After my big Sunday with Father Marc, Gardener Terry and Sister Joyce working me over I had the decompression of walking and tapas. We had some new folks for the trail walk which is always good. But really it wasn’t till tapas with my Rebecca and Catherine y Dana that I finally was able to take a breath and put the day in perspective. That’s what tapa time is for, right?

Yes, and it was one of those tapa times that are so good and bountiful that it turns into the evening meal and Bob’s your uncle after all. We had the standbys of smoked fish, salami, cheese, crackers, pickles and of course olives. But an addition to this that I must mention is the quince jelly. C y D had made this out of fresh quince last fall. Apparently there are areas along the Camino in Spain where it is quite common to serve this as a condiment. I don’t remember it but it may have been the area between Leon and the Samos Monastary the I bussed through.

But the quince is such a forgotten odd fruit that just because of that it may need a revival. I have seen half a dozen in my life, which would be like seeing something every ten years, rare really. So, just an idea to check out. It will definitely raise your grade on the next tapa spread you serve. Yum.

And maybe this odd little fruit has a lesson for us Caminoheads. We who walk ancient trails, search and commune, who are we really? We who walk at two or three miles an hour in the dirt but with the vapor trails of jets high overhead with folks traveling modern speeds. Maybe we are the almost forgotten odd little fruit. And maybe we are part of the revival?

Onward, to read the blogs of Richard Rohr and Terry Hershey. Thanks for being here with me. Sweet quince loves, Felipe.