Day 20. Thursday 27 March.

A brilliant morning streaming through the bedroom windows…T decides on a walk through the olive groves and up the hill behind our house while D does the ‘screen homework’. With instructions sent from Craig, we’ll later try the espresso machine for a good coffee! (It worked – thanks Craig and successful random pressing of buttons).

Thinking of home with sad news of Leonne Grant’s passing and sending hugs to Fiona, Cam and the Grant clan. To us, she had always been a lovely, gracious lady.

Walked into the village and caught up with Maria on our way to the Museo Almandra. Although small, it was very well laid out, and the old equipment well renovated, but the descriptions were in Spanish so we had to guess. Part of the museum – about half actually, was dedicated to Manual Benitez Perez, the matador known as El Cordobes. In a bizarre way, that took D back to 1969 and the goings on at RMC, but that’s another story. And some interesting topiary on the way back.

After a slow afternoon we ventured out with Jose to visit some historic sites at Luque and then Zutheros. What did we find? At the first location, a church, a castle (no surprise there), a mural against domestic violence (these are common) and some Spanish men playing boule (a first).

At the second location, patient traffic (us), a photographic session of a young girl in her Confirmation dress (proud parents happy for us to also take photos), a lovely quiet village, and a view of some caves occupied centuries ago by the Muslims.

So, back home for dinner. D decided to detour via a nearby village, Fuentes Tojar, to try to find a supermarket to buy bread. No such luck, and we totally confused PeuDo by ignoring the inputted destination of ‘home’: she retaliated by rerouting us on some longer obscure route (13 km), but we’re aware of her tricks so simply retraced our route (3km). We think we’re beating AI.

Dinner. Vegetarian meets carnivore. This started out as a vegetarian meal: freshly cooked chick peas, sweet potato, potato, red onion, garlic, herbs & spices, tomatoes, spinach –  which was then topped by jamon.