Written for the Road...

TOKYO DOESN'T LOVE US ANYMORE by Ray Loriga is a wild novel set in the near future, following a salesman of mind-erasing drugs who has a hankering for sampling every mind-altering concoction on the market, including his own goods. As the story moves forward, the narrarator's memory begins to fade and the story turns into a stew of images from the past, while in the present, the narrator attempts to figure out who he is. All the while, the readers get his important recollections from Thailand, Vietnam, Japan, and a trailer park in Arizona. The amnesic device Loriga uses is simply brilliant and will have you turning pages until the very end. If you like the stories behind the films Momento and Eternal Sunshine of the Spotless Mind, then you will definitely love Tokyo Doesn't Love Us Anymore. The books' cover has a review that reads "EVERY PAGE OOZES GENIUS." I believe that sums it up.

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Guilin, China. Photo by: Medhi B.

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RAY BRADBURY is a DIRTY HIPPIE

"Half the fun of the travel is the esthetic of lostness."

~Ray Bradbury

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Siquijori Island, Philippinese. Photo by: Jill Patterson

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Hostel of the Week...

ATHENS BACKPACKERS in Athens, Greece, is quickly becoming the place to stay for backpackers and budget travelers alike. Athens Backpackers is operated and owned by Australians who know what budget travelers want: good times at cheap prices. And Athens Backpackers has just that. With so many activities to do at the hostel, (quiz nights, Karaoke, walking tours, happy hour on the roof-top bar, etc.) Athens Backpackers will make you feel like you are on a cruise ship. The location of Athens Backpackers is also spot on. The Acropolis: 2 minute walk. The Plaka: 2 minute walk. Temple of Zeus: 2 minute walk. National Gardens: 5 minute walk. Nearly all of the main attractions in Athens are right there. Not to mention, the beach and Pirreaus Port are short rail rides away. Athens Backpackers has all the amenities, too. Internet, restaurant, safes, self-catering facilities, laundry, travel desk, spacious rooms, private en-suites; you want it, Athens Backpackers has it.

Three Reasons to stay at ATHENS BACKPACKERS:

1. Great ownership. Good places to stay start from the top and Athens Backpackers is run for backpackers interests.

2. Prime location. Walking distance to nearly everything you want.

3. Happy hour every night. Enough said!

http://www.backpackers.gr

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Stolac, Bosnia and Herezgovia. Photo by: Eric Ruhle

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Lom, Norway. Photo by: Peter Majors

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Destination of the Week...

Switzerland may be one of the world’s most expensive countries, but a city like Lauterbrunnen welcomes the budget traveler, without forgoing the classic Swiss pleasures. Situated in a narrow valley with sheer, steep walls on both sides, and snow-covered mountains at the end, the views here are second to none. When the sun sets in Lauterbrunnen and reflects off the mountain glaciers, you will think you’re in a fairy tale. While Lauterbrunnen is a typical quaint Swiss village, it also offers up adrenaline sports like white water rafting, skiing in the winter months, wonderful restaurants and cafes, stunning hikes, 72 waterfalls that cascade and corkscrew through the valley walls, including the highest in all of Europe, and even some falls inside the mountains! The name Lauterbrunnen, itself, means “many fountains”, so one can imagine the scenery here. The best part though, is that you’ll be able to enjoy all of this on a budget. Yes, you can even find a place to camp in this mountain valley, rather than pay Swiss hotel prices. As if Lauterbrunnen didn’t have enough to offer, you can even head to nearby towns, like Isenfluh, and enjoy other pleasures, like riding a cable-car up to the mountain tops, or ride along the rack railway to the sunny terrace of Wengen, or continue onwards to Jungfraujoch, which is literally the “Top of Europe”. Lauterbrunnen may not be as well known as other famous Swiss towns, but it’s not exactly a secret either, so there are plenty of ways to get there, including public bus, and train. Whether you head there in the winter, summer, or in between, it is likely to become one of your favorite spots!

