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Day 25 - Camino Francés: Ledigos to Sahagun · WCBH

• 0:25
  Good morning, day 25. Just leaving Ladigos, heading to Saugun.
• 0:31
  16 kilometres today, it is day 25. There is a cool breeze coming across us at the moment.
• 0:37
  We're still feeling full from dinner last night. We took the in-house meal,
• 0:42
  17 euro per person, about $34.
• 0:45
  Served at 6pm, much earlier than the usual serving time here of sort of 8 o'clock, 9 o'clock.
• 0:52
  That's why we took it. three course meal options
• 0:56
  entree was pasta
• 1:00
  salad that had tuna in it or soup cheryl and i both took the soup chant took
• 1:06
  the pasta salad mains was deep fried anchovies or a beef stew and dessert there
• 1:14
  were three things on the card there there was ice cream there was melon or there was rice pudding.
• 1:20
  I had the anchovies for the main and the melon for dessert.
• 1:25
  Sherilyn and Chan had the beef for the main and they both took the rice pudding for the dessert.
• 1:32
  Sherilyn, the soup for entree, how was it? It was delicious.
• 1:35
  It was probably the most flavourful dish that we've had here in Spain.
• 1:40
  Garlic and pepper, black lentils with mushrooms and a few other vegetables,
• 1:46
  but it's probably the taste we've been looking for other than...
• 1:54
  Egg and ham every day. It was good to get a nice dose of pepper,
• 2:01
  and you and I were done after the entree. That could have been dinner.
• 2:05
  Jan, you had the salad. Do you want to just take me through the salad,
• 2:08
  the pasta salad? What was it like?
• 2:10
  It was delicious. It had white, orange and green pasta,
• 2:17
  usually like the one with Havoclo, and we had beetroot or radish,
• 2:25
  one of those, and it had egg.
• 2:29
  Tuna as well? Tuna and vinegar.
• 2:32
  Most of the things had vinegar. What's that? Coal pasta. Coal pasta.
• 2:37
  And then for the main, you and mummy had the beef stew. What was that like?
• 2:43
  I found that very tasty. The only part I didn't find very tasty.
• 2:50
  Was when you, I asked you if I could try soaking up the bread with the gravy, I'm tasting that.
• 3:03
  I'm not going to have that every day. Okay.
• 3:07
  Rightio. Well, it was tender and it had a lot of rosemary running through it.
• 3:12
  I had the deep fried anchovies served hot.
• 3:15
  They were really nice. and the dessert, the rice pudding, the melon,
• 3:19
  and the ice cream. What did you have, Champ? Rice pudding.
• 3:23
  Was it yummy? Yes. I thought it would be like, I thought it would be something
• 3:29
  new for me, but it turns out I had it before.
• 3:34
  Was it hot or cold? It was cold. It was cold?
• 3:39
  I had the melon. Wasn't quite sure what melon it was. It was a white color,
• 3:45
  so I'm used to rock melon.
• 3:47
  Watermelon honeydew not too sure what the
• 3:50
  white melon was but it was it was really delicious nice and
• 3:53
  soft as well actually yesterday as we were walking into town we took a photo
• 3:57
  and i'll put it on the thumbnail of yesterday's podcast it said we were at the
• 4:01
  halfway point at ledigos and then looking at the photo later at night it said
• 4:08
  380 kilometers done 380 kilometers to go.
• 4:11
  That equals, what, 760 kilometers.
• 4:15
  And the Camino is often quoted at 790 kilometers. And I thought, what's going on here?
• 4:21
  Then looking at the photo carefully, it says from Ronsonvalas to Santiago.
• 4:28
  We didn't start in Ronsonvalas and most people don't.
• 4:32
  Most people would start in St. John if they're walking the full Camino.
• 4:37
  So 300, sorry, 760 kilometers plus that 24 gets us to 784 kilometers.
• 4:48
  Plus we've got this walk today. So I think there might've been a little bit
• 4:53
  of sneaky Camino tourism, declaring the halfway point a little bit too early in Ladigos,
• 5:00
  hey, and we went out for a meal last night to celebrate.
• 5:04
  Lots of the guidebooks actually list Sargun as the halfway point.
• 5:09
  So I think the Degos declaring Ronsonvalas at the start so they could move the
• 5:14
  halfway point to them was a little bit clever marketing, but it worked because
• 5:20
  we certainly had a meal to celebrate last night.
• 5:23
  Anyway, 16 kilometres today. It is down on our average.
• 5:28
  So let's hope that the less kilometres we get there nice and early.
• 5:33
  So we've made it to Sargun. In fact, it's actually the morning after we arrived.
• 5:39
  It's interesting how from place to place you can go from such a welcoming,
• 5:44
  well-kitted out accommodation to stay to something that's really,
• 5:49
  you just can't wait to get up, get your bag packed and get moving.
• 5:52
  Nothing in terms of the safety of security of the place, but the place that
• 5:57
  we are staying at is cold. Now, all up, I think there was 20 seconds of hot water.
• 6:03
  No, 20 seconds of lukewarm water in the system.
• 6:07
  So we spread our showers out over a couple of hours. Each had our 20 seconds
• 6:12
  of warm water and that was that.
• 6:14
  It might be spring here in Spain. It's still cold.
• 6:19
  So yeah, we're at the halfway point. We're up early.
• 6:23
  We're getting our bags packed and we're going to get out of this place and get
• 6:26
  some kilometers into our legs and get onto the next town before we have breakfast.
• 6:31
  I should say, actually, I should say, when we did arrive yesterday afternoon,
• 6:35
  we did come across a nice cafe bar, which kind of had a bit of a bakery attached to it.
• 6:43
  They didn't do so much of breads, but they did some great desserts and biscuits. And that was nice.
• 6:49
  That was the highlight of this town, but keen to get moving this morning and get onto the.