We left Portmarin by the foot bridge
and we walked through woodland ....
And then along the road .....
Havn't worked out what these are yet
but there are lots of them!
John and Mo before the rain really set in
Finally met up with John and Mo last night. John has been walking for 6 days and so far no sign of the pilgrim feet and leg problems. It s still common to see people hobbling about with bandaged feet, especially if they have recently started. So John is doing really well.
We talked about the accomodation problems and it looks like we will have to start booking ahead in order to ensure a bed. It really is quite stressful arriving I'm a strange town and panic booking the first thing available. John has yet to have the albergue experience and may miss out as you can't book ahead for the municipal ones.
I have to say I am not raring to go today. There is a definite feeling that the best is over and this is the tail end. The atmosphere on the camino is different since Sarria. The weather outside the Pension window changes from grey drizzle to lashing rain. We have to make sure that everthing we own is in plastic as the last month of hot weather has made us a bit careless.
The days walking was Wet Wet Wet! But we missed the pilgrim rush hour (6am-8am) by leaving at 9am. So there were far fewer pilgrims on the road. The few who were visible had dark plastic capes over themselves and their rucksacks and looked like strange hunchback creatures roaming around the countryside
We met up with John and Mo en route at the first coffee stop. Thereafter it was head down, teeth gritted until we got to the planned destination. Fortunately, John and Mo had booked a room with 4 beds so we are all in together tonight. Ruth is talking about a taxi tomorrow?? What a thought!
For dinner, we met up with Australian Sharon who we first met on Day 1 of the Spanish camino, Peter who was on the same flight fr Birmingham and Brenda from Denver. We had a jolly pilgrim meal. We have learned that we like the local soup Caldo Gallego - think it is made with potato and swiss chard or similar green vegetable. Also like the local cheese that is served with quince jelly (membrillas).
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