Gambas al Ajillo

A year later, I am back in the lecture hall with a sea of students in front of me. If only brief introductions with most of the teaching remaining online, it was still a sight for sore eyes to witness the students’ enthusiasm and excitement as they were having their first day at university. Only the plastic barrier tape reminded me that something was still not quite right.

Afterwards, I went down to USM to wrap up this month’s 25 km of indoor rowing and do some strength training before returning home to make a classic Spanish starter and crowd-pleaser for dinner. Together with some home-made aioli and a small bottle of Crudo Catarratto Zibibbo from Sicilly for 43 SEK, it would be wrong to complain.