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Day 23 - Camino Frances: Fromista to Carrion de los Condes · WCBH

• 0:25
  It's day 23. We've just stopped for lunch. We're walking from Fromista to Carrion
• 0:32
  de los Condes, 19 kilometres.
• 0:36
  Lunch is just the side of a river. We've got a baguette. We're really good at
• 0:42
  getting chased by tractors, we've worked out.
• 0:44
  So just as we sit, there is a tractor starting to circle around us.
• 0:49
  There was a day, was it yesterday? The day before? Everywhere we went,
• 0:52
  we just seemed to be getting chased across bridges and across roads by some
• 0:57
  John Deere's from this start last night.
• 1:00
  Nice town. Some towns have got themselves more geared for the Camino,
• 1:05
  and I suppose we're getting further into March and closer to April where,
• 1:10
  you know, you've got the beginning of the official season.
• 1:13
  So more pilgrims appearing, more things opening up.
• 1:17
  But last night had no issue in getting something to eat at a bar cafe.
• 1:23
  They, people eat late in Spain, sort of eight o'clock-ish is sort of like prime
• 1:30
  restaurant time, eight o'clock, nine o'clock time, where for us that's late.
• 1:33
  We normally eat back in Darwin, sort of 5.30, six o'clock.
• 1:37
  And out here on the Camino by eight o'clock, we want to be showered,
• 1:41
  relaxing in bed, just about ready, rehydrating, ready to go to sleep.
• 1:46
  So when we're sort of picking meals up late in the day, it's sort of like at
• 1:49
  these bar cafes and whatever's available in the display, which is,
• 1:54
  you know, usually some tapas or pinchos or bocadilla, tortilla, et cetera.
• 2:01
  But breakfast this morning, we did have some things in the room,
• 2:05
  you know, tea and coffee. They actually had a kettle, yay, go kettles.
• 2:09
  But we did have some breakfast biscuits and a piece of fruit.
• 2:13
  But once we got outside the cafe, sorry, the bakery next to our hostel was like
• 2:20
  a bakery cafe and was chock-a-block full of locals and of pilgrims.
• 2:25
  And like, it was kitted out, like crazy.
• 2:28
  Whatever you wanted from the pastries that
• 2:31
  were sweet through to just bits
• 2:35
  of baguette or boccadilla for different
• 2:38
  types of bread rolls through to things that had egg on
• 2:41
  them like it was really kitted out they did a good tea coffee
• 2:44
  and uh cola cow as well so 19 kilometers
• 2:47
  today it's this is weird what i'm about to say but you
• 2:51
  know at the beginning i think we started with 12 kilometers we
• 2:54
  might have had 16 kilometers and we had 11 kilometers and
• 2:57
  that was sort of big days where we're at with the walk after
• 3:01
  yesterday yesterday was 25 kilometers which you know felt like
• 3:04
  a big day we looked at the 19 kilometers and went great that's i don't know
• 3:10
  19 is is sort of like the average but it feels very very doable and we're just
• 3:15
  stopping for our first sort of break of the day we're over halfway so we'll
• 3:21
  stop and we'll eat and then we'll get going again but
• 3:24
  Yeah, 19 seems very doable, very average.
• 3:27
  And I think there's a day in our schedule coming up where we've got a 16 kilometre day.
• 3:32
  Looking forward, it almost looks like a rest day.
• 3:35
  Anyway, it's all relative. Probably means we're getting fitter.
• 3:38
  Time for me to stop talking and to start making this lunch.
• 3:42
  Well, what did I say? We're very good at getting chased by attractors. Beautifully cut.
• 3:47
  Bread at the moment. Just put the butter on. Just put the cheese on.
• 3:52
  And there we have it. The tractor just came around the corner.
• 3:55
  We've got great timing with these tractors.
• 3:58
  All right, it's past. Now time to sit down and enjoy this lunch.
• 4:04
  So here at the hotel in Carrion de los Condes,
• 4:09
  19 kilometres that we thought we were completing today ended up being about
• 4:13
  22 kilometres because we did take a couple of alternative routes that took us
• 4:18
  along the river rather than the designated paths.
• 4:22
  We've got 24 kilometres lined up for tomorrow.
• 4:26
  If you're interested in what sort of steps we're racking up now,
• 4:30
  we started on the 28th of February.
• 4:32
  Just my stats from the month of march all
• 4:36
  up for march 534 000 steps averaging 24 000 steps per day and that includes
• 4:43
  the two rest days in pamploma and burgos where we try to minimize what we did
• 4:49
  just to recover there so yeah some nice numbers coming through on the app.