Martin on Cnicht

Martin on Cnicht

Thursday, 10 September 2015

The Alps - Day 23 - Montreuil-sur-Mer (Chambre d'Hote St Justin) to Timperley 

Thursday 10 September 2015

Another cloudless morning for our last day on the road after an excellent breakfast at the B&B.

Then an uneventful drive home. Nothing much has changed. Not even the roadworks at the end of our road.

Wine supplies have been replenished, though at the price we paid the it may all be best used for cooking!

Photos need downloading and sorting, but my first job is to get my front tooth replaced and recover Sue's plants from a couple of 'plant sitters'. 

The towpath is in good shape, with just a hint of autumn in the leaves.

Well, that's the end of 'Summer in the Alps and Pyrenees'.

Life seems momentarily a little empty....


3 comments:

wuxing said...

How about filling in the gap by recreating a recipe for the ubquitous 'pizzocheri' we have read so much about, but never tasted?

Phreerunner said...

See 1 September - "pizzocheri - short strands of buckwheat pasta tossed with potato and greens and a rich sauce of melted cheese".

That's about it, Nick. Pizzocheri is the 'Primo' course, usually pasta or soup, which follows the Antipasta course - usually thinly sliced dried meats. After the pasta comes 'Secondo' - a meat or fish course with a little veg/potato. Then there's the cheese course - local sheep's cheese was delicious in Valmalenco. After that you get dessert - anything from fruit salad to profiteroles, but traditionally a pastry based 'cake'.

Maybe I'll do a 'recipe' for the whole meal....

wuxing said...

Sound good - meanwhile YouTube has a step-by-step guide, including pronunciation: http://www.youtube.com/watch?v=fP--xZKaye8