The Timple is a little guitar with 5 strings and is regarded to be the most representative musical instrument of the folklore in the Canaries.
Coffee roasting Shop and Bistro.
For those who would like to learn about something tasty during their vacation, there is the possibility to visit the coffee roasting shop "Kapè". Here, coffee beans, coming from the best coffee growing countries (9) from Central and South America, Africa, India and Asia are roasted in front of you. Get some interesting facts about their origin and history, and about roasting times and temperatures of these green-brown beauties.
On the Finca Verdeaurora we are committed to ecology since 7 years, the moment that Luis Mesa – the owner – decided to plant 400 olive trees with the goal to become the first producer of ecological olive oil of Fuerteventura. This oil stands out by its exquisite taste and aroma, thanks to our full control of the entire process: care taking of the trees and their fruits, harvesting, processing (we have an ecology-certified press), and the bottling. We have the European and Canarian certificates for ecologic farming.
Since a couple of years local farmers have started to grow olives with the goal to convert them into first grade olive oil. A first pressing resulted in a very high-quality oil with exceptional characteristics and an acidity level between 0,2 and 0,4%.
"La Apañada" is the collection by the herds of all free roaming goats on Fuerteventura to a central point in order to return them to the rightful owner. The practice of letting the animals run freely is part of the local folklore, but although it looks like a disorganised "letting-go", it is much controlled by the Fuerteventura Agricultural Department.
Lucha Canaria is a special type of wrestling that has been on the islands since ancient times. It is a heritage from the Guanches, the original inhabitants of the Canaries. The first written reference to the sport was made in the 1400's in a chronicle that treated the visit of conquered Guanches to the King Juan II of Castilla in mainland Spain.
BLACKOUT – Morgen ist es zu spät ist ein Techno-Thriller von Marc Elsberg, der in näherer Zukunft und hauptsächlich in Europa spielt. Der Roman erzählt über die katastrophalen Auswirkungen eines großflächigen Stromausfalls in Europa.
Obwohl ich "Techno-Thriller" geschrieben habe, ist der "Techno"teil realistisch, nicht übertrieben, überschaubar und dient zur Hintergrundinfo um die Handlungen besser zu verstehen. Dieses Buch ist also auch für Leser "die es nicht so mit Technik haben" weil Elsberg die Kunst versteht das technische an den absolut hinreisenden Handlungen unterzuordnen. Sowohl Männer als Frauen in meiner Umgebung haben dieses Buch mit extrem viel Mühe hinlegen müssen; sonnst gäbe es schlaflose Nächte. Einfach ein Muss! (Spiegel Bestseller)
Preis: 10 – 12 USD
James Kynge, a journalist in Asia for two decades and the former bureau chief of the Financial Times in Beijing, provides an intriguing view on the origin and dynamics of the recent economic developments in modern China. At the end of the book you will have a far better understanding of what is called "Emerging Markets" and more specifically "Modern China". It also sheds light on the cause of what we call today "The biggest crisis of the Western World since WW2". This book should be read by all college students... and their parents.
Price: 10 – 12 USD
Genussvoll und stressfrei abnehmen mit 4 Diättage pro Woche und das Optimalgewicht dauerhaft halten bei nur 3 Diättage pro Woche. An diätfreien Tagen darf man sogar schlemmern! Einhaltung dieser Diät vermeidet auch das bekannte und gefürchte Jo-Jo Effekt; man behaltet sein Optimalgewicht. Ein Ernährungssystem, das ohne Frust eine gesunde und nachhaltige Gewichtsreduzierung bei voller Leistungsfähigkeit ermöglicht.
Nur auf Deutsch
Preis: Ebook: 5,00 Euro
Ref.: www.acmeyer.com / Amazon.com
Una simpática novela que narra las aventuras y desventuras de un leonés de pueblo que nunca ha salido de su comarca, y al que un amigo convence para hacer sólo su primer viaje al extranjero, y no a cualquier ciudad, sino a Bangkok.
