Take a day off for a cruise touring and be inspired by the countless scroll paintings. Some of the highlights are the Yangdi and Xingping, the cormorant fishermen’s lanterns bob over the evening river and the quiet Yangshuo. At night fisherman take their tourists out on the river to watch their trained birds dive below the surface for fish. This technique of the fisherman in the village of Guangxi has been practiced for centuries on the shallow waters of the Li River.
The Great Wall leaps from hilltop across northern China’s most rugged terrain, challenging trekkers to keep up. Spring and fall it’s the best time to go as it is hot and wet; snow and ice make conditions dangerous in winter.
Hiking the Great Wall of China must be a fantastic experience. Whether you take a guided hiking tour or make it by yourself.
Highlights in China:
Ancient watchtowers make perfect standpoints over an infinite landscape of peaks and valleys.
At Jinshanling, the wall soar’s along with high ridges and is visible for miles in either direction.
Climbing the Stairway to Heaven, the Tian Qiao rewards with a beautiful view over Beijing with a guide Be safe, always!
Get 15$ reward if you use this link while booking a hotel.
If you plan to visit China get inspired by browsing this travel guide. You’ll find literally everything!
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This lavish volume reveals National Geographic’s top picks for the world’s most fabulous journeys, along with practical tips for your own travels. Compiled from the favorite trips of National Geographic’s travel writers, this inspirational book spans the globe to highlight the best of the world’s most famous and lesser known sojourns. It presents an incredible diversity of possibilities, from ocean cruises around Antarctica to horse treks in the Andes. Every continent and every possible form of transport is covered.
A timely resource for the burgeoning ranks of active travelers who crave adventurous and far-flung trips, Journeys of a Lifetime provides scores of creative ideas: trekking the heights of Mt. Kilimanjaro in Tanzania… mountain biking in Transylvania… driving through the scenic highlands of Scotland… or rolling through the outback on Australia’s famous Ghan train… and dozens of other intriguing options all over the world.
Journeys of a Lifetime also features 22 fun Top 10 lists in all sorts of categories. What are the world’s top 10 elevator rides, bridges to walk across, trolley rides, ancient highways, or underground walking adventures? Readers will love evaluating and debate the selections.
Each chapter showcases stunning photography, full-color maps, evocative text, and expert advice—including how to get there, when to visit, and how to make the most of the journey—all packaged in a luxurious oversize volume to treasure for years to come.
The cooking seems to have been almost the only thing in which the Balkan countries were united. In the whole area many dishes are identical and many others are variations on a theme adapted to local foods, preferences or religion. All Balkan peoples drink Turkish coffee, and all share a love of sweet things.
Countries on the Balkan Peninsula, a region in the southeaster Europe, are bounded by the Adriatic and the Ionian seas in the west, the Mediterranean and the Aegean seas in the south, and the Sea of Marmara and the Black Sea in the east. The peninsula includes Slovenia, Croatia, Bosnia and Herzegovina, Macedonia, Bulgaria, Albania, Greece, and European Turkey.
Principal characteristics of the Balkan food and culture
The food culture of the Balkan Peninsula depended upon the historic, geographical, climatic, social, and religious elements. There are three main food culture areas: the Mediterranean, the Continental lowland, and the Continental Mountain areas.
The food culture of the Balkan Peninsula displays Asian as well as west European influences. Even though the Oriental influence has been very strong in the last several centuries, ethnic characteristics and traditions have been preserved.
Dishes consumed in these regions contain many similar elements, but may also greatly differ from each other. One of the most characteristics shared by most is the use of numerous spices, onions, garlic, tomatoes, parsley, paprika, and capers.
People of the Balkans like meat dishes. However, in the past, meat did not play a central role in the food culture of the Balkans. In those parts where there is a large Muslim concentration – mainly Albania, parts of Macedonia and Turkey – pork is not eaten; in other areas where Catholicism prevails fish is the Friday and Lenten dish.
explores the origins of foods and traces their movements throughout the world. Learn where tomatoes were first eaten and what medicinal qualities the Egyptians thought certain spices had.
Albania is the least interested in dishes and this may be because so much of it energy has been devoted to war, mountain banditry, guerrilla warfare and family feuds.
Croatian cuisine can be divided into some few regions and every region has its own distinct cooking traditions, characteristic for the area and not necessarily well-known in other parts of Croatia. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with the more famous gastronomic orders of today – Hungarian, Viennese, and Turkish – while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine – Italian and French. However, most dishes can be found all across the country. This is also why the varied cuisine of Croatia is called “cuisine of the regions”.
Some expressions from typical Croatian menus:
Specialities from the grill are called roštilja or ražnja
pečeno means roasted
prženo means fried
pod pekom means that the dish has been put into a stone oven under a metal cover. The cook puts hot coals on the cover so that the meal is cooked slowly.
