Come sit with me for awhile . . .
and see what I’m bringing to the table ®

Tapas versus hors d’oeuvres .   .   . oh yes, please! What do you mean, which one? Who cares .    .   . it’s all good.

Now the literal translation for tapas is ‘cover lid'( as seen above). In the good old golden days, tiny bits of savory treats were served free on a dish that was balanced on top of your drink, and used like a lid. Having just returned from Spain where tapas abounded in every nook and cranny imaginable it never came as a cover for my drink and definitely not for free. Having shared all of the above info with you I feel compelled to move on to the art of serving tapas, and leave hors d’oeuvres for another day.

Tapas covers a myriad of morsels (one example above) such as olives, chorizo in red wine, Jamón Serrano (aka, ham from the sierra/mountain range), shrimp, pimientos de Padrón, gazpacho, charred artichoke hearts, hummus, etc., etc., etc.. It’s about the mix of the tasty morsels, and how it’s presented. Oh please .   .   . you all don’t have to whisper .   .   .  I hear you! Yesssss .   .   . it isss about the presentation as well as the nibbles. Since we are on the subject of presentation, let me offer a couple of potential suggestions. For visual interest and a giant leap out-of-the-ho-hum abyss think  broken pieces of quartz, marble, slate, decorative tile or a remnant cut of wood.Bon appétit !!!

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