It was all about the sheep, the blossoms, and the food of spring

My dad and I snuck out of the house without telling anyone where we were going. He grabbed his camera, I grabbed my camera, and we tippy-toed out the door. We decided we would go explore the little neighborhoods that surround my hometown, Amorebieta, where life seems to stand still.

I rolled down the window, rested my head on my arm, and took in a deep breath of that spring cold air. The landscape seemed almost painted — blue sky and the greenest grass.

I turned my head and noticed a big grin on my dad’s face. “The sheep are out” he said.

And that was it — I knew what I had come for.

Every time I go back home there seems to be a purpose to my visit. It is never clear of what that might be when I first arrive, but as we settle into our routine, a theme always appears — almost as if I had an impeding mission. A void I must fill. With time I have learned that I need soil and dirt in my life.

When I set foot in Basque land, all I want to do is run for the hills. And so I did, and there they were — the sheep and the newborn lambs that were taking over the landscape and feeding on this painted-like grass. It was a beautiful thing.

That morning my dad and I drove to San Migel, only a couple of miles from where I went to school.

“They make really good sheep’s milk cheese in this house” he said. My heart skipped a beat and I quickly asked him to stop. “Then we must get some milk from them!” I replied in a rush.

I had been thinking about mamia for days, almost to the point of an obsession. I think you might have noticed from all the references I have made to it lately. Mamia is almost a cheese-like product. A curd made with ewe’s milk and rennet. Simple yes, but when the milk is fresh, it can be the most delightful, naturally sweet, and creamy dessert. Ask any Basque and you shall see. I have tried to recreate it in the US to no avail. It is all about the milk.

We knocked on their door.

The farmhouse is old, almost decrepit, but a family still lives there raising sheep and making cheese just like generations passed. I love that – such a romantic notion, isn’t it?

A tall, rosy-cheeked man came to the door. He greeted my dad with the cordiality of an old customer. He was paused and spoke Basque with a gentle voice. Such a contrast to my hyper excitement, of one who only gets to savor these moments once a year. “This is a daily affair for him” I thought to myself.

When we asked about the milk, he explained they had run out. “You have to come before eleven o’clock in the morning or it will all be gone”.

“Even with the 600 sheep you have?” I asked surprised.

“Yes, the milk we don’t use for making cheese is sold in a matter of a couple of hours. Chefs and cooks alike come early” he explained.

We thanked him and decided to return the next morning for more. This time we would bring Jon and Miren along.

They were in for a treat.

The next morning after breakfast, we returned to the farm for the coveted sheep’s milk. He was not kidding. We were greeted by a line of people waiting to get their share of the freshly-milked goodness — almost like a pilgrimage, I thought.

While my dad waited, I steered the kids towards the barn. It was cold and too early for the sheep to be out. There they lied, close to one another, mothers with their newborns. What a sight that was. As we later learned, three of them had just been born a couple of hours earlier. Bloody umbilical cords still hanging and covered in amniotic fluid.

I held one of them in my arms. “Most people are afraid of them” said the matriarch of the house. I shook my head. Not me. I love sheep- always have. Jon and Miren gathered around me unsure of what they were witnessing, but they quickly warmed up to the newborn lamb.

We watched them make some cheese that morning and took a stroll around the neighborhood. The apple trees were not yet blooming but it was definitely spring in the Basque Country.

Back at my parents’, my mom gently simmered the raw milk. It smelled like my childhood.

We had mamia for dessert when both my brothers and their families came over for lunch. Drizzled with raw honey and walnuts is how I like it.

“I think I will make a tart with it” I said to my mom. As it turns-out, our schedules didn’t allow it, but when I returned back to the US, I made a custard tart inspired by that day. Sheep’s milk yogurt, raw honey, vanilla bean, and a bit of lemon make the creamiest tart.

The days that followed were spent taking walks, hiking to Santuario de la Virgen de Oro, spending time with friends, cooking with my mom, and visiting my uncle Javi’s sheep and his fruitful garden. His plum and peach trees were already blooming and his citrus trees plentiful.

It was anchovy season for Basque fishermen and we indulged everyday. Quickly fried in garlic-infused olive oil, they are such a treat that I miss living away. It was a pleasure to see Jon and Miren enjoy fish as much as I do- such a staple in Basque cuisine.

