Newsletter autumn 2017
We had a cosy and busy summer where people came and went. Autumn has arrived and the first wintering guests are settling down. Time for a new newsletter with a personal note from Dolf. Enjoy! Furthermore we hope to welcome you at Pomarinho soon!
"Dear folks, Pomarinho is for sale and the perspectives that I'm going to find successors with a Pomarinho heart are increasing. Many guests are regular visitors and want to keep on coming to this place if possible. I'll pull my 'Pomarinho plug' on June 1, 2018. Right after my 70th anniversary. I'm confident that I'll have found the right successors by then.
During the beautiful Alentejo spring I'll be organising the final group walking holidays, in April and May, together with walking coach Ilse and cook Selma. If there's great interest, I'll add one more in March. Right now I'm in The Netherlands. I'll be staying there for a while to take the time to thank all my former guests. In person or by e-mail.
You'll hear from me as soon as Pomarinho is sold. Until then we can still meet in the beautiful Alentejo at Pomarinho! Love from Dolf"
We hadn't seen 'our' wild boar Pepe for quite some time. We wondered where he went but suspected him to be in the mountains founding a familiy. At the end of September we found proof that he did so indeed. Pepe has become a father!
The quadruplet was spotted by our guest Katelijne.
There are 3 group walking holiday tours coming up. Each group: 12 persons maximum and fully booked = fully booked. Look at our walking calendar for more information or choose one of the tours below. Check out this little movie to discover how spring sounds like near our little lake!
As mentioned in previous newsletters, more and more walking clubs are visiting us. This year we had a French group. We would like to point out that it's also possible to book a self guided walking holiday. At Pomarinho you can rent an accommodation or camping spot, make use of our extended walking-cycling-area information and be 'selfsupporting'. Take a look at our walking package holidays for more information.
Pomarinho is very popular as a long stay winter spot. The first wintering guests have already arrived. They're here for the 7th year and will be staying for 6 months. We welcomed them with strings of Christmas lights!
But more places are occupied. We have returning guests at 10 campsites and 'fresh blood' at another 10 places.
We received an enthusiastic review from fowlers Marella and Lean:
"The region is magnificent. After visiting Extremadura a few times, we really can't remember why we went there! At Pomarinho there's so much more to see, in a larger area: around the campsite and in São Mamede, a natural park right behind the campsite. We counted over 80 species in the first week!"
You can perfectly combine a stay at Pomarinho with a private course Portuguese. Learning a language in the country itself is fun but also the best way to get familiar with it. Our teacher Isabel Carita has an academic degree and is very experienced. You can arrange a personal schedule with her that suits your wishes.
Interested? Have a look at learn Portuguese
Ingredïents for 4 persons:
- 3 spoons olive oil
- 4 large pieces of chicken
- 2 onions (sliced)
- 2 cloves of garlic (minced)
- 400 g tomatos (can)
- 1 carrot (peeled, sliced)
- 1 yellow sweet pepper (seedless, strips)
- 1 green sweet pepper (seedless, strips)
- 2 bay leafs
- 375 ml chickenbroth
- 2 spoons tomato purée
- salt and freshly grounded pepper
- 1 spoon piri piri sauce *
* This sauce is available in several supermarkets and international shops. You can also make it yourself. Grind 5 dried red chillies. Add 1 teaspoon sea salt, 4 minced cloves of garlic, the juice of 2 lemons and some olive oil. Mix it all.
Heat 2 spoons of oil in a saucepan with a thick bottom on a middle high to high fire. Add the chicken (in portions) and fry until it's coloured. Remove the chicken and put it aside. Heat the remaining oil on a middle high fire. Add onions and garlic and fry until everything is soft. Add tomatos, carrot, sweet peppers, bay leafs, broth, tomato purée, piri piri sauces and salt and pepper. Let it boil and put the chicken in the saucepan too. Reduce the heat and let it cook for 30-40 minutes (capped) until the chicken is done. Serve with potatoes or rice. Enjoy your meal!
Until the next newsletter!
Best regards from Dolf and the Pomarinhoteam
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