My Spanish really isn't very good - in fact it's rubbish. I have tried, over the years, to master it and have even managed a few phrases. The problems arise when the Spanish person I am talking to answers me, in good faith, in the rather machine-gun-like delivery that they have. My mind then becomes a total blank.
'Er... Perdón?' Is usually the best I can manage.
I lived in Italy in the sixties and found the language much easier, although when you are young every thing seems to come more naturally. I had some French and a knowledge of Latin from school (best language ever if you are a crossword enthusiast) and I was away. Italian has a lovely slow rythmical sound to it, almost lyrical and very expressive. I mean 'Che ora e cara?' sounds a lot more appealing than 'What's time is it luv?' Don't you think?
So why didn't we retire to Italy? That's easy. My sister and brother-in-law had already bought a place in Spain; the cost of housing is more affordable here and... well... sometimes happy memories of times and places are best left in the past.
Anyway, we have lovely Spanish neighbours here who we have known since we both bought apartments (well, theirs is a duplex) 12 years ago when the rush to buy was on. We regularly have conversations, although none of us speaks a word of the others' language, interspersed with sign language and a great deal of laughter. What shines through the language barrier, however, are their genuine natures and we have come to know them as lovely people. Every summer their daughter, who lives in Barcelona, arrives with her husband (who speaks Catalan) and children and,as she speaks English, a three way conversation starts up with her interpreting in the middle.
Last year we had external blinds fitted to the patio, the plan being to make another 'room' for general relaxing in and for me to write out of the glare of the sun which can be intense, particularly at this time of year. The job was completed quickly and as soon as the installers had gone (they also fitted the wall mounted rotary drier which Mike hadn't got round to) and the job was a good'n. Five minutes later Carmen was round with a gift of fruit, six eggs and a bunch of mint. "Muy bien, muy bien" She was beaming with happiness for us. It was just a set of outside blinds on a small patio but her sincerity and genuine pleasure on our behalf brought a lump to my throat.
We hadn't been able to figure out her generosity at first. At least once a week she would come up the path with a plate of jamon or cakes along with an explanation of how we should eat or store it (Well, that's what we think she was saying). Of course we couldn't understand a word but nodded and interspersed with 'Si' at what seemed like appropriate times. We discovered that returning the plate the next day would trigger another gift of food so, as we didn't want to abuse her generosity, we would wait till we had a stack of at least four and leave them on their patio table with a note of thanks. However, as soon as whichever of us had returned and made it through the front door she could be seen coming up the path with another delicacy. We also tried returning the kindness with our own offerings but this only excerbated the flow of goodies in our direction.
Things become really confusing when my son and his little family arrive from Belgium each summer. Paul's wife, Ines, is Belgian but her English is very good. Liam, twelve, speaks both Flemish and English and the baby, Lio, takes direction in both languages. The difficulty is, Paul speaks fluent Flemish but, being proud of his roots, tends to speak it with a Liverpool accent which can be very confusing if you are Belgian and don't know and love him like we do. He also has some difficulty with English nouns now, having lived in Belgium for 15 years and often tries out three or four words of either English, Flemish or a combination of the two to make his point. Conversations can be hilarious with three of us interrupting him trying to second guess the word we think he's trying to convey. Eating out can be especially tricky with Spanish also added to the mix but we usually get there in the end.
The dogs, of course, being clever little Germans, are quick learners and have mastered the language thing with no 
problem at all. A tone of voice or command is the same in any language and if there is food, at treat or a cuddle at the end of it, they will respond.
Having that doggy instinct for knowing who the good guys are (if only we mere humans had it to the same degree!) they make a beeline for Carmen the moment they hear her voice and bound up to her for a fuss or a bit of whatever morsel of food she happens to have to hand.
Feeling positively ashamed of our lack of knowledge of the language of our host country, we are trying Duolingo. Its method of teaching by repetition is good (a bit like learning the times tables back at school) and I could now ask for a table for two and order a fish burger, should I ever feel the need.
The best,(perhaps the only?) way to learn a language properly is to immerse yourself in the culture and use the language on a day to day basis. We don't really have to here on the coast, most of our resident neighbours speak English as their native language, as do a lot of the shops and restaurant owners and it makes you lazy. Perhaps it's time for a move to a more 'Spanish' part of Spain - inland? Mmmmm ..... food for thought.
Speaking of which, I came across this recipe the other week which we decided to try and it is absolutely delicious. Ok, so it's not intrinsically Spanish, in fact it's a bit more Italian, but a bit of culinery diversity never harmed anyone- beware of the calories though, it's very filling so you don't need much.
Chicken in white wine with tarragon and mascarpone sauce
Ingredients (serves two)
- 2 skinned chicken breasts
- 1 glass dry white wine
- 350ml chicken stock
- 250gm mascarpone
- 1 tbsp chopped fresh tarragon
- 3 bay leaves
- salt and pepper
- 1tbsp olive oil
Method
- Slice each chicken breast in half through the centre to create thinner fillets and season with pepper (no salt as chicken stock will be added later).
- Add olive oil to a hot pan, add the chicken pieces, brown quickly on both sides, then add the wine, bay leaves and dried tarragon - if using.
- Reduce the liquid over a high heat until the wine has nearly evaporated, then add the chicken stock.
- Cook the chicken in the stock until the liquid forms no more than a thin layer on the bottom of the pan.If your chicken is very thinly sliced you may need to remove it before reducing the stock to avoid overcooking. Keep warm.
- When the liquid has reduced sufficiently, lower the heat and add the mascarpone,using a whisk to incorporate. The sauce should be thick and coat the back of a spoon. Add the chopped fresh tarragon if using.
- If you have removed the chicken, return to the pan for a couple of minutes, adjust seasoning and serve
We have served this with crispy potatoes and green beans but it is equally delicious with rice.
Buen provecho! Buon appetito! Goede winst! or just enjoy 