Typical food delicacies and meals
Mesos tiblice pork ham from Međimurje county
Janjetina – lamb garnished with Mediterranean herbs
Odojak – roast pork
Fresh game from Dalmatia
Veal steaks stuffed with ham and cheese and grilled with breadcrumbs
Turkey with mlinci (flat, sour dumplings)
Leg of lamb à la Pašticada (rolled pieces of Pršut in white wine sauce)
Leg of venison the count’s way
Wild duck with sauce
Kotlovina from Samobor (kettle with knuckle of pork and other meat and sausages)
Boiled fillet of beef haunch with Sauerkraut
Escalope à la Baron Trenk
Goose Međimurje (filled with buckwheat)
Goose Turopolje (corn semolina as a side dish)
Purgerica Turkey (Christmas dish from the bordering region to Zagreb, turkey filled with chestnuts, apples, bacon, lemons, etc.)
Bosnian ćevapćići, grilled little sausage-like meats served with onions, pita bread and possibly ajvar
Krvavice, or blood sausages, made of blood and kaša
Hladetina, a particular type of head cheese
For Christmas, Croats traditionally eat bakalar (cod)
Some seafood and fish eaten in Croatia
Squid – Croatian: lignje,
Octopus salad – Croatian: salata od hobotnice
Shrimps – Croatian: škampi, Italian: scampi
Common mussels – Croatian: dagnje
Gastronomic events and festivals on the Balkan countries
relish in the history and rich detail of the foods we encounter every day. Satiate your appetite for knowledge about food with The Gourmet Atlas.
50 beautiful, full-color maps depict the history of major foodstuffs, tracing their movements across the world.
• Numerous and extensive A–Z listings detail the backgrounds and uses of major food groups, including herbs and spices, fruits and vegetables, types of grains, and much more;
• More than 300 lavish photographs and drawings tell the story of food throughout history;
• Authentic recipes featuring the highlighted ingredient bring you closer to the food’s native and regional flavors So whether encountering an unusual ingredient or a common, everyday food, with The Gourmet Atlas you’ll be able to answer the questions,
This lavish volume reveals National Geographic’s top picks for the world’s most fabulous journeys, along with practical tips for your own travels. Compiled from the favourite trips of National Geographic’s travel writers, this inspirational book spans the globe to highlight the best of the world’s most famous and lesser known sojourns. It presents an incredible diversity of possibilities, from ocean cruises around Antarctica to horse treks in the Andes. Every continent and every possible form of transport is covered.
Journeys of a Lifetime also features 22 fun Top 10 lists in all sorts of categories. What are the world’s top 10 elevator rides, bridges to walk across, trolley rides, ancient highways, or underground walking adventures? Readers will love evaluating and debating the selections.
Cocktails have become extremely popular over the past few years, but they are not a 1980s’ invention. The cocktail as we know it today certainly existed in both the U.S.A. and Britain in the early nineteenth century, but the ‘cult’ of the cocktail dates from the 1920s.
In America, Prohibition banned the production and distribution of strong liquor. No doubt the need to disguise the awful taste of ‘boot-leg’ spirits which resulted accounted for the enormous variety of drinks enlivened by liqueurs, syrups and fruit juices. By the time Prohibition was repealed in 1993, the fashion for weird and wonderful concoctions was established on both sides of the Atlantic.
During the 1950s and 1960s, the cocktail fashion was mainly confined to America. But today it has happily returned to Britain and hundreds of cocktails bars have sprung up all over Britain.
With the exception of few classics – such as the Dry Martini – the recipes in this blog should not be treated with undue reverence. Try them: if you like them as they are, fine; if they’re too dry or sweet, adapt them to suit your taste. Be adventurous – and try inventing some of your own!
Fans of James Bond will remember that he always insisted his Dry Martini was shaken, not stirred. Since this holds true for most cocktails, the most basic piece of equipment is a cocktail shaker. It can be any size, shape or material but, for convenience, it should have a built-in strainer. This prevents the ice, whose purpose is only to chill the cocktail, from falling into the glass with the drink. Always shake the shaker vigorously with both hands: this is how you bring the cocktail to life.
Fresh ice must be used for each mixing. Always use large ice cubes for shaking, or serving drinks. Never use small cubes as these dilute the drink too much. Some recipes call for the cocktails to be stirred rather than shaken. This can be done in a tall glass jug or shaker, using the long-handled spoon. The ice must be strained off before serving.
Teaspoons and tablespoons are needed to measure sugar, cream and certain liquid ingredients. These spoons should be kept in a glass of water when not in use so that they are rinsed between mixes. Nothing spoils the enjoyment of a cocktail more than the slightest hint of something contrary used in the preparation of a different drink.
