Yeah, you heard me right, a Spanish woman from Salvaterra do Miño (in the region of Galicia) has "legally" claimed ownership of the sun towards the end of last month. It took her a couple of months to do so because when she presented her m it had to be legally checked out, but the notaries could not find any legal reason why they could not grant her claim.

Her grandiose idea came from an American who has apparently registered the moon an and many other planets in his name. She heard that he was selling some of his land on the moon to John Travolta when she thought that she could do something similar.

49 year old Ángeles Durán declared before a public notary that she owns the sun, a star of spectral type G2, located in the center of the solar system approximately 149,600,000 kilometers from Earth.

Ángeles does have her logic though, she stated: "Look, if electric companies can make money off of rivers, which belong to everyone, then I hope to make something off of the sun".

She states that she is not stupid and "knows the law" which dictates by an international agreement that no country may claim ownership of any planet or star... but the agreement says "nothing about individuals", she adds. She said that anyone would have done it, but it simply occurred to her first.

Her plan for the sun? Well, you know, the normal.. charge everyone a fee for using the sun... half of the income will be for the Spanish government (she is pretty generous) and 20% to help Spain's low pension funds. How much could this mean for Spain? Well, estimates calculate that it would mean 13 billion Euros for the struggling Spanish economy!

It gets even better! 10% will be for research and education, 10% to eradicate hunger in the world, and 10% for herself! Considering the amount of people forced to use "her sun" I am pretty sure that 10% will be a nice hefty sum of money!

I wonder if international monopoly laws can come into play....?

This is not her first "brilliant" idea. She also has registered in her name Tarzan's scream (yea, she owns it, seriously) and the longest musical score in the world which is related to the telecommunications industry. If you dial numbers, certain sounds are heard that create "musical scores", which of course, are all hers! :)

Hopefully I won't have to pay for the sun anytime soon, I already have a lighting bill. But hey, maybe I will get lucky since I live in Spain and most of the money will be directed to the Spanish government, well.. maybe we who live here wont have to pay for the sun!

[:D]

On Wednesday the 17th of November a film by Spanish film director Artur Balder debuted in New York City. Balder, who is also a writer, had stumbled across the story of the Spanish population in Manhattan that came to be known as "Little Spain". Many people have heard of "Little Italy", but the story of the Spanish in the great American city was little known.

The documentary, appropriately titled "Little Spain", traces the journey of Spanidards who abandoned Spain in search of a better life in New York. The Spanish migrants settled into Lower Manhattan, throughout the 19th and 20th century forming a deeply rooted community. The community's center was 14th street, the heart of "LIttle Spain", where many signs of the Spanish still remain.

In fact, there is a Spanish social club known as the Spanish Benevolent Society, or rather La Nacional, that still exists today on 14th Street between 7th and 8th Ave. It was the clubs archives that the filmmaker dug into in order to shed light on a little known story.

His work culminated in the documentary that starts with the founding of La Nacional club in New York in 1868, and the massive migration from Spain to the US after the Spanish Empire lost Cuba in 1898. The film moves on to document the wealth and affluence of the Spanish population in New York (Golden Age) after the Spanish Civil War (1936-1939) and the community's sharp decline in the 80s and 90s.

This prominent socieity, although little know, led to a 14th Street in New York where Spanish was heard and spoken well into the 1960s. Spanish businesses filled the streets including famous restaurants such as El Coruña, La Bilbaina, or Café Madrid and also Spanish bookshops and textile stores.

In order to emphasize the strength of the community, despite the recent downfall, the film shows that a very popular Spanish holiday, St. James Day (Santiago Apostol), was still celebrated in the area until the 1990s.

There is little left of what once was Little Spain, but with the documentary by Artur Balder, the Spanish legacy in New York will live on forever.

Do you like to cook? The Mediterranean diet is known as one of the most healthy in the world, rich in nutrients and variety.

Even if you do not live in Spain, you can experience a large amount of typical dishes prepared at home.

This featured recipe is: Eggplant Millefeuille or Milhojas de Berenjena in Spanish. (recipe below)

"Millefeuille" is a French word which traditionally refers to a layered puff pastry. In this case, there are layers, but the plate is not a pastry.

A co-worker of mine and I both tried this dish at home, with our own variations. It was really yummy and as they say in Spanish "tenía una pinta estupenda" (It looked stupendous).

So I know what some of you may be thinking: Eggplant, Yuck! Yes I know, there are many vegetable haters in the world. However, I can assure you that a reknowned vegetable hater that I know (my husband!!) ate up the dish and said that it was good! So if that does not convince you then I do know know what will!

Try this REALLY easy recipe at home and let me know how it turns out. I used havarti cheese and shreded mozarella on top and my co-worker added sheets of lasagna.. so the possibilities are endless!

On the don Quijote website you can also find a library of Mediterranean recipes here.

