Barcelona was interesting. The Gaudi architecture was totally worthwhile, and we walked around everywhere. La Boqueria smelled like ham, and was a complete tourist trap. Saffron at the market was uber-pricey. Although I would have loved to get a leg of Jamon
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On Friday we went to see El Bulli‘s one and only Ferran Adria, in conversation with Harold McGee (author of On Food and Cooking) and Atlantic Monthly food editor C0rby Kummer.
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Okay, it’s our last night here in Barcelona, and while we’ve had some great personal advice from Kayo and some old friends who have spent some time here, I must admit that much of my research on where to eat has taken the form of Googling Chowhound. It took about a half a day spent inside that I could have
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On my way back to NY, I had a stop over in Madrid for a few hours. Marta and Jose whisked me from the airport to take me to a dream lunch of my favorite Madrileño dish- Bocadillo
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Stopped off in Madrid for one night to see my dear friends Marta and Jose. Marta and I lived together in Padova, and she’s like a sister to me.

But first, let’s talk airplane food. I took Iberia both back and forth from NY, and here are just some few points of why non-US airlines are better than American ones:-
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