Certain recipes call for the cocktail to be blended in an electric blender or food processor. If you have a machine with a facility for crushing ice, this presents no problem, but the blades of most machines can be blunted by large ice cubes; therefore you should put only crushed ice into the blending goblet. Ice can be easily crushed by wrapping the cubes in a tea-towel, tying securely and hammering them into smaller pieces with a wooden mallet on a heavy wooden board.
Many recipes call for fruit, and freshly squeezed juice is always to be preferred; for this, you will need a cone-shaped lemon squeezer. Cartons of fresh orange juice, pineapple juice, etc., are useful for parties. Fruits such as limes are expensive in winter, so if you have a freezer buy and freeze them when they are in season. All citrus fruits can be stored this way for several months.
Some cocktails call for cream; always use double cream. Rinse out the shaker thoroughly between mixes as the remains of the cream will adversely affect the flavour of the next mix.
When measuring the ingredients for a cocktail the important thing is to get the proportions right. It doesn’t matter what you use for measuring, provided you use the same item for each ingredient. The standard measure is called a ‘jigger’ and holds 45 ml. It is well worth to buy one of these if you make your own cocktails frequently.
The recipes in this blog are for single drinks unless otherwise stated. For two people, double the measure; for three people, triple the measure, and so on.
The cocktail connoisseur demands particular glasses for different drinks. Stocking up with all of the various glasses is expensive, requires a lot of storage space – and it is not really necessary.
When the sun is shining, the living is easy, and everyone is busy working up a thirst, a Sumner cocktail refreshes better than anything else. It’s time to relax and recall the last vacation I took with a…
Juice of 1/4 lemon or 1/2 lime
1 teaspoon caster sugar
2 measures dark rum
Shake the ingredients well with ice and strain into a cocktail glass. Decorate with a cocktail cherry.
I 1/2 measures tequila
1/2 measure Cointreau
I measure lemon or lime juice
Moisten the inner and outer edge of the cocktail glass with a slice of lemon or lime and dip in fine salt.
Shake the ingredients well with ice and strain into the glass.
3 Pina Colada
3 measures of dark rum
3 tablespoons coconut milk
4 Melon Martini
5 Long Island Iced Tea
6 Mint Julep
7 Mai Tai
9 Bahama Mama
10 Bella Taormina
12 Bloody Mary
I measure vodka
2 measures tomato juice
1/3 measure lemon juice
I dash of Worcestershire sauce
salt and pepper to taste
Shake the ingredients well with ice and strain into a wine glass. Garnish with celery leaves.
14 Cuba Libra
2 measures dark rum
juice of 1/2 lime
Coca-Cola to top up
Half-fill a tall tumbler with ice cubes.
Add the rum and lime juice and stir well.
Top up with Coca-cola and decorate with lime slices.
Written in 1754 by the agents for the Association of Port Wine Shippers, these words are a justifiable description of the great after-dinner wine known as Port Wine today.
Port, the subject of this short study, is a fortified wine produced exclusively in the Demarcated Region of the Douro Valley in Portugal, where both natural and human elements combined, created one of the most important and unique viticulture in the world.
Port is named after the city it is exported from; however the vineyards themselves are located some 100 kilometres inland on the rugged flanks of the middle and upper Douro valley.
The unique viniculture landscape developed about two million years ago on the schist hillsides along the Douro River Valley, producing an exceptional wine.
Standard spoon measurements are used in all recipes
I tablespoon = one 15 ml spoon
I teaspoon = one 5 ml spoon
All spoon measures are level.
A standard measure is called a ‘jigger’. It is equivalent to 45 ml/1/2 fl oz 3 tablespoons.
For all recipes, quantities are given in both metric and imperial measures. Follow either set but not a mixture of both, because they are not interchangeable.
Gin was originally produced in Holland in the sixteenth century from a destination of juniper berries and used as a medicine. In the eighteenth century, it acquired a reputation as a rather vulgar drink, but today it is once more considered respectable.
Gin is the most widely used for all spirits for cocktails; it is the basis for all Martini cocktails and the popular Tom Collins. Beside dry gin, there are others – subtly flavoured with fruit. Sloe gin is the best known of these; it is made from the fruit of the wild blackthorn.
Contrary to popular belief, the Scots did not invent whisky. The Irish, whose name for it means ‘water of life’, took it with them, along with the Gaelic language, the kilt and the pipes, when they colonised what later became known as Scotland. Perhaps this is why Irish whiskey is considered more mellow than most blends of Scotch. Canadian whiskey and the American bourbon are both corn-based; Scotch comes from malted cereals.
