Journal Comments - Grampies Go To England and France Fall 2022 - CycleBlaze

Journal Comments (page 10)

From Grampies Go To England and France Fall 2022 by Steve Miller/Grampies

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Steve Miller/Grampies replied to a comment by Keith Klein on a photo in Day 61: Baix to Lapalud

Ah willpower, hard to find! This was actually an "unecessary" stop for us, off route and all, but nougat.......

2 years ago
Marvin Paxman commented on a photo in Day 62 : Lapalud to Avignon

Yes, I would be very interested for sure :)

2 years ago
Steve Miller/Grampies replied to a comment by Gregory Garceau on a photo in Day 61: Baix to Lapalud

Barge in any time, Greg. It was fun for us to have the meetup with Keith and Sue last wek. So glad you were able to enjoy it vicariously.

2 years ago
Gregory Garceau replied to a comment by Keith Klein on a photo in Day 61: Baix to Lapalud

Hi Keith (and sorry for barging in here, Grampies),

I've always liked olives, but only recently have I discovered the joys of sampling the different ones in olive bars at higher end grocery stores. That's where I learned the reason for brining olives. They aren't like cucumbers, jalapenos, boiled eggs, and herring, which taste fine without pickling them. Maybe I should write an olive review on next month's mini-tour.

Also, it was fun to see you playing a cameo role on this very blog last week.

2 years ago
Keith Klein commented on a photo in Day 61: Baix to Lapalud

Yes.

2 years ago
Keith Klein commented on a photo in Day 61: Baix to Lapalud

Hi,
Smart, maybe, but where did you get the willpower to resist? I’ve been known to schedule unnecessary stops in Montelimar just for the nougat.
Cheers,
Keith

2 years ago
Keith Klein commented on a photo in Day 61: Baix to Lapalud

Hi,
Yep, olives cannot be consumed raw from the tree. They need to be soaked in brine and fermented before consumption. Most of the difference in varieties of olives comes from the different recipes various producers apply to those processes. But raw ones can be crushed for oil, which is one of nature’s perfect foods, in my opinion.
Cheers,
Keith

2 years ago
Steve Miller/Grampies replied to a comment by Dave Cardarella on a photo in Day 61: Baix to Lapalud

Good clue, we will watch for a pattern to the "e's" today to see if they correspond to turns on the route.

2 years ago
Dave Cardarella commented on a photo in Day 61: Baix to Lapalud

We have been on several bike tours in France that used the "E" to mark turns along the route.

2 years ago
Steve Miller/Grampies replied to a comment by Bill Shaneyfelt on a photo in Day 61: Baix to Lapalud

Dodie did warn me!

2 years ago
Bill Shaneyfelt commented on a photo in Day 61: Baix to Lapalud

Seriously! I also tried one back in 1964, but only one little nip of what looked like a luscious ripe fruit! Never again!

2 years ago
Steve Miller/Grampies replied to a comment by Keith Adams on a photo in Day 60: Tournon-Tain to Baix

The Pont L-Eveque box says leave it out for an hour to develop full flavour. We have had it out for 24 hours, and that flavour is really getting full. We still have half left. Better buy some more baguette quick.

2 years ago
Steve Miller/Grampies replied to a comment by Keith Adams on a photo in Day 60: Tournon-Tain to Baix

Actually Grampies 2017 were apparently more serious than Grampies 2022, and they have House of Heads coverage: https://www.cycleblaze.com/journals/knees/day-fifteen-valence-to-rochemaure/

2 years ago
Steve Miller/Grampies replied to a comment by Keith Adams on a photo in Day 60: Tournon-Tain to Baix

Oh you are right, raclette. I missed it among the brebis!

2 years ago
Scott Anderson commented on a photo in Day 61: Baix to Lapalud

✔️

2 years ago