Visit from Richard

Richard was over from the US for a conference and popped in for a flying visit.

We fitted in a curry while collecting him from the airport. The restaurant had Gulab Jumun which is the best desert EVER, so that helped us get through the flight being late. It doesn't look like much but is delicious deep fried and sugary, what could possibly go wrong?

Of course we had guided tours of the house and the land, then we went for a nice walk with this doggy

... and settled down to have some of our homebrew.

First time we have used one of the mini fûts with CO2. Really snazzy!

Finally we took him to catch the train back to Toulouse for a flight on to Paris then somewhere else (Madrid?) then home.

Cheer! It was lovely to see you xx

Walk in La Mongie

After having gained some fitness training for the Rapha 100 I wanted to keep it up until the ski season. I don't get out on the bike much as Poppy can't come and Doug isn't v keen on cycling. Walks are good though.

We walked from the flat up to the top of the Pourteilh chair lift. 

The flat is slightly right and down from center in this photo

Poppy loves trying to catch the marmottes.

Rapha Womens 100

Hurrah I managed to cycle 100 km!
It was a nice day and actually not too killer.
There was a choice of routes, with most people going over the Col du Tourmalet. I, however, chose to do the 'flat' route with only 1200m of climbing instead of the 3000m of the Tourmalet route.
There were only 5 of using doing the 'easy option' so it was nice and sociable. We met up with the super keen group at about 60km and all cycled together for the rest of the way.

With most of the other people who did it. A couple are French cycling champions (they did the Tourmalet of course)

Beautiful views

Quick rest at the top of a hill...

... with flapjack from our support driver. The French people all loved it and wanted the recipe, often they don't think much of British baking...

Support driver with some healthy bananas and apples as well as the flapjack

 ... and TEA!

Passing through Pouzac (the village we live in)

At the end, tired but happy

Mushroom season

Doug does most the picking. Of course it is a scary subject, but we stick to things we know well and that don't have to many similar dangerous cousins.

These are field mushrooms. Don't eat anything that looks kind of like these but with white gills. They are Destroying Angels. Can't be good with a name like that!

Yummy on pizza

Yummy with steak

Home grown food

Never stops being exciting having meals we grew ourselves.
Obviously some parts like the pinhead oats are not homegrown - nor the onions, seasoning etc

Yet more photos of cycling

Went for a ride with Doug and a couple of friends which ended up being waaaay longer than intended as they took over the route setting. Doug coped very well, not having had the intensive training I have had recently. It was 60km and 1200m climbing. Long day! We then cycled in to town in the evening to visit the brewery. Impressive!

A few days later I went for another nice ride with Joy and Dewar - not quite so long though. Doug stayed at home heroically fighting with the drive. I enjoy cycling round the local villages, love seeing all the houses and peoples gardens as well as views of the mountains.

Orignac church

Lemon Drizzle Cake

1lb loaf tin greased and lined with baking paper

For the cake
2 eggs
90g self raising flour
90g softened butter
90g caster sugar
Zest of 1 lemon
3/4 tsp baking powder

For the drizzle
Juice of 1/2 lemon
50g caster sugar

Mix all the cake ingredients together. Don’t mix too much, just enough to get a smooth mixture
Put in to the loaf tin (it isn’t very thick so that the drizzle can soak in well later) and bake at 180°C for about 25 mins or until a skewer comes out clean.
Mix together the lemon and sugar and spoon over the cake - it is hot and just out the oven at this point, it may help it to soak in if you use a skewer to poke a number of holes in the cake.
Let cool slightly then remove from the tin. Serve immediately is best, but also good cold.

Sheep and lambs to the abattoir

We are trying to reduce the size of the flock a little, as shearing so many is a bit of a trial - it is always hot and fly-y when doing it which reduces the fun. In addition they need moving on to new grass to often which is quite a lot of work. We will now have 6 ewes and the ram - though we find this can quickly grow as we always get tempted to keep one or some of the lambs.

We took 5 lambs, 2 hogget (which are between 1 and 2 years old) and 1 mutton. Friends will be helping us to eat some of this as it is a bit too much for us!

It is always sad dropping them off, but the abattoir is very efficient and quick. Someone we know who is at university did a tour as part of her course, and was very impressed with the efficiency and speed of it all, so that is really nice to know.

The abattoir will hang the meat for 6 days and then the butcher there will cut it up and vacuum pack it. We will get the skins back before that as we are hoping to find the energy to cure them for use in the La Mongie ski apartment.

Happy Birthday Doug!!

Nice horse ride. First time in ages we have been out on the horses because of their poor feet. Both are doing better at the moment. Fingers crossed for continuing improvements.

Small celebration afterwards, it was Monday after all...

Visiting the Bagneres Beer Brewery

There is a small brewery in town, we went to visit with a couple of friends. We were interested in their techniques and whether we could learn any exciting new things from them - and also in buying some beer.

Many beers waiting to go places...

They brew 1000l at a time, but apart from that the process is very similar to our 20l at a time one. They do have a separate mash and boil vessel whereas w do both in the Braumeister.

We bought a few bottles after tasting as tasty beer.

Cycle up the Hourquette d’Ancizan

Part of my training, Doug drove up and walked the dog, bringing me my lunch at the top. Brilliant!

There are markers every km from a certain point, they can get a bit disappointing sometimes, but nice to see the distance ticking past.

At the top with a mushroom bouquet.

Support Doug and support dog

They had a nice walk while waiting for me to get there

Afterwards I went for a bit of a ride around on the flat to keep the legs moving without too much up and down. Views back to the mountains from Hiis