January 30, 2014
“Say That Again…?” Text and picture by Anna Denysovna / Background photo by Cristina Pamplona
A
s the new year begins to a close and we look forward to the future, perhaps with a little hope that things will improve, I thought of sharing with you all the origins of some time-honoured English sayings.
Because this was such a difficult area to get to it was referred to by seamen as ‘the Devil’ so that the person assigned to this task was said to be ‘between the Devil and the deep blue sea.’ Another saying today that derives from this is:
“Between the Devil and the deep blue sea!” This saying has the modern day meaning of finding oneself in no-win situation. Being faced with a problem with no apparent solution. It originates with the old time wooden sailing ships that plied the seas in the 16th and 17th centuries, when the prow of the ship often pointed over empty space and the boards needed to be painted with pitch while still at sea. It was customary to place a seaman on a plank strung between ropes and lower him into position, then lower a bucket with hot pitch and a brush so he could paint where it needed to be done.
“The Devil to pay and no pitch hot!” In modern terms this means ‘Bills to pay and no cash available’. However in the old naval parlance of the time it referred to the ever present need to keep the prow seaworthy with pitch, of which there was usually a supply kept hot for emergencies. This saying referrs to the times when the supply ran out and the usual maintainence could not be carried out. Either way it meant being in an awkward position! But, there are many more such picturesque sayings from past naval and military history that have influenced the English language today. We’ll leave them, now, for another time!
El Botijo
Text by Karen Lucas / Photo on left by Lourdes Cardenal / Photo on right by Cristina Pamplona
E
l botijo translates as an earthenware water jar with a spout and a handle. In Andalucía it is also known as búcaro. It is used for drinking and keeping water cool. It has two openings, the widest one is called a mouth (boca) and the narrow one is called a spout (pitorro). Water is filled at the mouth and the spout is used for drinking. Although similar earthenware jars are used en other places, especially in warm zones in Africa and South American, the botijo is typical of Spain. The usefulness of the botijo in keeping water cool is due to the evaporation of the water on the outside through the porous surface of the clay. The oldest known botijo is the one that was found in the archaeological excavations in Puntarrón Chico in Beniaján, Murcia. It dates back to the Bronze Age (1,700 – 1,200 BC). Before refrigeration was widely available, botijos were the way water was kept cool. If you are curious about these artefacts and interested in getting one, you should know how
The appearance of advertising in this newspaper does not constitute endorsement of products or services by the Department of Defense, U.S. Navy, U.S. Naval Station Rota, Spain or its publisher. Everything advertised in this publication shall be made available for purchase, use or patronage without regard to race, color, religion, gender, national origin, age, marital status, physical handicap, political affiliation
or any other non-merit factor of the purchases, user, or patron." If a violation or rejection of this equal opportunity policy by an advertiser is confirmed, the publisher shall refuse to print advertising from that source until the violation is corrected. All ads in this insert are paidfor advertisements in compliance with contract N68171-13-C-6001 between Karen Lucas Johnson and the U.S. Navy.
to prepare it for use. In order to eliminate any possible taste of clay, you should fill it will water and anisette and let it stand for a week or two. Once filled, it should be left outside in a shady area. In Spain, there are a couple of interesting botijo museums: one in Argentona, Barcelona and another in Villena, Alicante. In any case, a visit to these museums is a good excuse to enjoy the beautiful beaches and a few days of vacation.
