The Fridays tour - Normandy 15th-22nd June

[mmmmartin]

For those planning early departures. Buses replace trains from havant to barnham until 9am. Just sayin'

 

[StuAff]

Engineering work on that line on a Sunday? Surely not! Well, seems to be every week, sadly....

 

[Snail Bait]

Back home with a cup of tea. What is would have been a straightforward trip home took a little bit longer than expected. Diana's foot injury meant she had to be met and taken on from the terminal by car. Those staying at hotels needed directions/escorting to the Travelodge (in the case of rvw), Cate took a taxi to Fratton station (she'll have made the train) and Sonia's whereabouts were the subject of some confusion on mine and Rachel's part, so a phone call ensued- she'd tagged along with the mini-peloton and got there safely. Phew! Didn't want anyone getting lost or stranded and I think that was avoided.

My body clock thinks it's 1am. Bed beckons.

I did. I'm now at my sister's raiding her fridge. Thanks everyone for a fantastic holiday.

 

[ianmac62]

Many thanks for a great holiday to DZ for his leadership, to Gordon for his route finding, to Andy M for organizing la grand gîte, to Charlie for room sharing, and (if the expression "especially to everyone" is allowed in English) especially to everyone for their companionship.

 

[rvw]

We got back safely to Guildford around midnight, and pretty much just fell into bed and slept. S is in fact still there, and still sleeping (lucky sod) but at least I have coffee and a book.

We are very glad that we took the car up around the north and west coasts yesterday, so we caught up on the views that Team Early saw on Friday - truly spectacular. And we also made it to Sciotot and Le Rozel - and even got sun, on a sandy beach, on holiday!

It was so great to spend time with some old friends, and make some new ones - thanks again to DZ for all the organisation, to the recce party for finding some storming rides (even if we missed bits) and to everyone for good company and for not leaving the tandem behind too far on the hills.

 

[mistral]

There were views? All I saw was the saddle-pack of the man in front of me.

I wondered who that was, constantly on my wheel

 

[mmmmartin]

Adrian watch out as you ride to the station. These mad Brits drive on the other side of the road. Not at all like Sensible Johnny Foreigner, whom we have come to know and love. And as for the number of Scrufulous Peasants I saw this morning; well....

 

[StuAff]

I would apologise for my fellow residents, if only there weren't so many like them all over the country........

 

[andyman]

Many thanks for a great holiday to DZ for his leadership, to Gordon for his route finding, to Andy M for organizing la grand gîte, to Charlie for room sharing, and (if the expression "especially to everyone" is allowed in English) especially to everyone for their companionship.

And of course the post-Calva joviality provided to the occupants (and guests) of said la grand gîte by the remarkably witty wee macsporran (sadly lacking during the toil of early morning brekky!)

 

[ianmac62]

On the train to Victoria and my book mentions that the ship which the Commissioners of Northern Lights used to inspect their lighthouses was the "Pharos". Gatteville-Phare, anyone?

 

[srw]

I would apologise for my fellow residents, if only there weren't so many like them all over the country........

Any idea what was clogging up the M275 last night? Dozens of modified Micras and Corsas with their flashers on. If this were 1985 I'd have said they were on their way to a rave - but several of them followed us up the A3.

 

[srw]

There were views? All I saw was the saddle-pack of the man in front of me.

http://goo.gl/maps/EORrD

There were views.

 

[Flying Dodo]

http://goo.gl/maps/EORrD

There were views.

I've cycled on that road. Although it was 33 years ago, so I'm sure it's been resurfaced since then!

 

[mistral]

I can't begin to list all the highlights, so I will try to thank all those that made this a great trip for me;
Susie and Simon for doing it all in such style
Gordon - for having a sense of direction
Martin - for sterling work at the back
Olaf, always up for a challenge and to push me to go that extra mile, or 10
Rachel and Stephen who kept the Chateaux peeps in order and often made sure we had food and drink
Miranda for her language skills and company on the return trip
Ian for putting it all in historical context

And everyone else, because the Fridays wouldn't be the same without you

and ...
Andy & Jo for that wonderful classic/vintage tandem
Martin for his totally unfiltered and un-pc ramblings

 

[srw]

Pasta miranda
Serves four six ten (help!)

Ingredients - a small jar of sundried tomatoes in oil; two cloves of garlic, chopped fine; a packet of green olives; a small packet of grated parmesan; red wine; 1kg pasta.

Warm half the oil from the sundried tomatoes in a large frying pan, very gently. You want to seduce, not fry. Add the garlic. When it begins to soften, add the chopped tomatoes. Once your first pot of pasta has started to cook, pour a couple of sloshes of wine into the tomatoes. Continue cooking very gently. Once the first pot of pasta has cooked (and the second kettle has just about boiled), use the rest of the oil from the jar to lubricate the cooked pasta and stop it from turning into glue.

At some stage, add the olives to the tomato pan to warm through. Then take them out again once you realise how many olives are in the packet and how thoroughly one guest will complain if you leave them in. If the tomato pan starts frying rather than simmering gently, add more wine to cool it down.

Once the second pot of pasta is cooked, toss everything together thoroughly and serve to an admiring public.

Bread and butter pudding
Serves lots

Ingredients - one and a half very large stale French loaves; six eggs; some milk; some butter; some sugar; 500g raisins. Optionally (if you remember to get them weighed before you get to the supermarket checkout), two apples, chopped. For the boozy version - calvados (can be omitted without too many worries). If your creme fraiche is still edible, use that too - best not leave it in the fridge for a week after it's use by date, though.

Soak raisins in calvados for as long as you've got. Butter the pans well (Lurpack spreadable is an acceptable substitute). Slice the bread and arrange neatly in the pans. Mix together eggs, milk, sugar, and calvados (and creme fraiche if it's not gone off).

Push the raisins down among the bread slices, and generously lard with butter - if you're feeling fancy, butter the slices of bread before putting them in the pan. Pour the eggy mixture over the top, and top with a sprinkling of more sugar. Bake until done.