Day 9 - Whitchirch to Hereford

No pain no gain
The relentless amount of exercise is starting to take its toll on our bodies. I am in a constant state of muscle ache and watching me go down stairs is proving quite an entertainment for Fiona! Sadly her left patella tendon was causing her some trouble today :(

After another look at the rather amusing card Norma sent us, we hobbled down the stairs to devour yet another three course breakfast.  
It was then onto the A49 which would be our home for most of the day cycling cheek to cheek with a disproportionate amount of lorries and tractors! A little daunting.
A view from the cockpit.

Thankfully, a detour to Church Stretton was a welcome break from the gauntlet and Evelyn and Alan whipped up a mean selection of ham sandwiches. 
After lunch it was back to the A49 despite it being rather busy, we did keep up a good average speed and were making good time and the route did take us off a couple of times to pass through some pretty villages and scenery. 
Almost there. 
It was a hot day today and our clothes were a bit stinky! Luckerly we packed a washing line. 
In the evening we met Livia and treated ourselves to a lovely meal in the strangely named pub - the spread eagle. 
Sorry Livia I know this photo looks like you head has been cut out and re-attached to your shoulder!!
Hopefully Fiona's knee will be better tomorrow. 


 


 
 

 


 


 
 


 


 

Comments

Post a Comment

Popular posts from this blog

Day 13 - Bodmin to Lands End

Image
We made it! After a lovely evening at the Nichols/Cannaby residence and the reality of only 68 miles to go, our final morning preparations finished with with a  nespresso toast and celebratory selfie with Bea and Ruby the Dog. With no severe weather warnings issued, it was t-shirts on and heads down as we cycled out of Bodmin and onto our scenic A30 avoidance route past St Michael's Mount and through Penzance to Lands End.  St Michael's Mount Fuelled by fruity malt loaf! Newlyn Harbour Fiona's best mouse impression! Almost there! Then after a rather indirect but pretty route along a winding cycle path, we had finally made it!
Read more

A welcoming visit to the Chilterns MS Centre

Image
Today we took the opportunity to visit the Chilterns MS Centre to meet the wonderful staff and see for ourselves the superb facilities and treatments available to MS sufferers. We also hoped to get a couple of photos of us outside the centre to use in their newsletter article and put on our JustGiving page. After a rather creaky cycle ride over (neither of us had been out on our bikes for a few days), we were warmly met by Hannah, the  Trusts & Foundations Fundraiser, who gave us a guided tour of the new building and facilities and helped us visualise what the money we raise will pay for. It was great to see and hear first hand how much good the centre does for those with MS, and how the money we raise will primarily help fund physiotherapy and other treatments. Hannah shows us around the centre One of the fascinating elements of the tour was the Oxygen chamber. This is one of only a few in the country, and it was custom made for the centre. We met three wonderful vol
Read more

Day 11 - Cheddar to Crediton

Image
Sausages and the Donkey Whisperer After a night in the cell, we were thankfully released just in time for a hearty breakfast. Among other areas of stimulating conversation such as "what will the weather be today?" and "what's for lunch", breakfast chit chat has more recently been directed around the quality of the sausages. As we have endured our journey, one thing has been certain - wherever you are, the overall quality of a B&B is directly proportional to the quality of sausage served at breakfast, some of the best of which were served up today (as opposed to Thursday morning's that were like eating rubber fingers). Upon further research it appears the minimum meat content for a pork sausage is 42% (down to 30% if you remove the word pork from the labelling). We discussed our findings with the owner and she rather proudly revealed hers were the 93% ones made from Prince Charles' pigs. Needless to say, they were gorgeous. :-P Anyway, packed and read
Read more