Pedro

Fruitless?

I’m amazed, a unicorn, a ride report! Good stuff, having a chef taking care of the evening is quite something else, such lovely houses you stayed in too! From the reading, I think you maybe would have enjoyed it more with three days each way instead of two long days?

There are help lines, Bob. You’re not alone! It’s not 1940 anymore.

Ironing is so yesterday. The modern woman knows how to hang clothing and fold it properly to avoid ironing

This is the style if you really have to have a topbox.

I've got a few huge almonds in my tree, this one is smiling at me

It's locked, but should look the same as the others I posted before, a diff on the top near the roof onto a shaft running down the middle the building, through two wooden floors, to the milling rock in the bottom. That is, if it's in working condition, several of these have decayed and there's nothing but a round wall with just the milling stone still remaining.

A short track detour from the road to take a scenic picture My favourite corner around this area, you can go quite fast but it tightens half way through which makes it interesting, the view to the left as it climbs is why I like it.

I don’t service the GS, but have a note on my phone and laptop with everything that’s been done since new, with km and dates. Also have a pdf with everything that’s been invoiced. It’s good to know how many kms you’re doing per year, or how long a tire has been lasting. In my case, I use it mostly to check if the previous service has included spark plugs and valve check.

Gave up. I went away Fred, and since then didn’t go back home. I will be there tomorrow and monday and give it another try, but since then haven’t bought any stuff to work on the carb. Will do that up north when in Porto, don’t want to take the carb out and disassemble to them reassemble 3 months later, I would surely end up with a carb plus half of the parts without knowing where they go

She must have been regretting not staying at your house now, a nice big screen tv and a cb500x …

I always look at those pictures and wonder why they look so odd, then it all makes sense.

Bread!

It was probably a very hectic adventure, no chance to take a camera out, riding from dawn to dusk with not even a stop for fuel, the odd traumatic event thrown in on french motorways, and fast paced parties the rest of the time, just too awesome to record.

Agree completely. The only three things you need are a high quality piece of properly cut beef, good marine salt, and coal.

Evening at home, simple is best

Made a schrimp rice, southern spain style. Used whatever we had which was three very nice schrimps, result was a lot better than I hoped.

Beef chop, at home cooked on coal beef “posta”, which is a traditional cut of the Tras os Montes region, from leaner meat. It’s got a lot more texture than softer fattier cuts but tastes amazing. From my Tras os Montes report. Sofia’s Moroccan keftas leftovers turned into a sandwich with raw spinach and mustard.

Canned sardines cooked with a mix of moroccan spices and fresh coriander, to try and get a taste of Morocco for dinner

Perfect lunch at my place on a sunny day, including a local variety of bread that is characterised by a weird shape

I had to google that

I could, but it wouldn’t be gentlemanly

You wouldn’t think it’s gay if you saw the owner on it, though