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Leaving Monsaraz by a back
road, if thats possible in the out back, we passed many a van parked by various cork
and olive orchards with men clothed in camouflage, sitting around a camp table on folding
chairs sipping wine and we assumed telling lies of the game that got away , after the
hunt.
Through more land pastoral we went with the mission of attaining Zufre in the Sierra
Morena, having read that it was a miniature Ronda and one of the most spectacular villages
in Spain. We arrived there and demurred, thinking it grim and finding it with but one bar
and no inn.
Wanting to arrive in Sevilla fresh, our next major
target, we decided to back track to Aracena to spend the night, having just driven through
it and comfortable with the knowledge that it was large enough to accommodate us.

We found lodging in this city of 10,000, the highest
city in the Sierras, which in reality are not all that high for a mountain range, the
highest peak being around 1200 meters, and after a quick brandy in our room, we made for
the street in search of Spains greatest achievement and its greatest gift to
mankind, a righteous tapas bar. Find one we did and after a couple o grogs and a couple of
tapas, we headed out into the night to discover more. There were more tapas bars, though
none so inviting or so full of happily babbling patrons and we soon returned to the
Cafe Bar Manzano.
Earlier I had a tapa of beef tongue in some secret
sauce, this time I had a racion, a large plate, of the same along with some great fries,
local wild mushrooms, pork loin and eggplant stuffed with ham, cheese and shrooms, plus of
course more grogs and Mosto, new wine, a clouded local favorite from the looks
of all those imbibing the same.
I know that Cardiff by the Sea, California is home
to some of the greatest burritos on the planet, but how come I cant go down to the
bar and have a big bowl of beef tongue in a great sauce with great fresh cut fries plus a
couple of beers for the price of a McDonalds meal? Somehow I think we in
the states took a wrong turn in the fast food section, give me tapas any day!
The Caverns of Marvels:
The reason our guides sent us to Aracena however was the Gurta de las
Maravillas, the largest and possibly most impressive cave in Spain. The tradition
that has it that the caves were discovered by a lad in search of his lost pig doesnt
discuss whether or not he found his pig and what he did with it if he did. What is known
however is that these caves are beautiful and we would not have seem them if we had been
taken by Zufre.
The caves have over 2 kilometers of passage ways of
which 1.2 K are open to the public, all of which are illuminated in creme and pink light.
The trail wanders through, well, marvelous formations of stalactites and stalagmites, deep
still pools of water and caverns or rooms of different size. The last is the most humorous
with formations that truly resemble breast, buttocks and of course the ever present on our
planet, penises.

Art:
Why is it that San Diego has such a difficult time with public art? Here we are in
Aracena, 500?, 800?, who knows how many years old? and probably fairly conservative in
outlook, and it is full of public art, much of it very modern. We found it quite enjoyable
while we were there and this art modern didnt seem to cause dissension or
revolutions of any sort. I burned up over a full roll of film on the bronzes and fountains
that line the streets of this pleasant village.

Ham:
This area is home to hogs that gorge themselves on cork acorns and bloat up to fat little
porkers which are slaughtered to be processed into Serrano, Spains version of
Prosciutto. Every one raves about it. Now I can see that in the days before refrigeration
how one might marvel at being able to preserve that hardest to preserve meat, pork. But
here in the modern age it seems just plain tough to me, not particularly succulent and
just a cut above beef jerky, which I cant remember purchasing in the last 20 or more
years. No sir, I like my ham American style - soft, tender, succulent.
Another tale in life's continuing saga by
Raymond Ellstad
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