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A taste of things to come

After 76 days on the road we’ve decided to take a short break from our travels. Much as we’ve been enjoying ourselves, we have a few wrinkles we need to iron out to ensure we get the most from our experience.

Our main issue has been heat. While our van is perfectly suited to the unexcessive Irish climate (recent heat wave excepted), it does not do well in very hot weather. The lack of insulation and air conditioning make it a veritable sauna. There were times when we returned to the van after some excursion or other and simply could not get into the van – we had to open all windows and doors for some time beforehand to make it bearable. Even when we were on the move, with windows and air vents open, it remained insanely hot. There were occasions where I resorted to wetting a beach sarong and wrapping myself from head to toe just to cool down! Little by little we headed north to escape the heat until we eventually found solace in the French Alps. Our original plan was to head south into Italy from there, but we knew that we wouldn’t enjoy the trip with the heat, so we headed into Switzerland and on up to Lithuania, where we have enough language skills and local knowledge to get air conditioning installed without it costing the earth.

Campervan Heat | www.myfoododyssey,com

Wrapped in a wet cloth, trying to cool down!

Mosquito net in the camper! | www.myfoododyssey,com

Mosquito net in the camper!

| www.myfoododyssey,com

Campervan food – smoked chicken and salad. Pretty good!

The second stumbling block has been our limited internet access. While I did a certain amount of research on places we would like to visit before we left home, I was hoping to continue researching those unmissable food experiences as we went along. Our guide books are incredibly helpful and do contain some references to food and drink experiences, but they are not focused on these areas. Having regular access to the internet is essential to discover the hidden gems along the way.

Internet access is also essential for blogging! Those who blog will understand the time it takes to upload photos, draft and edit an article and finally get it posted. While some of this can be done offline, you need good, fast internet access to get the job done. Our limited access (both in time and quality) has been a source of extreme frustration when I have stacks of material begging to be blogged.

Vineyards, Douro Valley, Porto | www.myfoododyssey,com

Steep vineyards along the Douro river, Porto.

Chamonix | www.myfoododyssey,com

Chamonix, French Alps

Chamonix | www.myfoododyssey,com

Chamonix, French Alps

Lest it sound like I’m complaining, let me confirm that we are thoroughly enjoying our travelling life – we simply want to make sure we get the most we can from this amazing opportunity.

We have now arrived in Lithuania where we will stay with Arūnas’s family for the next few weeks. During that time you can expect numerous updates to the blog as I catch up on my experiences in Spain and France. I will also be updating the “Gallery” with lots of photos. I have already updated the “Map” page with our route so far and will update it further as we devise the route for the next leg of our trip. If you have any suggestions as to where we should go for fantastic food, please do let us know.

A TASTE OF THINGS TO COME:

Portugal:

Vineyards, Douro Valley, Porto | www.myfoododyssey,com

Steep vineyards along the Douro river, Porto.

Grilled Sardines, Portugal | www.myfoododyssey,com

Grilled Sardines, Portugal

Grilled Squid, Portugal | www.myfoododyssey,com

Grilled Squid, Portugal

Street Barbeque, Portugal | www.myfoododyssey,com

Street Barbeque, Portugal

Pear Tree | www.myfoododyssey,com

Pear Tree

Seville:

Food Market Seville | www.myfoododyssey,com

Food Market Seville | www.myfoododyssey,com

Food Market Seville | www.myfoododyssey,com

Food Market Seville

Blue Cheese & Pear Salad, Seville | www.myfoododyssey,com

Blue Cheese & Pear Salad, Seville

Cured Tuna, Seville | www.myfoododyssey,com

Cured Tuna, Seville

Scallop on squid ink pasta, Seville | www.myfoododyssey,com

Scallop on squid ink pasta, Seville

Sherry Tasting, Tio Pepe:

Tasting Sherry at Tio Pepe | www.myfoododyssey,com

Tasting Sherry at Tio Pepe | www.myfoododyssey,com

Tio Pepe Barrel signed by Ayrton Senna | www.myfoododyssey,com

Tio Pepe Barrel signed by Ayrton Senna

Toulouse:

Saucisse De Toulouse | www.myfoododyssey,com

Saucisse De Toulouse

Cassoulet De Toulouse | www.myfoododyssey,com

Cassoulet De Toulouse

Roquefort Cheese:

Roquefort Sheep | www.myfoododyssey,com

Roquefort Sheep

Mouldy bread, Roquefort | www.myfoododyssey,com

Mouldy bread, Roquefort

Like what you see? Then please subscribe to My Food Odyssey. For updates on my daily life you can follow me on Facebook, Twitter and Pinterest.

13 Comments Post a comment
  1. Looking forward to reading about all of your travels, now that you will have access to the internet. I admit I love to get away but it’s nice to have an internet connection for research and to keep up with blogging. Happy Travels!

    Liked by 1 person

    July 26, 2017
    • Thanks Amy! Actually, it was kind of a relief when I finally concluded that posting with public Wifi was not going to cut it and that I was better off just taking notes and photos and posting at a later date. It freed me up to enjoy the trip more and just be in the moment!

      Like

      July 26, 2017
      • That is the way to do it. I took notes on our 6 week trip to the Western US and once I returned then I wrote blog posts about it. It allowed me to fully enjoy the trip and revisit the trip when I returned and went thru my notes.

        Liked by 1 person

        July 28, 2017
  2. Loretta Dreznes #

    Even with the heat, your travels make me envy you. Enjoy all the good food and good people. Stay safe.

    Liked by 1 person

    July 25, 2017
  3. There’s nothing like an Alpe to clear the head! I’m looking forward to the next bit whilst loving pottering through this slough of pictures. And by the way – I think it might be illegal to look that glamourous whilst baking in a van!!!

    Liked by 1 person

    July 24, 2017
    • Ha! I didn’t feel even the tiniest bit glamorous! I was ready to clonk anyone who came near me, lest they make me hotter! Thank goodness the hair is covered and you can’t see my tangle of curls!

      Liked by 1 person

      July 24, 2017
  4. Ugne #

    Getting ready for a travel through Basque countries and down into Portugal. Curious, where did you find Roquefort sheep?

    Liked by 1 person

    July 24, 2017
    • Hi Ugne. That sounds like a fab trip! There are quite a few flocks of these sheep around Roquefort village itself. The breed is actually called Lacaune, but since Roquefort cheese is made exclusively from this breed I just call them Roquefort sheep!

      https://en.wikipedia.org/wiki/Roquefort-sur-Soulzon

      Like

      July 24, 2017
      • Ugne #

        Thanks, I did do some research after your mention of the “Roquefort sheep”. Your destination is not on our road trip map, for this time, but will look for other “cheese” sheep! :))Thanks!

        Liked by 1 person

        July 26, 2017
  5. Mary Pyle #

    Beautiful pictures!! Feel like I am there with you. Hope the weather will cool and make your adventure more comfortable. Keep having fun.

    Liked by 1 person

    July 24, 2017
    • Thanks Mary! This is actually an old post that I have reshared because I had very few followers when it was originally published. We’re not on the road right now but we hope to be again someday soon!

      Liked by 1 person

      July 24, 2017
  6. Reblogged this on My Food Odyssey and commented:

    In the next installment from our European Food Tour I explain why I haven’t been blogging as much as I’d hoped, and give a taste of what posts I will share in the weeks ahead.

    Like

    July 24, 2017

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