around as it was off season. We rode right were the waves were breaking because the
thats where the ground was firmer so that the horses didn’t pull any muscles as we
galloped through the sand. Once all the horses were used to being in the water we
trotted and galloped for miles and miles. We would take little breaks to let the horses
catch their breath then surge forward again. There was such an amazing feeling of
exhilaration as the horses flew through the waves. As we came to the end of the beach
there were a few more people around who watched curiously as we walked by. From
the beach we went into a little town on the beach called San MartÃ. We tied the horses
up in some woods outside the town and walked in to have lunch at a little restaurant.
After lunch it was just a short ride to our next stop. We stayed in an old mill outside of
town. The house was vacant unlike the other places we had been staying, and were
were told that were were going to have a special cook for dinner. At 8:00 we cam out to
a kitchen filled with delicious smells and our superb chef David. David owns and cooks
for a local restaurant that was about 30 mins away. He made us all sorts of traditional
catalan food. Our first course was pumpkin cream soup with 5 local types of
mushrooms. Then we had a plate of asparagus with a delicious dried tomato sauce.
They man course was chicken with curry seasoning and a mix of cooked local
vegetables. For desert he brought almond cake w/toffee sauce and whipped cream.
This was by far the most delicious meal of the trip. After dinner we all hung out and
chatted for a while before heading off to bed.
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| Our home for the night |
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| Our Chef David |
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