Monthly Archives: May 2022

Day 1 – We’re definitely off.

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The alarm was set for 5.00 am but it wasn’t needed as we were both awake at 4.30.

First off was coffee, followed by breakfast and then loading the bikes.

The ferry leaves around 8.15 and we have to be at the port by 7.30. Google has told us we have a 25 min cycle ride.  Heading off at 6.00 should be enough time for us hopefully as we won’t be the fastest bikes on the road.

As it was we did arrive in plenty of time arriving at 6.45.

There were a few motorcycles and one other pair of cyclists waiting to board along with a load of frustrated drivers all coped up in their cars.

We pulled away from the dock at 8.15 and gently glided through the harbour passing Brownsea Island, millionaires Row at Sandbanks and finally the chain link ferry at the harbour entrance.

After passing Old Harry with Swanage in the background it was then out to the open sea if the English Channel.

The crossing was very smooth, just a very slight roll that you didn’t even notice. Within no time we were docked and wait to jump ship onto French soil.

Just a quick stop at Frech border and we were on our way riding around the centre of Cherbourg looking for water.

Finally at my wits end I said we would find somewhere if we got away from the centre. True to my word we hadn’t gone 500 mtrs and we found a grocery shop.

Getting out of Cherbourg was a bit of a grind, as it’s all uphill. None too steep if you’re fit, but we’re not quite there yet.

We had a couple of stops for minor adjustments. I had noticed Jo’s fro the wheel had been put in the wrong way round, which I corrected while in Bournemouth, unfortunately I forgot to re-adjust her brakes, so they were rubbing. This most certainly didn’t help with the up hills.

We finally arrived at our camping spot at Camping Minicipal de Clairefontain around 5.00. This is the first time of using our tent a d the pretty pictures showing how to erect it weren’t very helpful.

But in the end we nanaged it, now time to relax in the sun and decide what’s for tea.

A week in Bournemouth

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We have a week in Bournemouth to get our bikes ready for our tour.

The day after arriving from NZ we walked to Poole to pick up our bikes from our storage along with anything else we have there that we need.

To our delight we both find a pair of shoes we had forgotten about. On the downside however there is no camping stuff to be found.

We are now realising just how much we haven’t brought with us.

Things that we thought we had left in storage aren’t there.

Jo soon find Amazon Prime has the answer to our prayers and promptly tells us if we order within the next 52mins we can have our items before 10.00 pm today. What a service and also what a dangerous temptation to put at Jo’s disposal.

Flights and things

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Usually our trips back to the UK go without any events to talk of, not this one.

It all started off when we arrived at the airport.

Being a little early, and with international flights just starting back up, we arrived to find that the premium check-in desk wasn’t open. Perhaps 6hrs before the flight us perhaps a shade too early.

We were directed to a baggage drop off area.

This was no cause for concern as there was no queues and we promptly served. We provided our passports and Jo was promptly informed that there wasn’t an ESTA on her’s. I’m not sure what happened but I know I submitted the details of both her passports when I applied for the ESTA’s last month.

We presented the AirNZ rep with her NZ passport, luckily this did have an ESTA assigned to it. Phew we can transit via the USA after all. Now we have to work out how to enter and leave the USA and still be able to get into the UK without any problems.

The flight to LA went without any further surprises, the meals as usual were a delight, if a bit fancy. Having said that the breakfast choice was a little disappointing and the scrambled eggs felt gritty so went uneaten.

We landed early in LA and had just over 2 hrs until our 2nd flight. Hopefully this would allow us enough time to get through both immigration and customs.

First stop immigration. The queue wasn’t too bad and we were soon staying in front of a scary immigration officer. Jo presented her NZ passport which cleared ok. We then asked if she could leave using her UK passport as she needed that one at Heathrow.

The officer took both passports and studied them both clearly. Then said “It’s very confusing having two passports you need to get rid of one.” The look of shock on Jo’s face was unbelievable. The officer then looked up with a broad smile on his face and said “Just joking, you’re good to go on either passport”

Next challenge was customs.

