Food
Well last night was a blast, a couple of friends invited me to the Feria, didn't get home until 6am! Shocking! So Domingo Rociero is right out! I didn't get much shopping yesterday so I shall resort to a perennial favourite from the larder.

Spaghetti Alio Olio Peperencino.
Bring your Spaghetti to the boil and while it is cooking lightly saute a couple of crushed cloves of garlic in some olive oil. Add 1 or 2 chopped chilies, black pepper and salt. I also like to add tuna as I first tried it that way in Genoa. When the Spaghetti is al dente add it to the pan with the rest of the ingredients, swirl it around a bit and serve.

While I'm at it, a complete loon of a Finnish cook I know keeps leaving bottles of his home made chile sauce at every restaurant he eats at, so they'll always have some there for him. It is extremely violent and could possible break strategic arms limitation treaties. Here's the recipe to make enough to supply every kebab shop in London.

Joni's Chile Salsa Del Diablo
450 grams dried birds eye chiles
3 bulbs (not cloves) of garlic, peeled and crushed
2 teaspoons tamarind sauce
8 tins of tomato frito (you could use chopped plum tomatoes but it increases cooking time by an hour or so.
6-8 bunches of Coriander chopped
Put the garlic into a pan with a little olive oil, lightly fry it then add the rest of the ingredients, bring to the boil allow to cool and bottle. If you are brave have some with your next appropriate meal, if you are not bury it underground in stainless steel canisters and leave for archeologists to discover.