Back home folks! Was my best visit to LM yet I reckon, even though the DR crew was down to three this year!
Arrived Tues 10pm in La Harve and stayed in a "Yurt" about 45 mins from the track at a friends place which saved pitching the tent in the dark. By the time we had got to the curcuit, pitched our plot and bought essentials (beer, pool, beer, food and beer) it was 4pm. From then to Sat night we got through 11 case of beer
Made our decision not to do a beer mountain seem a bit silly....
Nice to put names to faces, but so many of you chaps seem the same - large blokes with CA t-shirts
.
Wishy camped up next to us, thinking the folks behind were part of us, but they seemed ok, until one of them got hit with a firework that flew over the wall from Camping Bleu and blew up on the poor blokes arm.
Just before qually for the Group Cs we were wandering in the area at the start of the pits drooling over a Ferrari of some sort, when all the Group C lot turned up and parked waiting to go out for Qual. We noticed that they had stopped Joe Public coming in too, but it was nice to bimble around the most expensive car park I have ever seen, and had a chat with David Leslie who was an all round good egg!
Friday is a bit of a blur (see 11 cases of beer...) and by the time I remembered about the restaurant it was too late - GROVELLING APOLOGY TO GILLES FROM US ALL....
All in all saw about 45 mins of track action, most of that from the benches on the grassy bit on the bank at the end of the pit lane - not sure how we got in there. But it was just after a raz on the ferris wheel which I had never done yet, mainly due to a problem I have with heights, but was the mutts nuts...!
Sud made it there and back, and seemed to not like the heat much, so we skidaddled at about Noon on Sunday and relaxed in Cherbourg.
One of the best bits about this year (apart from good company and meeting you lot) was the food - Weds: Langaustines & Burgers (dull night that one), Thurs: Cod fillet poached in a foil parcel over the BBQ with butter and Cajun Spices (imported from New Orleans), Fri: Steak with Bearnease sauce, Sat: Pork Fillet with au Poivre. Oh yes....
