We put our bikes in a rented storage locker and plan to go to Spain with Hugh for a few weeks in about two weeks. I am sure we can fit in a misadventure or two before Hugh gets here to straighten things out.
Its a statue.
A statue that gives candy to those who are pure of heart.
Christmas lights on the big fountain at the end of the Cours Mirabeau.
It was a light show with fire, fireworks, more fire and lots of lights. They realy blew up a lot of stuff!
Chestnuts roasting over an open fire, I think I feel a song coming on.
I had to learn it the hardway. We rode our bikes out to our storage box in Pioline after I checked the bus schedule to make sure we could get a ride back. Turns out Samedi and Sunday are not the same day. Dimanche and Sunday are the same day and there ain't no bus on Dimanche. So we had to walk back to Aix after we looked our bikes away in the box. I think I knew that before but I know it better now. Lucky we're in good shape.
One glass of spiced wine and a big bag of churros later all was forgiven.
I even got to buy chestnuts.
Maybe some of the Beaujolais is better than others we will carry out additional testing and let you know.
Maybe at a proper cave du vin.
We took a cooking course.
Our school mate Maria took notes and formulated the recipie for provencal style lamb and veggies.
2400gr d' agneau
1 oignon rouge grand
10 pommes de terre moyennes
2 têtes d'ail
10 branches de thym et laurier
mettre les os de l' agneau dans la casserole sur les os mettre la viande
Laver et éplucher les pommes de terre ... Couper les pommes en quatre tranches
Laver et émincer l'oignon et l'ail
Mettre tous les legumes dans la casserole à cote de la viande
Sale les legumes PAS LA VIANDE
Ajouter l'huile d'olive dans la casserole
Mettre la casserole dans le four
35- 40 min
We drank wine.
We ate fine Provencal style lamb and vegies.