To contact Cview: cview2013@gmail.com Karen Lucas Publisher 607 564 132 Ramón Morant Advertising 653 780 296 Cristina Pamplona Graphics & Design 678 415 673
January 30, 2014
, k o o C d l a on
D s s “U
” ! g n i v i r r A …
by A.M. Ávila
U.S. Navy photo by Chief Journalist Mate Alan J. Baribeau USS Donald Cook DDG 75
A
boatswain's call, (pronounced, and sometimes spelled, "bosun's call") is a pipe- type whistle used on naval ships by a boatswain. Historically the boatswain's call was used to pass commands to the crew when the voice could not be heard over the sounds of the sea. Because of its high pitch, it could be heard over the activities of the crew and bad weather. It is now used in traditional calls and in other ceremonies in most modern navies. It is naval tradition to announce the arrival of important guests that are boarding a Navy ship by “piping them aboard” using a boatswain´s call or by ringing the ship´s Quarterdeck bell. Typically, when the Commanding Officer of another ship boards or departs a Navy ship he or she is announced by identifying the ship which they command, and by stating both their arrival and departure from the ship which they are visiting. I think it is important that we similarly celebrate the arrival of the USS Donald Cook which will be joining us very soon. Of course, I think it is equally important that we know what the ship´s namesake is. The USS Donald Cook is a United States Navy, Arleigh Burke class, guided missile destroyer. The ship´s hull number is DDG-75 and it is named in honor of Colonel Donald Gilbert Cook, USMC. Donald Gilbert Cook was a United States Marine Corps officer and a Medal of Honor recipient. He was born in Brooklyn, New York. In 1956 he enlisted in the Marine Corps as a private but was quickly sent for officer training in Quantico,Virginia. He was commissioned as a Second Lieutenant in 1957. He held a series of assignments in the
Marine Corps and was sent to Vietnam in late 1964, where he served as an advisor to the Vietnamese Marine Division until he was wounded and captured by the Viet Cong several weeks later. He was held as a prisoner of war by the Viet Cong in North Vietnam from December 31, 1964 until his death from malaria at age 33. He was posthumously promoted from Captain to Colonel. The Medal of Honor is the United States of America´s highest military honor, awarded for personal acts of valor above and beyond the call of duty. The medal is awarded by the President of the United States, in the name of the U.S. Congress, to US military personnel only. There are three versions of the medal, one for the Army, one for the Air Force, and one for the Navy. The Medal of Honor citation which accompanied the posthumous award to Colonel Donald Cook read as follows: “For conspicuous gallantry and intrepidity at the risk of his life above and beyond the call of duty while interned as a Prisoner of War by the Viet Cong in the Republic of Vietnam during the period 31 December 1964 to 8 December 1967. Despite the fact that by so doing he would bring about harsher treatment for himself, Colonel (then Captain) Cook established himself as the senior prisoner, even though in actuality he was not. Repeatedly assuming more than his share of responsibility for their health, Colonel Cook willingly and unselfishly put the interests of his comrades before that of his own well-being and, eventually, his life. Giving more needy men his medicine and drug allow-
January 30, 2014 ance while constantly nursing them, he risked infection from contagious diseases while in a rapidly deteriorating state of health.This unselfish and exemplary conduct, coupled with his refusal to stray even the slightest from the Code of Conduct, earned him the deepest respect from not only his fellow prisoners, but his captors as well. Rather than negotiate for his own release or better treatment, he steadfastly frustrated attempts by the Viet Cong to break his indomitable spirit and passed this same resolve on to the men whose well-being he so closely associated himself. Knowing his refusals would prevent his release prior to the end of the war, and also knowing his chances for prolonged survival would be small in the event of continued refusal, he chose nevertheless to adhere to a Code of Conduct far above that which could be expected. His personal valor and exceptional spirit of loyalty in the face of almost certain death reflected the highest credit upon Colonel Cook, the Marine Corps, and the United States Naval Service.” As the ship´s bell rings, and the boatswain´s call sounds, we welcome the Captain, crew and families of the USS Donald Cook: “USS Donald Cook…Arriving.”