A través de las páginas iremos conociendo a un Lolo que sin necesidad de conocer idiomas, pero sí con una personalidad de muchos recursos, llega tras un accidentado viaje (que arranca al lector un par de buenas carcajadas), a esta tan desconocida ciudad para él, y donde conocerá a un grupo de sordomudos tailandeses con los que entablará una bonita amistad y que le irán aconsejando qué visitar en esta carismática ciudad. Un recorrido por su cultura, su gastronomía, sus gentes (muchas de ellas honradas y otras algo más picarescas) que nos mostrará que esta ciudad de contrastes, de la que nadie que la haya visitado se ha podido olvidar, puede ofrecer mucho más que su tristemente conocido turismo sexual.
(solo en español)
Depending on the consulted source of information, lace was introduced to the Canary Islands in the 19th century from mainland Spain or from Madeira. Before commercialisation by English entrepreneurs, making lace on Fuerteventura was a domestic activity. It soon became famous for its quality and the export to the UK and USA was booming during 1890 - 1910. Export to Germany and France followed soon. Main areas of production on Fuerteventura were Lajares, La Oliva and Betancuria. The materials that were used are linen, batiste, silk and poplin, depending on the final product.
A Goat Story.
Whenever you decide to discover the beautiful spots on this island, whether it is on the shore or inland, you may have a reasonable chance to encounter free-walking goats, in herds or alone, searching for the scarce vegetation that represents their daily meal. You might then think of these creatures that they "just fill in the local picture" and – if you are lucky – you might be able to take some nice pictures of them for at home. (PIC) But do you realise that these animals were fundamental in the development of Fuerteventura and even to the development of mankind in general? No? Well let me tell you a bit "Goaty Stuff"...
The Majorero Cheese of Fuerteventura.
The name "Denominación de origen Queso Majorero" is protected by the Spanish State in 16-05-1996 and by the European Union since 20-02-1999 and applies to the types of cheese that are made of goat milk and in a specified artisan way. The "Consejo Regulador de la Denominación de Origen Protegida Queso Majorero", part of the "Gobierno de Canarias" is constantly monitoring the quality of the listed products.
In "Queso Majorero" the word Majorero comes from the ancient name "Maxorata", the name of the old kingdom in a part of Fuerteventura. In a document of 1402 the original inhabitants were described to be feeding themselves with goat meat, Gofio and cheese. Already at that time the quality of the cheese was highly appreciated by the Normandy expedition.
The Raw Material.
The "Queso Majorero" is elaborated uniquely on Fuerteventura and only with raw and/or pasteurized milk from goats of Fuerteventura origin, whereas for the cheeses to be cured, some addition of max. 15% of milk from the Canarian sheep is allowed. Only milk from healthy goats and sheep from listed farms are used. This milk is free from impurities, pharmaceuticals and preservatives that can have a negative influence on the quality of the cheese.
The specifications of the "Queso Majorero" are:
• Cylindric form with a height between 6-9 cm, a diameter of 15-35 cm and a weight between 1-6kgs.
• An imprint with the name of the cheese factory on both base sides of the cheese by the moulds used to form the cheese and a pattern on the lateral side of the cheese.
• The "Tierno" has a white colour; the cured ones have a yellowish colour.
• The cured ones can have an addition of oil, ground paprika or Gofio onto their surface.
• The body is compact with no or little openings, it has a creamy texture, the taste is somewhat acidic and spicy.
• Queso Tierno: has a light curing of only 8 to 20 days, no additional coating.
• Queso Semicurado: has a medium curing of 21 to 60 days, no coatings or those with oil, paprika or Gofio.
• Queso Curado: has a full curing of more than 60 days, no coatings or those with oil, paprika or Gofio.
Taste and Degustation.
• Tierno: light digestible; for breakfast, snack and as dessert with some honey.
• Semicurado: tasty and relatively light; with an aperitif, a perfect companion with wine and an all-rounder.
• Curado: very tasty and compact; ideal as a side-dish during a rich meal or as a closing element of a dinner.
• Viejo: the most cured cheese with a pronounced taste; for sampling
• Paprika Coating: has a red skin and a spicy twist.
• Gofio Coating: has a brownish skin and a soft taste of roasted flour.
• Smoked: with a taste of smoke
The cheeses can be eaten with a good white wine like a Sauvignon Blanc or with young reds like Beaujolais. If you eat the cheese for dessert, then a sweet or pale cream sherry like Palo Cortado is recommendable.
