view of the roads, in the lower right corner is a Spanish film crew of climbers.

 

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~ by r. mulligan on 2014/02/20.

2 Responses to “Good morning, from Albarracin.”

  1. Looks like a great start to the trip. I can’t wait to see you both on your return to catch up and hear all the details that don’t make the blog. Climb hard and stay safe my friends.

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