At customs along with everyone else we removed our electronics from our bags and deposited them into tray to be scanned. Our bags in another tray and then our shoes, belts before we ourselves went through an xray machine.

On the other side we then collected all our items, except for one. My bum bag was missing. I waited a short time while putting all the items back into my backpack and putting on my shoes. Still no bumbag. Jo went off to find someone.

Finding someone then wasn’t the difficult part, trying to get them to understand English was, that is until Jo remembered that the Americans call them a fanny pack.

Four bags later mine is eventually found. Now it’s off to find our plane for the second half of our trip.

Finding a departure board amongst all the shops was beyond both of us and we had to resort to asking for help only to be show a massive screen high up on the wall.

Number found it was a quick walk to the gate.

Our seats had not been allocated so Jo went to the attendant to arrange them. As she waited in line there was a large notice “We over book our flights”.

On checking our tickets the attendant informed Jo that the flight was full and that hardly anyone ever makes it to this flight from the AirNZ flight we were on.

After checking she found two seats unallocated and gave them to us. A little unfortunate for the other couple that were on our flight but hadn’t made it to the gate in time.

So we were going to be OK getting to the UK after all.

We’re off again…… maybe!!!

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So after 3 years of staying in NZ we have taken the plunge and decided it is now time to travel internationally again.

Well we couldn’t before now as the borders were closed due to Covid. Now they are beginning to open up again and giving us the chance to travel again.

Where should we go first. Our first thought was to test the waters and go to Australia. Having done ‘the big tour’ in 2007 where did we want to go. We couldn’t decide so obviously we weren’t ment to go there for our first trip.

How about an extended tour of the USA?

I filled out the visa application, but the first available appointment was in October. I also researched the cost of hiring/buying a campervan. Renting for an extended time was expensive and buying seemed too problematic in the short term.

Travel day is here?

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Finally travel day is here, we have had our pre-departure covid test and all is OK.

Todo list

The todo list is all clear, so it’s off to the airport we go.

Having rushed around, we’ll rushed may be an overstatement, all the tasks completed it was in the car to the airport.

We didn’t have to worry about parking thanks to the taxi service of sister Jenny.

The long wait to get away continued as we arrived 6 hours early for our flight. Thankfully we have lounge access and luckily we both do not drink as all the alcohol on offer would have been too tempting.

There was a large range of beers, wines and bubbles, but only one tap for water although that one tap served hot, cold and sparkling water.

We heard the call for our flight and realised that the lounge had completely emptied out, we were the only ones left.

So it was rush to the boarding area just to join all the other passengers waiting to board.

Still not gone

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We’re still not on our way as there are 2 more days to go.

There time remaining is going sooo slowly.

I’ve cleared the notice board of jobs to be done, only to have it filled up again.

Todo list

Some of the jobs may seem strange, but there’s a reason for all of them.

Dis-arm mouse traps. As it’s getting cooler here we have had a couple of mice checking the place out. Not wanting any new tenants we placed mouse traps around the house. They seem to have done the job of discouraging them, but we don’t want top come back to traps containing rotting mouse remains.

Empty tea pot. Last time we went away for a week or two we forgot this task and came back to a colourful growth on the tea. I wonder if this was how penicillin was discovered.

When the list is cleared hopefully the last task will be negative and we are allowed allowed to get away.

The waiting will soon be over, hopefully.

Larb Gai

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Larb Gai

Ingredients

  • 450 g boneless skinless chicken breast
  • 1 tbs roasted rice powder
  • 2 spring onions – chopped
  • 2 tbs Shallots – chopped
  • 3 tbs mint leaves – chopped
  • 0.50 tsp Cayenne
  • 2 tbs Lime Juice
  • 1.50 tbs Fish Sauce
  • 1 tsp Garlic and Red Chile Paste
  • Cabbage or Lettuce – for serving

Instructions

  • Heat nonstick skillet over medium heat, no oil necessary.
  • Add chicken, stir until cooked through.
  • Remove from heat, drain excess liquid.
  • Shred the chicken when cooled.
  • Combine the fish sauce and lime juice.
  • Toss together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
  • Adjust seasoning to taste.
  • Serve immediately over lettuce leaves or thinly sliced cabbage.
  • Garnish with cilantro sprigs.

