Looking back on the only street thru Pintín as the taxi arrived at 8:00 to take us back to Barbadelo, where we finished walking yesterday.Leaving Barbadelo in the cool 59F with a slight breeze perfect walking conditions. As we joined the Camino we also joined a lot of pilgrims of all ages, mostly just beginning their camino based on their clean, new outfits, surprised reactions to a “buen camino” greeting and their focus on their group or themselves and not the camino around them.Just before Rente (our favorite place to stay but closed after the pandemic) we began chatting with a young lady from Colorado, who started in SJPDP in late May on her first camino. Kenna (we’re not sure of spelling) was about the age of our children with an active spouse and kids no longer at home. She has two daughters who are former professional soccer players and her husband is an Olympic skating coach. We exchanged contact info when she stopped for a break shortly after Rente.Today is a favorite walk because of scenes like this, shade and surroundings just as interesting after our 8th time passing through.Typical traffic on today’s walk.Also enjoy this spot and photo op.The dirt path running into a residential area with paved road.This is a different group of pilgrims than the previous photo only a few minutes after the previous group had moved ahead… pilgrims galore.We stopped here for breakfast, but moved on as they apparently converted to vending machines since 2025. Note the pilgrim lines to get a stamp for their credential to qualify for a Compostela in Santiago.A lull in the pilgrims traffic allowed for a brief period of peace and quiet and watching grazing sheep.This section of path is typical of years of erosion.Another favorite photo op, but the weeds have grown up along the walkway disrupting the distant view of the curvy walkway.A rocky path just before Brea, our next option for breakfast.
For some reason, yet unknown, Mirador da Brea, a favorite rest stop was experiencing a gap in pilgrim traffic when we arrived. It’s usually a zoo with lines and confusion and searching for a table, etc. But at 11:30, Jim walked up to the bar and ordered our traditional cafe con leche and tostados without waiting and the bathroom line for the ladies was unbelievably short. So, we had a nice, leisurely breakfast before walking less than a half-mile to Casa Morgade, our destination for today,
A pilgrim and his partner performing a short song before continuing their walk.Leaving a relatively deserted popular stop on the Camino.The view of Casa Morgade in the hamlet of Morgade (pop.4)
We walked into the souvenir/reception area of Casa Morgade to check in. Before we could say anything the manager smiled and welcomed us back… this is our third visit.
We asked where we could wash our clothes and were directed to this area. Jim asked if they had machines, too, and was gladly relieved of his bag of dirty clothes for washing and drying plus 9€ for delivery in 2 hours.Our neighbors seen outside our room window.
At 2:30 we walked to the dining area and instead of ordering from the “menu of the day” we selected different “rationes” or servings of food items to share.
Our main meal which we shared.
For our main meal we chose a “Roble” wine made from 100% Tempranilla grapes. It was full bodied, high acidity and tanins, notes of dark red fruits with chocolate or toasted hints of oak. It paired well with the cheese, the beef and iberian sausages and the dark chocolate cake.
Roble wine is a young red wine with a light touch of oak aging, making it smoother and slightly more complex than typical young wines. It offers a balance between the freshness of young wines and the depth of Crianza wines, providing excellent quality at a more accessible price compared to other Spanish wines like Crianza or Reserva. Roble wines have revolutionized Spanish winemaking, especially in the Ribera del Duero region.
After our main meal we ordered a “green” juice drink promoted by the Casa Morgade bar. We watched the barmaid prepare the drink. She fed a juicer with a pealed lemon, 2 small unpealed green apples, an unpealed cucumber and carrot greens. It was really tasty and we each drank about a third of the 12 oz drink.
Stirring in the dried parsley flakes with the green juice concoction.
Jim has been adding dried parsley to many of the items we’ve had on the camino, so far. He found a small bottle of the ultra-high flavanoid in a tiny market in Villafranca Montes de Oca. He carries it in his fanny pack every day. So, he added about a 1/2 teaspoon to the remaining fruit juice and gulped it down to make the already healthy drink a real powerhouse.
Jim feeling the surge of anti-oxidants and other good stuff super charging his system after today’s walk and preparing for tomorrow’s .
Jimandi 