Photo of the Day..

Northern Queensland, Australia. Photo by: Paul Holjak

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Written for the Road

MR NICE is the journey of one Howard Marks, a Welsh man who grew up wanting to be a school teacher, but somehow became one the world's most notorious drug dealers. Set over thirty years, beginning in 1960's London, Mr. Nice showed how a chance meeting with one person changed a life forever. After Howard Marks found his talent for selling drugs, his ordinary world became extraordinary. Money, cars, women; Howard Marks might as well been a rock star. In the peak of his career, Marks dealt up to 30 tons of marijuana and had contacts with well known agencies like MI6, CIA, IRA, and the Mafia. By the 1980's, Howard Marks was on the run. At that time, he had over forty-three aliases, eighty-nine phone lines, and twenty-five companies trading throughout the world. Following a worldwide DEA investigation, Howard Marks was busted and sentenced to twenty-five years in an Indiana prison. In April of 1995, he was released after serving seven years. The stories Marks complied over 30 years of drug dealing are funny, sad, and unbelievable.

JACK KEROUAC is a DIRTY HIPPIE

"The road is life."

- Jack Kerouac

Photo of the Day...

Big Sur, California, USA. Photo by: Lydia Prior

Hostel of the Week...

THE BEACHOUSE is an affordable slice of heaven nestled in Fiji’s picturesque, Coral Coast. The Beachouse is a backpackers delight with amenities that include a pool, bar, restaurant, Internet, massage services, day-trip excursions, sand volleyball courts, and much, much, more. The grounds are nicely manicured, and with the beach just seconds away from accommodation, life is always good at the hostel. The dorms are clean and comfortable, and the friendly Beachouse staff make your stay a memory for life. For those backpackers looking for an even more affordable option, campgrounds are also available. What makes the Beachouse truly unique is that payment for the hostel is on a “tab.” If you want a beer, it goes on your tab. If you want food from the restaurant, it goes on your tab. For the duration of your stay, no matter how long it may be, you will not be required to reach into your pockets once. Paying this way lets you enjoy each day without thinking about money. Once you check out, I am sure you will agree that the Beachouse’s folklore as a great backpacker hostel is well deserved.

THREE REASONS TO STAY AT THE BEACHOUSE:

1. Beachside location with lots of backpacker friendly amenities, including village tours, which are not to be missed.

2. At 4 o’clock everyday the hostel serves free tea and fresh scones, hot from the oven.

3. The price is right. The Beachouse is affordable and you are sure to get more than you paid for.

www.fijibeachouse.com

Photo of the Day...

Byron Bay, Australia. Photo by: Suzanne Bergkuist

Photo of the Day...

Bangkok, Thailand. Photo by: Madaline Dubin

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FERDINAND MAGELLAN is a DIRTY HIPPIE

"The sea is dangerous and its storms terrible, but these obstacles have never been sufficient reason to remain ashore... unlike the mediocre, intrepid spirits seek victory over those things that seem impossible... it is with an iron will that they embark on the most daring of all endeavors... to meet the shadowy future without fear and conquer the unknown."

-Ferdinand Magellan

Destination of the Week...

San Carlos de Bariloche, Argentina should be on everyone's checklist of places to visit. This cozy ski village is nestled in the mountains of northern Patagonia’s Lakes District, overlooking the turquoise waters of Lake Nahuel Huapi. All year round the scenery here is simply breathtaking, but during the winter months Bariloche is said to have the best skiing in the Southern Hemisphere, and in the summer months, the hiking, bike riding, river rafting, fishing, and other sports are superb. Even without snow on the ground, one can still ride a chair lift or climb to the mountaintops, to get a 360° view of the surrounding lakes, glaciers, and snow-capped Andes.

Any outdoors lover won't want to leave this place, but rest assured, there is something here for everyone. From shops overflowing with famous chocolate, and even a chocolate museum, a variety of delicious restaurants, a casino, to a great local flea market. From elegant resort hotels to campsites, this is truly a place for everyone. San Carlos de Bariloche is also easy to get to. Approximately 1,020 miles (1,40 Kilometers) from Buenos Aires, and just across the Andes from Chile, there are several options to reach Bariloche, including road, plane, boat, and hiking trails. Whether San Carlos de Bariloche is on your way, or completely out of your way, it is well worth a visit.

Click here for more information about Bariloche, including how to get there!

