SOLC 22 of 31: Lost in Translation

While in Barcelona, we went to a cooking class that took us first to the market to buy fresh ingredients and then to the cooking school where we learned to whip up tomato bread, paella, focaccia with spinach & raisins, and some delicious dessert in a ramekin.  One of the easiest parts of this meal was the tomato bread which we soon learned was a Barcelona staple.  Simple: toasted country bread slices, topped with garlic smeared on the edges, aged tomato halved and mushed across the top of the bread, olive oil and salt. Delicious! We gobbled it up. THIS! (I thought to myself), is something that I can easily replicate at home.

So last night, back in my own kitchen, armed with familiar ingredients of country bread, garlic, tomatoes and olive oil, I tried to make Barcelona Tomato Bread.

It worked, sort of. But it wasn’t the same. Somehow this Barcelona staple seemed lost in translation in my kitchen in NJ. Sigh.

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4 Comments

  1. Glenda Funk said,

    March 22, 2016 at 5:15 pm

    I traveled to Europe last year and had a few days in Barcelona. We also took a cooking class. I wander if it was the same place. Yes, these experiences get “lost in translation.”

    • jodimahoney said,

      March 22, 2016 at 5:19 pm

      It was at a place called Cook & Taste: Barcelona Cooking Classes

  2. JenniferM said,

    March 23, 2016 at 1:37 am

    Some things just aren’t the same in a different place! You’ll just have to go back someday to get the real thing! 🙂

  3. caroline524 said,

    March 23, 2016 at 2:24 am

    Have another go at it!


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