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Estepona 
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Written by Frazier Gardella, President 2013
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Wednesday, 30 January 2013 |
BOARD 2013
PRESIDENT: Frazier Gardella
VICE PRESIDENT: Tom Massmann
1st SECRETARY: Marty Martinez
2nd SECRETARY: Peta Supervielle
TREASURER: Brian Wynne-Hughes
Assistant TREASURER: Diane Twigg
PARLIAMENTARIAN: Brian Buckley
ADMINISTRATOR / Business Manager: Johnnie Wadley
CENTRAL BOARD REP USA 2-year: Nita Marsh
CENTRAL BOARD REP INT. 1-year: Pamela Becque
CENTRAL BOARD ALT: REP 1-year: Ira Kaufman
CENTRAL BOARD ALT. REP 1-year: Jackie Pinder
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Written by Pamela
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Sunday, 12 May 2013 |
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May, June and July....mark your diaries for these fun events :
Thursday 30th May
Our "FAB" lunch at BIKINI BEACH Estepona
See full details and menu choices on these pages
Bookings to
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
or tele 952 89 73 93
Thursday 13thJune
A FREE day as guests of MARRIOTT VACATION CLUB.
Yes! A chance for a limited number of us to use gymnasium, pool, gardens and a tour of all the facilities.
See the invitation from the Marketing manager,Karen Spahic, on these pages.
Thursday 4th July
That very special date will be good fun and good food in good company. Just teasing you till everything is
finalised.. watch this space..but don't miss this one!
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Last Updated ( Sunday, 12 May 2013 )
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ESTEPONA - MAY LUNCH AT BIKINI BEACH |
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Written by Mike Davies
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Sunday, 12 May 2013 |
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THURSDAY 30TH MAY
BIKINI BEACH RESTAURANT and BAR
PLAYA DE LA RADA
ESTEPONA
Fabulous setting, fabulous location with fabulous ambience.
We have booked the complete restaurant for a fabulous lunch at a fabulous price.
Members 17€ Guests 20€
Reception and welcome Cava at 1pm for 1.45pm
Bottle of Wine per 4 persons and water inclusive.
First course:
Quesadilla of prawns with guacamole and sour
or
Vegetable Rolls with Thai sauce and soya
Main course:
Roast Beef with gratin dauphinois and vegetables
or
Fillet of Sea Bass in "papilotte" with asparagus and cream of carrot
or
* Lamb Chops with mashed potatoes and vegetables *3€ extra
Desserts:
Mousse of Chocolate
or
Ice Cream
We look forward to a fabulous gathering of members and guests at our fabulous lunch.
Bookings ASAP please by 26th MAY latest to be sure of your places
Don't forget menu choices!
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
or 952 89 73 93
Parking: Underground the exit comes up close to Bikini Beach or on land side opposite
there is a free area just west of Carrefour supermarket.
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Last Updated ( Tuesday, 14 May 2013 )
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ESTEPONA - A MOROCCAN MOMENT - APRIL LUNCH |
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Written by Brian Buckley
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Tuesday, 30 April 2013 |
  
“A Moroccan Moment”
The other day, I read in a Moroccan newspaper a story about a young married man who was suddenly woken up by the feeling that the left side of the bedding mat getting colder and colder. He moved his right hand a bit further to feel her presence, but she wasn’t there. Where she could be at this hour? She could have gone to water the goat or even see to the camel. However, when his glance saw the marquee was empty, he remembered what had happened the night before.
She too woke up at dawn, with both her eyes swollen, with a wet pillow and dried tears on her cheeks, and with a headache that was result of last night’s fight. Still, she managed to smile, relieved and happy because, for her, their fight meant that he cared. And the rays of the early morning sun, shining through the awning of the tent, symbolized a new and fresh beginning for her life with him.
When they married, Jasmine had agreed to become a true Moroccan housewife while he would be striving and toiling daylong, to bring back to the household as much wealth as he could. By staying at home, she could take care of him and of their future children. At least, that’s what they had promised each other before they wed. He would work away and, on his return, she promised to be ready to please and satisfy him in any possible way. And of course, he’ll do the same to her since that’s what healthy relationships are all about, aren’t they - give and take!
Unfortunately, as of late, she seemed to be the only one giving and not receiving anything in return. He took everything for granted without attempting to recharge the battery of her heart with any kind love in return. He had even stopped commenting on her looks, her delicious meals, and her tender touches, or the erotic Arabian dances she performed, just for him; in deed on everything that he used to admire. The way Jasmine saw it, was that he didn’t love her anymore.
