They should call this, THE CAFFIN

Good stuff

I endorse this, wholeheartedly.

Full disclosure: I bake baguettes for a living.

If only…

When I worked in southern France, we were sitting outside eating at a restaurant once when noticed someone from the kitchen in a sweaty sleeveless undershirt bringing some baguettes to the restaurant from the boulangerie (bakery) next door.

He was carrying them under his sweaty arms…….
No, they werent wrapped.
Gotta love the french.

I think that you might have discovered the secret ingredient!

The Tyvek baquette bag will help maintain that essence over the next two days of your walk…

It begs for a Ti wine bottle on the other side and a Swiss Army knife with cheese blade and corkscrew.

[music over: Edith Piaf vocal with accordion]

Dual use: make a guyline belt and you have a perfectly usable swim, er, "sock" for, you know . . . .

Hi Adam

What boggles me is where you guys find the time to search for things like this!!!!

The hat, the cape, the bag, or the lady herself?

Cheers
Roger

Roger, all of the above! I was in France 1965,66 and 67. Ate good, horse meat once a week(men only), roast rabbit with heads attached, coffee w/cream and French bread for breakfast. Did you know French bread is flown in daily to O’Hare airport for restaurants in Chicago?

Oh the memories :)

Here's Roger at the age of 5, terrorizing the streets of Paris aand known to the locals as "Le Démon du Pain".

"He was carrying them under his sweaty arms…….
No, they werent wrapped.
Gotta love the french."

Local "delicacy" from where I grew up. Greek immigrants invented what was called "The NY Style Wiener" (nothing to do with NY as far as I can tell, either)

The salt, sweat and arm hair only adds to the flavor…

Perfect after a night of drinking cheap beer and shots with your friends in your early 20s. So I hear.

I have fond memories of Provence, eating breakfast outside every morning, on a hill overlooking the town, next to a 600 yr old windmill. White raisin croissants and cream cheese.

But its also the only place Ive ever been where they served me a fish cooked with the guts still in it….

But, at least it was a fish. Most of what passes for seafood on the Mediterranean, is nothing but what we call "bait".

After a while, that hard crusty baguette does grow on you though.

"hard crusty baguette" goes down easy if you dunk it in a bowl of coffee :)

Café au lait (French for "coffee with milk") is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whitener added.