“Arraine (fish)” Miren would say when asked what she wanted for lunch. Made us smile.

Marinated anchovies, salad of shaved carrots and fennel with sorrel and watercress. rabbit stew, pea and potato soup… all foods of spring.

We had amazing spring weather during our entire trip, which is not to be taken lightly because spring can be quite unpredictable in the Basque Country. Just a few days before we arrived, snow had covered some of the nearby mountains.

“The trees will start blooming soon then” I exclaimed with optimism.

First plum and cherry trees, then apples will follow.

On a sunny Saturday morning, we drove to the valley of Etxauri. This is fertile land where endless rows of cherry trees paint the landscape. The blooms are to be admired from afar and up close. Fluffy, white petals that almost look like snow.

Wheat grass surrounds the cherry trees. Soft and tall. I had forgotten how soft the grass in the Basque Country is. The kids hid in the fields and ran free.

That afternoon we visited Urdiain, a small but beautiful town where we used to spend our summer holidays when we were kids. We walked around the grove where we used to set up camp and the hundred-year old oak trees where we played.

There were trips to the beach of Laga with salmon and pea shoot tarts and a stop for ice cream on the way home.

During these visits to see my parents, we rarely eat out. We cook at home with the abundant fresh ingredients available and restaurants are saved for special occasions.

This time however, I was thrilled to join my aunt Aran (I was named after her, yes) for a farm to table lunch at Boroa. I will share that day on another post but I came back home completely inspired by that meal of tiny shelled favas, a perfectly poached egg and shaved truffle. Simple yes? But perfectly executed.

Inspired by that dish, I made a spring panzanella salad with English peas, soft-cooked quail eggs, and chive blossoms in a lemon and chive vinaigrette.

It was perfect.

And I leave you with these images and these recipes that made our time away special.

“I missed the sheep” said Miren when we returned to Florida.

“Me too, me too” I replied.

I really did.

Sheep’s Milk Yogurt and Honey Tart

makes a 9-inch tart

Tart crust

2/3 cup (90 g) superfine brown rice flour
1/4 cup (35 g) millet flour
1/4 cup (25 g) almond flour
3 tablespoons cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon salt
8 tablespoons (110 g) cold unsalted butter, cut into 1/2-inch pieces
3 to 4 tablespoons ice water

Combine the first six ingredients in the food processor. Pulse to aerate. Add the butter and pulse until it is the size of peas. Add 3 tablespoons of ice water and pulse until it comes together. It will not form a ball. Press the dough between your fingers to see if it comes together. Add more ice water if needed.

Transfer dough to a cold surface. Knead a couple of times, form into a disk, wrap it in plastic wrap, and flatten it. Refrigerate the dough for an hour.

Dust your cold surface with some superfine brown rice flour. Roll your dough to 1/8-inch thickness. If it cracks, pinch it back together. If it’s too cold it tends to crack so you can let it come to temperature for a few minutes.

Fill your 9-inch tart pan with the dough and cut off excess. Refrigerate the tart dough for 30 minutes.

Filling

1/4 cup (50 g) natural cane sugar
Zest of 1 lemon, finely grated
3 eggs
3 tablespoons cornstarch
1 vanilla bean, split lengthwise and seeds scraped
1 cup (250 ml) sheep’s milk yogurt or mamia
1/2 cup (125 ml) heavy cream
1 tablespoon raw honey

Preheat oven to 350F (180C).

In a bowl, rub the sugar and lemon zest together to release the lemon oils. Add the eggs and whisk until combined. Add the cornstarch and vanilla seeds and whisk until lump free. Add the yogurt, heavy cream, and honey and whisk until smooth.

Dock the bottom of the tart dough. Pour the yogurt mixture into the tart and bake for 45 minutes or until the edges start to turn golden brown and the center is set.

Let the tart cool for a few minutes before cutting. Serve warm or at room temperature.

