peat o’neil

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Posts Tagged ‘Pyrenees

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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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Fédération Francaise de la Randonnée Pédestre

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Topographic maps and guides for walking in France are available at the online store run by the French Association for Hikers — Fédération Francaise de la Randonnée Pédestre.  The search function enables you to look by region, départment (regions in France) and by other parameters.

Pyrénées-Atlantiques  – Western region towards Atlantic Ocean

Hautes-Pyrénées – High Pyrénées in the central mountains

Pyrénées- Orientales – Eastern region near the Mediterranean Sea

Read more about the Pyrénées Mountains at http://www.PyreneesPilgrimage.com

Written by patwa

01/06/2012 at 6:43 pm

Posted in France, Map, Pyrenees, Walking

Tagged with , , , , ,

Pyrénées Pilgrimage Route for Walkers

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Follow in the footsteps of travel journalist L. Peat O’Neil.  Markers for gîtes, country inns, farms and Cathar castles in the Pyrénées region of France.

Read more at: http://PyrénéesPilgrimage.Wordpress.com

Book is available through Amazon and soon to be released in Kindle version as well.

http://www.amazon.com/Pyrenees-Pilgrimage-Walking-Across-France/dp/1439267898/ref=sr_1_1?ie=UTF8&qid=1295059620&sr=8-1

Written by patwa

07/02/2011 at 2:14 am

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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