A Holiday Tradition

Christmas Goodies

As my faithful readers may know, I have a love of bread and pastries (specifically baguettes and tarte au citron). But not just any sort; bread and pastries are one of those items which are only worth eating when homemade, fresh and delicious. And Christmas is the best time to enjoy the best of the best. I enjoy visiting my favorite patisseries and depot de pain while in France, I also enjoy the tradition right here in Denver, Colorado. Far more rare but worth the extra miles to make the trip, the best ingredients make the best Christmas Goodies, and so seeking out your favorite local bakery is worth the investigative effort. This year I have a new bakery to add to the list.

Les Delices de Paris

Les Delices de Paris is yummy, small and quaint, it is tucked away in a corner strip mall in Denver (600 S Holly St #101, Denver, CO 80246). You will be greeted by the owner with a French accent and delighted with the sights and tastes. Les Delices de Paris would be considered a traditional carry-out patisserie, specializing in cakes, tarts, quiches and delicious full butter croissants. I have my dear friend Olivia to thank for introducing me to this bakery.

A slice of Paris in Denver

real butter croissants

A true patisserie with Christmas specialties

My traditional choice has been Trompeau Bakery, also in Denver, the smells smack you in the face at this place which specializes in breads and croissants. But Trompeau Bakery expanded to a much larger site two years ago and bigger is not always better, yet I am still a patron. They now bake bread for many of the local restaurants in and around Denver. In my opinion their pies, tarts and cakes don't match Les Delices De Paris, but the baguettes are good. The Pajama Baking Company (1595 S. Pearl St, Denver) also makes a tasty (if chewy) baguette and an excellent ciabatta bread.

Again the quality might be the result of the specialties at a pâtisserie versus a boulangerie.

Boulangerie: a bakery where bread is sold.

Pâtisserie: a bakery which specializes in pastries and sweets. Pâtisseries employ a master pastry chef with special credentials.

Depot de pain: Bread Depots are locations in smaller towns where breads, baked off-site, are delivered daily for convenient pick-up by locals. 

Preferences for taste in bread are highly personal, but the best baguettes are considered to be crispy on the outside and fluffy, soft and porous on the inside with a warm yeast smell. They should also be very very fresh. Good bread, without preservatives, is intended to be eaten the day it comes out of the oven.

Here in Denver - we are a long way from being the best. Ridha Khadher (owner of Au Paradis du Gourmand, 156 Rue Raymond Losserand, Paris 75014 , 14e Arr.) recently won the coveted award of Best Baguette in Paris 2013. He may now bake his bread for the President of France for the next year. Did you know a true baguette should measure between 55-70cm long and fall within the acceptable weight of of 250-300g.

I will never look at a baguette the same again

Home of the best baguette in Paris 2013

An unassuming storefront houses the best baguette in Paris at Au Paradis du Gourmand

And now for our traditional Christmas goodies from America - good old fashioned home baked Christmas cookies.

Mine

And my sister-in-law Missy's home baking. Nothing is better than a tray of homemade cookies.

Happy Holidays!

Pedal Dancer - related stories from the past:

The Baguette
A White Christmas in Denver
Christmas Eve at the French Bakery
Recommended Bakery: Trompeau Bakery
How to order a Coffee in France

Recommended Bakery: Trompeau Bakery

Deliciousness

Yes you read that correctly - I am recommending a bakery, because this kind of goodness just needs to be shared. Bakeries, Coffee Shops, bikes and beer are all within the realm of a cycling travel blogger.

There is a bakery near Denver, Colorado, that brings such joy in every bite, that delights my sense of taste and smell to such a degree, that I want you to enjoy it as well. Trompeau Bakery.

This morning I stopped in at the moment a fresh tray of croissants were being carried out by the baker. "Would you like a cherry, peach, or Blueberry and cream cheese one?" "Oh my, I will take a blueberry and cream cheese, please," I responded on instinct, not having planned to add this gem to my traditional baguette and coffee purchase.

I would show you a picture of the deliciousness of the purchased croissant but it did not last long enough. You will have to go yourself and order anything that just came out of the oven. It is worth waiting for if needed. Fresh, warm and delicious.

Trompeau Bakery
2950 South Broadway
Englewood, CO 80113
(303) 777-7222
trompeaubakery.com



I have written about the bakery before - in it's old funky location near the University of Denver. But they moved to a shinny new location to add more ovens so they could more efficiently send their baked goods out upon the land.