Click here for Switzerland visitor information!

Click here for information on getting to Lauterbrunnen!

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Rome, Italy. Photo by: Sherrie Morgan

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Dirty Little Secrets...

FOOD FIND

Pupusas are one of my favorite foods and I eat them every chance I get! Originally from El Salvador, they have become popular in many countries, such as the United States and Canada, and have taken on a life of their own in Guatemala and Honduras. Such a fundamental part of El Salvadorian culture, pupusas now even have their own National Pupusa Day! Pupusas are like a cross between a pancake and a quesadilla. Think of a small, thick, hand-made pancake, sealed and stuffed with savory goodness. The dough is made from masa (a popular flour made from the large corn, maize, that is used widely in Latin American cuisine), and the stuffing can be any ingredient you desire. But, they are most commonly stuffed with one or more of the following: quesillo (a soft Salvadorian cheese), fried pork, chicken, refried beans, and locoro (the bud of a vine flower from Central America). They are topped with curtido (a pickled cabbage relish, that usually includes hot peppers), and a spicy thin tomato sauce. They are traditionally eaten by hand. Pupusas are filling and cheap, and therefore popular amongst the late night, bar crowd, but really, you can eat them whenever you want. I do! They are small enough to fit in one hand, but hearty enough for a meal to consist of just two or three, depending on your appetite, of course. My mouth is watering just thinking about them! If you live in a major city, or one that has a large Latin population, you may have a Pupuseria nearby, and each pupusa is likely to cost just $1-2 USD. If not, don't fret! Keeping the filling sealed perfectly inside takes some practice, but pupusas are easy enough to make at home, if you want to try out the below recipe. I must point out though, that the curdito makes the meal complete, so I've included a recipe for that also. You might as well make some extra because anyone is sure to love these little discs of deliciousness!

Makes 4-5 pupusas

• Masa harina -- 2 cups
• Warm water -- 1 cup
• Filling (see variations) -- 1 cup

Method

1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.

2. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.

3. Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.

4. Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.

5. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.

Variations

• Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
• Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
• Pupusas de Frijoles Refritos: With a refried bean filling.
• Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
• Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling.Loroco can be found in jars at many Latin markets.
• Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
• Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.
• The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4-6 pupusas depending on size.

CURTIDO

• Cabbage, shredded -- 1/2 head
• Carrot, peeled and grated -- 1
• Boiling water -- 4 cups
• Scallions, minced -- 3
• Apple Cider vinegar -- 1/2 cup
• Water -- 1/2 cup
• Jalapeño or serrano chile pepper, minced -- 1
• Salt -- 1/2 teaspoon
• 1 1/2 teaspoons oregano (optional)
• sliced jalapenos (optional)

Method

1. Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
2. Return the cabbage to the bowl and toss with the remaining ingredients. Let sit at room temperature for a couple of hours. Then chill for at least 4-6 hours, and serve as an accompaniment to pupusas or as a side dish.

Makes 4-6 servings

*Photo from webpages.csus.edu

*Pupusa recipe from whats4eats.com

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Gibraltar, United Kingdom. Photo by: Kristie Grundeen

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Written for the Road...

TRAVELERS' TALES THAILAND edited by James O'Reilly and Larry Habegger was the book that kicked off the ever so popular Travelers' Tales series. Having gone to Thailand, the book holds a special place in my heart. Travelers Tales Thailand is sure to give you a deeper understanding of the country whether you have been or not. Travelers Tales Thailand is filled with over 40 tales and delves into topics such as food, religion, culture, as well as the not so pretty side to Thailand; which will have you turning pages like crazy. Thailand is a different experience for everyone who visits, and that is why this book is so great. The variety of stories told is what makes Travelers Tales Thailand possibly the best book of the bunch. I have read it twice, and each time I take away something new. Read it and see why it was voted, "One of the Best Travel Books."