USMC Col. Donald Cook Statue
U.S. Federal Government/Colonel Donald Cook USMC
January 30, 2014
It’s All About Food
Text by Karen Lucas / Photos provided by Foster's, Crefonfue & 470 Foster’s Hollywood At Foster’s Hollywood in Vistahermosa, you will find lots of your American favorites: ribs, salads, burgers, sándwiches etc. as well as many specials. The current special is 2 x 1 dinners now until March 9th. To take advantage of the offer, you must download the coupon at www.elchequegorron.es , it is only good evenings.
variety of great churros and other goodies and is open every day, morning and evening. Also, she will deliver orders of 8 euros or more to the Rota gate so if the whole office wants churros just send an email to churrerialapepa2012@hotmail. com or via Facebook at churreria.lapepa. Pepa says she is always connected and prefers this to phone calls since her English is not too good; it is easier to understand the written language than someone speaking over the phone. 470- Sherry and Glass Bar Located near Crefondue, you have the same fabulous view of the bay. This is a gastro bar that offers typical Spanish cuisine with a modern touch. The concept here is to share dishes instead of the usual first and second course followed by dessert. The place is very elegant, yet the prices are good. 470 probably has the best selection of sherries in the area. However, this does not mean that other wines have been neglected. They also have a big selection of gins and cocktails.
Foster's playground
Crefoundie Located in Puerto Sherry, this restaurant has a fabulous view of the bay that you can enjoy from inside the restaurant as well as on their sea side terrace. Here you will find salads, crepes (both sweet and salty) and fondue (the chocolate fondue is wonderful). Fresh and casual is a recent addition to their menu and consists of dishes such as woks, burgers (tuna and iberico), pizza and maki. 470's terrace
Shamrock Bar & Eatery On Sunday February 2nd Shamrock is holding a Superbowl party starting at 11:45 p.m. Don’t miss the big game final. Stevie says that bar snacks and food will be served all night so “come and enjoy the great game with us!!”
Crefoundie
Molly Malone Tomorrow night is Mexican Night at Molly Malone. Enjoy all your Mexican favorites: nachos, fajitas, tequila and much more while listening to rancheras. Don’t miss out. Remember, Molly Malone has a new addition, a very cosy, comfortable room that is ideal for groups or if you just want to get away from the TVs. Stop by and check it out. You will like it. Also, Molly is now opening every day at noon. Churrería La Pepa This week we have an ad from Churrería La Pepa on page 7. This time there is a small map to make it easier to find. It is close to the Rota gate and it is an area where parking is fairly easy. Pepa makes a
Anything you want us to pass along? Let us hear from you about your favorite places or coming events. We do like hearing from you! Send an e-mail to Karen@ coastline.e.telefonica.net or give a call to 607-564132. Support your paper by supporting the advertisers.
WE WANT TO HEAR FROM YOU! Contact us at : Cview2013@gmail.com
ROTA
X X X W I N T E R GAT H E R I N G “VILLA DE ROTA” The first two days of February at the fair grounds Program Saturday, 1 February 11:00 Opening and inscription, 10 € simple and 28 € with food, simple includes a present bag, welcome beer or softdrink, ruta (beer and a tapa), beer and Sunday chorizo spread, right to camp out in a covered, secure area, trophies and a raffle. With food includes Saturday night dinner and Sunday breakfast and lunch with waiter service. 