English Pea, Quail Egg and Chive Blossom Panzanella

If you don’t have chive blossoms, you can simply use some finely chopped chives or very thinly sliced red onion. It is all about getting the onion flavor in the salad.

serves 4 to 6

1 pound (450 g) shelled English peas
12 quail eggs, at room temperature
1/3 cup (85 ml) olive oil
1/2 teaspoon finely grated lemon zest
Juice 1 lemon
2 tablespoons finely chopped chives
1 tablespoon lemon thyme leaves
Salt
Black pepper
4 or 5 slices of multigrain gluten-free bread, toasted and broken into pieces
4 chive blossoms
1 ounce Idiazabal or Manchego cheese, shaved

In a medium sauce pan, bring water to a boil over high heat. Season with a generous amount of salt. Add the shelled peas and cook them for 4 to 5 minutes depending on the size until they are al dente. We don’t want them mushy. Immediately, remove them from the boiling water with a slotted spoon and submerge them in a bowl of ice water and let them cool. Drain them well and reserve.

Continue to boil the water in the pan. Gently add the quail eggs being careful not to crack them. Reduce heat to medium so that water continues to boil but not too rapidly. Cook the eggs for 2 minutes. Immediately remove them from the boiling water and submerge them in a bowl of ice water until they cool. Peel them and reserve.

In a large bowl, whisk together the olive oil, lemon zest, lemon juice, chives, thyme leaves, salt, and pepper. Add the blanched peas, bread, and chive blossoms. Toss the salad so that the bread is coated in the dressing. Let the salad rest for 10 minutes. Top with the quail eggs and shaved cheese. Serve immediately.


you may also like…


114 Responses to “It was all about the sheep, the blossoms, and the food of spring”

  1. Miss T says:

    would you like to adopt me? Im 40, but Im neat and tidy…

  2. You just took me on a journey and oh am I so happy I went on it. The cheese, the sheep, the puppy!!!!!!!! I have a big smile on my face. Thank you!

  3. Stunning photos! Pais Vasco is a gorgeous place. Next time I am in Spain I hope to get up to the north.

  4. Oh my, there’s so much goodness in this post I almost can’t handle it! I can’t wait to make that sheep milk yogurt tart – finding sheep milk yogurt and cheese has been pretty much my favorite food discovery yet. And all the beautiful pictures and words about Basque County makes me wish I was there now – and not waiting to visit until September. I’m very much looking forward to discovering the region where part of my family and their name is from!

  5. Absolutely stunning post! Family is where the heart is…love the Basque country..I would be so lucky to visit one day! Thank you for sharing your beautiful journey! Parents are so precious!

  6. suann | simplesong says:

    after a long this post and the images is just what i needed. what a beautiful time home, a. thanks for sharing and documenting so perfectly. and the little ones are getting so big!!

  7. Elizabeth says:

    These are such beautiful photos!

  8. Spilt Milk says:

    Stunning pictures Aran :) follow me. I’m a new blogger from Australia. I post about healthy and beautiful food :)

  9. Spilt Milk says:

    Stunning photos Aran. Chem out my profile. I’m a food blogger from Australia. I promise, you will like what you see :)

  10. Oh my goodness. Could this possibly be more picturesque? It’s so magical and perfect and so are your pictures. Thank you for sharing!

  11. Juliana says:

    This post is just beautiful. Every picture makes me smile and has me wanting to visit the Basque country even more.

  12. Beautiful pictures, awesome landscapes and gorgeous place! The tart and panzanella look really delicious.

    Cheers,

    Rosa

  13. Jimena says:

    What a beautiful post Aran!! I’m in love with the Basque country too… we’re going back to Peru after 5 years living in Santander and after spending lots of time between bilbao and Biarritz and it’s going to be very hard living without those beautiful places and views.

  14. Lovely pictures. I wish I get to travel a lot like you Aran.

  15. God how I adore your travel posts! Simply stunning. Just one silly question that kept popping up in my head though.. do you take loads of your props/boards with you when you travel home, or do you have a stash at your parents house?

  16. vytran says:

    Aran, thank you for sharing with us Basque country! The pictures are lovely!

  17. Jo Hodson says:

    simply beautiful…both the words and the photographs!

  18. shelly says:

    Thes are gorgeous, you took so many.

  19. Magda says:

    Oh, Aran, these photographs are so beautiful, those places… you have made my day! Thank you!

  20. Ariana says:

    Oh, wow! So wonderful! We have also been enjoying our new little lambs at our local farms– such a sweet time of year. But I am jealous of the lemon groves! Happy Spring. It sounds like an incredible trip.

