It occurred to me as I was placing an order for cat food delivery this week that it was high time Loki (7 almost 8) was switched to “mature” food. And Luna (6 and a half) isn’t that far behind him. But Morcilla (4) is still a kid. So now the fun begins. I’ve mixed one bag of Young with Mature and this 50/50 mix will serve as transitional food for the oldsters. Meanwhile, Morcilla will stay on the Young food as much as possible … for the next three years! My schedule is too crazy to keep to three separate feeding times, so doubt they will munch on each others’ bikkies now and again at midday, but at least morning and evening Morcilla will have her higher-calorie food served separately.
I know it’s difficult to tell one pigeon from another, but this guy has been coming into Las Teresas for years now. At least I think it’s the same guy, and Rafa the barman insists it’s the same bird. I did a bit of checking and it seems that the lifespan of a pigeon is only about 3-5 years in the wild, but domesticated ones can live up to 15 years. I reckon this one is somewhere in between, semi-domesticated, since he (she?) has a regular watering hole.
Today I FINALLY got to meet fellow-blogger Mary Biles and her lovely pup Sunday. We met for lunch at a bar neither of us had been to before (and probably won’t visit again) but mediocre food was saved by good company and LOTS of chat. Mary has been writing I Know A Little Place In Sevilla – one of the best blogs about the city – for about three years. As the title suggests, it focuses on hidden corners and lesser-know spots, many of which I’ve never heard of. Very happy to have met another kindred spirit and – I hope – another Tapas Research cohort.
The fresh local asparagus season is upon us, which means I’ll be eating it almost daily while it lasts. It also means these guys won’t give me a moment’s rest until they also get a taste. Getting the gang all together for a group photo usually only happens when they’re sleeping or when they want a treat. Here they are impatiently waiting for the asparagus to cool…