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NOTE THE CLOSING DATE FOR APPLICATIONS 10 AOUT 2009

Go dizziness, head in air or other birds always fill in the transitions, consider registering.

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list of competitors included 2009 vintage

01) Richard ODES SDIS73
02) Lionel VAYRES SDIS73
03) Sylvain LE PALABE SDIS73
04) Thomas NOT SDIS74
05) Michel JOUTY SDIS74
06) Rodolphe LECIRE SDIS31
07) Noël Benoit Jean SDIS06
08) Daniel BEAUJEAN SDIS56
09) Jean Marie ROLANDO SDIS81
10) Maurice Chirol SDIS07
11) Claude Sarraute SDIS32

12) Philippe TANCRÈDE SDIS31

13) Patrick CANTE SDIS81

14) Didier Laisy SDIS81

15) Bernard LUBREZ SDIS30

16) Marc BALBONI SDIS 84

17) Celine DUVAL SDIS 81

18) Jean-Paul Rippert SDIS 84

19) Alain OF LONG SDIS 06

20) Christian JOUANGUY SDIS 56

21) Gerald BORGEY SDIS 73

22) Psylvia HUG SDIS 06

23) Christophe DOMBECK SDIS 59

24) Pierre-Olivier WOLTER SDIS 73

25) Laurent CHOQUART SDIS 73

26) Gwénaelle VELO SDIS 12

27)Gaspard MILLOZ SDIS 73

28) Eric GIRARD SDIS 65

29) Michel ENJALBERT SDIS 34

30) Denis NICOLAS SDIS 39

31) Robert CABAGNI SDIS 84

32) Yann HENRY SDIS 37

33) Philippe COUVREUX SDIS 37

34) CARRE Bernard SDIS 65

35) COURREGES Philippe SDIS 65

36) COURREGES David SDIS 38

37) Olivier Sylvain SDIS 39

38) Nicolas Gagnet OPEN

39) Jacques CASTERA OPEN

40) Marc BRUS OPEN

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flight on 23/05/2009 at Aussois

On Saturday, May 23, I had a visit from a competitor wanted to know at first the joys of flying at high altitude.

After some explanation of the local upper air, we are slender or rather threw in the air, vultures showing us the way of heat, it takes a few laps to reach the limit of the day 3300 meters.


This challenger 6th place (and yes another opponent for Lulu) , was so thrilled with the day he filed his case completed immediately and went to spread the word on the piedmont .

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Coquillettes with rillettes (8 ProPoint)


Source: Weight Watchers

Serves 4:

280 gr shells
4
shallots 1 teaspoon of margarine to 60%
185 gr mushrooms paris
1 teaspoon veal
1 tablespoon heavy cream to 3%
80 g lighter Rilett
Salt, pepper

Cook the pasta. Meanwhile, peel and mince the shallots, wash and slice the mushrooms.

In a stove nti-stick sauté shallots in margarine, add mushrooms, cook 2-3 minutes, then sprinkle with veal stock.

Cook 2 minutes. Add cooked pasta and drained. Mix well and sprinkle with bits of rillettes. Pour the cream and pepper.

Serve immediately.

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