Right. I will be in Switzerland from 7th-13th August. If I was supposed to be doing anything then, I'm not going to be doing it now, because I'll be in the wrong country.
Why do you always give 'mountains' a capital 'm' when you quote that? It's not capitalised in the source, and I thought you'd corrected it in your sig file (which I assume is where you're pasting it from).
First time I saw a real Mountain was last year, snowboarding in the Alps. Being entirely devoid of natural poetry I thought Feck me, that's BIG!
They rate capital letters.
Mind you, I grew up in Leicester, and have cycled up and down again the three biggest hills in the county in a day. None of the BFO Mountains in Tignes had a cycle path to the top.
Er, no. I wore greyish-blue clothes, brightly-coloured goggles, moved rapidly for short periods, slowly for longer periods and shouted "waaahhhh!" immediately followed by a loud *thud*. A lot.
There is a video sequence - fortunately deleted - which shows me proceeding down la Grande Motte at a pace which I thought was the land speed record, and looks like a conductor on a bandstand on a very slow carnival float, playing something very slow indeed.
I climb the road to Cold Mountain, The road to Cold Mountain that never ends. The valleys are long and strewn with stones; Streams broad and banked with thick grass; Moss is slippery, though no rain has fallen; Pines sigh, but it isn't the wind. Who can break from the snares of the world And sit with me among the white clouds?
I'll be thinking of you hiking through the hills in your lederhosen singing val-da-ree. Or are you going for the nun costume? ("God"daughter's twin sister bursts into tears if you even show her the DVD box for The Sound of Music). Bring us all back some Toblerone.
I know what's good for me, and I like chocolate that isn't made of lard and nougat. Dark chocolate, or creamy milky chocolate, but not that weird stuff. Besides, it's the most awkward possible shape for actually eating, and that irritates me.
The Swiss cheat with their cheese, though. It's full of holes, which means you are paying good money for air! OK, it's going to be lovely fresh mountain air, but it's still not cheese.
Oh, but it melts so beautifully (and then there's no air in it) for fondue. Swiss fondue. Mmmmmmmmmmmm. /me puts all that lost weight back on just thinking about it. ;-)
Nope, don't understand this. Unless you under-catered on the potatoes.
It's not so much "under-catered on the potatoes" as "filled every suitable pan I own with potatoes and this still proved not quite enough for the amount of cheese which well-meaning grandparents gave me". They bring back a piece about ... [waves hands] *this* big.
They go quite well, actually, for some values of cheese and chocolate. A ripe and dense cheese with some very dark bitter chocolate, definitely. Or any mildish creamy-tasting cheese with dark chocolate batons full of kirsch, dusted with cocoa.
Tsk. Nonsense! Gruyère doesn't have holes in, it's dense and cheesy and ripe and you can get it in different levels of saltiness over there, and the really salty stuff is gorgeous, though you need a glass of water to hand.
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