Grumpy in Madeira

Sis and Tony fancy a day alone. I dropped them into Funchal. They’re going to do the Cable Car up to Monte. They’ll take the Toboggan back down.

As you board the car, which holds up to 6, your photograph is taken. You can view it at the top. There is an option to buy. Funchal Cable Car.

At Monte, there are numerous cafes/restaurants and a church of our Lady of the Mount. It is (beautiful) and located up a lot of steps. At certain times, the very religious crawl up on hands and knees.

A few drunks do this too.

Nossa Senhora do Monte Our Lady of Monte, who is the Patron Saint of Funchal.

Monte is also home to the Botanical Gardens. These gardens have species of plants from all over the world. Many of these species are endangered. Madeira Botanical Gardens.

At the Toboggan, there is normally a queue but it goes fairly quickly. It cost 35 euros for 2 people. It’s not the adrenaline filled, white knuckle ride that people think but it is fun.

Years ago it used to be a quick way to get from Monte to Funchal. Now it only goes halfway down.

The taxis are waiting to take you to Funchal. It’s a short trip with a standard fee of 30 euros. There is also a local bus that runs pretty frequently and only costs 2.60 euros.

These photo’s are of my father in law and I and how it was years ago.

Sis and Tony thoroughly enjoyed it.

That evening we had the princesses visit with their Mama & Papa, Nadia & Reuben.

It was BBQ time. Wooohooo

My BBQ is wood fired, it takes some getting used to, not like cooking on gas. The wood (Acacia) has to be burnt off and you cook on the embers. My speciality is sweet and spicy pork ribs.

 I’ll share my recipe.

INGREDIENTS

1 or 2 full racks of ribs, cut along the bone

Big glug of Olive oil

4 to 6 cloves of garlic diced small 

2 tsp Smoked Paprika

2 Tbsp Brown sugar

2 tsp Cayenne pepper or Sweet ground pepper

1 tsp Cumin

2 tbsp Parsley, dried or fresh

2 tsp Oregano, dried 

Salt and pepper

METHOD

Put ribs in a large Tupperware box or plastic zip lock bag.

Add Paprika, Sugar, Cayenne or sweet pepper, Cumin, Parsley, Oregano, and Salt and Pepper.

Pour in a big glug of Olive oil until all ribs are coated, then add diced Garlic. Shake well. Leave to marinate in the fridge for as long as you can.  

Cook on BBQ, turning frequently until browned or in the oven (180c) for approx 30/40 mins turning half way through.

Add as much or little of the spices as suits your taste.

We also BBQ’d chicken wings, and the bolo de caco.

Serve with salad, potato salad, Nando’s hot chilli sauce and lot’s and lot’s and lot’s of Vinho. 🍷🍷🍷🍷🍷🍷