Click here for official Argentina visitor information!

Use our helpful link list to plan your trip to Bariloche!

Photo of the Day..

Berlin, Germany. Photo: Danielle Fitzgerald

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Dirty Hippie Videos

Photo of the Day...

Buenos Aires, Argentina.  Photo by: Eric Fieland

Dirty Little Secrets...

FOOD FIND...

Arrosticini is a simple, yet delicious, dish that comes from the Abruzzo region of Italy. Typically served as a second course of meat or fish, it is most commonly made with lamb. The meat is cut into small pieces and pierced with a skewer, alternating fat and cubes of meat, to help keep the lamb juicy and tender. The skewers are then cooked over an open fire on a specially built grill, burning wood or charcoal, or even more traditionally, kindling from the local brush, such as grape vines or olive branches. The lamb has a mild flavor and, when cooked properly, will melt in your mouth. Like many Italian dishes, the meat is minimally seasoned, commonly with lemon, olive oil, and rosemary, and usually comes from a local source; sometimes, the cooks’ very own cattle. Most people serve arrosticini with other traditional dishes, like homemade sliced bread that has been soaked in extra virgin olive oil and, again in typical Italian tradition, accompanied by a glass of wine. Arrosticini are meant to be eaten with your hands, and pulled off the skewers with your teeth. The fresh, rustic taste of local ingredients keep this meal simple, but the clean, mild flavor of arrosticini is not to be underestimated. Due to its simplicity, arrosticini is now being produced both commercially, and in homemade fashion, outside of Abruzzo, and can even be found in few markets throughout Europe and North America. Once you get a taste of mouth watering arrosticini, you’ll find yourself craving it all of the time! To fulfill that craving, try out the recipe below:

Arrosticini

If you do not have a grill or barbecue, arrosticini can be cooked on a griddle or in the oven, provided they be well seasoned with oil, salt and freshly ground black pepper. Here's how:

-A minimum of 800 grams (4 cups) lean lamb, diced

-Extra virgin olive oil

-Rosemary sprigs

-Salt & pepper

-The juice of 1/2 lemon

Start your coals or light the heat under your griddle, and keep at a medium temperature, for the cooking.

Skewer the meat cubes neatly on well-oiled metal skewers or tiny disposable wooden kebab sticks (which you’ll have soaked briefly in water, so the heat won’t burn the wood). Marinate your kebabs in olive oil, rosemary, salt and pepper. Turn them over to ensure all sides soak up the flavors. Dribble over the lemon juice and roast them on the barbecue quickly, 2-3 minutes, turning a couple of times to ensure even cooking, while basting the arrosticini with more olive oil, using your rosemary sprig.

The shepherd’s tip:

Cosimo, my new shepherd friend from Calascio, tells me that arrosticini meat should not be too lean, the fat marbling should be about 25% of the total used, this will avoid the preparation to become too dry and toughen on the chew during roasting. Arrosticini should be mild flavored, not "muttony", and if properly cooked, will melt in your mouth. Also maintain the flames (or the heat) low so that the arrosticini won’t char. And always keep a bottle of Montepulciano d’Abruzzo handy when grilling arrosticini...

*Photo from romephotoblog.blogspot.com

*Recipe from agliooliopeperoncino.blogspot.com

Photo of the Day...

Cape Town, South Africa.  Photo by: Issabelle Malbranche

Written for the Road

For all you “Locked up Abroad” fans, HELL’S PRISONER is definitely a book for you. The story follows Christopher Parnell, who was in Bali on a relaxing vacation with his family when all of the sudden, the holiday turned into a nightmare. Chris’ apartment complex was raided and police claimed to have found 12.5kg of hash. Parnell was arrested on the spot. Chris, an innocent man clinging to faith, thought he would be released. To the contrary, Chris Parnell was sentenced to the death penalty. The sentence was later reduced to 20 years and a 30,000 USD fine. Over the next 11 years, Parnell was forced to survive in Indonesia’s most notorious prison. It was a place where murder, torture, and fights to the death were commonplace occurrences. It was a place where “survival of the fittest” was not just a saying but also a way of life.

Having twice been arrested in Bali, myself (for much more milder offenses), I found the horror Chris Parnell described in Hell’s Prisoner to be 100% believable. It is a great read for travelers, especially those headed to Indonesia.

Photo of the Day...