  21. The Grazer says:

    What a beautiful post! I can’t wait to visit the Basque Country, it looks so beautiful. I love the sheep the most. So cute.

    Anna x

  22. Valeria says:

    I credit it. You had a SUPER LOVELY WEATHER. I’m from St Sebastian but don’t live there, we arrived on Friday and it’s been raining a loooot and it goes on… snif

  23. Ronja says:

    I love your pictures, the are absolutly amazing! I wrote a mail at you, did you get the mail?
    Have a nice day
    Ronja

  24. Barbara says:

    Such a charming post Aran. Beautiful photos and wonderful food. I am quite envious of your Bsaque trip.

  25. Femmelist says:

    Beautiful post. You re-created your visit in such a poetic and picturesque way that I feel like I’ve just lived a little your magical experience in the sublime lands of País Vasco. I would love to go back there in the springtime. I live in Spain, but the Mediterranean (Menorca) has a different kind of magic. Thank you!

  26. Giulia says:

    Lovely photos,lovely food. The sheep are amazing! I grew up in Switzerland in the country with many sheep and cows surrounding me – at times I miss them, there’s a particular smell that I have not managed to smell anywhere else I’ve lived in the world.

  27. Iratxe says:

    ¡¡¡HERMOSÍSIMO, QUÉ BELLEZA!!!. GRACIAS ARAN. MUXUAK.

  28. Benthe says:

    You just gave me a few minutes of peace and beauty.

  29. What a beautiful land! I want to be there right now. Very beautifully captured by words and photos.

  30. valerie s. says:

    Beautiful trip, beautiful photos. How easy is it to travel gluten free in Spain, Basque Country?

  31. Mariam says:

    Thank you so much for sharing this entry! Simply beautiful…

  32. AboutBC says:

    Gracias por esta entrada maravillosa, la referenciamos en neustro blog.
    Felicidades por el blog. Es, simplemente, maravilloso
    http://blog.aboutbc.info/2012/04/12/un-relato-de-una-vasca-en-los-usa-que-vuelve-unos-dias-a-casa-gracias-por-compartirlo-con-todos-nosotros/

  33. Iñigo GV says:

    Nice post ! thanks for sharing it !!
    I can understand your feelings .. I have also been living abroad for 13 years and one year travelling around the world. Last year I came back to Bilbao and now I am really proud to welcome whoever is willing to enjoy our culture. I created my own company to do so … http://www.gobasquing.com
    There is such a goodlife here … yes !!
    Enjoy your time there and come often to the Basquelands ..
    Hugs from Bilbao!! Iñigo

  34. MandaJ says:

    So enchanting.

    I enjoy living vicariously through YOU! :)

    Eat Cake

  35. Tonya says:

    What a absolutely beautiful post! I am from Florida as well and currently living in Bavaria…only our spring hasn’t quite sprung yet! ;) I love going into the rolling hills here and seeing the sheep in the spring/summer! Wonderful post…really made me smile!

  36. Martha says:

    Beautiful pictures, Basque Country looks like a magical place. Would love to visit one day. The tart sounds delicious, I can’t wait to try it. Thank you for sharing.

  37. Simply stunning. It’s so great you have so many photos to remember your trip by. What did we do before digital cameras that make it so easy to just snap away?

  38. Too cute for words! I love everything about this post.

  39. J.K. says:

    I’m a long-time reader, never commented before – but I just wanted to say that this post is absolutely stunningly beautiful! I loved the photos and narrative. Made me wish I was right there with you.

  40. I’m blown away by the beauty of your lifestyle photos! The billy goats you captured in your photos are so beautiful, the landscape in your home town is wonderful, I can not get enough from your photos! It is like you were in a little heaven there! The food photos are equally beautiful and inspiring. I’m glad you are back.

  41. This is called travelling vicariously!! I cant stop staring at your pics!! Beautiful doesnt cover it!!

  42. oh my gosh. gorgeous. gorgeous. gorgeous!
    inspired.
    x

  43. Homebird says:

    Absolutely beautiful. I enjoyed this post so much and was raving about it to my OH when he came home. We are drawn in – it’s on the list of places to go now. Breathtaking x

  44. Stunning! Thank you for sharing this amazing journey with us!

  45. Oooh, I want to hop on a plane right now! You are so very lucky to have grown up in such a beautiful place. And we are all so very lucky to enjoy your pictures!

