Chuntering on
I forget where we were but they offered Contessa as afters. The Vienetta of my youth, fancy, if industrial, ice cream cake. There was tiramisu as well. Not many years ago all the puddings on offer in an everyday Spanish restaurant would be crème caramel, ice cream and seasonal fruit. Now you can get chemically flavoured cheesecake and deep frozen profiteroles and suchlike almost everywhere. An example of reasonably recent change. Last Saturday evening I wasn't sure whether to go and see some flamenco in Villena or go to Jumilla for the Night of the Museums. I like Jumilla but we've done their museums a few times. I was drawn towards the flamenco. It's ages since we've seen a couple of old fat blokes wailing or listened to anyone turn clapping into a fine instrument. The trouble was the information I could garner from the web about Villena wasn't complete. I had a time, a place and a title. No description; Art and Flamenco could have been a learned discourse ...