Tokyo, Japan. Photo by: Mike Lee

CHE GUEVARA is a DIRTY HIPPIE

"Traveling has changed me more than I thought.

I am not me anymore, or not the same me as I was."

-Ernesto Che Guevara

paraphrased from Motorcycle Diaries

Photo of the Day...

Goa, India. Photo by: Jackie Kearney

Photo of the Day...

Amsterdam, Netherlands. Photo by: Christina Nikol

Hostel of the week…

POUSADA DO ATOBA is a family-owned hostel, located steps away from the lush beachside community of Santinho, on the lovely island of Florianopolis, Brazil. The hostel has comfortable, hotel-style rooms, complete with air conditioning, television, and full size bathrooms. The amenities include free Wi-Fi and Internet access, newly renovated pool, and a spacious lounge with a flat screen television. The complementary homemade breakfast is worth the price of accommodation in itself. Fresh fruit, coffee, breads, and juices surround a table with eggs, pastries, and an assortment of other delicious Brazilian foods. Additionally, POUSADA DO ATOBA has a prime location. The hostel is a short walk to beautiful Santinho Beach, where you will find yourself spending the days having fun in the sun. As night falls, the center of town is just minutes away, where you will find a lively atmosphere, with a bevy of shops and restaurants to satisfy your every need. Back at the hostel, you will find evenings a quite place where guests from all over the world are engaged in conversation. When it’s finally time to check-out, you will understand why the Ribeiro family motto for the pousada is, “Come as a guest, leave as a friend.”

THREE REASONS TO STAY AT POUSADA DO ATOBA:

1. The Ribeiro family. Enough said. Stay here and see for yourself.

2. We arrived in the early morning, before check-in, and immediately the Ribeiros made us comfortable. They offered us the complementary breakfast, even though technically we were not guests yet. At other hostels they make you wait until the following morning to receive your free breakfast.

3. We were late in checking out and the family went down to the local bus stop to hold the bus while we finished packing!

www.pousadadoatoba.com.br

Destination of the Week...

Bruge, Belgium is a charming city located in the Western part of Belgium, and is often referred to as “The Venice of the North”. It is roughly one hour by train from Brussels, and approximately two and a half hours from Paris, making it an easy destination, with medieval enchantment. With cobblestone streets and swans cruising the pond waters, it feels as though Bruges was built from a fairytale.

Though Bruges feels like a tiny village, there is much to do and see here. You can take a leisurely boat road through the canals, climb the Belfry tower, taste some of Belgium’s most delicious chocolate, and even view Michelangelo’s Madonna. It’s worth staying overnight in this serene city, to soak up its peaceful atmosphere.

Click here for train information!

Click here for official information on Belgium!

Use our helpful link list to help you plan your trip to Bruges!

Photo of the Day...

Amazonia, Brazil. Photo by: Thiago Da Costa

Dirty Hippies is pleased to have travel writer and photographer THIAGO DA COSTA as a special correspondent. Keep a look out for more of Thiago's photos, as well as an expose he did for the travel website Globorati on the seldom visited country of Greenland.

Dirty Little Secrets...

MUSIC FROM THE ROAD

The Chills

The Chills were formed in Dunedin, New Zealand in 1980, from the remains of a two year old High School "punk" band named The Same.

Initially in The Same, Martin Phillipps was taken on as the guitarist but soon became lead vocalist, and then started writing the songs.

Martin's songs began to outstrip the very rudimentary capabilities of The Same and he formed a new group with Chills co-founder Peter Gutteridge (who had recently been fired from fellow-Dunedin band The Clean). Martin had then (and still does today) a single-minded determination to take quality, original N.Z.-sounding, melodic rock music to the world.

Peter Gutteridge soon left to follow his own musical path. His departure was the first of nearly forty other band members who, in the last 24 years, have played in The Chills. Martin's requirement of band members over the years has been to meet a standard of musicianship which is necessary to deliver The Chills' songs with essential, consistent energy in the live arena.

Martin has maintained this difficult ideal through nearly all of the band's twenty incarnations, and when it has been missing he has acted and changed the line-up. This determination to maintain a high-powered approach to The Chills live shows stems from the punk rock ethics of Martins musical awakening, and from the subsequent proximity to charismatic persons like Chris Knox who drove home how crucial it was to deliver music always with intensity and conviction.

