The Cork Oak is Portugal's National Tree
Shop after shop displayed their cork wares for the tourists.
Here's just a small sample of what's available in cork. Clockwise: coin purses, postcards. business card holder and a trivet but purses in every size and shape are really the main attraction. I really expected a clothing line somewhere but didn't find one which doesn't mean there isn't one already out there.
A quick stop on the road driving into a horse breeding Lusitano farm was an area of stripped down cork trees. I was fascinated by the stripping process of the trees and how each tree is marked with the year the bark was taken off. It takes ten years for new tree bark growth before it can be stripped again.
The pastoral farm scene was a welcome change from the fast paced cities and crowded touristy towns we had recently been to.
After a wonderful lunch I really should say feast on the farm
Last stop pronounced Lisboa, Portugal. Let me say for now it was an over the top weekend experience with a melting pot of cultures, a party weekend with the beginning of Mardi Gras festivities and phenomenal buildings and architecture everywhere.
Looking Ahead: Lisboa Part One and Two
- 1-1/4 lb. skinless, boneless chicken thighs cut into large chunks
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 TB. olive oil
- 1 cup sweet onions, diced
- 1 sweet red pepper, cut into 1/4 inch strips
- 2 garlic cloves , minced
- 1-14. oz. can diced tomatoes, garlic, basil, oregano
- 12 oz. red potatoes, cut into 1/2 inch wide wedges and halved crosswise
- 1 cup chicken broth
- 1/2 tsp. each thyme and herbes de Provence
- 1/3 cup small pimiento stuffed olives
- Sprinkle chicken with salt and pepper.
- In a Dutch oven heat oil over medium heat. Add chicken and cook about 4 minutes or until lightly browned, turning to brown evenly.
- Add in onions, pepper and garlic, cook 3 minutes.
- Add in rest of ingredients except olives. Bring mixture to a boil , cover and reduce heat. Simmer about 40 minutes or until chicken and potatoes are done.
- Remove from heat, add in olives and serve with fresh thyme or parsley.