tag:blogger.com,1999:blog-1102685754477208917.post2435893439135876783..comments2024-03-24T17:13:27.780-05:00Comments on Walking across Europe - 2013: Via Gebennensis (October 1, 2013) - Day 24 Saint-Genix-sur-Guiers to Le PinGuyAhttp://www.blogger.com/profile/07456906562977172196noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1102685754477208917.post-2123018088020296632013-10-07T11:32:05.162-05:002013-10-07T11:32:05.162-05:00Hi Jeanne,
I am glad you recognize how manly and ...Hi Jeanne,<br /><br />I am glad you recognize how manly and brave I am and I love you the same as Lise and Claire....all the same.<br /><br />Je t'aime<br /><br />PapaGuyAhttps://www.blogger.com/profile/07456906562977172196noreply@blogger.comtag:blogger.com,1999:blog-1102685754477208917.post-58522416670707175352013-10-07T06:45:51.315-05:002013-10-07T06:45:51.315-05:00Papa,
I really hope you are watching out for thos...Papa, <br />I really hope you are watching out for those Siberian Tiger attacks. You're so manly that I really think you can fend one off with your bare hands! <br />What's that? You love me more that Lise and Claire combined? Jeannehttps://www.blogger.com/profile/03696086343916458669noreply@blogger.comtag:blogger.com,1999:blog-1102685754477208917.post-80042721352724286892013-10-02T09:43:06.498-05:002013-10-02T09:43:06.498-05:00Kitsambler...I seem to be hungry at supper time th...Kitsambler...I seem to be hungry at supper time that I'm not I am a judge of differences. In France a meal is an eve t and also very late at 19:30 or so. So far in France I have had pate and saucisses which I didn't really have in Switzerland...and of course everything is in courses.GuyAhttps://www.blogger.com/profile/07456906562977172196noreply@blogger.comtag:blogger.com,1999:blog-1102685754477208917.post-21603898610986532142013-10-02T08:39:18.874-05:002013-10-02T08:39:18.874-05:00I had the same learning experience of agricultural...I had the same learning experience of agricultural practices myself. In Germany, it's the hay that gets tucked under the tarp to ferment. I had to read up a bit when I got home. Apparently the practice of "silage" is akin to our cooking vegetables for human consumption - it makes the nutrients more readily available. You'll see those big concrete silage bins all along your walk I think. <br /><br />Are you seeing any regional differentiation in local cooking? Do the French in that Haute-Rhone eat differently from the Swiss, for example? Love your photos and your daily derring-do. Bon Chemin!Anonymousnoreply@blogger.com