After my trip to Poland, another relatively quiet week at home and at work. But lots of local outings nonetheless.
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I start with a cat picture–why not? This is what the internet is for. This specimen is one of the inhabitants of the village of Verdegás, on one of my cycling routes:
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During the week, I was at Moments, the restaurant on the beach near our office, on consecutive days. First, the hard core of the WeArt club met there after work to plan activities for the coming months. This is my Finnish colleague Kari, the president of the club:
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And Eri, kind of posing for me:
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The following day, my small team went for lunch at Moments, and I invited Eri to join us:
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Important decisions–Michał and Marie-Hélène study the menu:
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Carolina:
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Eri:
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That evening, our book club was meeting in a bar in the centre. I took advantage of the opportunity to walk around a bit to look at the Hogueras, the installations that would be exhibited all over Alicante for a week or so, only to be burned on June 24th:
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The setting up of the Hogueras was still work in progress:
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I moved on to the Plaza del Ayuntamiento, the square in front of the town hall:
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Calle Jorge Juan. Meanwhile, many streets in the centre are closed for the festivities, like this one, and the entire centre is best avoided if driving:
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On Tuesday evening the WeRead book club met at a place called simply El Buen Bar to have some tapas and to discuss the book of the month, “Demon Copperhead” by Barbara Kingsolver:
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Harrie, a new member of the group, with Ursula and Yasen:
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Ursula:
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Eri:
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Csenge, a trainee from Hungary, is also a member of the club during the year she is with us:
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This was my first visit to El Buen Bar. The tapas turned out excellent and quite different to other places. These are their interpretations of tortilla:
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Meanwhile, at home, the Magic Cactus was at it again. It has been blooming on and off since May:
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On Saturday, we were invited by our friend Hans for a pre-Hogueras BBQ at his house in Benidorm. On arriving, he was already hard at work at the grill:
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The first batch is ready, and Hans is cutting the seared flesh while Eliot and Iñaki look on:
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Quality control by our Argentine BBQ expert:
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Of course, there is cat in the household:
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A lunch of this type starts around 2 p.m. and carries on until well after dark, with a steady supply of food ensured:
