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Travel Blogs from Tignes
... methodically step out the patterns. I have included a few photos, each a day apart, of one of his designs. The first photo has the foot artist in the bottom left hand corner of the photo. The last photo was taken after a snow fall and the artist has done a refresh/modification to his work. All of his designs are so beautiful and detailed, one was of snow flakes and another looked like a lace cloth, impressive as all of them are enormous and he is stamping them out a step at a ...
This week Ron entered in the veteran slalom event, which is held annually in BSM, and surprisingly it is open to amateurs and professionals....not sure how many veteran slalom professionals there are, but about 100 men and women competed and Ron was 28th overall and 8th in his age category (Men 60+), so he did remarkably well, given he's never competed in a slalom race before!
That evening all the competitors and some hangers ...
... ones medium ones and big ones
I asked her re wed when you couldnt even see the chairs lifts .She said they skied in that all weather .take them form 3 1/2yrs
Maurice and Helen Marie (people who own apartment) arrived late last night
Maurice is skiing with us today so late start as needed to find his skis and gear
Great blue sunny day but ski fields colder than usual , ...
... and we came home 1 30pm
Damm had left the hot sausages out for rossito dinner but forget to put them in the fridge so 4 hours later in heat of the house decided to throw them out
We woke to blue sky even in the village and on ski field by 9 15am.
Headed for La plagne which is the next ski field . Took us about an hour skiing to get to double deck cable car for a ...
... with a knife. (Don't take it off! Just grate what's coming off easily).
12.Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.
13.Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.
14.Serve immediately with green lettuce and vinaigrette.