Read:
Christmas Eve at the French Bakery By Pedal Dancer
The Baguette By Pedal Dancer

bon appétit

I speak menu

Advanced skills in translating any menu

I don't really speak French, nor do I really speak Bahasa Indonesia, or Thai, or Spanish, or Italian, or any other language I have given time to studying and attempted to use to communicate.

But when it comes to food - I am a master at deciphering any written language on a menu.

Perhaps it has been my years spent reading cookbooks as if they were novels, or understanding basic food pairings, but most likely my skill level is based on pure desire to survive. I get hungry. The only thing that stands between me and a delicious plate of food - is a menu, and a foreign language.

Menus are my friends no matter the language

Photo of the Day: Power lunch in France

This photo was taken by my brother Mike who last week repeatedly rode up and down Mont Ventoux and understandably built up quite an appetite. This menu was posted in the window of a restaurant in Malaucène (near Bedoin). If the items on this menu are good enough to fuel The Cannibal (Eddy Merckx), they certainly are good enough to get a cyclist back to his gite after climbing Mont Ventoux.

Do you speak menu?

è

You could enjoy a Merckx Meal Sport Menu for 13€. But since that is over $17 for an omelet, my brother returned to his gite in Crestet for his recovery meal.  Photo © By Mike for Pedal Dancer®

When the menu becomes more complex, advanced advanced menu language skills are needed - these sometimes include the willingness to "eat anything," which I am usually up for, except when traveling in Indonesia or Belgium where I have learned that "anything" isn't always such a good idea.

This is definitely one of those "eat anything" menus with a healthy dose of bravery needed.

I would like the lamb with chard please and a glass of rose wine, I already rode my bike this morning. Je voudrais l'agneau de blettes et un verre de vin rosé s'il vous plaît, j'ai déjà roulé ma velo ce matin.   Photo © By Karen for Pedal Dancer®

A few other menus that have delighted on my bike rides

This menu board was located at the cafe at the top of the Col d'Aubisque, where I celebrated my birthday last year with the sausages, potatoes and a salad for €9.50. The view was worth even more.

  Photo © By Karen for Pedal Dancer®

Here is another menu I came across after riding in Summit County (Vail Pass) last June when I rode smack dab into the Frisco BBQ Challenge, which happens to be going on again this weekend: 20th Annual Colorado BBQ Challenge June 13 – 15, 2013.

Imagine if English was not your first language and you tried to guess how and who had pulled a pig. Or what a drumstick was, or a hot link, or why anyone would want to eat only bones.

Photo © By Karen for Pedal Dancer®

Some friends and I will be riding near Frisco this weekend and we have plans to stop by the BBQ event which fills Main Street in the town of Frisco, Colorado. Always interested in who is on the podium, I will be looking for the top three winners from 2012:

Overall Frisco BBQ Challenge winners 2012
First Place	Q Pig BBQ
Second Place	Fly Boy BBQ
Third Place	Golden Toad

American Barbeque at its best. Now that is a big barbeque!  Photo © By Karen for Pedal Dancer®

A plate of barbequed meats in Frisco last year. I'm guessing this person was not about to ride Vail Pass.  Photo © By Karen for Pedal Dancer®

This is one unusual post ride meal, I am not sure I could take this on after a long bike ride. As much as this may look like a meal fit for The Cannibal, I think he knows best with that Menu Sportif above.

Recommended eating: Beef Bourguignon

The Butcher, the Baker, and the Candlestick maker

Let's skip right past today's headlines of Alberto Contador's impending drug investigation, and news that the Butcher is now being called into the proceedings, and instead head straight to La Lanterne Rouge Cycling Lodge for dinner. What's on the menu - beef! 

Nestled in an ideal location in the heart of the Pyrenees mountains we find Olive, accomplished chef and owner of the cycling lodge, welcoming us to her aromatic kitchen. Olive is today sharing with us her prized Beef Bourguignon recipe.

It so happens that Olive's husband Paddy is the resident photographer and co-owner of the Lodge, and so we are not only given the real authentic recipe, Paddy is providing images that elicit the scent of this wonderful traditional French dish. As the Thanksgiving holiday approaches here in the United States, don't hesitate to add these simple ingredients to your grocery list. And don't forget a nice bottle of red wine.

