Pedro

Don’t have Facebook, where is he? I’ve got someone in Porto…

Just watched the first season of The Diplomat on Netflix, and really liked it. Ended on proper drama too, really pissed me off to go from that to knowing they don’t have a date for the second season yet, twats!

Yesterday’s dinner, or tea … carrot oven baked chips, steak (local cut, too thin but tasty meat) with egg on horseback, and Moroccan salad wanted potatoes but had none at home, had a couple of carrots, it was a delicious surprise.

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 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!

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

Just a try, does that make it bi?

Light at the end of the tunnel!

On retrospect, the 80kmh cruising speed was enough, but it was the acceleration that felt sluggish and disappointing. None of the pep I see other scooters having at the stoplights. Will ask the owner what engine it has but doubt she knows.

Quite liked it, pretty cool bike. Could see how fun one is as a commuter if you get a faster one. This wasn’t fast at all, it topped at 100kmh on a downhill but struggled to get past 80kmh on the flat. No idea what engine it has, but on these the rear brake is plenty enough as long as you don’t confuse it for the clutch. Special picture just for you: Dropped that for a service as a favour for Sofia’s flatmate, and jumped on the Speed Triple going for lunch, quite a change.