Vianna and Homemade Bread

Today we headed up to spend some time in the vila of Vianna do Castelo. We went up first to see the church dedicated to Saint Luzia and to get a view of the area. There we found a man taking old black and white photos using one of the older camera’s, apparently he has been doing this for over 40 years.

After which Patricia and Luis took the boys and left Melissa and I to explore the city alone. So, we do what every couple married for 10 years does … go looking for linen. Actually, it was quite fun to see all the hand made table cloths, napkins, bread bags, etc.

After four hours in the centro, we found our way to Luis’ fathers place for dinner. Pork ribs, grilled sardines, sausage, and homemade bread. Oh, and of course wine.

One thing we are learning is the the Portuguese love their wine and find new and interesting ways to consume it. We had glasses of wine, bowls of wine, and soup of wine which is wine + sugar + bread. We have wine for lunch, wine for snack, wine for dinner, and wine before bed. I think we are in wine country 🙂

After a good family dinner we enjoy some play time. Badminton, Fuse-ball, and just good conversation – well, broken conversation 🙂 But what fun and amazing company. After which we had a café and more Aguardente before heading home for the evening.

Did I mention the homemade bread. Yes, baked during dinner in their stone oven.

It was actually very interesting to see how bread was made in traditional fashion. When we arrived they were just finishing up heating the oven, which is done just by having a fire going inside. They then clean out the burnt wood, which was moved to the grill to cook the ribs and sardines.
We then placed bread “cakes” in the over which took about 10 minutes to cook. These we enjoyed before and during dinner while the actual bread was being baked. After the cakes were done we placed the bread in the oven and they sealed the door with some of the bread dough. This is what they would check regularly to see if the bread was done, as you can’t open the door without “killing the bread”.
An interesting side note, they use to use cow dung to seal the door as they could not afford to waste any of the bread.
After the bread is done, we break the over door and let the bread cool. Oh, and then eat it. Homemade … how it is suppose to be done. Think I need a stone oven in my home 🙂

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