Every Twentyfour hours 4


Beautiful weather again. Plotted out my next part of the journey. I am taking it in chunks of 200 km which will take at least 10 days if I have no stopovers. I am nervous to be honest of the French auto routes even with AA Europe Assist. 200 km takes me past Caen, but not as for as Le Mans.

So I choose a place called La Chappelle pres Sees. Never heard of it. But it is exactly 200 k and I have booked a campsite. I am travelling on Sunday as I believe the traffic is lighter that day.

I have sourced some fresh vegetables at a local farm where the sweet peppers are purple. They taste the same.IMG_5680

The tractor at the top of the page has clearly been upcycled for use as a support for a grape vine. You would never see a Massey Ferguson put to this use in Ireland. They are treasured items and you will see regular rallies of tractors around the countryside where great pride is taken in the more ancient vehicles.

Le Bequet is a very pretty port down the road from the campsite. The old lifeboat house has been converted into an exhibition space but manages to keep its old sea dog personality as a boathouse.


I gave into temptation at the Artisan Boulangerie, choosing a small tart with raspberries on top which was presented in its own box. The range of patisseries and breads was vast.

We are very close to the site of the Normandy landings here. I have visited the beaches at Arromanches and Utah in the past and I do not intend to go again this trip. They are of course a must see item in this part of the world.

I managed to do a crude fibreglass job on the back of the caravan. It looks awful but it will keep out the rain if we get any.

I ended the day having dinner on the beach listening to the waves break gently in succession again lulling me to sleep. I seem to find it very easy to sleep which is wonderful when you are travelling.

Apprehensive about the trip in the morning but really enjoyed my time at Camping Cotentin



Wild Boars and Nature

IMG_4301They are gruff , ugly and fierce. But they are sensitive to the changes in temperatures and the prolonged winter in a way that is lost to more regulated animals like milking cows. They have natural amounts of offspring, not forced to procreate several times a year to ‘maximise gain’. However they will naturally abort if they believe the weather may put the offspring at risk which has happened this year.

Us aspiring chefs from the School of Food fell for their cuteness while farm owner Pat Mulcahy explained to us the market for their meat. Later we sampled wild boar sausage sitting in the simulated Italian wine cave. It was hard to believe we were in Mitchelstown. The frescoes of Tuscan landscapes that adorned the walls transported us to a warmer time and place.

We were reminded of our dear, snorting truffling friends by the wild boar skins scattered here and there.IMG_5144

What a diverse country we live in. A surprise round every corner.