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Milford Sound, New Zealand. Photo by: Cory Sheer

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FRANK HERBERT is a DIRTY HIPPIE

"Without new experiences, something inside of us sleeps. The sleeper must awaken."

-- Frank Herbert

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Paris, France. Photo by: Brian Stone

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Hostel of the Week...

ALLA VITE DORATA in Venice, Italy, is a small and charming first class inn with budget traveler prices. Alla Vite Dorata was recently restored and is situated right in the heart of Venice's historic core, two steps from the Rialto Bridge and ten minutes from St. Marks Square, on the picturesque Venetian canal. The rooms at Alla Vite Dorata are uniquely furnished and each room is different from the next. Some rooms even feature an oversized window with a postcard view of the Venetian canals. In addition, all rooms have a private bathroom, satellite television, wi-fi internet access, a safe, mini bar, and air-conditioning/heat. When you are not in your comfortable room you will find right outside your door is the Santi Apostoli neighborhood. Santi Apostoli offers a great variety of restaurants and eateries that feature the savory traditional Venetian cuisine. Plus, there are a number of places to shop in the vicinity. Alla Vite Dorata also boasts impeccable service; the staff is nice and helpful and will guide you in and around the city. So, if you are looking for a hostel in Venice with charm and character, at a good price, then Alla Vite Dorata is for you.

Three Reasons to stay at ALLA VITE DORATA:

1. Rooms with a view. When you can point your camera out the window and get a postcard,

it doesn't get much better than that.

2. The Santi Apostoli neighborhood. Lots of food and shopping options right outside your doorstep.

3. The staff. Since Alla Vite Dorata is a smaller place they focus a lot of their attention on the service and it shows right when you walk into the inn.

http://www.allavitedorata.com/

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Queenstown, New Zealand. Photo by: Sarah Price

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Vilnius, Lithuania. Photo by: David Jess

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Destination of the Week...

This week we're going to Greenland, with a special feature! We are pleased to share a published article from our special travel correspondent, and Globorati journalist, Thiago Da Costa. Thiago was recently sent on assignment to this rarely traveled and untouched country of ice and mystery. Thiago has also been kind enough to let us share his Picasaweb photos with you. Make sure to look through his stunning and rarely seen Greenland images! You won't be disappointed!

Click here to read the Globorati Greenland article!

Click here to see Thiago's amazing Greenland photos!

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Huangshan, China. Photo by: Michelle Thompson

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Dirty Little Secrets...

FOOD FIND
Raclette has been a wintertime staple in Switzerland since as far back as the year 1291, and is any cheese lovers’ favorite dinner. The word Raclette is derived from the French word “racler”, meaning “to scrape”, as the cheese was traditionally scraped from the heated half-wheel onto a plate. Farmers and herdsmen used to make a meal, by campfire, of melted cheese, potatoes and pickles. Some historians believe that the cheese got too close to the fire and melted, giving birth to the dish. Today, however, Raclette cheese is most commonly melted on a special grill, also called a Raclette, and is served with potatoes, gherkins (small dill pickles), Bündnerfleisch (air dried beef, a specialty from the Swiss Alps), and pickled vegetables. Portions of Raclette cheese are heated on a tabletop Raclette oven in individual trays and, when hot and bubbly, are scraped onto each plate over the accompaniments. In old-fashioned style, some people still melt the cheese over an open fire, and scrape it up as it melts. Don’t confuse Raclette with fondue though, because it is quite different, and most Swiss will tell you that they prefer Raclette. If cheesy dinner sounds like something that might clog up your tummy, then drink some white wine with your meal, or wash it down with some pear liquor to aid with digestion, and you should be okay. Whether or not you have the proper equipment, if you feel like experimenting invite some friends over and follow the below recipe. Raclette cheese can usually be found in any cheese shop, but you can substitute with Gruyere, Fontina, or most other semi-firm cheeses. Have fun!

