“If it’s not messy and it doesn’t drip over the sides, it’s not a holiday hot chocolate – it’s just an average hot chocolate.” Alex Guarnaschelli, executive chef

With David still under the weather and it being our last day in ​Madrid​, I set out under rainy skies to ​Chocolatería San Ginés​. It’s been serving up the best chocolate caliente ​and churros​ in Madrid since 1894. Amazingly, they offer them 24/7.

I began salivating recalling a visit many years ago. It may be challenging to remember people’s names and other things, but an unforgettable dining experience or a special place visited – NUNCA!

Many things have changed over the decades … what used to be a small shop with a basement below and tables large enough to hold just two cups of hot chocolate and a small plate of churros is now a sprawling set of 3 shops next to each other with long lines to match. The small tables survive.

The chocolate is still thick, hot and rich; the churros, although fresh, are not hot right out of the frying pan and into your plate like in days past … would I return? Definitely.

Our final dinner in Madrid would be at a highly recommended family-owned restaurant, a short 15 minute walk away. Stepping out of the apartment, the skies opened up so we opted instead to return to a previously visited restaurant – the one with the fantastic artichoke appetizer. Everyone was happy (and the dryer for it).

Nearly a month of daily adventures is winding down; having explored new and revisiting old places, great meals and lots of laughs shared with our travel companions … all adding up to many unforgettable moments. Wish now I could just click my ruby slippers and magically be transported back home lakeside.

Something that’s hard to understand is with all the small cafes, bars and bakeries in Madrid, including the airport serving outstanding coffees in a myriad of ways: expresso, cortadito, café con leche (latte) or Americano … why oh why would anyone order self-service at an automatic Starbucks stand (a first) at the airport is beyond my comprehension.

The route home will take us from Madrid to Zúrich on Eldelweiss Airlines, a feeder carrier of Swiss Air; whereby it was necessary to rush from one end of the airport to the other to make our connection to L.A. for the 11 hour overnighter … Alaska Air would take us the final leg. Swiss Air again did not disappoint as food and service was run with timing and precision … just like their watches.

David arrived lakeside ghostly white, so off to the doctor’s. I cannot get over the difference in healthcare here. Doctors have impeccable bedside manners; they’re caring, attentive and they listen to you, taking time and not just a quick five minute appointment. His diagnosis was bronchitis (X-ray cost $20). He’s making a recovery filled with good antibiotics and even better, homemade chicken soup.

Best part of being home was being back in the saddle again. I approached Negrita and she nudged me – of course I had carrots for her.

​On the Menu​ … I needed to cook after a month of eating out … Chicken Soup, Chicken Fricase, Cuban Black Beans, steamed rice, breaded snapper fillet and orange jello.

Esto es México, esto es vida.