As far as he was concerned, he had never stopped loving her, it was just that - due to all the pressure of tribal elders, and the need to earn more - he just stopped showing it. Also, the fact that she was always there for him, never leaving his side, made Abdul take her for granted without realizing it.
Abdul’s lack of appreciation of her was eating her up, and had caused the anger in her to boil over that night. She put her suffering in plain words. She shouted at him, swore at him, and screamed the words “Love me or leave me, but don’t you dare ignore me!”
It wasn’t until he saw the clothes gathered together in a pile on the carpet flooring of the Bedouin tent did he realized she was indeed leaving him. When she came to collect her belongings, he got down on his knees, begged, cried, and explained the reason behind his cold behavior towards her. He promised to treat her in the way she deserved to be treated. He offered to please and satisfy her in any and every way possible.
Upon seeing his eyes full of tears and hearing the tone of his voice that seemed so sincere, she knew that he would treat her differently from now on. However, she could not let his previous behavior go unnoticed. She picked up her chattels and left,
As for him; well he knew her absence would kill him, but he also knew that he had to endure it, since he had caused it all himself. He vowed to Allah never to make the same mistakes again. And that very morning, he started planning how he would passionately love and treat her every minute of every day, for the rest of their lives. That evening, they sat crossed legged together to enjoy the exquisite Moroccan food she had so lovingly prepared, and to sip the delicious Moroccan Cariñena wine he had brought home to share with her after, his days labors under the desert sun. What a mouth watering, memorial meal they had – exactly the same as the fantastic food we had at our April lunch at “Jasmine’s” in Sabinillas!
The slow cooked lamb in “tagines”, the couscous, the Moroccan sweetmeats and the mint green tea. We also had Cariñena wine to compliment the dishes – especially bought for us. We even had a surprise “Belly Dancer” who not only entertained us, but also transported us, in our minds, to the desert delights of North Africa.
The down side of this luncheon was the fact that the impromptu dance meant that we ran out of time, and so the informative talk, scheduled to be given by Karen Spahic (the Marketing Manager of Marriott Holiday's) did not happen. However, with luck, she will return in the near future and we can hear what she has to say. We must also thank Karen and the Marriott Corporation for the €100 they have donated to club funds and which is greatly appreciated.
SEE ALL THE PHOTOS OF THE DAY SOON IN THE GALLERY HERE!
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Last Updated ( Wednesday, 01 May 2013 )
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ESTEPONA - A NOTE ON OUR TRIP TO GAUCIN AND GENALGUACIL |
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Written by Brenda Ogilvie
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Saturday, 20 April 2013 |
Estepona Chapter Travel Genalguacil
“A Perfect Day”
Andalucia at her best! The countryside alive with every shade of green, fresh and vibrant in its spring colours, red poppies, yellow buttercups and dandelions, lilac baby irises dotted here and there announcing the end of winter and the promise of the new season. The sun was shining, the little bus was clean and comfortable, our driver Bernabe exuding confidence which was reassuring considering the road we were taking was one hairpin bend after another! And I did feel I was in the company of a group of people who were likeminded in their enthusiasm for this trip, people who already knew and loved so much about this adopted country of theirs but who wanted to learn more and enjoy more of its treasures.
The view from the bus was stunning as we wound higher and higher in the Sierra Bermeja, passing through pine forests, these pines, pinsapos a protected species seen only in certain parts of Andalucia, cork trees still being "farmed" by the growers although the demand for cork is now in decline and marveling at the myriads of rock roses at the height of their season.
We reached Jubrique, our coffee stop, after about an hour of driving and the cafe chosen by Jackie and Andree on a "recce" trip the previous week was so welcoming. The staff were delightful, the coffee excellent and those of us who had tostados were offered, apart from the ubiquitous chopped tomatoes, two varieties of pork pate so delicious that many of us bought tubs of it to take home.
