CView October 23

October 23, 2014 Octopus Mille-Feuille, Galician Style (Milhojas de Pulpo a la Gallega)

by Pilar Ruiz / You can find more of her recipes at comomegustacocinar.blogspot.com

Did you enjoy the Potato Salad? One of our American friends cooked it and shared it on Facebook and he did really well and enjoyed it very much. We are very happy about that.

This week we are preparing a nice starter to enjoy, Milhojas de Pulpo a la Gallega - Octopus Mille-Feuille, cooked Galician style.You will love it! It is very tasty and delicious.

Once you start eating it you cannot stop. And besides, it is very easy to make.

We have boiled the octopus but you can also buy it already cooked at the local stores . Both ways are good, depending on the free time you have.

It would be great to have your opinions about this and the previous recipes published already.

Please feel free to contact us via email: pilaraprendiendoacocinar@gmail.com and let us know about your impressions.

INGREDIENTS: * 1 Octopus (we are going to boil it but you can also get it precooked) * 4 large potatoes, peeled * Sweet or hot red paprika (Spanish Pimentón, dulce or pi cante), depending on your taste * Olive oil * Salt

Photo by Russell Powell, Heifer International, Malawi

HOW TO PREPARE: * We start heating a large pot on the stove top on Medium High heat, without any water. After a little while, we add some water drops to check the pot is already hot. You’ll know it is hot enough if the water drops quickly splatter and evaporate. * Then, we are going to put the octopus in the pot, spreading the tentacles and then we are going to place the washed potatoes between them to intermingle the ingredients. We add some salt. * We are going to stir everything for a few minutes, cover the pot with its lid and let it cook on medium heat for 40 minutes. In this way, it will be steam-cooked with the water and juices that release from the potato and the octopus, resulting in a very tender and tasty dish. * Once both are cooked, we let both ingredients cool down, then we cut the octopus and potatoes in slices to be able to make our Cake or Mille-Feuille. * We are going to place the (square or round) food ring mold on the serving plate at the table, putting a layer of potatoes first, then we sprinkle some paprika and add a little bit of oil; then a layer of octopus, another potato layer and we end with an octopus layer, adding on each layer some paprika and olive oil. * To serve at the table, we just have to remove the ring mold and enjoy!

Enjoy with a chilled white “Albariño” wine from Galicia or a local Andalucian specialty white “Barbadillo” wine from Sanlúcar de Barrameda.

Have a very nice week and what do you think we will Cook next week ? Guess… !

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October 23, 2014

Who T

Admiral David G. Farragut by Mathew Brady

he DoDDS Middle/High School, at the Naval Station in Rota, Spain, is named after David Glasgow Farragut. The school is often referred to by its initials: DFG, and its students are known as the “Admirals.”

So, who was DGF? David Glasgow Farragut (July 5, 1801 – August 14, 1870) was a flag officer during the American Civil War. He was the first Rear Admiral, Vice Admiral, and Admiral in the United States Navy. He is often remembered for his order at the Battle of Mobile Bay in which he is paraphrased as saying “Damn the torpedoes, full speed ahead!”

Farragut was born in 1801, near Knoxville, Tennessee.

His father, Jordi Farragut, was a Spanish merchant captain from Menorca, Spain. His mother, Elizabeth Shine, was a Scotch-Irish American from North Carolina. Farragut´s father, Jordi, joined the cause for American independence after arriving in America in 1766, when he changed his first name to George. He was a naval Lieutenant during the Revolutionary War, serving first with the South Carolina Navy and then with the Continental Naval forces. After the war, George and Elizabeth moved to Tennessee where “James” Glasgow Farragut was born. (“James” later changed his name to “David.”) In 1805, the Farragut family moved to New Orleans. A few years later, Elizabeth Farragut died of yellow fever. As a result, George Farragut was forced to place his young children with friends and family who could better care for them.

As noted above, David Farragut´s birth name was James, but in 1812, James changed his name to "David" in honor of his adoptive father, David Porter, a naval officer whose father had been friends with James' father.