A selection of different whiskies is ideal, but not essential. Scotch can be used in place of bourbon, Canadian or Irish whiskey in cocktails calling for these spirits, although the taste will not be quite the same.
There are almost as many brandies on the market as there are cocktails. Sone, such as the finest Cognacs and Armagnacs, is too fine and too expensive for use in cocktails. For the novice cocktail mixer, the wisest course is to select a tree star Cognac.
The fruit brandies, such as Calvados (apple), Kirsh (cherry), apricot and peach, are not really brandies but liqueurs; however, they often blend well with brandy in a cocktail.
Both the Poles and the Russians claim the glory of inventing vodka. For our purposes, vodkas produced in either of these countries, being expensive imports, are wasted in mixing cocktails. They are best drunk neat, accompanied by caviar or salted fish. Vodka produced in this country, with a milder and less distinctive taste, is more suitable for mixing with other ingredients. Incidentally, the Bloody Mary, as well as being a fine drink for the evening, is a great pick-me-up first thing in the morning. The Harvey Wallbanger is perhaps the most popular vodka-based cocktail.
Rum will be forever associated with the West Indies, its true home, and the Royal Navy, its second home. Rum comes in various colours and strengths – and the strong versions are pretty powerful. White rum, which is colourless, was originally known as Cuban rum but, since Castro, it is no longer imported from Cuba.
Rum is an excellent base for cocktails because its flavour blends particularly well with fruit juices and other spirits. It is the base for one of the great cocktails, the Daiquiri.
Tequila is a Mexican spirit, distilled from pulque which, in turn, is distilled from the sap of the maguey plant, a vegetable similar to a cactus. Tequila is a refined form of mescal, taken by the Indians of Mexico as part of their religious ceremonies.
All recipes for tequila cocktails are modern, as this spirit has only recently acquired a respectable reputation in society, being pioneered chiefly in Southern California. Salt is used in the Margarita since tequila is traditionally drunk as a neat spirit with just salt and lemon juice on the tongue.
Some prefer Champagne at breakfast time, in or out of cocktails; the classic Champagne cocktail – Buck’s Fizz is traditionally enjoyed at this hour. Others feel that the effervescence of this wine, which epitomizes the lively spirit of the 1920s, is more suitable at night. The important thing to remember is that it is not necessary to spend a lot of money on Champagne for cocktails – inexpensive Champagne, or even sparkling white wine, is just as good.
Never put Champagne in an electric blender or food processor – you may end up with your cocktail on the walls!
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On the floor of the Great Rift Valley, surrounded by wooded and bushy grassland, lies the beautiful Lake Nakuru National Park. Visitors can enjoy the wide ecological diversity and varied habitats that range from Lake Nakuru itself to the surrounding escarpment and picturesque ridges. Lake Nakuru National Park is ideal for bird watching, hiking, picnic and game drives.
The Kenya Wildlife Service is worth a visit!
27 National Game Reserves in Kenya
The national park system of Kenya is maintained by the Kenya Wildlife Service. There are two main types of terrestrial protected areas in Kenya: national parks, and national reserves; there are also marine parks and marine reserves.
26 Shimba Hills National Reserve (224 hotels available)
27 South Kitui
28 South Turkana
29 Tana River Primate
Safari Ants, Baggy Pants And Elephants: A Kenyan Odyssey Kindle Edition by Susie Kelly 4.6 out of 5 stars51 customer reviews.
‘Vivid, moving, entertaining. Anybody thinking of taking a safari holiday in Kenya, or who would like to take an armchair safari to Kenya, should read this book.’
“Hemingway wrote: ‘I never knew of a morning in Africa when I woke up that I was not happy.’ That is how I feel about Kenya. You feel at once insignificant and amazing, just for being here. This magnificent, beautiful country, the birthplace of mankind, the owner of my heart.” Susie Kelly, 2017
The original Orient Express service began in 1883 and ran from Paris to Romania, linking up with London in 1889. The Paris-Milan-Venice service began in 1906 with the opening of the Simplon Tunnel between Switzerland and Italy and the routes were later extended to Belgrade, Sofia, Athens, and Constantinople (present-day Istanbul). Reduction of service due to competition from air travel started in the 1950s and the service was discontinued in 1977.
The present service began in 1982 and the trains now link London and Paris with Venice and Rome, either via Zurich and Innsbruck or Frankfurt, Prague, and Vienna. Trains also fun from Paris to Istanbul, via Budapest and Bucharest.
Luxury Train Journeys
Experience one of Belmonds luxury train journeys aboard the Venice Simplon-Orient-Express train and become part of its glorious, ever-changing history.
The classic journeys take you to great European cities, including London, Paris, Venice, Prague,Vienna, and Budapest.