Olive's Beef Bourguignon a step by step recipe to recreate a delicious French tradition. 

adapted Photo by Paddy Sweeney

Word of the Day: Bon Appétit = "Enjoy your meal"

(beef = boeuf, mushroom = champignon, onion = oignon, smoked bacon = lardons fumée, green beans = haricots verts, mashed potatoes = purée de pommes de terre, red wine = vin rouge, delicious = délicieux!)

Can you believe as cyclists there is a place where we can wake up, go climb the Col du Tourmalet, and come home to delicious food like this for dinner? This place exists! 

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Food and drink of France, and bikes

These are the things that intrigue me lately

I got over my Tour de France withdrawal by reading about the recent Tour of Poland and the Tour of Denmark and the Tour of Portugal and anticipating the Tour of Utah, and the USA Pro Cycling Challenge (not called the Tour of Colorado). But that does not mean I have gotten over thinking about France.

I have been on a quest to find a good rosé wine from the Navarra, Spain region, and instead have stumbled upon a good (and not expensive) sparkling wine - Jaume Serra Christalino. I am also happily trying other good French wines - 2009 was a good year for French wines. I've had fun searching for a good quality Creme de Casis, because there are all sorts of great drinks one can make with casis, including Kir or Kir Royale, classics in France along with pastis, that drink they are always drinking in the afternoon on patios. 

My favorite local French bakery in Denver moved locations recently, they are now 5 miles away, rather than 2.4 miles away and no longer on my route home after swimming at Denver University. Life changing really. Instead I have filled my time watching documentaries on French pastry in place of eating pastry, including this excellent movie titled Kings of Pastry (netflix!) I had no idea there was a Meilleurs Ouvriers de France (MOF) award for excellence in pastry in France.

With an awareness that most cycling bloggers blog about their own cycling, I suppose I should mention cycling at least once this summer. Although these other topics have filled my summer with delight. Finally I am very happy to report that after 9 months of painful recovery from breaking my pelvis and injuring my spine (I just found out) last October while mountain biking in Moab, Utah, I have rejoined the ranks of being a road cyclist. I look forward to chasing the USA Pro Cycling Challenge for a week and joining some of you by bike on Independence Pass and Vail Pass in August to cheer on the riders. I have learned to never take riding a bike for granted. Bikes rock!

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Image of the Day: the good life in France

Monday morning and this drops into my inbox

Really?! Gotta love France!

Thank you Straw and Suz!

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How to order a Coffee in France

Ordering and enjoying the drink you want in France
 

The treasure hunt between my cups of coffee in France is as much about the location as it is the drink, but it helps to know how to order what I want to drink while traveling. There can be a difference between what is on the menu and how to best order a coffee in France. Also the terms are not exactly the same around the world, and the pronunciation a little different. More importantly there are customs to enjoying a coffee in France that took me awhile to learn. Knowledge, even about coffee, makes the discovery more pleasant. Now all you have to do is concentrate on that perfect coffee location.

A morning café north of Girona Spain. Photo by PedalDancer.com

Your coffee drink options are:

• Un Café (café noir) (kuh-fay) : plain strong coffee usually brewed like espresso but in a bigger cup with sugar cubes on the side.
• Une Noisette (kuh-fay nwah-zett) : a small espresso coffee with a dollop of foamed milk/cream and a tiny bit of milk (a macchiato) with sugar cubes on the side. (This is my drink of choice)
• Un Express : an espresso
• Double Express: double espresso 
• Un Crème (kuh-fay khremm) : an espresso with half of warmed milk (small café au lait). 
• Grand Crème : a larger Crème
• Un Café au lait (kuh-fay oh-lay) : a big-size coffee with a jar of milk. May be served separately to be combined by you. Served with breakfast. (Un Crème is really the drink that the French order when wanting milk in their coffee).
• Un Cappuccino : espresso coffee and steam-foamed milk with a sprinkle of cinnamon, or powdered or shaved chocolate, atop the foam. Served with breakfast. (Again, un Grand Crème is a better option to order)
• Un Allongé (Café Léger) (kuh-fay lay-zjay) : an espresso coffee with double the amount of water (weak black coffee). The additional hot water might be served on the side so you may add it to your desired strength. This will taste the closest to a 'drip coffee'.
• Un Serré : an espresso coffee with half the usual amount of water (strong black coffee).
• Un Déca (un décaféiné)(kuh-fay day-kah-fay-uhn-ay) (un (café) faux) : a decaf coffee.
• Un Américain (kuh-fay uh-meyhr-uh-kan) (café filtre) : filtered coffee. Dark roast and from Arabica beans, but honestly you are in France, don't order a filtered coffee!
• Un café glacé : iced coffee.