David Glasgow Farragut's sixty-year naval career began on December 17, 1810. He was nine years old when he was commissioned as a midshipman in the United States Navy. At that time, “midshipmen” were young boys who were training to become naval officers. At the age of 12, Farragut fought in the War of 1812, serving under the command of his adoptive father, Captain David Porter, on board the USS Essex. On March 28, 1814 Farragut was wounded and captured during a naval engagement against the British at Valparaiso Bay, Chile. After the war, Farragut continued as a midshipman in the U.S. Navy and was promoted to lieutenant in 1822. In 1824, he was placed in command of the USS Ferret, which was his first command of a U.S. naval vessel. His ship was part of a fleet of ships that were designated to fight piracy in the Caribbean.

In 1853, after having risen to the rank of Commander, Farragut was selected to oversee the building of the Mare Island Naval Shipyard near San Francisco, California. It became the main port for U.S. Navy ship repairs on the West Coast. Farragut was subsequently promoted to the rank of Captain in 1855.

Befo Farr Virg fede forc on t 1862 to c Hart a co a co Miss on o Farr of 16 On com upon days Con gunb Orle him a ran

October 23, 2014 C

o was “DGF?”

By A.M. Ávila

ore the outbreak of the American Civil War, in 1861, ragut was stationed at the Naval Shipyard in Norfolk, ginia. Although, he was living in what would be a Conerate State, he chose to offer his services to the Union ces. He was given a special assignment: a naval attack the Southern city of New Orleans. On February 3, 2, Farragut was appointed, under secret instructions, command the Gulf Blockading Squadron, on the USS tford, accompanied by a fleet of 17 other ships. With ombined armament of more than 100 heavy guns, and omplement of 700 men, he reached the mouth of the sissippi, where two Confederate forts were situated opposite banks of the river. Having become aware of ragut's approach, the Confederate navy amassed a fleet 6 gunboats just outside New Orleans.

April 18, 1862, Farragut ordered his gun boats to mmence bombardment on the two Confederate forts, n which considerable damage was inflicted.After two s of heavy shelling, Farragut was able to sail past the nfederate fort batteries, defeat the awaiting enemy boats, and was able to take the city and port of New eans, a decisive victory in the war. Congress honored by creating the rank of Rear Admiral on July 16, 1862, nk which had never before been used in the U.S. Navy.

David Farragut 1903 issue $1

David Farraguton USS Hartford by unknown author On August 5, 1864, Farragut similarly won a great victory at Mobile, Alabama, which was then the Confederacy's last major open port on the Gulf of Mexico. Although, the bay was heavily mined, Farragut ordered his fleet to sail forward. When the USS Tecumseh struck a mine and sank, the other ships began to hold back.

Farragut could see the ships pulling back from his high perch atop the rigging of his flagship, the USS Hartford.

"What's the trouble?", he shouted through a trumpet to Captain Percival Drayton, who was in command of the USS Brooklyn. "Torpedoes", was the shouted reply. Back then, tethered and floating naval mines were known as "torpedoes."

Farragut responded: "Damn the torpedoes!" "Four bells, Captain Drayton, go ahead. Jouett, full speed." (Captain James Jouett was in command of the accompanying USS Metacomet.) The bulk of the fleet succeeded in entering the bay. Farragut was able to triumph at the Battle of Mobile Bay in spite of the opposition of heavy artillery batteries at nearby Fort Morgan and Fort Gaines.

On December 21, 1864, President Abraham Lincoln promoted Farragut to Vice Admiral, and on July 25, 1866, he was promoted to Admiral, becoming the first U.S. Naval officer to hold both of those ranks. Farragut remained on active duty for life, an honor which has been accorded to only six other U.S. Naval officers.

Admiral Farragut by unknown author

Farragut & Granger by unknown author

October 23, 2014

The view from CView ROTA

Iv Party Disco Music from the period of the 1970s and 1980s 22:30, Saturday, 25 October, Sala Pandero Tickets only can be purchased in advance at the State lottery stores on Charco Street. Price includes open bar all night.

Raffle of gifts and prizes to people who dance more or are outstanding. Besides the open bar there will be snacks at midnight, more than five hours of video clips of the time and above all a disco atmosphere.

