Day 44- Arzua to Salceda

Depart Time: 8:15. Temp: 61F RH: 95%

Walked: 7.6 mi. Camino 2024: 284 mi.

For a change, we had breakfast in Arzúa before walking.
Most of the scenery today was in the forests
Pilgrims were out in large numbers
walking among the roots
Some farmland among the trees
The Camino is busier today than the autostrada
These cattle were changing pastures and were well under control….
… for a good reason. She also had help from two well trained canine cowherds.
A very large hórreo with larger steps for access
We made a rest and OJ stop at this unusual bar/albergue. The hórreo spans across the Camino path.

Weather forecasts this morning were conflicted, so we took a chance to not start out in rainwear. We lucked out and walked rain free until we were safely indoors at our home for today.

Our second sampling of sangria on Camino2024 was shortly after we arrived at Albergue Turistico Salceda. It was delicious.

Albergue Turistico Salceda is truly a “home” for us. We have stayed here all 6 of our Caminos. We are welcomed like family. It’s not uncommon to see and engage with all the family.

The owner, his wife, their daughter, Lyudmila, her daughter Sanda, who is an artist and celloist, and her other daughter, Larisa, who has two young sons and helps to manage the Albergue with her mother.

The owner and his wife “drawing” with their two great-grandsons
Lyudmila with her two grandsons
Larisa, her son and Lyudmila (Lucia)

Oh and by the way, the owner’s name is Santiago! And he’s also an excellent cook!

Santiago, rescued us in 2015 on our first visit by arranging for Linda to get treatment for some spider bites she had gotten several days before she had gotten here. He was genuinely concerned for her safety and went the extra mile to make sure she got timely and effective treatment. Whenever we have stayed here in subsequent visits he always needs to be assured she’s ok.

Lunch was a favorite of Linda’s and Jim had a very tasty ensalada mixta.
A closer look at Linda’s favorite, scrambled eggs with apple and asparagus.

After lunch, we napped and read while our clothes were being washed and dried.

Dinner was at 7:00 in the Albergue dining area. We both had a tasty Galician Caldo (vegetable soup) which contained a variety of seasonal veggies.

Galician Caldo : included pasta, broccoli, collards, carrots, roasted peppers and zucchini,

Second course was ham and mashed potatoes for Linda, baked salmon and vegetables for Jim. We both had s chocolate cake for dessert.

We retired to our room full and ready for bed. We’ll check out and say our goodbyes in the morning.

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