DAY 12 12 September 2018
It’s 10.15am and the builders merchant is bound to be open I thought, so I walked up to the roundabout, but ‘non’; there’s an unadvertised coffee break between 10-11am.
I had not explored this upper, more modern part of town before. Here is the Post Office, pharmacist, Tourist Information, a green-grocer (where I bought some superior looking paella rice and fresh garlic). I also discover the Gimnasio Municipal and am shown round by a lady from the Pilates class. It’s clean and best of all it has a sauna! I have to join at the Town Hall for 10€.
Most importantly I discover El Gorgól. I have now paid my respects to all the Lavaderos; it looks strangely marooned amongst modern flats, but as I step under the whitewashed rafters and hear the sound of the water pouring out of the spout into the pale jade-coloured tank, I know the Naiads are still present.
Then off to the supermarket to buy supper- I’m going to attempt a fish version of paella and then home, via the Chinese Bazaar where I buy a yoga mat.
It’s 12.30 and I hotfoot back to the builders merchants to explain to the woman, that I want to buy an irrigation sluice gate- por favor. Of course I have to revert to drawing one and am told I have to buy the whole thing - sluice and gate.
There are three sizes and I pick the smallest; it’s concrete and I have to carry it home. I discover that VAT is 25% in Spain.
Me encanta mi compuerta de riego! It’s a truly wonderful object. It looks simple but every surface has been refined and engineered. The gate (compuerta) rocks nicely in its slot.
I had thought I might paint my sluice-gate, but I’m going to live with it for a while and have placed it on a shelf surrounded by Naiad prints.
In the evening it’s yoga in the nearby town of Vilar. Shin, a Korean acupuncturist married to a Basque architect, gives me a lift to the class held in an old people’s community hall. It is a mix of Hatha, Tai Chi and relaxation.
I don’t think I should call it paella, but it was very nice with a mix of salmon, hake? and shrimps. Traditionally, the best bit is the crispy rice burnt to the bottom of the pan-delicious.