sunnuntai 12. helmikuuta 2017

Reina del desierto

Good times in Palma.
As you probably have read in the newspapers,
the capital's official name is now only Palma,
forget the rest "de Mallorca".

The musical night in Palma started with some cuddles with my pal Pipo.

Finnisch für Anfänger:

HALAILLA = kuscheln / cuddle

Yes, this used to be a very popular movie.
Never saw it, was not really that interested.

Adapted from Elliott's 1994 film 
The Adventures of Priscilla, Queen of the Desert, 
the musical tells the story of two drag queens and a transgender woman, 
who contract to perform a drag show at a resort in Alice Springs, 
a resort town in the remote Australian desert. 
As they head west from Sydney aboard their lavender bus, 
Priscilla, the three friends come to the forefront of a comedy of errors, 
encountering a number of strange characters, 
as well as incidents of homophobia, 
while widening comfort zones and finding new horizons.

My Majorcan friends Titte and Britte
convinced me to join them,
and ain't I greatful for that!
Great show, great music - classic disco hits -
and absolutely fascinating costumes.

El vestuario, compuesto por más de 500 trajes y 150 pares de zapatos.
En la obra se utilizan más de 200 pelucas, tocados y sombreros.

And all the jokes in Spanish ... well ... I enjoyed the colours on stage.
And the music!

The only song that was missing: who the fuck is Alice!

After the show a "light" snack.

There is a never-ending list of options 
in the vast world of bakery, but in Majorca the 
stands out from the rest. 
This is a typical bread roll from Palma de Majorca.

The ingredients are the same as always: 
flour, water, olive oil, salt and yeast. 
The great secret is in the way they are handled, 
mixed and pampered. This is an oval-shaped 
type of bread roll, with a crack right in the middle 
and with a unique texture–all of it is the result 
of the way the dough is rolled and folded, 
as well as the particular way to cut it before 
entering the oven: we let the dough sit for twenty minutes, 
then it gets folded and rolled and we let it sit again. 
After all of this, it is cut and we give them the shape. 
Lastly, we let it ferment for two hours and…straight to the oven!

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