Travel Blogs from Aosta
... day on the slopes, so she and Klaus headed off to the hospital to get her knee/calf checked out. Luckily nothing was torn or broken, just a pulled calf muscle, so she was back with us after having a day resting and icing her calf. We had visions of her being housebound with a torn calf muscle, like Paul, for the duration of her holiday. Thankfully that was not the case!
The first crocus are starting to flower in the garden beds alongside the streets, and they do ...
... me, attended the award ceremony and dinner in one of the town's halls, the salle des fetes. What a fun night it turned out to be. The proceedings were entirely in French, and all competitors received a hamper of local produce (wine, cheese and sausages/salami) and other bits and pieces contributed by local businesses, knitted hats or t-shirts, tubes of sun screen, etc etc. After champagne and nibbles and our 4 course buffet dinner, ...
... did some runs we hadnt done before wow what a great day to finish our last day
Feeling sad but it has been awesome but looking forward to NZ warm weather and enjoying some more summer
We finished the day ,with 2 runs down Mont Blanc our favorite run once down the blue and one down the red I did a few tree runs and fnearly buried my self Maurice and John thought they were going to dig me out
19th February 2014
Woke to another blue day away early and skied and Josh snow board for 7 hours what a day magic finished as usual with last run down mont blanc poor Josh another 7hours we all know snow boarders board for an hour ? 1/2 hour then sit down and sort out the world problems , his legs were screaming .lots new chair we found over at Vallandry
John and I did the speed test ...
7. Peel and slice potatoes.
8. Rinse and dry small chives. Chop them.
9. In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper.
10.Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything.
11.Grate Reblochon's ...