Blog navigation

Blog categories

Blog Search

Latest posts

> Home Blog A trip to Swansea, Wales, part 2

A trip to Swansea, Wales, part 2

2597 Views 3 Liked Posted on: September 13th 2019

A trip to Swansea, Wales, part 2

Level B1-B2

As I said in the last post, we never visited Joe’s Ice Cream. But what we did eat was something we had never heard of – Welsh cakes. Imagine a scone, but it’s not dry and crumbly, it’s soft and moist with raisins dotted through. It was delightful. We sat on the Mumbles pier with our snack and watched the sea. On our walk back to the bus stop, it was lunch time. What do you eat by the seaside anywhere in the UK? Fish and chips with mushy peas. We found a restaurant that did everything right – the fish and chips were light and crispy, and the mushy peas were quite nice. I didn’t know what to expect from mushy peas, but I liked them very much.

GE130919-6.jpg
GE130919-7.jpg

Then we had dessert. I had a traditional sticky toffee pudding, but it was anything but ordinary. At my first taste, I had to close my eyes – I didn’t want any other sensory input to interfere. It was perfect. It was sweet with just a hint of salt in the toffee to cut through the richness. On the walk back we found some windows painted with Welsh Poet Dylan Thomas’ poetry and daffodils and leeks, two Welsh symbols. They were beautiful, but as is almost always the case with us, our trip was marked more by what we ate than what we saw!

dry = sec

crumbly= friable

moist = moelleux

delightful = (ici) délicieux

pier = une jetée

mushy peas = une purée de petits pois

crispy = croquant

sensory input = les stimuli sensoriels

hint = (ici) une pointe

to cut through = (ici) couper

richness = la richesse

daffodils = des jonquilles

leeks = des poireaux

but as is almost always the case = (ici) mais comme d’habitude

Posted in: Travel

Related posts

This website uses its own and third-party cookies to improve our services and show you advertising related to your preferences by analyzing your browsing habits. To give your consent to its use, press the Accept button.

More information
customize cookies