desayuno

so, despite the fact that the prevalence of olive oil in spanish cooking was one of the like 3 main facts that I had brought with me across the atlantic, it has still sort of taken me off guard, especially at desayuno today.... at 7:30 am, I don't know, olive oil just seems a little sickly, but it is in literally every single available dish at the (admittedly pretty damn awesome) breakfast spread, besides 1. plain hardboiled eggs (of which I had several...mmmmmm) and 2. the bread (and even then, I think I still tasted it). I swear that the goddamn coffee tasted like olive oil, and despite my underlying objections to the globalization movement..... thank god there's a starbucks down the street, because the coffee in the hotel is a terrible, terrible thing that bears only a passing resemblance to that which would accompany a solid breakfast in the states...

oh yeah, and just because they put out a bunch of chorizo and ham for breakfast does not mean I at all endorse eating it at this time of day... i have no idea if it's customary to have that stuff with breakfast or not, but one bite of chorizo was like biting into a ham-flavored pool of congealed olive oil....

fortunately, the tortilla espanola (is that the right way to adjective-ize it?) is as goddamn amazing as the chorizo is saltily horrific. Seriously, no wonder the Spaniards are condescending towards us americans (south & north), while we're eating a flat piece of flour thinking it's the coolest thing since sliced bread, they've got these wonderful omelet-cakes of potato, egg, maybe cheese, all browned on the outside and delectable and moist on the inside...mmmmmmm...... i think you can guess what i'll be composing my diet of while I'm here...