I’m so not done with Spanish food. I hope you’re all OK with that — I don’t want to be ‘that’ girl who goes abroad for a wee bit and then bores everyone to tears with all the wonderful things about her “second home“. But I didn’t even get halfway through my little bucketlist, so I hope you’ll indulge me (plus it will be tasty, I promise).It was certainly a bit of an adjustment to go from gallivanting around Europe to be living back at home and working full time. Some things, though — my dog’s wagging tail, a guaranteed hot shower (no broken bombona, hurrah!), family board games, sunny evenings at the tennis courts — made falling back into the routine a happy transition.So I might not be able to buy cheap plane tickets to fly across Europe on a whim for the forseeable future, but it’s the little things that life is made up of, right? I file this Spanish breakfast (or snack) into that folder of simple pleasures: tostada con tomate y aceite; toast with tomatoes and olive oil. Usually served with your café con leche, maybe some ham, and preferably a chair in the sun.
Tostada con aceite y tomate