Travel Blogs from Valmorel
This week in BSM we have had Anne and Klaus visit, they arrived with the snow and brought the sun.....we've had 6 consecutive days of sun, the first time this year, which is wonderful to ski in, but does indicate the changing of the seasons, hopefully we'll have one or two more dumps of snow before we leave here in 3 weeks. Look at the photos, only 7 days apart, of Anne and Klaus arriving and leaving.
Unfortunately Anne had a fall while getting off a chair lift on ...
... was waaaaay steeper
than most beginner slopes are in other ski stations. But I went up anyway, and
came down about 80 times faster tearing through screaming children learning how
to ski and snowboard while I myself was screaming out of fear for them and my
own safety. (Okay it wasn’t that bad, but you get the drift.) The second time
we went up, they told me to try and follow Denis so I could learn how to weave
back and forth and slow myself down. ...
... book for Philomena, the man in the box office, pointed out in French, that there was a VO alongside the movie title, or at least that is what we thought he was saying, it turns out what he was saying was that inspite of the programme indicating that the movie was VO, it was in fact, dubbed into French. Fortunately we had a vague idea about the movie, so were able to follow most of it. It was strange however to hear Judy Dench speak French.
... 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
... 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.