• Sucre - (soo-khruh) - sugar (You can request this, although cafés typically bring a cup with two cubed sugars on the dish. Since French coffee is strong, you may want to request more, or ask, "Plus de sucre, s'il vous plait," ploo duh soo-khruh, see voo play.)
• Edulcorant - (ay-doohl-co-hrahn) - sweetener
• Chocolat chaud - (shah-ko-lah show) - hot chocolate

Here is a link to hearing the proper pronunciation of coffee drinks in French: (Audio)

A Night in Paris blog pronounces coffee drinks

Coffee customs:

• At Bed & Breakfasts, or homes in France, a pot of coffee and a pitcher of warm milk will be served in the morning. The coffee and milk are to be poured into a bowl and sipped holding in your hands. Don't look for a coffee mug (as I have wrongly done in the past). You may dunk your (often leftover) baguette in the coffee bowl.
• Cappuccinos and Café au lait are ordered at breakfast only. 
• You can drink a café noir (black) or espresso any time of day, but the only time you should drink coffee with food is at breakfast time. Coffee is enjoyed solo at other times of the day.
• That is why you will not be served your coffee until after you have finished your dessert after dinner. It will be a small espresso and is considered de rigeur. Never order a cappuccino or café au lait after dinner, it is expressly espresso only (café noir). You may request Un Déca.
• Unless you are with friends and plan to chat all afternoon, have your coffee at the bar, standing up. Never order at the bar and then sit down at a table. 
• You don't order coffee to go in France. If you want a rapid coffee, stand at the bar, order un café, be polite to the proprietor, drink up, pay, and leave after your quick drink. No tipping is necessary (unless you want to become a regular).
• Also if you are a cyclist, looking for a quick break (and a chance to use the WC) do not sit down at a table, it will take you forever to be served and pay and leave. Your 10 minute coffee break will become 45 minutes very easily. 

" I like my coffee strong, not lethal!"  ~M*A*S*H

This is a fun visual poster to Italian coffee: Coffee Field Guide by Bianchista 

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Christmas Eve at the French Bakery

This is becoming a tradition 

Inside the local French Bakery (Trompeau French Bakery) on the morning of December 24th, is a wonderful place to be. The line of customers is long and friendly. The smells delight and the choices abound. Behind the counter, three of the familiar faces I see on my regular morning visits are gathered together rapidly serving customer after customer. All the bakers are here as well. This morning they are all needed - the place is hopping. 

Talk is lively as customers pick-up special orders and the staff calls out what is due fresh from the ovens in mere minutes. A glance is given to the first customer at the counter as if to say it is worth waiting for. The rest of us in line relax a bit as we realize we are truly in no rush. I hear the names of familiar pastries being called out; cakes, quiches, tarts, breads and other specialty items made only this time of year. It is Christmas. 

By the time I get to the counter I have no idea what will be left for me to bring home, it really makes no difference, here is the one time when I am certain of the phrase it is all good. Then I saw it. The lone cake sitting on the rack behind the glass display with a small sign labeling it "Cannelés $1.50". Could it be? I hadn't seen one since I was in France in July. I requested the tiny cake as if I was asking permission to take it home. 

I found this description of a cannelés online: "These exquisite little cakes with origins in Bordeaux are simple elegance defined. The crepe-like crust, turned crispy by burnt sugar, houses creamy custard, moist and rich. A prime example of French mastery of pastry, these wonderful treats are both refined and sinfully good." I couldn't have described it better myself. 

When you are in France, in the medium to large cities, you will likely come across a bakery or sandwich shop offering a lunch meal combination. You will have your choice of a sandwich, canned soda, and a desert - if you see these cannelés, make one your selection. If you see them in a fine bakery, for certain, make one your selection. 

Why not throw in one of these while you are at it - a French macaroon (they are not made of coconut). From the best bakeries they are delicious, light and crispy on the outside, soft on the inside. 

Or in the morning with an espresso try a pain au chocolat (chocolate croissant). 

Wow, it is all good. Merry Christmas Eve!

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The Baguette

The perfect baguette is a glorious thing

The baguette seems to be a daily part of life in France. As a visitor, I began to watch, learn, taste, and come to love the baguette.

