peat o’neil

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Posts Tagged ‘France

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Book CoverTravel Writing by L Peat O'Neil

Book Cover
Travel Writing by L Peat O’Neil

E-Books are just right for travel -lightweight, nearly infinite, a library in your hand.

If you plan to buy books, try my web-store, Double00Books!  Use the Search function to find any Amazon title.

Pyrenees Pilgrimage Cover The Way

Pyrenees Pilgrimage, my recent book about walking across France alone, is also for sale in Kindle format on Amazon.  

Prefer a paperback edition?  Pyrenees Pilgrimage on walking across France alone is ready to read, available on Amazon.

Recent interview on my Travel Writing experiences on Money for Travel.com  with Canadian inspirational speaker John Beede.

Get started in travel writing with Travel Writing: See the World, Sell the Story.  Signed copies available from the author on Half.com

Wish You Were Here article in Writer’s Digest Magazine May/June, 2011 on travel writing tips and tricks.Travel Writing pb edition cover

A few copies of Travel Writing : A Guide to Research, Writing and Selling are available online.

You are welcome to visit and subscribe to my websites and  blogs —   AdventureTravelWriter.org  *   FranceFootsteps

NoWhiteFood   *    MexicoEducation  *   OpenGrave    *   WorldReader   *   PyreneesPilgrimage

*   Writing Wild NatureWriting

 

Interviews + Publicity About L Peat O’Neil
 
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Ceret :: On the Mediterranean Coast

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Colors of Catalonia
by Virginie Raguenaud

My friend Virginie Raguenaud is publishing this wonderful book about the artists who painted in    Catalonia.  I can’t wait to read it!

At the end of my trek across France through the Pyrénées Mountains, I rested in Ceret and sketched the fishing boats and old seaside buildings.  When I left town, I boarded a train in Ceret and transferred to another heading east across Provence.  During the interlude waiting for the long distance train, I marveled at the scenes around the  train station in  Perpignan which Salvador Dali dubbed the center of the world.

Written by patwa

26/06/2012 at 4:15 pm

Basque Country Soup::Potage Garbure

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Coming soon…..Pyrénées Pilgrimage.…a travel adventure following author L. Peat O’Neil’s solo walk from the Atlantic to the Mediterranean through the Pyrenees Mts. along the French Pilgrimage path of Saint Jacques de Compostelle. Rend adventures and mis-adventures along the way including a stay in a local hospital after a broken wrist, interviewing survivors of the Nazi Occupation and private viewings of works by celebrated artists.  The rarest event?  A close encounter with two wild boars tusk-to-tusk in a highland field on a rainy evening. Were they playing or fighting over turf?

Recipe from:  Pyrénées Pilgrimage, a travel adventure by L. Peat O’Neil,                                                http://PyreneesPilgrimage.wordpress.com

Basque Country Soup from the Pyrénées Atlantiques Region

Garbure or potage is standard Basque fare, made every season. The ingredients change to what is locally in season. Fall, winter and early spring versions include root vegetables. Spring potage includes ripe fava beans.  A summer version contains green beans, tomatoes, and new potatoes. The soup base is ham, white beans, and cabbage.

Potage  — Garbure

4 quarts water

2 cups dried white navy beans, soaked in water for 8 to 10 hours

1 bouquet garni

1 pound ham shank (omit for vegetarian version)

2 medium carrots, peeled and coarsely chopped

4 to 6 medium potatoes, peeled and chopped into 1 inch cubes

1 medium onion, coarsely chopped

1 small cabbage, cored, and sliced into short strips or 1 inch squares

3 leeks, thoroughly washed, trimmed, and coarsely chopped

4 red peppers, cored and sliced into julienne strips

1/2 cup garlic, minced

1 tablespoons sea salt or more to taste

1/2 teaspoon freshly-ground white pepper

Place 4 quarts water, the white beans, the bouquet garni, and the ham shank in a large, heavy-bottomed saucepan over high heat. Cover and bring to a boil. Simmer for 15 minutes. Add the carrots, onion, potatoes, cabbage, leeks, garlic, and red pepper. Season.  Return to a boil, lower the heat, and simmer, covered, for 30 minutes. Add more water if necessary.  Taste and adjust seasoning.  Cook until the vegetables are soft but not mushy.  Remove the bouquet garni and ham shank. Discard the bouquet garni. Remove meat from shank and add to soup or serve separately.

Walking on the  through the Pyrenees Mountains, the author tastes local food and wine.  Includes distinctive recipes.

Written by patwa

01/02/2011 at 7:10 pm

Posted in Cooking, France, Pyrenees, Travel

Tagged with , ,

Soup from the Pyrenees Mountains…

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Pyrénées Pilgrimage    a travel adventure by L. Peat O’Neil

www.PyreneesWalks.com    http://peatwalk.blogspot.com

Sample recipe from the travel culinary adventure Pyrénées Pilgrimage available POD through Amazon.

Basque Country Soup from the Pyrénées Atlantiques Region

Garbure or potage is standard Basque fare, made every season. The ingredients change to what is locally in season. Fall, winter and early spring versions include root vegetables. Spring potage includes ripe fava beans.  A summer version contains green beans, tomatoes, and new potatoes. The soup base is ham, white beans, and cabbage. 

Potage  — Garbure

4 quarts water

2 cups dried white navy beans, soaked in water for 8 to 10 hours

1 bouquet garni

1 pound ham shank (omit for vegetarian version)

2 medium carrots, peeled and coarsely chopped

4 to 6 medium potatoes, peeled and chopped into 1 inch cubes

1 medium onion, coarsely chopped

1 small cabbage, cored, and sliced into short strips or 1 inch squares

3 leeks, thoroughly washed, trimmed, and coarsely chopped

4 red peppers, cored and sliced into julienne strips

1/2 cup garlic, minced

1 tablespoons sea salt or more to taste

1/2 teaspoon freshly-ground white pepper

Place 4 quarts water, the white beans, the bouquet garni, and the ham shank in a large, heavy-bottomed saucepan over high heat. Cover and bring to a boil. Simmer for 15 minutes. Add the carrots, onion, potatoes, cabbage, leeks, garlic, and red pepper. Season.  Return to a boil, lower the heat, and simmer, covered, for 30 minutes. Add more water if necessary.  Taste and adjust seasoning.  Cook until the vegetables are soft but not mushy.  Remove the bouquet garni and ham shank. Discard the bouquet garni. Remove meat from shank and add to soup or serve separately.

Written by patwa

05/03/2007 at 6:10 pm

Posted in Cooking, Travel

Tagged with , , , , , ,

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