Eggplant millefeuille

Ingredients (4 PEOPLE)

• 1 large eggplant
• 2 tomatoes
• Salt
• Pepper
• Some Basil leaves
• 4 slices of mozzarella cheese
• Extra virgin olive oil

Preparation:

Clean the eggplant and cut into fine slices. Clean and slice the tomatoes. Salt and pepper tomatoes and eggplant to taste.

Next, stack the eggplant layers as you see fit alternating cheese, basil and tomato slices between each one. Finish the stack with a slice of cheese and then place them on a baking sheet and spray with olive oil. Bake at 180º C / 356 º F for 20 minutes. Serve warm or hot.

A Spanish designer has been in the fashion, technological and medical spotlights over the last few days after revealing his fascinating new invention - spray-on clothing that can be washed and worn again!

Along with scientists at Imperial College London, Manel Torres invented a spray of tiny fibres and polymers which create a seamless fabric when applied to the body. The outcome varies depending on whether wool, linen or acrylic fibres are used and depending on what colour they are.

The ultimate figure-hugging garment, a t-shirt takes around 15 minutes to spray on – somewhat longer than the few seconds needed to pull on a normal piece of clothing! But the potential uses for this new technology stretch far beyond the fashion world, with other possible applications in upholstery for cars and furniture, as well as in medical fields, including spray-on bandages and hygiene wipes, which would not require any pressure or contact on wounds or burns, for example.

Watch a video of this intriguing new technology in action here.

If you have ever been to Spain, perhaps you know that one of the most popular and traditional activities is to go out for tapas. Tapas, also known as pinchos, are small snack size portions of food that are served in most bars throughout Spain. Normally, tapas are either complimentary or simply cost less when included with a drink purchase.

The word tapa in Spanish literally means “lid” or “cover” and it is thought that the tradition evolved from the practice of covering wine glasses with small plates of bread or cured ham to keep out insects or other impurities.

Tapas mix the concept of eating with socializing and the act is called tapear in Spanish. Bars serve as the logical meeting place and where friends or business acquaintances meet regularly. Tapas are an important business in Spain and are generally the determining factor to whether a bar with succeed or fail.

Most tapas bars do not wait tables and most people enjoy their tapa on foot along the bar’s counter where the different tapas are arranged. It is very common to “ir de tapas” which is the practice of visiting various bars and snacking in each one until you have had your meal. It is also common to dine on raciones, larger portions of any given appetizer, which are usually all shared among the group.

Tapas have become part of the Spanish cultural identity and are offered at reception banquets of high dignitaries known as tapas meetings. Nowadays there are bars that specialize in tapas which as developed into a phenomenon known as miniature cuisine. Gourmet chefs, such as Ferran Adrià, have also incorporated tapas as starters into their fine Spanish cuisine menus.

The type and variety of tapas that you will find in Spain depend greatly on the region and the cuisine of the area. There is no defining characteristic as to how large or small a tapa will be, although the majority of them are about four bites. Additionally, there are many different categories of tapas including cold or hot tapas, skewered tapas, small hot or cold sandwiches called montaditos, tapas of traditional dishes served in small clay pots or simply olives or cheese accompanied by bread.

Remember, tapas come in just about any form that you can imagine depending on the bar and the region, but here is a selection of some typical tapas:

Typical Tapas:

Tortilla Española: Spanish omelets made of potatoes, onions and eggs.

Ensalada Rusa: Russian salad made of boiled potatoes, tuna, tomatoes, peas and carrots with mayonnaise.

San Jacobos: Ham and cheese fried in bread crumbs

Croquetas: Breaded and fried béchamel with ham, fish or chicken.

Jamón: Spanish ham served in a variety of different ways: baked, grilled, cured, smoked, etc.

Calamares: fried calamari rings.

Pulpo: Octopus boiled and often served with potatoes and paprika or mixed in a variety of salads.

Patatas bravas: fried potatoes with a mayonnaise and garlic sauce

Sardinas: fried sardines

Pincho moruno: spicy pork skewer

Montaditos: small hot or cold sandwiches

Sepia: grilled cuttlefish

Panceta: A grilled pork cut similar to bacon normally served as a montadito when eaten as a tapa.

Chorizo: Spanish sausage normally served as a montadito when eaten as a tapa.

Paella, gazpacho, and other traditional dishes are also often served as tapas.

Tapas Vocabulary:

Tapeo: the act of eating tapas

Ir de tapas: going out for tapas

Cenar de tapas: to have tapas for dinner.

Picar: to snack, to pick at things

Picoteo: to go for snacks

Ración: larger portion of a tapa

Tapa/Pincho/Pintxos: Different words all referring to the small appetizers served in Spain. Pinchos is mainly used in Northern Spain and pintxos is Euskera, a language used in the Basque region.

Montaditos: small “bocadillos” served hot or cold usually consisting of very few ingredients.

Bocadillo/Bocata: Spanish “sub” sandwiches made with baguette bread.

Plancha: grill. “a la plancha” means grilled.