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Day 22 Camino Frances: Castrojeriz to Fromista · WCBH

• 0:25
  Good morning, day 22. Our longest distance so far today, 25 kilometers.
• 0:32
  We're heading from Castro Herits to Fromista.
• 0:38
  We're just leaving Castro Herits this morning, a little after 8am.
• 0:42
  We've made good time this morning, haven't had a coffee yet though.
• 0:46
  We're walking along a flat sandy path. And in about a kilometer's time,
• 0:52
  we start to climb up. Is that a hill or is that a mountain?
• 0:57
  It's an alto. Okay. Well, if that's the path that we're going up,
• 1:02
  stay tuned for further details because this is going to be difficult.
• 1:07
  So we've made it to the top of this thing. Now in the debate about whether it's
• 1:12
  a hill or a mountain, looked it up online for a definition or the defining factors
• 1:18
  between a hill and a mountain.
• 1:20
  And the internet's not 100%. It says that each country's have their own interpretation.
• 1:25
  But generally speaking, a mountain is taller, a mountain is more peaked,
• 1:29
  and a hill is more rounded and lower.
• 1:32
  So that lines up with my thinking.
• 1:35
  It does say that a mountain is harder to climb than a hill, and despite all
• 1:40
  the huffing and puffing to get up this thing, I would agree that it is a hill, not a mountain.
• 1:45
  But we're at the top and rather than the
• 1:49
  path slowly snaking its way
• 1:52
  around the hill to get to the top there was
• 1:55
  minimal snaking it was pretty much straight up so a very steep incline but just
• 2:00
  what an amazing panoramic view from the top looking straight out we can see
• 2:07
  the village that we stayed in last night a corresponding hill behind it with the castle ruins on top.
• 2:14
  And just this beautiful valley of rich farmland, just green pastures,
• 2:20
  just patches of green, all running in different directions.
• 2:23
  As far as the eye can see, over to the next line of hills, plateaus in the background
• 2:30
  and sitting on top of them, a collection of windmills.
• 2:35
  And they are absolutely still today.
• 2:39
  Just a few slowly turning but
• 2:42
  the majority of them are stationary we can
• 2:45
  also see from yesterday the the last two
• 2:48
  towns that we walked through yesterday as well so this
• 2:51
  is one of those beautiful views beautiful if i
• 2:55
  was a decent painter maybe bob ross maybe bob ross could do a painting here
• 2:59
  but what goes up must come down we're just learning that lesson in a very short
• 3:05
  period of time just after climbing that hill the plateau on top the width of
• 3:11
  it not the length but the the width of it.
• 3:14
  Must have been less than 500 metres, and now we are descending on the other side.
• 3:20
  Interesting that the path decided to take us up and over and down rather than
• 3:26
  around, because it really wouldn't have been a huge diversion,
• 3:29
  only a couple extra kilometres to go around the thing.
• 3:32
  But what it would have robbed us of is those beautiful panoramic views and the
• 3:37
  sense of achievement after climbing that hill.
• 3:40
  All right we are on our final rest
• 3:43
  break before we walk another
• 3:47
  five kilometers to from this stuff and what
• 3:51
  i would like to know it's been a good day we've made some really good ground
• 3:55
  it's been a very hot dry day through the meseta getting a real sense of what
• 4:00
  that's like and it's it's march so it's still cool in our terms but you can
• 4:05
  see people from other parts of the world that are really struggling with the
• 4:08
  heat and the so-called humidity.
• 4:10
  But what I'd like to know is, we're a bit hungry this afternoon.
• 4:14
  What food are you dreaming of at the moment?
• 4:19
  Anything with chilli, garlic, ginger.
• 4:23
  I'm dreaming of noodle soups, Thai curries, anything full of flavor.
• 4:28
  Once we finish the Camino and head back, we do have some time in Singapore,
• 4:34
  So I imagine you've got a list already worked out of the things that you want to eat when we get there.
• 4:39
  Most definitely. Popular list is noodle soup.
• 4:44
  Tan, anything that you wish we could be eating right now as we sit here under
• 4:48
  this tree on the side of the room?
• 4:50
  Definitely. Fruit, lipe, apple, pear, mango, watermelon and waffle.
• 5:03
  I noticed you chose all healthy foods there. Is that because this is for the
• 5:09
  podcast? Is there anything else you'd like to eat right about now?
• 5:13
  And sugary stuff. Like? Like chocolate. That sounds pretty good. Or a cupcake.
• 5:22
  A cupcake. A big cup of tea with some biscuits would be nice right about now.
• 5:27
  So five kilometres to get to Vermishter and hopefully we can find all those
• 5:32
  things on the menu in Vermishter but I hardly doubt it. probably the likelihood
• 5:37
  for dinner is probably firming around baguette.
• 5:43
  Egg, bocadilla, tortilla.
• 5:47
  We just went to the local supermercado and talked to a few things and a lot of we had, Sean.
• 5:54
  We've had some yogurt and some oaks. Yogurt drink.
• 5:58
  We're on our last little stretch into our destination town from Easter.
• 6:03
  And this has caught me a little bit by surprise is that there is a canal that
• 6:09
  we've been walking alongside for the last couple of kilometres.
• 6:13
  If you've ever seen that Rick Stein food travel show documentary where he travels
• 6:20
  through France on a boat up and down the canals, it kind of reminds me a little bit like that.
• 6:27
  Must be about 15 metres wide.
• 6:31
  Moving at a slow pace, wonder how far it goes.
• 6:35
  Maybe it links a lot of this region together to move the crops around.
• 6:40
  And, but yes, less than two kilometres until we get to Framista has been a good day.
• 6:46
  That first experience of really a hot day on the Masetta.
• 6:52
  But we'd much rather be walking in this weather than something that would be cold and wet.
• 6:59
  And given that we're from the top end, we've had no issues with the heat.