Meat day today.  Brent usually does the run to Narbonne and Toulouse.  A bit tough to juggle the cow move and meat box packing and cows, so I popped out this time.  As I drove out of rainbows towards The Med, the weather improved steadily.  I kept adjusting the cabin temperature from keep-me-warm to cool-me-down.

I was to meet a lady by a gate I’ve not met.  She suggested an alternate place as the meat was to be transported elsewhere.  I met her by a white tent and a solar tribute to The Day of The Triffods.

Beef was off quickly after we met, so I headed back to meet another customer in Toulouse.  As I was leaving, music blaring, I didn’t hear “Aussie Ken,” our GPS system, to take the exit.  I read the signs and had to quickly figure out … do I want to follow the yellow tarmac to The Med or back to rainy country Gers.  What would Keanu do? 

So hungry, I pulled off at Corbières for a Gourmet Angus burger.  It had Angus, it had bacon, it had sauce, it had NO flavor.  The sauce carried the meal along.  I was so hungry, a cracker would have done.

Paying for the not so free way, this helicopter hovered like this carrying or supporting or I don’t know what to these power lines.

Home at last.  As the veal burger and chop for our taste test were cooking, Champagne man shows up.  A present from Brent to me.  Speechless.  Champagne is very dear to my heart.  With all these babies and giving my body up for other’s lives.  The only thing I missed was Champagne.  I loves me some Champagne.  And Champagne man makes the best bubbly I’ve ever had.  Amazing.  Even better if it’s pink.  And it was.  I can’t wait to try it on Champagne Saturday.   You can’t drink Champagne in farm wear.  You must wear something nice ( read clean ) and put a little effort in.

… underneath Mr. Pink, we have some spare veal burgers.  Held back on purpose.  Very happy with these burgers.  Pink Champagne may go well with veal burgers.  I’ll let you know.