  46. Thank you all very much. When you say this brings some peace to your day, that alone, makes this all worth while. Glad I can share and inspire a bit, just like you do for me.

    Thank you!

  47. What exquisite photos! Makes me longing to be back in the Basque country. Thank you so much. So beautiful.

  48. Aleksandra says:

    It’s hard not to stop and say something to this post. There are hardly words to describe the beauty and inspiration you have given me today. I don’t know what is more stunning: the photgraphy, the beauty of the Basque coun tryside, the dishes, the sheep…. it all seems too good to be true. I am simply stunned! Thanbk you for sharing your inspired life!!!

  49. Itxaso says:

    ZE POLITE!! Dana, ze polite. Hola Miren eta Jon! Besarkada bat danori

  50. Oh how beautiful! You just gave me such a longing for Europe in Spring that I thought my heart might just burst! It looks like you had an amazing time, and how great that your kids get to experience that as well. Your photos are as stunning as always!

  51. Oh how beautiful! You just gave me such a longing for Europe in Spring that I thought my heart might just burst! It looks like you had an amazing time, and how great that your kids get to experience that as well. Your photos are as stunning as always!

  52. Shelby says:

    Wow…this post has left me perfectly satiated..inspired and wanting more!!! Your photography is sooOOooo beautiful, your recipes ever enticing and your words, so true and heartfelt. You have such a gift. (many really…) thank you for sharing them all so generously here on Cannellet et Vanille. Happy Spring and welcome back home!

  53. Hola Aran, zenbat argazki, ze politek. Gatzatua ummm goxo-goxoa.

    Olatz eta ni asko poztu ginen zuok ezagutzeaz, eta Itxasok oso egun ederra pasatu eban zuekin. Eskerrik asko danagatik. Etorri berriro gura dozuenean.

    Besarkada eta patxuak Jon, Miren eta zuri, eta Txomineri be bai, badakit irakurriko dauela eta.
    Ondo segi.
    Miren Bego

  54. Itxaso eta Miren- Gu be oso gustora egon ginen eta hurrengoan be Zeanire hurbilduko gara. Gorantziek danori eta besarkada handi bet gure partez. Eskerrik asko.

  55. Hazyrayn says:

    Aran, I feel like I was there with you! Your pictures are breathtaking, so much so that I’ve decided to plan a trip to the Basque country as soon as possible. I need to see this beautiful nature with my own eyes.

    It’s not hard to understand why you’re so attached to your home – everything seems to beautiful and uncomplicated!

    Thanks for sharing.

  56. simply beautiful. i want a lamb.

  57. Ginger says:

    Gorgeous, as always! Please tell me you’ll post the recipe for the salmon and pea shoot tarts somewhere! My mouth started watering when I saw those!

  58. Once again, I’m completely bowled over with the creativity, positivity and serenity of your photography. Not to mention your healthy, flavoursome and delicious recipes! I just want to jump into your pictures and roam those hills, lawns and beaches and eat those salads and tarts. Sigh. Maybe some day. Till then, I wish you all the best, Assia

  59. a. maren says:

    ha! the first comment on here is perfect. i am also available for adoption at any time. in the meanwhile, i’ll just enjoy looking at your blog. it’s so relaxing and therapeutic. thanks for taking us with you.

  60. This amazing post makes me sooo happy and remembered my childhood.
    Thanks for sharing. As always gorgeous photos!Have lovely weekend!
    Hugs.
    Diletta

  61. Zita says:

    You took me on a wonderful journey where I’ve never been before. Such a beautiful post that I fell in love with!

  62. Little Nan says:

    Just lovely….lovely story, lovely images, lovely memories for you and your family. Thankyou for sharing it all with us!

  63. Iren says:

    I’m overhelmed by all this beautiful pictures!!
    And once beeing an expat too, I know how you breath in your home land while visiting…

    Sooo beautiful!!

    xxx
    iren

  64. Sunchowder says:

    The photos are breathtaking…what an incredible experience to share with your family. I admire you so much.