Delicious plays a big part in describing a baguette. Other than riding my bike and enjoying the incredible scenery of France, one of my fondest memories over the past 5 weeks traveling in France, came at an unexpected yet simple moment. I had returned to Pau, it was 6:04pm. I remember the time because I later thought I need to remember this time. I noticed a long line of people at my favorite bakery in Gan. I opened the door and was greeted by the most wonderful smell of fresh warm bread.

For many weeks I had subconsciously wondered how the French appeared to show such restraint in not immediately devouring their bakery treats. I would watch them walk down the streets with their baguettes in hand, intact, just as I had seen the Great Pyrenees dog walking steadily up the road to the Col du Soulor on July 4th with his baguette still intact. How can they do it? Why don't I see them walking and eating, or eating in their car? How can they restrain themselves? Would I myself be offensive if I started munching away on my chocolat croissant - in public!

Then I experienced the moment. A young man stepped up to his turn in line at that bakery in Gan at 6:06 pm, he bought his baguette and within 2 steps he turned toward the door and took one huge bite from the top of his warm baguette. I couldn't believe what I had finally witnessed! A huge grin spread across his face and his eyes sparkled. This was pure joy. He smiled at the line of people waiting, and we all instinctively smiled back.

I saw it again, that same reckless abandon a few minutes later as another man walked to his car, smiling as he took bite after bite of his bread. He looked directly at me with a broad grin, seeing that I too was doing the same exact thing. I had walked the entire length back to my car across the street closely inhaling the fresh smell of my baguette, clutching it in my hands. It was fresh and warm, hot to hold, and almost too hot to eat. It was heaven.

The memory of this simple communal experience, one day in France, collecting a warm fresh baguette will stay with me for a lifetime. It is odd the things we remember from our travels. I remember a warm baguette as a glorious thing!

I remember coming across this bread delivery bag hanging from the house door outside of the town of Arette, during one of my many bike rides:

Photo by Karen at PedalDancer.com

I remember bringing my baguette home one night:

Photo by Karen at PedalDancer.com

I remember the Great Pyrenees dog walking up the road, all on his own, with his big baguette still intact:

Photo by Karen at PedalDancer.com

I remember every time I saw a Depot of Pain (bread stop) sign in France while out riding my bike, smirking on the meaning in English. I remember almost daily having a baguette, with breakfast, with lunch, with dinner, with joy.

I will miss the French baguette. I live in Denver and am very fortunate to have a French Bakery called Trompeau Bakery (the real thing) just blocks away, tomorrow morning I might just ride my bike over for a baguette.

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Morning Market in Foix

Picture of the Day: cheese in France is not cheap

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Lunch Time in France

Don't even ask for food at 3:00pm !

The life of a cyclist on vacation in France flows something like this. Wake up at 7-8:00am, check for any aches or pains, wonder if your chamois has dried from washing the day before. Peek out at the weather and shuffle down to breakfast in your flip-flops to begin adding calories of yogurt, fruit, bread, jam, cheese, maybe eggs, or some cold meats. Come to life over a cup of café au lait and open up the map onto the table to check out the highly anticipated bike route for the day.

We then inspect the table of food items wondering if we should eat more food. Next we all look at each other and silently declare that the preparation should now begin. Without setting a time, every cyclist goes through their routine of getting ready, and somehow ends up standing at their bike, or ready to depart, about the same time.

The ride commences. By now it is 9:30(ish). We ride for 2 hours, we might stop at a cafe for another shot of espresso and then continue to ride for an additional 2 hours. We arrive back at the hotel, B&B, or car, get out of our chamois, put back on our flip-flops and find ourselves looking for food round about 3:00pm.

Wrong wrong wrong. There will be no food found in France at 3:00pm, or even 4:00pm. Ce n'est pas possible. There will be food found at 8:00pm. But by then a cyclist could starve. This is why I am promoting Figolus (kidding, although we go through bags of them because of this 3:00 dilemma thing).



I am simply trying to warn a fellow cyclist that in France, lunch is served from 12-2:00pm. During this time most shops and banks will be closed, some supermarkets will be open. Restaurants will be open. Restaurants stop seating for lunch about 1:45pm. Drinks only will be served at cafes from 3:00-6:00pm. Dinner will begin around 7:00, most people eat dinner betweem 8:00-10:00pm.

