Where are we? In the Basque Country for this year's grand depart.
Bilbao: I found this, from the local tourist site, rather fascinating: The main characteristic of the people of Bilbao is to feel proud of it, being from Bilbao is the best, this pride of belonging has given us fame throughout the world and makes us the subject of jokes, stories and events. Such are the hallmarks of Bilbao men and women that on your visit to the city you will be immersed in this emotion and pride, a lot of things will make you discover the Authentic Bilbao. In Bilbao we have our own world map, our own typography and a dictionary of bilbainadas.
Curious is that there was a law in the s. XVIII, which punished the ingratitude of the inhabitants. Bilbao is so big that only a world map can be used to represent it.
Curious is that there was a law in the s. XVIII, which punished the ingratitude of the inhabitants. Bilbao is so big that only a world map can be used to represent it.
Their thoughts on the Guggenheim: Defined as the best building of the second half of the 20th century, the Guggenheim Museum Bilbao has completely transformed the city, placing it in the world and radically changing its image.
It was inaugurated in 1997, based on a project by the American architect Frank Gehry, who, after visiting the city, was very clear about its location. “That is the place”, he exclaimed after observing a panoramic view of Bilbao from Mount Artxanda. That place was the land of the old Compañía de Maderas, on the edge of the left bank of the Ría. As the architect himself has explained, the design is based "on the port that was and the city that is", symbolizing a ship anchored on the banks of the Nervión. Titanium allows us to contemplate, at every moment of the day, the tones that the light projects on it.
Regional Specialties: Biscayan cod, cod al pil-pil, choricero (pepper), Guernica beans, marmitako (a kind of tuna bouillabaisse), Pisto a la bilbaina (ratatouille with egg and ham).
It was inaugurated in 1997, based on a project by the American architect Frank Gehry, who, after visiting the city, was very clear about its location. “That is the place”, he exclaimed after observing a panoramic view of Bilbao from Mount Artxanda. That place was the land of the old Compañía de Maderas, on the edge of the left bank of the Ría. As the architect himself has explained, the design is based "on the port that was and the city that is", symbolizing a ship anchored on the banks of the Nervión. Titanium allows us to contemplate, at every moment of the day, the tones that the light projects on it.
Regional Specialties: Biscayan cod, cod al pil-pil, choricero (pepper), Guernica beans, marmitako (a kind of tuna bouillabaisse), Pisto a la bilbaina (ratatouille with egg and ham).
Christian Prudhomme says: The Basque Country doesn’t lack options when it comes to offering opportunities to the puncheurs. With 3,300 metres of vertical gain and a double springboard where gaps can be created in the final 30 kilometres in the shape of the Vivero and Pike climbs, discussion about the identity of the first Yellow Jersey holder will focus on attackers with real pedigree, those capable of taking allying their instinct to their power.
The stage: A note for new readers: This section of the blog is written live, while the race is taking place. Typos are a possibility.
Off we go. Our first break of the Tour consisted of Calemjane, Guglielmi, Ferron, Greggaard, and Eenkhroorn. Their gap would not get large, as there were many behind them in search of the first yellow jersey. It was enjoyable to watch them fight for kom points as they climbed each hill. The polka dot jersey would be a nice prize.
Rain, which is never a good sign on the nervous first day of a grand tour, particularly such a punchy one.
One hundred kilometers to go and the gap was 1:30.
The first crash of the Tour "award" goes to Træen. He would get a new bike and head back to the peloton.
As they road, the gap to the break had grown really small. To be honest, they did not want to catch the brea until closer to the finish, but positioning battles kept the bunch close. Speaking of, 50 kilometers to go and the break was caught. It would be interesting to see if there would be further attacks or if they would stay together until the finish.
45 kilometers to go and the sprinters started to fall off the back. Unlike many opening stages, this one was not designed for them. Surprising to see Lutsenko dropping though. At the top of that climb, Powless taking points to go into the virtual kom (polka dots) jersey.
Offscreen crash for Carapaz and Mas. Carapaz got up only to sit again. Something was clearly very wrong, but he would re-start. Mas however remained roadside, looking unable to continue. Indeed, his abandonment was announced.
Some gaps opening up as they climbed, with some of the gc favorites at the front. Hi Pogacar and Vingegaard. Plus both of the Yates twins.
There would be some regrouping and eventually the Yates duo at the front. This was both entertaining and amusing. Adam versus Simon for yellow.
Adam with the win!
ADAM YATES WINS THE FIRST STAGE OF TOUR DE FRANCE IN FRONT OF HIS BROTHER, SIMON! This goes traight in the history books of cycling. ♥️ #TDF2023 pic.twitter.com/dDdC41Fghz
— Mihai Simion (@faustocoppi60) July 1, 2023
The wine: Ameztoi Rosé 'Rubentis' Getariako Txakolina DO 2021
I had this a little more than a week ago, sitting on the balcony of my room at the Little River Inn. Thus the glamour shot. Which means I can not be at all objective about the taste as it was such a perfect pairing of wine and setting, after an afternoon in a redwood outrigger canoe.
From an importer: The iconic Ameztoi Rubentis rosé is a field blend of the local, indigenous hondarrabi zuri and hondarrabi beltza varieties, grown on traditional trellises high on the slopes rising above Getaria, an ancient Basque fishing village on Spain’s rugged northern coast. In the 2000s, when almost all of the other local wineries gave up on the indigenous red hondarrabi beltza vines, the Ameztoi family retained their old vines, in turn, lending their rosé such exceptional vibrancy and complexity. Rubentis, the region’s first pink wine, was inspired by the historic claret style wines which were once produced in the area long before the current global craze made rosé famous. The backbone of the blend comes from an old hondarrabi beltza vineyard planted in 1840, preserved by the Ameztoi family for generations. Ameztoi Rubentis is an authentic original, a wine that is often imitated but never replicated.
