Ramble-5

Saturday the 13^th-another walk to Gor, this time heading down a ravine past some cliff-dwellings. These are actually caves, with only a doorway to the outside. All except for one are run down and deserted, the exception looking well-kept but not currently occupied. A couple are quite elaborate, being three rooms deep, with aide-chambers, fireplaces and even a bath tub. We were told that these are now only used as sheep shelters or shepherds’ refuges. I took some pictures and hope to be able to show them here eventually.

We checked out the post office, which is open six days a week from 0830 to 0930. If anyone wants to experiment, you can send a card or letter (nothing we’d have to pack and carry) to us at:

Cortijo “Pepe Soria”

Arroyo Serval Num. 2

Gor 18.870

Prov. De Granada

Spain

It would be interesting to see whether we get it. Remember, we depart 22 December, and forwarding is not likely to be a reality.

Anyway, as with all other official services, things are quite different than those to which we are accustomed. In all fairness to the postman, who delivers out here on Sunday when he goes to visit his mother who lives up the mountain, he’s a one-man show. He has to open up the office for his hour, then go collect from the town’s drop boxes, drive to Baza and trade outgoing for incoming. Then he has to drive the 45 minutes back, sort the mail and deliver to the town. Somewhere during that period he has to fit in a lunch and siesta from 1400 to 1700. Who knows what time he quits? Parcels wait till Saturday.

Our favorite grocery stop is the Coviran Market, one of a chain, which is staffed by Jose and Eva, a fun, young couple who like to chat. They try their English on us and put up with our Spanish. The store is about the size of my living-room and kitchen but has everything from Absolut Vodka to Zumo de Naranja (orange juice) with escabeche (a fish in gingery sweet and sour sauce that we used to eat in Victorias), numerous chorizo types and other exotic snacks in between. After almost filling our rucks, there is the mandatory stop at the panederia where they sell the most delicious crusty bread. It comes in loaves about 24” by 6”, tapering toward the ends. This is handy, as the ends are no good at meal time and make for great snacks while climbing the ravine back toward Arroyo Serval.

Today, we also stopped at the butcher shop to buy a chunk of pork for adobo, but couldn’t resist buying a two-foot length of Chorizo which diminished by a third at lunch. Another decadent repast in the mid-afternoon sun, swilling San Miguel and aggravating my TMJ with the bread crusts.

All this