This live energy is the central reason why The Chills are remembered fondly in all of the thirty-nine countries that they have thus far visited on their promotional tours. It is the combination of this AND the consistent quality of their songs which have established The Chills as one of the most well-known New Zealand groups to date - particularly in the U.S.A., U.K. and Europe.

The Chills have had a string of hits over the years and have become a NZ institution with their songs being used in TV shows, commercials, and movie soundtracks.

Photo of the Day...

The Andes, Peru. Photo by: Eric Fieland

Check back tomorrow for the Destination of the Week...

This video is for DIRTY HIPPIES

COUCHSURFING

Photo of the Day...

Paris, France. Photo by: Thiago Da Costa

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Dirty Little Secrets...

FOOD FIND

An authentic BELGIAN WAFFLE is one of my favorite snacks from my travels. In Belgium, waffles are sold by vendors on the streets, and are intended to be eaten “on the go”, not on a plate. Countries all over the world have adopted their own unique version of the waffle, but these are different than most. They are smaller, and served warm in a simple paper wrapping, to be easily held in one hand. The dough is dense and sweet with a rich vanilla flavor, and crunchy bits of pearl sugar mixed throughout. The outside is sticky and crisp with a caramelized sugar coating, and the crunch from the cast iron pan in which it cooks. There are two main varieties of waffles in Belgium. The “Brussels Waffle” is more widely known in other cultures, but this “Liège Waffle” is the most popular and authentic in Belgium. First made in Liège, Belgium in the 18^th century, its popularity has been growing ever since. Although considered unauthentic by most Europeans, in the touristy areas of Belgium, many vendors offer toppings, such as decadent chocolate drizzle, whipped cream, and fruit. These waffle snacks are to be eaten any time of day, and will surely satisfy your sweet tooth. If you are planning a trip to Belgium, make sure you put these waffles on your to do list! Or, for a sneak preview, try out the recipe below!

Liege Waffle Recipe

2 cups flour

1 cup pearl sugar

1 cup melted butter

3 eggs

1 (1/4 ounce) package yeast

1/3 cup lukewarm water

1 1/2 tablespoons sugar (add some vanilla sugar)

1/8 teaspoon salt

How to make Liege Waffles in nine easy steps:

1. Take the lukewarm water and mix in yeast, 1 1/2 tablespoon sugar and salt. Let the yeast develop for 15 minutes. In the meanwhile you can melt the butter, but be careful - do not burn it.

2. Now take a large bowl and put in the flour, make a hole in the middle, pour in the yeast that you made in step one. Also add eggs and melted butter and knead until you get nice and even dough. Then let it rest so the yeast does it's magic and the dough doubles.

3. Now take pearl sugar and gently mix it in.

4. Again, let it rest for 15 minutes; in the meanwhile you can turn on the waffle maker so it’s nice and hot.

5. All that is left is to pour the waffle dough into the waffle maker and bake for 3-5 minutes. Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste. Just be careful when you take them out of the waffle maker, caramelized sugar can make them sticky.

6. Enjoy!!

* Photo taken from liegewaffle.wordpress.com

* Recipe from www.waffle-recipe.com

Photo of the Day...

Nazca, Peru. Photo by: Heather Abel

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Written for the Road...

DOWN UNDER is famed travel writer Bill Bryson’s original and often humorous take on Australia, a land that is truly like no other. Straying from the usual boring facts, Bryson takes his armchair travelers on a wild, colorful ride through Australia’s vast, rare, and diverse landscapes. DOWN UNDER bounces the readers from the Outback to the Great Barrier Reef, from Australia’s capital of Canberra to Melbourne, and all the way up the Gold Coast. The book is written like a campfire story, dancing between tales of deadly snakes and box jellyfish, to candid views of the Aboriginal people, to interesting historical anecdotes about the land. By the time you finish DOWN UNDER, you may have a better understanding of Australia than the locals. Regardless, you will most certainly feel as if you had spent time on Australia’s infamous beaches, driven its countless miles of scenic coastlines, dove under its crystal blue waters, viewed its most colorful reef, walked around its spiritual rock, and wandered around in the quiet beauty of the Outback.

I had read DOWN UNDER just before I visited Australia, and believe me when I tell you that I am glad I did. Through Bill Bryson’s unique style of storytelling, I gained an appreciation of Australia, even before I touched its soil.

Photo of the Day...

