Kyriad Dijon Sud Chenove
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Travel Blogs from Dijon
Thal, Terrugem per Velo
... einzigen weit und breit. Aber Fischer gibts viele und immer mal wieder ruft jemand: "Bon courage!"
Den Regentest haben wir bestanden, wir zelten trotzdem. Allerdings ist die Auf und Abbauerei zeitraubender als erwünscht und so bleibt angesichts der wenigen hellen Stunden nicht viel übrig fürs Kilometer Sammeln. Das wetter ist wieder besser und Daniel ist auch wieder fit, deshalb brechen wir auf.
Hallo Burgund!
Wir entscheiden uns weg vom Eurovelo ...
Fancy kayaking in 3c and sleet? In the Rhone?
... to cover the cockpit roofs removable section so it doesnt leak and it will also cover the windscreen when the frosts start so I dont have to chip ice off them each morning. So far The weather has been pretty damn good. I think we just got a taste of the next month and the rest of the trip. Not to mention the fun I will have trying to move red in the locks by myself between crews with cold hands. i have 93 locks in 147km coming up. It will be ...
Leaving Meursault For New Adventures
... She and her husband are Jewish. Last year I asked her if her parents came to Belgium from the Netherlands to escape the Nazis. I never actually got the answer to that question, but instead I got a very moving story.
Both of Judith’s parents were taken to concentration camps, and both survived. Her mother found a small hole in the wall of the building she was in and managed to escape through the hole and out of the camp ...
Typical Days in the Cote d’Or, and Blewbeek
... American tourists should see this when they travel to Semur.
After a lunch (with Hot Chocolate) at an outdoor café, we did the standard drill prior to departure- The rule is “Go when you can; not when you have to!” I trooped off to la toilette first. Anyone who has traveled in Europe knows that this can often be an adventure. A door in the rear corner had the sign for which I was looking. I entered a ...
Day Eighteen, A Hearty Taste of Burgundy
... a group dinner. We all had wine, which was a little better, and marinated olives to start. Our appetizer came in a ramekin/frittata dish with sliced baguette and a poached egg with a red wine sauce ladled on top with mushrooms, onions, and bacon. Then we had a traditional boeuf bourguignon with a thinly sliced potato-au-gratin cheesy thing. Sorry, that’s the best I can do in terms of explanation.
Side story: dinner was served at about 9pm, and I ...
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