Familiar Photo Exibition from the 22nd to the 31st of October at the Castillo de Luna. "Naval Base, Rota and its surroundings" as the result of the book "Rota Naval Station, 60th anniversary, halfway between the anecdote and history"

Sport and Cultural Association “En Ruta” Weekend – from 24th to 26th October – Candelario, Sierra de Béjar “Salamanca and Caceres” 07:30 Friday, 24 October - Departure to Plasencia. - We will arrive at the “Cinco Castaños” hotel .

Sáturday, 25 October - We will visit the town with a guide.

Sunday, October : Departure to Hervás (Cáceres) and then on to Zafra (Badajoz) Departure from Mayeto Park at 07:30 Members: 120 €Non members: 140 € Reservations required : Office of Association in La Forestal.

Tour The Bay by Sail Boat This two hour trip leaves at midday and sunset Price is 15€ per person with a minimum of 4 persons and a maximum of 5 Information and reservations, Tourism Office, tel 956 846345 organized by Diverta Sail 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)

PUERTO DE SANTA MARIA

Octoberfezt (yes, that is a Z); Saturday, October 25th at 21:00 in the Calabaza Mecánica on Avda.

San Fernando, 1. There will be German beers, sausages and funky music with the DJ Joaky Brown. Also, it will be the official presentation of the B.E.E.R. Club; membership is open to all.

Tertulia Flamenca “El Viejo Agujeta” “Recital” Flamenco 21:00, Friday, 31 October Argüelles Street, 2

Tito Rojas in Concert, The Salsa Rooster , Puerto Rico´s best Salsa artist. Sunday November 16th. at Mango's in Vistahermosa. Tickets are 50€. More info at 635 678 429.

Molly Malone Friday October 31st Spend a magical Halloween night atMolly Malone! Join us from 7 p:m. Friday the 31rst of October. Magic show and live music just for your pleasure!!! Don´t get lost!!

Shamrock Bar & Eatery Experience Halloween on Friday the 31st. Costume competiion, p! rizes, giveaways, and DJ all night long. Don´t be afraid to come by!

Scottish Dance Classes: Mondays 7:30-8:00p.m., beginners & step practice; 8:00 p.m. – 10:00 classes for everyone.

Classes are held at the Instituto Santo Domingo. For more information call Carol at 665 353260.

Puerto Social Language Exchange – Spanish/English: Hotel Santa María on Avenida Bajamar, 1st and 3rd Wednesday of every month at 8:15. Call 665 353260

Mercado Tosantos (All Saints’ Market) This year’s Mercado Tosantos in Rota will have more stores and crafters participating than in years past. The market will run from Friday October 31st through Sunday November 2nd in Plaza España. There will be lots of sweets typical of this time of year; cheeses, honey, dried fruits, nuts and other food stuffs as well as lots of local crafts.

pare orders for you for special occasions and parties. Keep this place in mind when planning holiday meals and parties; moments can make them even more special. Pay a visit and fall in love with this shop and while you are there enjoy some of their excellent coffee while you taste some of the pastry.

Medieval Market Medieval Market: This Saturday and Sunday, October 25th and 26th in Zahara de la Sierra in the town square. There will be enactments of the battles between Christians and Moors every afternoon. Restaurant Al Lago will be serving a wide variety of tapas, pinchos and flat breads available all day and in addition a Medieval inspired lunch menu both Saturday and Sunday from 12.30 till 5.00. ....so you can enjoy the excitement and eat at your leisure.........please reserve your table: 956 123 032 or 662 052 553. For little ones there will be pinchos and meatballs as well as pizzas.

Momentos Almost hidden away under the arcades on Ribera del Río in Puerto de Santa María, you will find a real treasure, the pastry shop momentos. It is tucked away between some small shops; however the smell of delicious pastries and cookies may entice you to look further and lead you to their door. Shelves of cookies, chocolates, croissants etc. will tempt your taste buds and everything is beautifully presented making it harder to resist. Jesús, owner and chief baker, will be happy to pre-

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.