Reply With QuoteGreat pictures and commentary! Your experience sounds very similar to mine, when I have been in France, Spain, and Portugal.
Welcome guest, is this your first visit? Click the "Create Account" button now to join.
Results 1 to 7 of 7
Thread: European trip- food, cycling
-
11-03-2016, 07:14 PM #1
Of sky 'n earth
- Join Date
- Nov 2007
- Location
- Western Canada-prairies, mountain & ocean
- Posts
- 6,984
European trip- food, cycling
To disable ads, please log-in.
Here's a blog post just about the food ... https://cyclewriteblog.wordpress.com...e-and-pastries
We didn't do as much cycling --I had only 2 wks. and I wanted to experience things more "deeply" instead of just passing by with 100 km. rides every day. When I get to it, I'll post some cycling related pics. I did notice the smaller French cities where we were, had bikeshare system.My Personal blog on cycling & other favourite passions.
遙知馬力日久見人心 Over a long distance, you learn about the strength of your horse; over a long period of time, you get to know what’s in a person’s heart.
-
11-04-2016, 03:15 AM #2
Registered User
- Join Date
- Feb 2005
- Location
- Concord, MA
- Posts
- 13,394
2015 Trek Silque SSL
Specialized Oura
2011 Guru Praemio
Specialized Oura
2017 Specialized Ariel Sport
-
11-04-2016, 07:15 AM #3
like food and cycling
- Join Date
- Mar 2007
- Location
- Troutdale, OR
- Posts
- 2,600
What a lovely trip and a beautiful post. As much as I love Portland, I think it would be grand to live over there. So much history and the diversity of food. The large pork dish you mentioned in the blog sounded like Schweinhaxe. It's a BIG chunk of pork for manly man sized portion.
Really loved the blog. I wish I could be there. "Guten appetit"
-
11-04-2016, 03:59 PM #4
Of sky 'n earth
- Join Date
- Nov 2007
- Location
- Western Canada-prairies, mountain & ocean
- Posts
- 6,984
I did find the restaurant food that we had in Spain and France, on the saltier side. Actually at home, I don't have salt. I have about 1/4 c. for making dough. I use just soy sauce or I don't use any when I cook.My Personal blog on cycling & other favourite passions.
遙知馬力日久見人心 Over a long distance, you learn about the strength of your horse; over a long period of time, you get to know what’s in a person’s heart.
-
11-05-2016, 04:51 AM #5
What's over that hill?
- Join Date
- Nov 2009
- Posts
- 10,889
Very interesting, thanks for sharing!
-
11-05-2016, 07:48 PM #6
Registered User
- Join Date
- May 2013
- Location
- california
- Posts
- 1,232
Nice write up of what sounds like a wonderful adventure in travel and food! It made me miss home…
…..and Alex thanks you for the blueberry Flaugnarde I made today because of my reading it.
‘The negative feelings we all have can be addictive…just as the positive…it’s up to
us to decide which ones we want to choose and feed”… Pema Chodron
-
11-07-2016, 05:13 PM #7
Of sky 'n earth
- Join Date
- Nov 2007
- Location
- Western Canada-prairies, mountain & ocean
- Posts
- 6,984
Sounds like a thin pizza (flufflier) but sweet. Glad for memories. Does your region of France have different type of cuisine?
Originally Posted by rebeccaC
Nice write up of what sounds like a wonderful adventure in travel and food! It made me miss home…
…..and Alex thanks you for the blueberry Flaugnarde I made today because of my reading it.
I make my own sweet version of a (flat) focaccia with berries. See here: https://cyclewriteblog.wordpress.com...ot-and-spices/
My Personal blog on cycling & other favourite passions.
遙知馬力日久見人心 Over a long distance, you learn about the strength of your horse; over a long period of time, you get to know what’s in a person’s heart.