  65. zer0gluten says:

    Yo es que tu blog me quedo sin palabras. Y callarme a mí es complicado.
    Un beso grande.

  66. Gorgeous, touching. The sheep photos are especially beautiful. Thank you for sharing your holiday with us.

  67. Marloes says:

    Reading this post makes me feel like I’m on holiday myself. Thank you!

  68. Stunning. Your photographs have put me in my happy place. Adoring your tarts also. Thank you for the sunshine :)
    Heidi xo

  69. susana says:

    Stunning pictures!!!!

    love alh the greens, animals… so adorable!
    and the sweet baby is so cute!

    beautiful blog!

    http://littlebigthings-photo.blogspot.pt/

  70. Caili says:

    Your blog is such a happy place to be… so many beautiful things to look at and read. I cannot wait to purchase your book! Will you please share what lens you use primarily? Especially for your outdoor photos? I looked in your FAQ, but only saw the body that you use… As a photographer, I love to know! :)

    Thank you so much in advance!!

  71. Caili- I shoot with different lenses. In this case, primarily with the Canon 24-170mm f2.8.

    Thank you very much everyone!

  72. Those lambs are so sweet I cannot even stand it. I love the green eggs we get from our Easter Egger chickens… but those tiny eggs would be a dream. So lovely.

  73. Stephanie says:

    Such a beautiful post to read…I loved seeing more images of the area where you are from. Mesmerizing.

    And I have to tell you that one time Danielle (whom we dined with last September) made Ben and I a dish of shelled fava beans, a poached egg and truffles from her farm and it was to die for. Best meal we enjoyed all week in France. Kinda died and went to heaven so I feel like I can understand your excitement at having enjoyed something so delicious!

    Can’t wait to see more!

  74. Oh your pictures are so lovely. I live in the Basque Country on a sheep farm, with a sheep farmer and lots and lots of sheep, which we milk.
    It really is heaven on earth…

  75. and the savory tart??? Did you use smoked or fresh salmon?
    All beautiful as usual, you made me dream of sheep milk and cheese…
    please, go on with posts like this, it lightens my day :-)

  76. kiki says:

    AMAZING!!!!!!!!
    Thanx for taking me with you,
    Kiki

  77. Labergerebasque- oh how wonderful! Where do you live now? I love Iparralde (the northern basque country in France) and when I go home, I always try to go. Would love to see your sheep someday! :)

    Duscistella- I use fresh salmon that I lightly poached. Very simple but smoked would be nice too.

    Thank you all!

  78. monica says:

    while watching at your photos I was always smiling, thank you it’s wonderful.

  79. Mikey F. says:

    Aran, no sabes lo que emociona leer y ver estas imágenes. Euskadi tiene una belleza increíble…

    Siempre que salimos de Getxo y Bilbao hacia las zonas más verdes y agrónomas me encanta fijarme en las caras de las vacas y las ovejas.. siempre me han parecido que tienen las caras más bonitas…

    Y me encanta leer tantos comentarios alabando nuestra tierra.

    Genial!!!

    Muxu1
    Mikey.

  80. Maja says:

    Such a beautiful post and photos Aran! So wonderfull!

  81. Susana says:

    Hermoso reportaje de un estupendo país¡!

    Petó

  82. Anonymous says:

    Me encantaba tu blog,con sus fotos y comentarios que sigo en mi pobre inglés…pero es que ahora lo entiendo,porque vienes de una tierra muy hermosa y noble !!!
    Saludos
    Lola

  83. Yelena says:

    Amazing post and beautiful photos as usual!

  84. LOVELY PICS:) I really like your blog and will happily follow. If you want some swedish decor inspiration, you can check out my blog:)
    Have a great week.

    LOVE Maria at inredningsvis.se
    (Sweden)

  85. Anonymous says:

    wonderful blog! Please check out my swedish chocolateblog if you like! :) would be fantastic!

