Yesterday was warmer than it has been for some time, with clear skies and a sense of Spring in the air. We decided to take a walk up to the Refugio de Poquiera, which sits below Mulhacen and overlooks the valley, at about 2,500m. We started at the Hoya del Portillo but cut down and westward to pick up the path that runs alongside a wide acequia (watercourse) and follows a fairly level contour line. For anyone who just wants an easy highish-level winter walk, this is a good one, always providing the snow has melted. We found it was fairly clear but still pieces of ice over the water in places and in the shadows. The last pull up to the Refugio is 1km of breathless plodding, but the cold beer and sunny terrace at the end makes it worthwhile and the effort is soon forgotten. A 6 hour round trip, going back by a slightly higher route (slushy snow so take waterproof boots).
I only needed a fleece going out, but extra layers as we returned through the pinewoods at 6pm.
Slowly we are accumulating the necessary clothing and equipment for the mountains. Steve is focussing on overnight gear (the lightest, warmest, most efficient etc) while I am looking at layers and good boots. My leather Brashers are nearly 10 years old and though still wonderful, they need re-soling and they do let in water despite lots of Dubbin. As in any mountain region, you have to go prepared for bad weather and we all carry our own torches, penknives and some food and, of course, water. And a mobile. We joke about our EDC (every day carry, as the Americans term it), but one day we might be glad of it.
Today is even warmer so we are on a wood-cutting mission down on the land. No travelling today. Also Steve needs to insure the VFR and the Suzuki before either can go out on the roads. Why is vehicle insurance so high out here?
All this walking gives one an appetite and I have got a good recipe here for Garlic & Potato broth...quick, easy and delicious with some wholewheat bread, serves 4:
20 garlic cloves, 4 large potatoes (peeled & diced), 1.5 litres vegetable stock, 2 fresh celery stalks (sliced fairly small), flat-leaf parsley (finely chopped), seasoning.
Preheat the oven to 190C/375F/Gas 5. Scatter the garlic cloves (unpeeled) into a small roasting pan and bake for about 20-30 mins and soft in the centre.
Place the potatoes in cold, salted water and bring to the boil. Reduce the heat and boil more gently for about 10 mins.
Simmer the stock for 5 mins, drain the potatoes, then add them to the stock.
Squeeze the garlic cloves to obtain the soft pulp and add this to the soup. Stir in well, then season with salt and ground black pepper to taste.
Finally, lightly fry the celery so it's crispy, and garnish each bowl with a handful plus some of the chopped parsley. Serve piping hot with the bread. Yummee!!