In Colorado we are able to find lunch anytime between 10:00-5:00pm, and then happy hour begins with food and drink specials before dinner time (4:00-6:00pm). A little warning that you might be caught out during your travels to France unless you keep this French time schedule in mind.

The best cure we have found for this possible period of starvation is to go to the grocery store to buy snacks, to visit the morning markets to buy fresh fruit and bread, and buy Figolus! Okay, simply be prepared. Eating well and drinking well only makes the next day on your bike that much better. Another great idea is to have lunch when you reach the top of a Col, or plan a destination ride to a town for lunch, then ride home.

Bon Appetit!

This is the cafe at the top of the Col des Aravis in the Grand Bornand area of the Alpes. Well worth a stop.

This is Le Chalet Reynard, the cafe midway up the climb to Mount Ventoux. A super fun place to stop for cyclists.

This is the cookie man at the top of Mount Ventoux. I don't think I'd actually recommend eating these cookies, but simply seeing him there tells me I have summited!

Supposedly this is a great Crepe place at the top of the Col de Peyresourde, but I haven't tried it yet. We instead descended into the town of Arreau for a riverside picnic.

Creperie on Col du Peyresourde

Cafe on the Col d'Aubisque

mountain top rest stop

Cafe Bar on Mont Ventoux

I did an earlier post on Food For the Cyclist in May 2010.

France Favorites

The joys of cycling in France

I enjoy hearing any travel stories. I also enjoy saying out loud the things I love about certain places I have traveled. It makes my memories real and brings the feeling of being there back to life. Today is the day I recall some of the good things about riding a bike in France.
Ready ...

Olives in a pouch
Pyrenees Sheep's Cheese
Figalous (cookies)
Pan Chocolates
Fresh Fruit from the morning market
Peage Rest Stops, and small espresso cafe out of the 1 Euro machines.
Magnum Ice Cream Bars
Prix Fixe Meals
Citron Yogurt
Lots of nice small towns to stop in for a drink
Extremely courteous drivers
Extremely courteous motorcyclists
Riding up roads I usually only see on TV
There are no Ford F150 pick up trucks
Signs that tell you that indeed the road is as steep as your legs say it is
Roads clear of debri or potholes (I live in Colorado, this is rare)
Perfectly engineered roads for descending
Spending 3 hours lingering over dinner
Being able to drink the wine and ride the next day!
Bocce Ball played by old men in the park
The idea that every time I go to France I have new experiences!

Food for the Cyclist

Ride to Eat - that is what I say!

This is not a post about the number of calories burned while cycling. I won't attempt to discuss whether is is better to consume carbs or protein after a hard ride. Nor will I talk about replacement drinks or optimal nutrition for the cyclist - this post is about the real food that cyclists eat.
 
I had lunch today with Brian and Steve, two friends I ran into after cycling. Brian had just returned from cycling in Belgium two weeks ago and I asked him if he now found himself craving a certain type of food that reminded him of Belgium, "the beer," he said, "the beer". We also talked about the Rosti is Switzerland, that incredible pile of hashed brown potato, in pure butter, topped with melted cheese. "Ah, that was so good," we reminded ourselves.


Every cyclist knows that food tastes so much better after a good ride. It could be half the reason why we ride our bikes so long and so hard. I think the award of the food is directly proportional to the effort exerted. I am sure someone has conducted a study on this.

Let's talk food. Let's talk about the favorite coffee shop we all have. Let's talk about the jambon and cheese sandwiches in France, let's talk about the salted olive oil with bread in Italy, or the homemade pasta, or the gelato. There's the Church Lady Pie on Ragbrai (the week long bike ride across Iowa), a cup of coffee from the Bulldog Cafe in Solvang at the Tour of California, the morning croissant in Valloire at the Dauphine Libere, a cold Perrier at the cafe Le Chalet Reynard on Mount Ventoux. We all have our favorites.

It is fun to reminisce. Today our lunch was a burger and fries. I would be happy having this for lunch in just about any town in Colorado. In California I would be eating tacos with fresh guacamole. In Utah, during our cycling trips, our choice is commonly Mexican food. In France an easy insalata mista, and a quattro formaggio pizza with a nice chilled rose wine will do just fine, thank you.

Hungry now? Enjoy your lunch, Bon Appetit! Tomorrow we ride again.

Salut!




  p.s., Here is the sign of a happy cyclist