Leaving Paris Eddie plans his route through rural fraance. The first stop is Bar sur Seine, the small medieval town that marks the start of the upper reaches of the Seine valley. The river meanders through this wonderfully picturesque wooded vale for approximately 50 klms to its source at Tonnere. Setting up camp on it's banks Eddie, Ramunia and Ollie begin the rirual of 'cleanup'. Eddie is fastidious regarding his immediate environment, in that he meticulously hoovers a 40 metre radius around his rig. This is his small contribution to a cleaner world. Bottles, cans, plastic bags and many other types of refuse are scooped up to be later dumped in the local decheterrie. This exercise is repeated at every stopping off point. Later in the day whilst walking Ollie he is determined to supplement his larder by searching out local produce. The flood plain of the river provides rich soil for an abundance of 'legumes'. Eddie has quickly gathered onions, more potatoes, cabbage, carrots, Swiss chard and luckily some early tomatoes. Awl of this stuff has been harvested from fallow land that had been 'gleaned' but modern methods using machines do not awlways strip the land totally.
Eddies next problem is protein, which is naturally requested by Ramunia. The solution is a trip to the convenient 'Leader Price' store who often oblige the local population by leaving at the close of trading, 'sell by date' produce by the front doors of the shop.Eddie fills his boots wiv minced beef, garlic sausage, mushrooms, celery, a variety of charcuterrie, pasta, milk and cereal. Job done Eddie returns wiv the swag to begin the evening meal of Spag Bol.
Eddies famous Spag.
Heat some oil in a sawsepan, add chopped onions, garlic and season wiv black peppa an' sawlt. Arfta the onions have sweatid daan add the chopped celery, carrots, mushrooms and finally the minched beef. Chop the fresh tomatoes then add to the mix along wiv pasatta, dijon mustard, Worcester sawse, a pinch of chilli, basil and a fresh laurel leaf. Finally add one cup of waatta, one cup of beef stock an one cup of red wine. Let the whole lot simma foa at least 45 minits. If you don't have fresh pasta it is betta to use the longer cookin' stuff ratha than that 'quick shite' that they awlways try to sell.
As the sun goes down ova the Seine Eddie serves up: I expect there might be a little hole tonight. What do you fink?
Don't forget to look at my other blog at www.nigeljosephparr@blogspot.com it's awl about the buildin' of a unique vehicle!!!
