Day 6: Timoleague to Glengarriff

Thursday July 17, 2008, 92 km (57 miles) – Total so far: 516 km (321 miles)

Another fine day for riding. The weather was kind enough again – the usual sunny/cloudy mix. We got away from camp for around 10am and followed the quieter coast roads for the morning and found ourselves in Leap for lunch.

We feasted in the Leap Inn on Chicken, Burgers, Potatoes, Chips, Cauliflower, Broccoli, Carrot, Cabbage and Guinness of course. It was a lot of food that almost completely covered our table. However, being cycle tourists – gluttonous cycle tourists – we pretty much polished the lot off.

Back on the road in the afternoon we realised we needed to make up some time and headed down the main road to Skibbereen and then took a couple of the quieter lanes to save distance to Bantry; switching back to the main road again for the final push into Glengarriff.

We arrived there for around 5.30pm, stocked up for dinner and rode the last couple of kilometres out of town to the campsite. Tents, shower, eat etc – tonight’s 1pm (one pot meal) was a Chorizo, butter beans, baked beans and tomato casserole served with bread and wine.

We enjoyed a couple of beers in the campsite bar before lights out.

Agata speeds past as I stop to take photos of the bay

Agata speeds past as I stop to take photos of the bay

We love roads like this one

We love roads like this one

Bantry Bay in the evening

Bantry Bay in the evening

Making camp in Glengarriff

Making camp in Glengarriff

 

I was chopping chorizo sausage in this pic. Chorizo is great for one pot cooking because as it heats up in the saucepan it releases its own oil in which you can fry the other ingredients. This dish contained onion, butter beans, tomatoes, and haricot beans (the Heniz sort in a tomato sauce).

I was chopping chorizo sausage in this pic. Chorizo is great for one pot cooking because as it heats up in the saucepan it releases its own oil in which you can fry the other ingredients. This dish contained onion, butter beans, tomatoes, and haricot beans (the Heniz sort in a tomato sauce).

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