Makes: about 6 servings

1 large wedge Raclette preferably Gomser, Conches or Bagnes if you can find it. (About 1 pound)

1 dozen cooked small new potatoes, unpeeled

Assorted pickled garnishes: cornishons, pickled onions, caper berries

1/2 pound sliced Bundnerfleisch (air dried beef)

Traditional Raclette Machine

If you have a traditional Raclette machine (with heat coils) prepare as directed by the manufacture. Heat the cheese and scrape onto warmed plates. Serve with accompaniments.

Raclette Grill

If you have Raclette grill slice the cheese and place on the warmer trays. Heat according to manufacturer's instructions. Serve with accompaniments.

No Special Equipment?

Not a problem. Slice a 4oz portion of cheese for each serving. Remove the rind from the cheese and place on an ovenproof plate. Place plates in a preheated 450°F oven until melted and almost liquid. Serve with accompaniments.

*Photo from cuisineaz.com

*Recipe from gourmetsleuth.com

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Ko Phi Phi, Thailand. Photo by: Stacy Elizabeth Suter

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Zomba, Malawi. Photo by: Dirk Burger

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Written for the Road...

HOLIDAYS IN HELL by P.J. O'Rourke is a laugh-out-loud journey through some of the most bizarre places you'd expect to find a travel writer. The often eccentric O'Rourke takes his travel junkie readers through 1980's El Salvador (for Christmas Vacation), the war zone of Beirut; he spent a month on the very dangerous US/Mexico border, and if that wasn't cynical enough, O'Rourke writes in the same breath about Epcot Center in Disneyworld. Nearly all of the places O'Rourke goes, (which included Korea, Poland, Russia, Harvard, Lebanon, South Africa, and Nicaragua), had experienced some form of major distress at the time of his visit. Nevertheless, throughout the entire read, the anti-travel book Holidays in Hell displays an incredible whit, while at the same time, giving its readers an honest point of view. And even though this book was written in the 80's, you will find that most of these locations still haven't changed much.

P.J. O'Rourke is widely known as a conservative political writer, for "The Economist" among other publications. But fear not if you think the book will be politically correct. With chapter titles such as "The Holyland––God's Monkey House," you can rest assured political correctness is out the window.

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Cape Town, South Africa. Photo by: Joshua Harris

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JAWAHARAL NEHRU is a DIRTY HIPPIE

"We live in a wonderful world that is full of beauty, charm and adventure. There is no end to the adventures we can have if only we seek them with our eyes open."

-- Jawaharal Nehru

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Nikko, Japan. Photo by: Richard Murray

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Hostel of the Week...

Whether you want to kick your feet up and sit back, or put flippers on them for snorkeling and scuba diving, Kande Beach Resort in Malawi is the place for you. Lake Malawi is a freshwater, inland sea that divides Malawi, Mozambique, and Tanzania, but its waves and blue waters will make you think you’re on a tropical island! Kande Beach Resort is just about in the middle of the lakeshore, on what is known as the Chintheche Strip. The resort offers several accommodation options from camping, to dorms, to stone cottage rentals, all right on the clean, soft sand. Kande Beach Resort has been attracting backpackers for years, but with World Cup fever making travel in Africa especially popular right now, Kande Beach Resort is becoming quite a hot spot destination. You can rent a catamaran, pedal boat, windsurfing equipment, or even a horse! After a day in the sun, refresh yourself at Kande Beach Bar where you can get cold drinks and use the pool table, board games, table tennis, darts, and if it’s your birthday, you even get a free “special!” If it’s Malawi culture you seek, just step outside to the nearby Tonga village, or have the staff arrange a guided tour for you, typically given by the Chief’s son! If it’s an African safari you crave, South Luangwa National Park is just across the border in Zambia. No matter what you’re looking for, Kande Beach Resort seems to have it all!

