|Saturday was grey and raining on an off and we said our goodbyes to everyone at Cook in France under a little drizzle. As most of were still on holiday we were excited for the next adventure, others were flying home and back to work on Monday. First we took sister Helen to the train station in Brive-le-Gaillarde as she was off to the airport in Toulouse for a 6 pm BA flight back to Heathrow. Then we hit the A20 with the aid of Doris-the-cyber-navigator for our new home in Saint Sulpice, north of Lomoges (famous for its china).
After stocking up with groceries (even bought a fennel -- now that we had new ideas for preparing it) we arrived ready to move in for four days of exploring the local countryside. We were shown the ins and outs of our three-bedroom cottage by Mandie who helps the Australian owner out locally. And then the rain started up again and the heavens emptied so we decided that reading was a better option for the rest of the day. I had two business calls that I planned to use skype to conduct and was disappointed not to find any WiFi signal anywhere in the village or surrounding villages. Even my mobile phone wouldn’t pick up a signal, talk about a great place to get away from the modern world – this was it: But not helpful for me.
We made the tough decision to move on and Sunday morning packed up and headed south to Limoges and the tourist office. It was there we got our first WiFi signal and used the computer to find new accommodation. It was as if we were really meant to make the change as we hit pay dirt with our next stop in Beaulie-sur-Dordogne. We really, really liked the village as it was charming, inviting and just the right size (1300 population). And the hotel had free WiFi, how sad is that the influence of the internet on our decisions? But how else could I post my blog? Or make my calls?
The attached photos were all taken Saturday as we walked through the village and along the river admiring our new stop. Dinner was the same as lunch as we had to eat up some of our groceries as we no longer had a kitchen and most of the things would only spoil (what was I going to do with a fennel for example!?). I got the idea the chef at the hotel’s little restaurant might use the things we couldn’t eat so I bundled up a big bag of fresh veggies and a few other things and brought them to the kitchen. He didn’t have any English and I don’t have much French, but between the two of us we communicated and he appeared to be delighted to accept our groceries. The next night when we ate in the hotel restaurant I was wondering if it was our lettuce in the salad or our veggies on the plate, we hoped so.
PS The Flip video camera was acting up so no videos were made here.