Classification of local cheeses.
The classification of quality in order to achieve the "Denominación de Origin Protegida (D.O.P.)" happens according to severe and fixed criteria. The criteria are listed below:
• The external appearance of the cheese,
• The sound: sometimes there are crystals that create a sound when the cheese is cut or broken,
• The internal appearance of the cheese: colour of the mass, colour of the layer directly below the crust, tiny holes,
• Touch according to type of curing: between soft and grainy, between moist and dry, between elastic and firm
• Smell according to type of curing: between weak and intense, from milky to buttery, odours from some citric touch to those of dry fruits,
• Taste according to type of curing: from weakly salty and acid to clear salty and acidic; from short-lived taste to persistent
It is clear that each type of curing has its own criteria. One should taste any "Queso Majorero" with the necessary consciousness as all of them are a piece of local art.
The Elaboration of Queso Majorero.
The basis of the goat cheese obviously is goat milk. It is taken daily from the animals, kept cool in tanks and only hours later transported to the pasteurisation centre. Here the specific additions to coagulate the milk are added. The mass is then regularly cut to get particles of 5 to 15 mm of diameter. The liquid is then extracted and the mass is pressed into the round moulds. A subsequent pressing takes out the remaining liquid. When the cheese is taken out of the mould a further skin treatment with oil, salt, pepper or Gofio is done to give a special taste. The time of maturation goes from a couple of hours till 6 months or even more.
The listed Producers (2010).
There are 20 listed producers of "Queso Majorero" and they are situated all over Fuerteventura. Here is a list:
Queso de Tetir – Tetir
Quesos Cañada de Agando – Gran Tarajal
Quesos Crigonay – Antigua
Quesos El Convento – Betancuria
Quesos El Palmeral – Pájara
Quesos El Pastor Isleño – Tuineje
Quesos El Taro – Antigua
Quesos Guriamen – Villaverde
Quesos Julián Díaz – Tiscamanita
Quesos La Gambuesa – Tuineje
Quesos La Apañada – Tuineje
Quesos La Montañeta – Casillas del Ángel
Quesos La Pared – La Pared
Quesos La Suerte del Ángel – Casillas del Angel
Quesos La Pocetas – Antigua
Quesos Los Adejes – Tuineje
Quesos Maxorata – Tuineje
Quesos Rincón de las Hermosas – Pájara
Quesos Río Cabras – Tesjuate
Quesos Rosa de la Madera – Tuineje
The conclusion is very simple, but clear:
"If you didn't see the sun, didn't swim on the golden beaches, didn't bother to visit the beautiful places and didn't taste the Queso Majorero, then you haven't been to Fuerteventura."
Spirit of Fuerteventura wishes you an enjoyable tasting exercise! Buen provecho! Bon appetite!
Note: some information and components in this article have been collected from the "Consejo Regulador de la D.O.P. Queso Majorero and further from individual and personal tasting exercises.
Tomatoes were cultivated on industrial level as from 1927, mainly around Antigua and Tiscamanita. The tomatoes from this island are considered to among the most flavoursome in Europe and used in many renowned restaurants on the continent.
The name “Denominación de origen Queso Majorero” is protected by the Spanish State in 16-05-1996 and by the European Union since 20-02-1999 and applies to the types of cheese that are made of goat milk and in a specified artisan way. The “Consejo Regulador de la Denominación de Origen Protegida Queso Majorero”, part of the “Gobierno de Canarias” is constantly monitoring the quality of the listed products.
a satirical thriller (English).
By A.C. Meyer & Douglas Baumwoll - 266p - €: 17,99
Anno 2101. The 60th president of the U.S. and his government are ruling the overheated planet from the undergrounds of Las Vegas. But their power is challenged by strong competitors: a breed of special women, headed by Nitra Khan. Bush will take whatever is needed to keep his position, but he and his mates will be in for a nice surprise.A few copies are directly available on Fuerteventura at a promotion price of 10,-€ only!
Contact: A.C. Meyer (928 537 412)
Comment from Spirit: after a few pages of accommodation to the strange world of 2101, Bush and the strange women, the book reads well and the plot is intriguing, even funny. Something different, but pleasing.