Stay Soft

      I nearly dove into the first bush of rosemary I saw growing on on the side of the trail just as we passed into the Navarra region. Long has it been a favorite herb (the mystical thyme holding first place) and seeing it made my heart soar as I began imagining it in the lentils with txistorra (Basque paprika spiced sausage) that I've been hankering for or how much it could boost the olive oil and garlic I like to dip my bread into each night after such epic days of walking.

       As it's turning out, the reasons people choose to walk the Camino begin as one thing and shift and get sculpted into other reasons. I began planning the trip for practical reasons: I love Europe, I am closing my twenties with a happy degree of accomplishment and direction, and I sensed that it may be one of the last times in the coming future in which I am permitted to take a big break from work and fiscal obligations. I did not foresee what a profound reality check would come within even the first week of walking in regards to the stuff  I carry. The way that Amy and I evaluated the things we brought and began shedding along the way was humorous and somewhat maniacal (like the choice to mail home our down vests during the coldest Spring that Spain has seen in a long, long time). The things we've collected and carry along -- more band aids, gloves (for sun protection and harvesting nettles), local olive oil, perfect anchovies, mustard, sea salt -- have revealed something simple and endearing: we want to protect ourselves and each other and to eat well while we do it. And, of course, this is also all a metaphor; what we tuck away and carry along accumulates and reveals such truths about our tendencies and characters.

      Food that isn't fresh in Spain simply isn't available. This is especially delightful in bakeries (maybe because I can point and say "Puedo obtenir pan, por favor" which is all I can manage to say without closing my eyes and being silent for a really long time as I try to think of another, more casual way, to make this basic request). Fresh bread means it doesn't have preservatives which means it will get stale before the day ends -- but with the addition of rosemary, I've found the perfect way to to help bread stay soft as one foot goes in front of the other.

Rosemary and Garlic Oil (Drenched Bread)

      Figs and manchego are an especially lovely pairing with this oil. If you don't do bread, enjoy over salad or popcorn (but strain the rosemary and garlic if popping the corn in the oil).

Ingredients

1c olive oil (I like the kind that makes me cough a bit)

5 cloves garlic, smashed and minced

3 T minced fresh rosemary needles, removed from stem and minced

1/4 t sea salt

Process

      In a small saucepan or skillet, heat all ingredients over low heat until the garlic and rosemary appear to be gently frying -- about ten minutes, depending on how low your flame is. Let this continue for five minutes, keeping an eye on the garlic so that it doesn't turn brown. Remove from heat, let cool if you'd like, and enjoy with fresh bread.

      Pour any leftover oil over remaining bread to still-delicately enjoy the next day. 

Prep time: 5 minutes

Cook time: 15 minutes

Yields: 1 cup infused oil

Photography by Amy Pennington/Styling by Me