Bicycles Look Like Motorcycles

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Digues dounc, Dauninẹ, si créy, que-t prepares encoère aquéstẹ an ta prénẹ las ayguẹs de Cauterés. Tout aco qu’éy beroy, més you, û cop de méy, que boy demoura tout soul pendén très semmanes. Be sàbẹs que cau û baylet ta ha bìbẹ las garies e ha minya lous câs. Aquét tribalh que sera lou mé. Més ét-soubienès que nou sèy pas ha la cousine e que la toue soupe que-m ba ha rèyte tout aquét téms ? Escoute, abans de parti, digue-m quin hès enta escàdẹ aquét toupî de soupe qui m’agrade tan. Que bouleri saya.

« Cèrque-t û tros de papè e que-t boy dìsẹ quin as à ha. Que la te hès enta quàuquẹs dies.

Que prénẹs û toupî dous grans, e que coumences per hica û pè de betèt déns l’aygue réde. Si n’as pas û pè de betèt, que pòdẹs ha dab û yarrét, e sinoû û taloû de yamboû, û camayou. Que-y pòdẹs hourni alirots e pates de guits, si t’en demoure de la darrère prebisioû. Puch que hès bouri au ménch ûe orẹ, que-y hiques très cébes talhucades e, au cap de miéye orẹ, las arrabes, puch û quart d’ore après, las poumes de tèrre. En seguin, lou caulet – e sàbẹs, aquét frisat de Milan coum dìsẹn – dab quoàtẹ habes si-n as, e lous pourréts, e las carrotes.

Que sales e que hiques drin de yèrbe prime, quàuquẹs hoélhes de laurè, très clabets de canèle. Puch que demoures û téms, que goustes s’éy prou salat e que hès bouri tout dous. Atau qu’aberas la soupe e drin de car ta minya. Enta la counserba dinque que sie acabade e ta nou pas la lecha pica, que la hès bouri tout die cinc minutes. Atau qu’aberas de qué t’aucupa e d’aci enla que pensaras drin à you. Nou t’en hasques, que tournarèy, e que la te tournarèy ha ».

Denis GARUET

La marmite de soupe

Dis donc, Daunine, si je crois, tu te prépares encore cette année à aller en cure à Cauterets. Tout cela est bien, mais moi, Once again, I'll be alone for three weeks. I know he is a servant to look after chickens and dogs to eat. This work will be mine. But you remember that I do not cook your soup and I will miss all that time. Listen, before you leave, tell me how you do to succeed in this pot of soup that I love. I'll try

"Look up a piece of paper and I'll tell you how you do. You gotta do it for a few days.

You take a pot, one big and you start by putting a calf's foot in cold water. If you do not have a calf's foot, you can do with a knuckle, and if a heel of ham or ham bone. You can add bits of pasta and wings of ducks, if worry is the last provision. Then you boil one hour, you will put three onions chopped and, after half an hour, turnips, then a quarter of an hour later, the potatoes. By following the cabbage - you know what curly Milan as it is called - with four beans if you have, and leeks and carrots.

You dirty e you put a little thyme, bay leaves, three cloves. Can you wait a moment, if you taste salty enough and you boil gently. So you'll have the soup and a little meat to eat. To be retained until it is finished and do not let dive, you take every day boil five minutes. So you have something to be getting and by then you'll think of me sometimes. Do not worry, I will come again, and I'll do it again. "

Published by the Institute Béarn and Gascon
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