- The freaky chocolate children of Moscow
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- Poor Ireland gets stuck with Time Out
- Halloween in England
- UPDATE: My One-Month Plan to Seduce the Chocolate Man
- Cocaine is not Candy, Boys and Girls
- The long walk home
- Turndown Service
- A Daily, 5-Second Vacation for The Chosen
Friday, July 28, 2006
When I was twenty I went to Spain to learn Spanish, and stayed with a host family. Come New Year’s, my own family came over to visit, and we had a wonderful, if largely charades-filled dinner that united the two monolingual families.
At midnight we all tried to eat as many grapes as possible—a Spanish tradition.
At one, my host father broke out his guitar and tried to sing Geemee Hendreex songs for my father.
At two, the four-year old daughter began to cry.
At three, she stopped and the New Year’s Turrón was brought out.
By three-thirty, my family and I were falling asleep in the sofa while my 85-year-old host grandmother took to the living room dance floor and began a half-flamenco, half-River Dance performance, cheered on by the family’s Olés!
This is because Turrón has a funny effect on the Spanish people…and particularly the old people, who know how to harness its powers. Turron, as the ever-reliable Wikipedia tells us, "is a nougat confection, typically made of honey, sugar, and egg white, coated in crushed, toasted almonds." But nowadays today you can have Turrón in chocolate, egg yolk (!), cream, and caramel flavors.
However, there’s no reason for you—non-Spanish as you are—to get excited about this. At the end of the day Turrón is really just sort of sticky and rather unexceptional. Which is why it gets to be called a “traditional” or “local” Spanish sweet. That’s always the way it is with traditional goods—because if they were really that good they probably would have been exported to your country, too.
Categories: Turron, Spain,