The food: Marmitako from Jose Andreas via the Washington Post
Ingredients
2 pounds boneless, skinless yellowfin tuna fillets (at least 1 inch thick)
2 pounds russet potatoes, boiled and peeled
2 medium green bell peppers, roasted (see NOTE)
1 1/4 cups Spanish extra-virgin olive oil, plus more for drizzling
2 slices day-old bread, preferably country-style
1 pound plum tomatoes (5 to 6)
3 cups thinly sliced onion (about 2 large onions)
2 tablespoons minced garlic
1/2 cup dry white wine
1/4 cup cognac
1 small guindilla chili pepper, seeded and coarsely chopped (may substitute your favorite small hot chili pepper)
2 teaspoons Spanish smoked paprika
2 teaspoons to 3 teaspoons salt, or to taste
4 cups water
Chopped flat-leaf parsley, for garnish
Directions
Step 1
Cut the tuna into 1-inch cubes; place on a plate, cover with plastic wrap and refrigerate until ready to use. Use your hands to break the boiled, peeled potatoes into large chunks and place in a large bowl. Cut the roasted and skinned bell peppers into thin strips and place them on top of the potatoes in the bowl. Line a plate with paper towels. Heat 1 cup of the olive oil in a medium saucepan until it registers 300 degrees on a candy thermometer. Add the bread and fry for 2 to 3 minutes on each side, until golden. Use tongs to transfer the bread to the prepared plate to drain. Slice the tomatoes in half lengthwise; discard the seeds. Place a large-holed grater over a large mixing bowl. Rub the cut sides of the tomatoes over the grater until all of the flesh has been grated into pulp. Discard the skins. Heat the remaining 1/4 cup of olive oil in a large stockpot over medium heat. Add the onions, roasted bell pepper strips and garlic; cook, stirring occasionally, for about 20 minutes, until the onions are golden brown. Add the wine and cognac; cook for 2 to 3 minutes or until the alcohol evaporates. Then add the tomato pulp, guindilla pepper and smoked paprika, stirring to combine. Cook for 10 minutes, then season with 1 to 2 teaspoons of the salt. Add the potato chunks and fried bread, folding them into the mixture; the bread will break up eventually. Cook for 2 minutes, then add the water; cover and cook for 15 minutes, gently shaking the pot occasionally to prevent the potatoes from sticking. Meanwhile, season the chilled tuna cubes with 1 teaspoon of salt, then add the tuna to the pot, stirring to combine. Cover and cook for 3 minutes. The tuna should be juicy inside and barely cooked through. Remove the pot from the heat and adjust seasoning as necessary. Garnish servings with chopped parsley and a drizzle of olive oil. Serve hot.
2 pounds boneless, skinless yellowfin tuna fillets (at least 1 inch thick)
2 pounds russet potatoes, boiled and peeled
2 medium green bell peppers, roasted (see NOTE)
1 1/4 cups Spanish extra-virgin olive oil, plus more for drizzling
2 slices day-old bread, preferably country-style
1 pound plum tomatoes (5 to 6)
3 cups thinly sliced onion (about 2 large onions)
2 tablespoons minced garlic
1/2 cup dry white wine
1/4 cup cognac
1 small guindilla chili pepper, seeded and coarsely chopped (may substitute your favorite small hot chili pepper)
2 teaspoons Spanish smoked paprika
2 teaspoons to 3 teaspoons salt, or to taste
4 cups water
Chopped flat-leaf parsley, for garnish
Directions
Step 1
Cut the tuna into 1-inch cubes; place on a plate, cover with plastic wrap and refrigerate until ready to use. Use your hands to break the boiled, peeled potatoes into large chunks and place in a large bowl. Cut the roasted and skinned bell peppers into thin strips and place them on top of the potatoes in the bowl. Line a plate with paper towels. Heat 1 cup of the olive oil in a medium saucepan until it registers 300 degrees on a candy thermometer. Add the bread and fry for 2 to 3 minutes on each side, until golden. Use tongs to transfer the bread to the prepared plate to drain. Slice the tomatoes in half lengthwise; discard the seeds. Place a large-holed grater over a large mixing bowl. Rub the cut sides of the tomatoes over the grater until all of the flesh has been grated into pulp. Discard the skins. Heat the remaining 1/4 cup of olive oil in a large stockpot over medium heat. Add the onions, roasted bell pepper strips and garlic; cook, stirring occasionally, for about 20 minutes, until the onions are golden brown. Add the wine and cognac; cook for 2 to 3 minutes or until the alcohol evaporates. Then add the tomato pulp, guindilla pepper and smoked paprika, stirring to combine. Cook for 10 minutes, then season with 1 to 2 teaspoons of the salt. Add the potato chunks and fried bread, folding them into the mixture; the bread will break up eventually. Cook for 2 minutes, then add the water; cover and cook for 15 minutes, gently shaking the pot occasionally to prevent the potatoes from sticking. Meanwhile, season the chilled tuna cubes with 1 teaspoon of salt, then add the tuna to the pot, stirring to combine. Cover and cook for 3 minutes. The tuna should be juicy inside and barely cooked through. Remove the pot from the heat and adjust seasoning as necessary. Garnish servings with chopped parsley and a drizzle of olive oil. Serve hot.
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