Buenos Aires, Argentina. Photo by: Eric Fieland

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ALDOUS HUXLEY is a DIRTY HIPPIE

"To travel is to discover that everybody is wrong about other countries."

-Aldous Huxley

Photo of the Day...

Ayers Rock, Australia. Photo by: Eric Fieland

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Photo of the Day...

Bariloche, Argentina. Photo by: Eric Fieland

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Photo of the Day...

Bali, Indonesia. Photo by: Eric Fieland

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Photo of the Day...

Mendoza, Argentina. Photo by: Eric Fieland

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CHARLES SCHULTZ is a DIRTY HIPPIE

"Don't worry about the world coming to an end today.  It is already tomorrow in Australia."

                                                             -Charles Schultz

Photo of the Day...

Cusco, Peru. Photo by: Heather Abel

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Dirty Little Secrets...

FOOD FIND

호두과자, Hodo Kwaja, or Walnut Cake, are a popular street food in Korea, and one of my all-time favorite treats from the road.  Served warm, Walnut Cakes are about the size of a doughnut hole (can be eaten in two bites, or one if you have a big mouth!) and are shaped like walnuts.  The shell has a pancake-like consistency and they are filled with a generous amount of red bean paste and chopped walnuts, making them chewy and crunchy.  Don't let the red bean paste fool you though.  These little bites of pleasure have a subtle maple flavor and are very sweet.  I love sweet things, and sometimes eat too many, but even I can't finish a bag of these.  There are typically 8 pieces in one bag and will cost 2,000 won, which is less than $2 US, making these not only delicious, but quite a bargain as well.  They are heavy and filling, and therefore a great budget friendly snack for the long intercity bus rides in Korea.  Vendors can be found selling Walnut Cakes on the city streets, but I found them to be most popular at the rest stops along the freeways.  If you stumble upon Walnut Cake in your travels, I urge you to give them a try.  Or, if you can't wait and are feeling brave, try out the recipe below.

Ingredients

Dough
1 1/4 cup all purpose flour
1/8 teaspoon salt
1/4 teaspoon active dry yeast
1/4 teaspoon sugar
3 tablespoon warm water
1/3 cup + 1 tablespoon milk

Optional Dough Ingredients
1/2 teaspoon flavoring
Walnut
Vanilla
Maple
1 tablespoon sugar

Filling
1/2 cup red bean paste

Red Bean Paste
2/3 cup Dried Azuki beans
Water for boiling
1/2 cup sugar, brown sugar, or honey
2 tablespoon neutral flavor oil for frying

Directions

Make the Bean Paste
Rinse the beans in cold water, discarding broken/discolored/shriveled beans.
Place in a bowl or pot, cover with water, and soak over night.
Drain and rinse in cold water.
Place in a pot, cover with water, add a dash or two of salt, and bring to a rapid boil.
Reduce heat and simmer until soft, about 1 1/2 to 2 hours.
Remove from heat, drain, and cool.
Use a mortar and pestle, food processor, or blender and mash/blend until smooth.
Transfer to a mixing bowl and stir in the sugar (and any optional ingredient).
Heat a wok or stir fry pan.
Add oil and bean paste and fry on medium low heat for 2 to 4 minutes (until dry), pressing and turning occasionally with spoon or spatula.
Remove from heat and cool.
Transfer to an air tight container and refrigerate until use.
The paste may be stored, refrigerated, for up to one week.
Use as needed in various recipes.

Mix the Dough
Mix the warm water, yeast, and sugar in a small bowl.
Let stand 10 minutes.
Mix the all purpose and sweet rice flours together, then sieve into a large bowl.
Add salt, milk, and yeast water and mix well.
Cover with a warm damp towel and let stand in a warm place for three hours.
Mix all filling ingredients in a small bowl.
Separate the dough into 10 equal portions.
Flatten the dough on waxed paper into a circular shape.
Place one slightly rounded teaspoon of filling in the center and seal the dough around the filling. Roll slightly to form a round ball.
Repeat with each portion.

Cooking

Pre-Heat oven to 350º.
Lightly grease a cookie sheet, muffin pan, or specialty baking mold with round or egg shaped depressions.
Place the dough balls seam side down, about 1 1/2 inches apart on the cookie sheet (one in each cup of muffin pan/mold) and bake for 13 to 17 minutes (until golden brown).
Serve warm.

*Photo taken from thefoodchapter.blogspot.com

*Recipe from hannaone on Chowhound.com