Art, Food and Port (and more food)

Carla and I weren't up super early, as you can expect. I was actually up before her! We decided to go and try the "buffet dessert" place where you can apparently get as much dessert as you like for about 4 euro. We were sceptical and when we got there the dessert didn't look that great. Just some cake, some fruit salad and something else equally as boring. It was at a modern art museum though so there was some wacky stuff lying around, like this bird that is saying "she does not like the same story":

I have no idea what is going on in this "scene", modern art is on the piss:

The photograph in this picture reminds me of the modern art photo shoot Grant did:

So we managed to escape the modern art place and headed for somewhere Carla knew had good food. There were two places pretty much beside each other and Carla said one did good lunch snacks and the other did good desserts. I suggested that we get snacks from one and dessert from the other. At the first place I got a bready hammy cheesey panini thing and a cheese bread (bread with cheese inside, apparently from Brazil). For dessert I got an eclair and Carla told me that "Berliners" were good too (kinda like a cream bun but tastier) so I got one of those as well. Yum and yum.

After I had finished gorging on my food we went to check out the Taylors port wine cellar. I didn't know that Port came from Porto and that it all came about because the English fell out with France but still wanted wine so set up a free trade agreement with Portugal for it. But because the wine had to travel further they had to fortify it, so Port was created. Taylors is the last Port cellar that is family owned and has been making Port for over 100 years. As a whole lot of the flavour comes from the wood everything is stored in massive barrels made from various timbers:

Some of the barrels held 26000 litres! Most of the ports they sell are blends so that they can keep the taste the same but they also sell some "vintages" which, like wine, vary from year to year. Most of these are stored in smaller barrels:

About a million of them! We tasted 3 ports: a white port, a 2010 vintage port and a ruby port. These were also in order from dryest to sweetest. The white port is fairly uncommon outside Portugal and tasted very similar to wine.

Now that I was full of food and port we headed home. I went for another run and had to take another obligatory sunset photo:

For dinner we decided that we could creart a meal from the leftovers we had. We had some bread that was getting old so I even did some of the cooking: 1) cut bread in half, 2) put tasty chutney on bread, 3) put ham on chutney, 4) put cheese on ham, 5) grill the shit out of it and watch the bloody things like a hawk cos godamn they like to burn quickly. I successfully toasted some sandwiches and there was much rejoicing. After dinner we were pretty full but ate ice cream anyway.