Three Reasons to stay at KANDE BEACH RESORT:

1. Malawi residents and tourists alike come to the resort for a relaxing getaway, so you never know whom you’ll meet during your stay.

2. Hang with the locals at night, while they show off their impressive Bongo Drum skills!

3. There is a library right on the premises, where you can borrow any book during your stay.

www.kandebeach.com

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Warsaw, Poland. Photo by: Rose Weedon

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Jerusalem, Israel. Photo by: Stuart Phillips

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Destination of the Week...

Loango National Park in Gabon is sometimes referred to as “Africa’s Last Eden.” Over 70% of Gabon is covered with wildlife rich rainforest, and Loango, the most visited of 13 National Parks in the country, is a prime place to see what the land has to offer. It is here where the wildlife of the equatorial rainforest spills out on to the lagoon-broken Atlantic coast. You will find elephants, leopards, and gorillas strolling the white sand beaches, hippos surfing, whales and dolphins playing in the waters, and a vast assortment of rare land mammals cavorting in the savannah. Even National Geographic has tried to draw attention to this rare and tropical gem, but it remains virtually untouched by tourism, and is off the beaten path for most travelers in Africa. Loango National Park is put under the category of ‘faunal reserve and protected area for conservation’ by The World Conservation Union, so hopefully it will stay this way forever. Many travelers arrange transportation to Loango through their safari tour, and can even be picked up in the capitol city, Libreville, which is about 250km (155 miles) north of Loango. African safaris tend to come with a high price tag, and those in Loango are no exception, and might even be a little higher than others. However, if it is Africa in its purest form that you seek to experience, then cough it up and head to Loango National Park. It will change you forever.

Click here for Gabon visitor information!

Click here for more Loango National Park information!

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Castara, Trinidad. Photo by: Joanna Kelly

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Dirty Little Secrets...

FOOD FIND

Croque monsieur is almost too delicious to write about without having one in front of me to devour! Originally from France, we are all lucky that this classic sandwich can now be found all over the world, with new twists and variations popping up constantly. The croque monsieur, or "crispy mister," first appeared on French cafe menus in 1910, and was a simple ham and gruyere cheese sandwich that had been fried in butter, making it golden brown and crispy, and served gooey and hot. Some believe it was accidentally created when French workers left their lunch pails by a hot radiator and came back later to discover the cheese in their sandwiches had melted. I guess that sounds plausible, but regardless of how this sandwich came to be, the world is a happier place since its creation. Quite often cheese is fried on the outside of the sandwich as well, making it extra gooey and extra delicious! This rich sandwich is served almost anywhere in France, from elegant restaurants, to street vendors, to the "Croque McDo" at McDonald's. It is eaten as a meal, snack, or appetizer, which is great, since you're likely to crave it during all hours of the day! Lucky, again, for all of us, this sandwich couldn't be easier to make. Just follow the directions below. If you're feeling saucy (pun very much intended), try adding some bechamel sauce for a "croque madame." Anything with melted cheese and fried in butter can't be bad, so play around with your own ingredient combination, try melting the cheese on the outside, and have fun! Bon appetite!

Ingredients:

2 tablespoons Dijon mustard

8 slices sandwich bread

4 ounces baked ham, thinly sliced

2 1/2 cups grated Gruyere cheese, divided

4 tablespoons butter, softened

Preparation:

Preheat the broiler to the lowest heat setting. Evenly divide and spread the mustard on 4 slices of bread. Place a few slices of ham, followed by 1/2 cup Gruyere, on the mustard-side of the bread. Cover the cheese with the remaining slices of bread and spread the butter on the outside surfaces of the sandwiches.

Place the sandwiches on an ungreased baking sheet and broil for about 5 minutes, turn them over, cover with the remaining cheese, and continue cooking until they are crispy and golden brown, about 5 additional minutes.

This recipe makes 4 sandwiches.

*Photo from image3.examiner.com

*Recipe from frenchfood.about.com