  86. Sarah says:

    Good Morning, I found your blog on Sat. and spent the better part of the weekend reading from the beginning. Everything is so beautiful…your words, photos, stories. This last post was especially fun to read. I felt like I was there with you!
    You’re amazingly talented and I am so pleased that I found you. I look forward to trying some of your recipes…
    Have a beautiful day!
    Sarah

  87. Rowaida says:

    Stunning photos and amazing post Love! Have a wonderful and successful week xo

  88. Besides the fact that the food looks and sounds great… Are you flipping kidding me with the baby farm animals. Come on. If you ever say you are having a bad day, you look back at this and remind yourself that you had a great day. I am bookmarking this in case I have a bad day. Wonderful.

  89. MikeVFMK says:

    Breathtaking pictures and story, Aran. For a split second I felt like I was there for the journey, or so I wished. Love this.

  90. MikeVFMK says:

    Breathtaking pictures and story, Aran. For a split second I felt like I was there for the journey, or so I wished. Love this.

  91. Anneke says:

    What an awesome post. My mind just went on vacation! Loving the colours, the green fields, the sheep and the FOOD. What a great post.

  92. steph says:

    What a perfect way to start the day–a trip to Basque country (which has now been placed very very high on my travel-bucket list)
    Beautiful beautiful photos—and I can’t wait to try some of the recipes.
    Thank you so much for taking the time to share this wonderful trip.

  93. Such a beautiful post, thank you for sharing such a lovely, personal journey!

  94. Holly B says:

    What a lovely place to grow up, your photos and words portray a simpler time, I love your portography-and I can’t say it enough!
    Truly inspirational

  95. Batya says:

    This was, hands down, the MOST SPECTACULAR post I have seen on any blog or site. The colors, the story, the food, the hills, the sheep (!),and newborn lamb, the family…absolutely gorgeous. I’m about two seconds away from hopping on a plane to Basque country! What a beautiful trip.

  96. Angelica says:

    Amaizing pictures!!Such things I don’t see every day.
    Congratulation!!!
    Super hugs!

  97. mAs says:

    Your photos are so beautiful and make me both want to try your recipes and vist the Basque country :)
    All the best
    Margret

  98. Marina says:

    Ooooooooh. I just love the little lamp and all of your other spring pictures. Thank you.

  99. Your photos are beautiful. It looks really pretty and inviting!  Thank you for sharing.

  100. Oh my… It just looks like heaven on earth!

  101. generique says:

    Sometimes I wish I could live on a farm and have all the sheep and the nature around) great pictures)

  102. B says:

    This has to be one of the most beautiful blogs I have ever seen. Thank you for sharing.

  103. Me quedé impresionada ayer cuando descubrí tu blog a través de otro. Es increíble, de verdad! Las fotografías son espectaculares y todo está perfectamente explicado! Me encanta que utilices gramos en lugar de cups o ounces, sigo mnumerosos blogs de cocina y repostería y, aunque ya le he cogido el truco a las conversiones, es un gustazo no tener que andar pasando a gramos!
    He decidido empezar con tu receta de Gateau Basque. Lo único que no tengo moldes de ese tamaño y pretendo hacerlos en cazuelas de barro pequeñas, habrá algún problema?

    Te felicito de nuevo! Yo estoy empezando un blog de cocina y diseño de interiores, pero estoy en mi último año de carrera y con tanto examen está yendo muy despacio! Lo compartiré más adelante cuando tenga tiempo para perfeccionarlo.

    Un saludo desde Madrid!

    Isabel Montojo

  104. Beautiful photographs! Lovely post :-) I second everything everyone else said!

  105. Anonymous says:

    Hello! Lovely blog; I look forward to reading more. What type of fruit did you use to garnish the tart?

    JulieB

  106. I really enjoy your blog! What caught my eye the most was the building with the blue stone and the line of pots and balcony. I really wish that picture was bigger. Very beautiful.
    http://www.noorjanan.blogspot.com

  107. […] leave you with a link for a blog that I absolutely love called Cannelle et Vanille by Basque ex-pat Aran Goyoaga. This particular post is all about Basque country. Absolutely […]

  108. […] leave you with a link for a blog that I absolutely love called Cannelle et Vanille by Basque ex-pat Aran Goyoaga. This particular post is all about Basque country. Absolutely […]

  109. […] the end of March, we traveled back to the Basque Country looking for blossoms and the baby sheep. I missed home dearly and we arrived at a perfect time when […]

Leave a Reply

You must be logged in to post a comment.