Onion Bahji

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Onion Bahji

Ingredients

  • 1 lb Onions
  • 3 oz Chickpea Flour
  • 0.50 tsp Salt
  • 0.50 tsp Cumin
  • 0.50 tsp Coriander
  • 1 tsp Tomato Puree
  • 1 shot glass measure Water
  • – Rapeseed Oil
  • 0.50 tsp Tumeric
  • 0.50 tsp Ground Coriander
  • 0.50 tsp Cumin Powder
  • 0.50 tsp Ginger Powder
  • 0.50 tsp Chilli Powder

Instructions

  • Cook onions for 10 mins until they soften. Do NOT brown.
  • Add Tumeric,Cumin, Coriander, Chilli Powder and Ginger Powder to the pan, stir well then turn off the heat.
  • Add the cooked onions to a bowl containing the other dry ingredients and mix well.
  • Mix together the tomato puree and water.
  • Add to the bowl of onions and mix well.
  • Spoon the onion mix onto a greased baking tray.
  • Place Onion Bahji tray into a hot over at 180° C for 10 minites only.
  • Drizzle the onion Bahjis with some oil. then place back in the oven for another 10 minutes or until golden brown.

Baked Lemongrass and chilli Chicken

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Baked Lemongrass and chilli Chicken

Cook Time 30 minutes
Total Time 30 minutes
Servings 6 Servings

Ingredients

  • 6 chicken breast
  • 3 tsp lemongrass grated
  • 0.50 cup sweet chilli sauce
  • 0.25 cup water
  • 2 tbsp Fish Sauce
  • 2 leaves kaffir lime Chopped
  • 2 tbsp Lime Juice
  • 2 cloves garlic

Instructions

  • Preheat oven to 200 degrees C. Place chicken breasts skin side up in a shallow baking dish. Combine all ingredients in a small bowl and pour over chicken. Bake until chicken is cooked through and golden – about 30-45 mins. Serve with jasmine rice and green vegetables.

Duck Breast with Orange Sauce

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Duck Breast with Orange Sauce and Italian Salad

Servings 2

Ingredients

  • 2 Duck Breast well trimmed
  • 4 spring onions finely chopped
  • 1/2 tbs butter
  • 150 gm grape tomatoes halved
  • 200 gm green beans trimmed and blanched
  • 1 onion small, diced
  • 1 clove garlic minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 50 ml sweet balsamic reduction
  • 100 gm feta cheese crumbled

Sauce

  • 200 ml white wine
  • 1/2 orange zest of
  • 1 orange juice of
  • Salt
  • black pepper
  • 1 tsp redcurrant jelly
  • 1 tsp cornflour mixed with 1 tbs water

Instructions

  • Score the skin of the duck breast with a sharp knife and season with salt, rub into the skin, leave to rest for a few minutes.
  • Place the breast skin side down in a cold non-stick frying pan over a medium heat.
  • As the fat is released, tilt the pan towards you and use a spoon to remove the liquid.
  • Cook the breast for approximately 6 minutes, then turn it over and continue to cook for a further 4 minutes.
  • Using tongs, turn the breast on its side to evenly sear the meat on all surfaces then remove the breast from the pan.
  • Allow the breast to stand for 5 – 10 minutes before serving.
  • Tip: to test doneness of the duck breast, press it with your finger – it should be firm but still springy to the touch.
  • Remove all but 2 tbsp of the rendered fat, and butter and turn on the heat to medium high.
  • Add onion and garlic and saute until onions become translucent.
  • Add the tomatoes, beans, balsamic and herbs and toss with onions until the tomatoes have softened and the beans are warmed.
  • Remove from the heat and plate ready for the duck. top with the crumbled cheese.
  • Add all the sauce ingredients to the pan and bring to a rolling simmer over a high heat. Lower the heat and add the cornflour and combine. Lower the heat and simmer for 3 minutes.
  • Slice the duck into 4-5 pieces and lay on top of the warm salad. Top with 2-3 tbsp of the sauce and serve.