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<\/p>\nSt Alban sur Ligmanole to Aumont Aubrac – 15km<\/b><\/p>\n
STEPS: 34131<\/p>\n
I know you’re all just dying to hear about what we had for dinner last night. Well let me leave you in suspense a little bit longer while I tell you about our day.<\/p>\n
This morning there was excitement at the breakfast table. Normally breakfast consists of bread, butter, jams, juice, and coffee. But this morning we got a surprise.<\/p>\n
We arrived in the bar and there, sitting proudly on my plate, was a croissant. Ooh la la.<\/p>\n
It was 8.50am by the time we left the hotel and stocked up on lunch — a baguette and some camembert. You’d think we’d never lose weight on a French diet, but my trousers aren’t so tight any more so that’s a good sign, right?. Either that or they’ve stretched, but I’m going with the former.<\/p>\n
Today was a wonderful walk that seemed to go up and up and then up some more. We are thankful for our Hakaramata training as we are both finding the uphills quite easy.<\/p>\n
Tonight we are staying at the same gite my sisters stayed at last night. It’s not as nice as the places we have stayed at over the last few nights, but I’m looking forward the aligot stretched potato stuff.<\/p>\n
Sister Susan told me the previous evening that we should skip todays section and catch a bus to catch up with them. I’m glad we didn’t as it was a wonderful days walking.<\/p>\n
It was my first day walking without my ankle strapped and it seemed no different to being strapped, so that is good.<\/p>\n
Right, so the bit you’ve all been waiting for… last nights dinner!!!<\/p>\n
For starters we had salami and salad, my first salad since we arrived. Mall the starters up until now have been soups.<\/p>\n
It would probably have been enough for my dinner, but then the main came out and I was glad i skipped the bread.<\/p>\n
The second course was oh so yummy and the best yet. Chicken stuffed with ginger biscuit (I think that’s what they said) and creamy potatoes and bacon. Oh yum yum yum.<\/p>\n
Then they brought what they call soft cheese, which is the texture of yoghurt. It doesn’t have much flavour and I saw one of the french woman adding sugar to hers. Yuck, I thought. Then another lady added salt. That’s more like it, so I followed suit and it tasted much better. The gentleman beside me even added pepper to his.<\/p>\n
Desert was a bread and butter pudding, believe it or not. I asked what the sauce was and the host said, english sauce. One of the diners said it was creme anglais and that sounded so much better. See below for photos.<\/p>\n
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Free hotel?<\/p><\/div>\n
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St Alban sur Ligmanole to Aumont Aubrac – 15km STEPS: 34131 I know you’re all just dying to hear about what we had for dinner last night. Well let me leave you in suspense a little bit longer while I … Continue reading