15:30 Old Motorcycle exposition (Caseta la Espuela), MTS mini motos Club School 17:00 Acrobatic event, Jacque Stunt and Nelson Pina 18:00 Music, Dj Agus, accompanied after 20:00 by the Gogos 19;00 Turistic visit of the Villa of Rota 21:00 Dinner for those who registered in the Caseta del Recinta: Seafood soup, breaded chicken breast, bread, drink and flan. 22:30 Big Fiesta with the Orquesta CASABYANCA 24:00 Toast in commemoration of the 30th anniversary of this festival, during the night there will be a mixed striptease. Sunday, 2 February 9:30 Breakfast for those who registered, Coffee, tea or hot chocolate and toast and butter 10:00 Opening and inscription, 10 € simple and 28 € with food, simple includes a present bag, welcome beer or softdrink, ruta (beer and a tapa), beer and Sunday chorizo spread, right to camp out in a covered, secure area, trophies and a raffle. With food includes Saturday night dinner and Sunday breakfast and lunch with waiter service. Old Motorcycle exposition (Caseta la Espuela 11:30 Exposition of MTS mini motos Club School 12:30 Acrobatic event, Jacque Stunt and Nelson Pina 13:30 Lunch for those who registered 14:00 Trophies are awarded and a raffle will take place in the Caseta Recinto Ferial, lunch of pork loin in garlic sauce, bread, a drink and yogurt. ALCALDE FELIPE BENÍTEZ THEATER Family Theatre, Chanito, Servant to two Masters, a picaresque comedy and musical set in Cadiz in the 1500s 21:00, Saturday, 1 February Entrance: 9 € Ticket office is open Monday to Friday from 18:00 to 20:00 and two hours before the show. Avenida San Fernando, s/n. Tel.956 810022. Web: www.aytorota.es FLAMENCO PEÑA FLAMENCA VIEJO AGUJETAS Live Flamenco music; 21:00, Friday, 31 January Peña Viejo Agujetas. 2, Argüelles Street. Sunset Walk Walk the bridges in the pine forest of Rota, a natural area with high ecological value Days: Tuesday at 19:00h Price: 1 € It’s necessary to pick up a ticket at the tourist information office. Botanical Garden “Celestino Mutis” from Tuesday to Sunday, from 10:00 to 14:00 and again from 16:30 to 18:30
Guided tours of the Luna castle Saturdays and Sundays at 13:00 and 19:00, prior reservation needed (call 956 84 63 45 or email turismo@aytorota.es) Flea Market Saturdays 10 a.m. to 2 p.m. in the Central Market. To get a table, you must sign up previously in the bar in the Central Market. Flea Market Sundays 10 a.m. to 2 p.m. on Calle Sargento Céspedes, Chorillo Beach
PUERTO DE SANTA MARIA
The Last Neanderthal in Europe A chat. Thursday 16 January Parque de Los Toruños - Avda. del Mar, 7 (Valdelagrana) Bike route, The Humid Zone 9:30, Sunday, 2 February Leaving from the CRI (beginning of the skeet shoot road), inscribe for free cotoisleta@cotoisleta.com Must bring own bike and helmet
Ph
Photo by Thadz / Stock.Xchng
III Intercultural Solidarity Race 10:00, Sunday, 2 February Metropolitan Park Los Torunos, Avda. del Mar, 7 Run for a cause, run for Education is an initiative with the double objective of encouraging public and business participation in this event Various runs are available: 9 km (18 and older, 7 €), 5 km (12 and older, 5 €), 1 km (9, 10 and 11 years old, 3 €) and finally 350 meters (6,7 and 8 years old, costing 2 €) Rules can be found here: http://bit.ly/1ik1mxM online inscrition : http://www.corricolari.es/inscripciones/ entreculturas/info_entreculturas_cadiz.htm Poker Tournaments at the Casino Casino Bahía de Cádiz; 21:00, Thursdays Casino Bahía de Cádiz - Camino del Juncal, s/n FORTY FIVE 45'S 21:00, every Sunday. Buy-in: 45€ + 5€. 4.000 points. Freezout limited seating. Inscriptions: Daily at the Casino from 20:00 or via credit card at www.pokercomar.com, up to one hour before the tournamentw Guided Tour, Path of the Senses This 4 and ½ hour tour explores the origins of the Sherry wines of El Puerto and it´s progress from the vine to the barrel. Oenologists meet you, after a short bus trip, at a vineyard in the countryside and explain how the vineyard operates, later at the bodega a wine tasting accompanied by tapas and an explanation of the elaboration process, this last taking place in the famous Caballero bodega. Reservations: 649 882 288 - 956 853 960, www.rutadelossentidos. com - eventos@bahiamedia.net