Day 3 – We made it ….. before breakfast

Andres wakes us at 4:30am for our 5am departure.

Andres is worried about the mule arriving on time. It seems the mule driver is coming from Cabanaconde, exactly where we are heading too. It is considered a 3 hour hike up with a break at each hour.

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Colca Canyon – Day 2 – deserting our guide….unintentionally

We have a good sleep and awake at 7:30am.  We pack our gear, have breakfast and hit the trail at 9am.  It is an hour later than we were suppose too, but everyone seems to be heading out at the same time.  The key is to try and get the hiking done before the heat of the day.

Today is mostly flat and then downhill into the Oasis – our second but different oasis in a week. Everyone is staying in the Oasis but at different hostels.

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Colca Canyon – Day 1

Once again Olga – our russian friend – has done her research in finding a tour guide.  She has found him through a russian travel forum with lots of recommendations.  We go to talk with the guide at 4 pm and even though I had thought Magpie and I would be doing a one day hike, I decide on the 3 day hike.  So… at 4:30pm it is decided, we three are doing the 3 day hike and will be leaving in 10 hrs.  In retrospect it does not leave Andres (our guide) much time to make all the arrangements including all the food.

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Condor’s Pass

We stop here on our way to Cabanaconde. It is only a certain time frame in the morning that you can see the Condor’s flying/gliding.

The lookout terrace is packed with people as there are special tours to come just here.

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Arequipa and the Cloisters

This is a beautiful Colonial city surrounded by volcanoes of which one is still active and smoking.

We arrive in the morning and grab a taxi with pre-arranged prices per sector to our hostel. It turns out our hostel is just down from the Plaza de Armes and walking distance to most places.

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Ceviche and recipe

This is a traditional South American dish which is actually a raw meal.  Depending on where you in South America determines the fish that is used and other ingredients but the basic principle is the same.

This is not like sushi where you are eating raw fish with a condiment.  Ceviche (pronounced say-bee-chay) is marinated in the South American limon and being an acid cooks the fish while also providing great flavour.

The limon is close to a key lime.  When making this dish, if you do not have limon or limes, lemon can be used but it will give a harsher taste.

We have also had this vegetarian where sliced mushrooms were used instead of the fish.

The corn that is used in South America is a pale yellow, very big kernel corn.

The basic recipe for traditional peruvian ceviche is at the Food And You blog.



Tipon, Pikillatay, Alien Baby

For this trip we took a tour bus with friends.  It was good because we had the backseat which was raised so the kids could see over heads, the unfortunate part is not having as much time to see or explore the sites.

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Carnival in Cusco

I have never been to Carnival, and have known that Carnival corresponds with Fashion Week in Europe, along with another tradition of single girls being able to tag the single man they have been eyeing. I do not remember the name of that tradition, but did learn about it while posted in Oberammergau, West Germany – not that the tradition is really needed much anymore.

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