November 5. Grand Canary. Flavors of Grand Canary. Early start this morning as we were up by 6am, so we could have a nibble before dashing off the ship to meet our guide, George. Instead of a bus, we were broken into 6 mini-vans with George in the lead, talking to us via intercom. Not the best system, as the reception at times was scratchy, too loud and every now and then George would forget to turn off the mic and we'd get the conversation from his van. But it was nice being in a small vehicle, and we actually couldn't have navigated the little streets and back roads in a large tour bus.
First stop was Finca Barbadensis, a rural Aloe Vera farm dedicated to growing pure, organic Aloe Vera and producing a number of products that include the gel everyone knows for sunburns, cuts and rashes. In addition, there were cosmetic products, Aloe Vera that you can drink (it evidently helps the digestive system), and lotions. I did resist, although I'm almost sorry now. The skin cream was lovely and my hands stayed nice and soft all day!
On to the charming town of Aguimes for a walk about and breakfast. A beautifully restored/maintained city from the 16th century filled with little plazas, alleys and sidewalk cafes. We were greeted by the two bronze mountain dogs of the region before we toured the town and we found that as we walked through the town there were a number of bronze statues scattered about. One of a dear little old lady that used to frequent the plaza with candy for the children, a donkey that was so much a part of the region, one of a cello player with lovely classical music that would play as people approached, and one of a man dressed as a woman and a woman dressed as a man during Carnival.
We stopped in a little cafe for a typical breakfast that consisted of bread, olive oil with salt and garlic added, olives in mojo pico, white cheese and a delicious, light white wine. I thought I'd died and gone to heaven! With six mini-vans pretty much filled, there were close to 35 people on tour, and the little cafe was packed! John and I lagged behind as we take photos and check out the locals and the stores along the way; so, by the time we entered the cafe, there was no room to maneuver. Neither of us are fans of big crowds and John just backed out of the crowded area that had been set aside for the group. The cafe was most accommodating and they gave us a table for two outside on the plaza! We had a ball watching the comings and goings without the crush inside; the large truck that made it past the parked car with about 3 inches to spare, the same large truck maneuvering to a construction sight to empty the port-a-potties, cars trying to navigate the tiny, narrow streets and the various groups of tourists stopping in the charming plaza for lecture on local history from their guide. It was a constant parade of life in Aguimes and it was a delight to step out of the tourist role for a while and join the locals... even for a few minutes. The olive oil with salt and garlic was so good I could have dipped my napkin and simply sucked on the corner! Or even used a straw - it was that good! Wine was light and delicious, the Queso Blanco (white cheese) fresh and bright, while the olives with a bit of mojo and olive oil were some of the best I've tasted.
We could have stayed for hours watching life slide by, and not minded a bit, but it was time to make our way back to the van and to a store offering natural organic artisan jam, jelly and honey. They were even offering raw stevia; I've never seen it in its natural state before! You could chew on the leaves and taste the sweetness.
Our last stop was at a local wine cellar, Vina Cantera. The variety of fruits was amazing - bananas, figs, olives, limes, avocados, mangos, and lemons - all used for the local marketplace. The table was groaning with tapas; small potatoes, mojo, fried pork rind, olives, three types of bread, olive oil and of course, wine! Samples of young white, red and a sweet muscatel (really not as horrid as it sounds!). As with the other vineyards we've visited, the grapes come from growers across the island and are blended into delightful, very light, very new wines... none of the Canary Island wines are for putting down and savoring in 15 or 20 years... they are for enjoying right now. And we have been!
Back to the ship for a leisurely lunch (believe it or not!) and a lovely afternoon of chatting with new friends.
Quiet dinner at the Compass Rose, an excellent meal!
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