05/11/2025
Speaking Spanish as much as possible is important to us on this trip. So too is sampling new things to eat.
The wonderful range of tapas and their modest pricing sure helps.
So far, amongst other things, we’ve had a pork cheek stew, cold black pudding, a cut of cheese with a seriously salty anchovy on top, tuna tartar - all were top notch nosh.
And yes, we’re ordering in Spanish - well, our version of it!
For quite some while now I’ve also been working on eating less and eating better (it’s a cardiac thing).
Thinking back I see that I used to tuck away some large plates of food. And at top speed as well.
This big plates of food thing is part of a phenomenon known as “portion distortion”. There’s a link in the comments to a British Heart Foundation report on how food manufacturers, retailers and others have contributed to the phenomenon.
It’s not on them of course. I am totally at cause here.
Here in Cadiz, having 2 or 3 tapas between us, late afternoon, has become one of our regular evening meals. This will continue when we get home. Along with smaller plates of course (already begun).
Lifestyle and changing some long running habits is a top priority now. In this case, accepting home truths and revising portion sizes is certainly a change that will make a difference.
Cheers
Paul