On to Genalguacil, an absolute gem of a town/village which, even apart from its wealth of art and artisanship, is one of the most picturesque of  the pueblos blancos. There is no doubt its inhabitants are proud of it. Every house wall was freshly painted, everywhere there were pots and baskets of flowers, every time you turned a corner there was another view to thrill and delight. We went first to the workshop of Jose and Paqui where this charming young couple demonstrated the weaving of scarves, carpets, table cloths in wools or silks or mohair on two wooden looms both over 200 years old. They then accompanied us to the Museum where finished goods could be purchased and an exhibition of art could be viewed. Few of us could resist a purchase or two, Jose's scarves being particularly popular. Over the years the town has encouraged artists from everywhere to visit, to exchange ideas. to create and decorate and leave some of their work behind. There was a surprise in every street, in narrow alleys, on whitewashed walls. As we walked to lunch we spotted sculptures, a lot of it modernist, but also work to make you laugh. Stick "Lowery like" figures lounging on the top of a wall, a fountain where the fresh cold water gushed out of the mouths of metal donkeys, an olive tree where faces - perhaps of famous town dignitaries, I don't know - had been carved in bas relief.
Lunch was at another find of Jackie and Andree's in a restaurant where the waiter/owner Rafael was the smiliest man around in a town where everyone smiled at you. Personally I couldn't fault my meal which was fresh and tasty and filling. We lingered very happily there enjoying the food, the wine and each other's company.
Very surprisingly few of us fell asleep on the long journey back to Estepona as there was still the stunning countryside to admire and our perfect day to talk about. Thank you so much for organizing this wonderful trip Jackie and Andree and Brian for the little bus. I feel very privileged to have been part of a memorable experience.
Brenda Ogilvie
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Last Updated ( Saturday, 20 April 2013 )
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ESTEPONA - OUR COFFEE MORNINGS |
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Written by Brian Buckley Creaser
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Thursday, 09 May 2013 |
Our Coffee Mornings
The first Monday of every month is marked on the ACCES calendar as our coffee morning when we have a “get together” at the bar Tolone in Estepona’s Plaza Ortiz to drink a cup (or two) of this delicious elixir vitea. Yesterday, Monday 6th May, not many members turned up - they din’t realize what they were missing. With there being so few of us, I was able to sit and listen to the Spanish customers ordering an enormous variety of different coffee drinks, not just black, or white, or Americano.
My first introduction to good coffee was in Cyprus, playing backgammon with some Turkish friends. This delicious nectar was made from coffee grounds placed in a small metal container, covered with water and brought to a boil over defused heat through a tray of sand. The coffee rose to the surface with a delicate hiss and then allowed to settle - the smell, the aroma, the taste – one easily becomes an addict. My education on coffee came some years later through a friendship with the son of the Columbian Consulate in Malaga, a certain Cabeza de Vaca, whose family went to The Americas with Columbus. This old Andalucian family still brewed their coffee in a coffee pot on an open fire. Laboriously old fashioned, and cowboy style. The people of Andalucía, and Malaga in particular, know and understand coffee. When you enter a coffee bar, you hear the customers ordering coffees to suit their individual palate – “Un cortado – largo – nube – y un solo para mi, amigo”
The following chart shows the different ratio milk/coffee combinations there are, with“Nube”(Cloudy) having more milk than coffee and “Solo”(only coffee) having no milk at all.
nube sombra corto semi-corto mitad semi-largo largo solo
cloudy shady short semi-short half/half semi-long long only coffee
Actually, here in Spain, the nearest you can get to the Turkish coffee I mentioned abopve, is to ask for an “Espresso” or “Crema” which is not included in the diagram above, This in fact is a “mitad” half coffee/milk, but without the milk part, so really black and strong. Another coffee mentioned above that is not included in the diagram, is an “Americano”. This, as the name implies, is a request mainly by the foreigners and is a weak black coffee (named as a “swimming pool” by the locals). Be adventurous and try ordering one of these combinations at one of our monthly Monday coffee mornings for a change.
There are three main categories of coffee e.g.: milds, Brazils and robustas. Broadly speaking, the milds are the coffees of Central and South America and East Africa. Whilst Brazil produces some milds, the bulk of its coffees are termed (would you believe) Brazils even though both types are from the same variety of coffee tree, the Arabica. The variation between the two comes about due to climatic, cultivation and preparation differences. The third category is from a different and stronger tree, as the name Robusta indicates, and grows in tropical rather than sub-tropical conditions favoured by the two former. Robustas can be found in the former Portuguese and French colonies in Africa. The best coffees, and the most expensive are the milds and the supreme productions come from Columbia and Kenya. Even though Brazils are less expensive, it is their huge production that dictates the price of all coffees and they are used mainly for blending with milds. Robustas are the cheapest being courser and more bitter. For this reason they are never used for blending and their principal use is for soluble and instant coffee and, would you believe, gravy powder.
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Last Updated ( Tuesday, 14 May 2013 )
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Estepona 