OK, I admit it.  I’ve gone over the top.  The first official Tipsy Toro Spanish Wine and Cooking class is tomorrow and I got a little carried away.  I just couldn’t help myself.  So allow me to gush for a moment.  The food and wine of Spain is so wonderful  (and healthy, by the way) that I really love sharing it with people.  Trying to figure out how to hone down the recipes to a manageable few has been torture.  I want to show them everything.  But there’s just not enough time.

One thing that’s extra great about Spanish food is that you can do an entire  party without turning on the stove.  There are lots of great tapas that are already done for you and all you have to do is open the jar or can.  Most American cooks would turn their nose up at that thought.  “Canned food for my party!  How gauche!”  But Spain has taken prepared food to a whole new level.  Trust me on that one.  (and p.s. if you want a free Tapas Party guide I wrote, go “Like”  Savor Spain on Facebook and you’ll get an instant download – no strings attached!)

So I’ve splurged and bought a Jamon Serrano (yeah, the “cheap” version) of Spanish cured ham that is so good it makes you swoon.  And a giant jar of Spanish olives, and Mejillones en Escabeche (Mussels preserved in spicy sauce), and… and… and…  And we’re also cooking.  Shrimp, Moroccan Lamb Meatballs, Russian salad, and the list goes on.  I can’t wait.

Wanna  join us?