Another leg of the same track we took earlier this week.
Glorious sunshine, the wind was still fairly cold. The track followed the river Schwalm. Green meadows, small towns. A pleasure.
Over the last two years we discovered the joy of converted railway lines. Yesterday we went from Kaldenkirchen to Kempen, one leg of the BahnRadweg Kreis Viersen, and back again. N1.02.
The weather was great, the route scenic, typical Niederrhein, and Kempen seems quite a nice town to visit post pandemic.
The farm where we buy seasonal stuff is preparing this years oil. Great in a #pesto with parsley, garlic, hazelnut and pecorino.
Nice cycling trip. We crossed the Rhine with the ferry at Langel and returned to our bank via the Leverkusen bridge. Nice views over the river.
At St Amandus on the way back we had some Tee from the thermos.
Great weather during the first halve of the trip. Now grey in grey, though warmer than at the start of the week.
We cycled to Schloss Hülchrath today. Nice tour, but after 4 days of glorious sun today it was overcast and cold. But we took hot tea, so everything was fine.
Another one done from the list
Photo not from today
It’s that time of the year again. Wild Garlic (Allium Ursinum) is spreading in the garden. To be made into pesto #BärlauchPesto #recipe.
100 g Parmesan 100 g Walnut Bunch of Wild Garlic Leaves Olive Oil to desired consistency Salt Black Pepper
We took out the bikes. Glorious sun, spring having sprung. But it was COLD. Good to be cycling again, though.
And hike I did. Very nice in the sun, quite chilly in the shadow.
There’s a bit of a moral dilemma this morning. I’d like to take the bike for a spin. The sun is shining. But, still -3 C outside.
Cycling is no fun if you alternate sweating with freezing.
Compromise with a hike?
No 9.2021 #sourdough is quite different. The difference started with me grabbing the wrong organic wholemeal flour in the supermarket. Wheat instead of rye.
Colour and texture of the crust were also different. But that might have been my impatience which shortened fermentation.
Taste is great though.