Pedro

Yes, it comes off the water 50km north from here, or here, on the dawn of the same day or evening before.

Shark?

And the same grouper for rice the next day. I am being spoiled.

Sofia made grouper paccheri, with fresh grouper from the market. It was delicious.

A cold fanny must be the worst! You’re never going to invite her to register here, are you?

So Paul Smart rode a bike ran by Barry Sheene Racing against Barry Sheene who rode for a different team?

Was there another Barry Sheene at the same time whose team ran the blue bike?

I really like the look of those front ends with the two different lights.

Nice looking towns, pure England. I used to go by a guy on one of those bigger Vespas on my way to work, maybe he was flat out but he used to regularly be doing at least a true 120kmh, so 75mph.

Shit. or plastic wrap blue or masking tape blue

What would you say is an inline or parallel v twin? If they’re V …

I haven't got much experience with owning lots of bikes, but just from having tried a few I prefer two cylinder engines for normal road bikes, in V and flat. I really like how a boxer is both smooth and torquey at low and medium rpms but also sounds great at full throttle in higher rpms. I used to like my Transalp 650, it was happy being revved but felt and sounded like it would last forever, if that is even possible to get from the sound at tickover , still love the distinct smooth sound an old Africa Twin or a Varadero makes.

were people aware they were involved on a race with you?

Fat dogs, you are nowhere. It’s like they’re challenging you to go away!

You do know how to build up interest. Have to say, leaving home at 3:30AM isn’t for me!

Get it out, take pictures, post ride report!

No reason. I just looked up on google what the English name for the Portuguese “pescada” is, and it came up as hake. I suppose codfish and cod are the same thing, but I always think of codfish for some reason. All the cod you see in my food or all over Portugal is preserved salted, like in Italy or Croacia. Bacalhau in Portuguese or Baccala in Italian. An entire fish, when you buy it whole looks like this, big ones being 3kg to 6kg like this:

Hake fillets, marinated in mild and lemon and gently fried in egg and flour batter, with cold “russian” salad. My mum’s cooking, the sort of stuff I used to hate as a kid but now love.

Did you know that the Portuguese invented frying in batter? And then took it to Japan, who made a big thing of it. After a few centuries some twat came up with frying candy bars.