100 Days of Good Things: Fourteen
Oct. 30th, 2012 09:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
delanthearDay three of climbing. Also the first day up after the night where we got some alcohol. Aaand we'd decided to make it an early one too..
Breakfast of porridge, and then 2 eggs on toast and then on the road to Bas Cuvier
I'm often a little nervous of Cuvier. It is the closest area to main Fontainebleau (i think) so gets a lot of travel. This means most things I can pull onto are really polished
After a hard morning where my left arm started to give up on red number 4 (needed a really high right foot off two bad sloper holds) we made our way over to Marie-Rose
Almost of queue from Jim I repeated it for his camera and then went on to do 3 more 6as. AWESOME :D
Other good stuff? We got a team ascend on one problem which was great, especially as it involved about another 10 super good climbers yelling and cheering Rowan on as he completed the set.
Back to the gite for dinner and the afore mentioned Rabbit stew. We cooked it yesterday and reheated it today. It was AMAZING, cooked with fresh green beans and a huge pile of potato mash (with their skins on)
Breakfast of porridge, and then 2 eggs on toast and then on the road to Bas Cuvier
I'm often a little nervous of Cuvier. It is the closest area to main Fontainebleau (i think) so gets a lot of travel. This means most things I can pull onto are really polished
After a hard morning where my left arm started to give up on red number 4 (needed a really high right foot off two bad sloper holds) we made our way over to Marie-Rose
Almost of queue from Jim I repeated it for his camera and then went on to do 3 more 6as. AWESOME :D
Other good stuff? We got a team ascend on one problem which was great, especially as it involved about another 10 super good climbers yelling and cheering Rowan on as he completed the set.
Back to the gite for dinner and the afore mentioned Rabbit stew. We cooked it yesterday and reheated it today. It was AMAZING, cooked with fresh green beans and a huge pile of potato mash (with their skins on)
