I´d been wondering how I´d blog about torrijas, since they´re deep fried, and you know, I never say this, but...I don´t fry. Luckily, Mark Bittman has done the job for me with yesterday´s column in the New York Times. Big sigh of relief.
Bittman forgot to say that they´re very much a seasonal thing, always served around Easter. Usually eaten cold, usually dripping honey and oil all over. And beware of the very traditional versions made with wine.
And what´s with all the mice? Well, I have to have one hundred and fifty of them done by tomorrow, so you´ll appreciate that I really don´t have time to write. Back to my rodents, enjoy the torrijas.