Hotel Solana Arinsal

Today was my last full day in Andorra. There wasn't a huge amount to do. It wasn't snowing, but the wind was so fierce that it seemed like a sand storm made out of snow. I had a great time watching a group of cows grazing in snow up to their stomachs. Other than that I had a walk around town and spent about an hour at a ...

... transformed. Snow everywhere. I went for an early morning walk to take some pictures of the same places I did before to show the huge difference. It's been snowing all day and even now as I write this I'm starting at snowflakes the size of tissues hit the window. I wouldn't be surprised if it was up to my waist tomorrow.<br><br> There's not too much to do with it snowing like this (ironically enough the ski resorts don't even open till the end of ...

... village et quand on est arrivé, il avait le marché du matin. On a acheter du vin à environ 1 euro le litre (vin de pays) et du bon fromage bleu pour le déjeuner.<br><br>On avait pas le droit de prendre des photos dans la grotte pour pas faire de la pollution lumineuse (il y avait déja des ptites pousses de plante pres des lanternes...ils veulent pas en rajouté non plus). Aussi il faut pas déranger les chauve souris...pauve cocottes...<br>

... What it does mean, we're not quite sure of yet. Still dealing with the shock and going over a few different options. All while kicking myself for not realizing this sooner. Only one thing is for certain - I'm not going to let this spoil our trip, and we're going to have to get cycling! (o.k., two things). <br>

... me on to get moving and get the REAL food down!<br><br>This Little Piggy Went to Market, This Little Piggy Stayed Home<br><br>Working on a pork farm it&#8217;s understandable that the main diet is pork. This is a meat that I&#8217;ve had little experience with besides sausage, bacon, ribs and ham. Coming to Europe though, it seems to be the more popular meat over chicken and beef. <br> <br>I have enjoyed learning about cooking different cuts ...

... by us on cast away sausage meat revealed how skilled he really was. Spare rib roasts, rolled belly, chump steaks, rack of ribs, pork chops, and hams were all neatly packaged and labeled. Bones went into the stock pile, fat went into the rendering pile, and other bits went into the sausage pile. <br><br>After all the good cuts were stored away in the freezer it came time to process the rest of it. Brian started up the meat ...

... of apprehension before starting. Like attempting to figure out which way was up on the harness. Or when Donna wanted me to tie my security knot (walking me through of course). Then there&#8217;s the whole &#8216;where to start?&#8217; when staring straight up at this seemingly flat face of rock. <br><br> Watching others you wonder &#8216;how on earth?&#8217;, but then it&#8217;s your turn and you preserve, slowly going up and up with each little ...

... and roads scattered everywhere - if you can find them. Driving is a very different than walking. In great contrast to the towns below, the wind howled and ice formed on the road. On foot the walk was extremely harsh and I could see why there were shephards and hikers huts dotted all around for shelter. You can see why farmers train their animals instead of caring for them themselves ...

... school, and our second last here in Andorra, our ski instructor caved in a bought us a bottle of champagne. We skiied up to the top of our last run and off we went. This was one of the funniest runs yet, and we were all clowning around. At the base, we cracked open the champagne and sat in the snow making snow angels.....and sipping on our icy cold champagne. This was my first real white Christmas and I loved it, bruises and all.