(oops)

I forgot one last Bristol picture. However, to fully appreciate that picture, you must first understand the wonder of aligot, a traditional dish from my region in France, Aveyron. Outside of Aveyron, people don't really know about aligot, but within the region, it enjoys celebrity status. Think cheesy mashed potatoes. Think reeeeeeeally cheesy mashed potatoes. Then make sure the cheese is a special regional cheese that only comes from a special variety of local cows, and multiply the amount of cheese you were thinking by 10. Add garlic. That's aligot. It is delicious.

If you look it up on google images, you'll often see people with a giant vat of it, spooning huge quantities of it as high as possible to show off the smooth, very elastic texture. Like this guy:

Now you are ready to appreciate the following photo of me and the tiny tub of aligot I carted to Bristol with me from Rodez. You might also like to note PAB's super-English apron in the background. Or the fact that my scarf is wrapped around my head (I don't remember why). This picture is just all-around great.