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Indian Samosas Recipe Samosas are one of India's most iconic appetizers. Religion, food, temperature, language change drastically as you travel throughout India but samosas are perhaps the most ubiquitous street food in this diverse nation. What's not to love? These fluffy, flaky, handheld pockets hide mounds of spiced vegetables and are super addiciting. Good luck eating just one! Dimple and her husband Terun run the Kanha Jungle Lodge. They’re wonderful friends of ours here at Wildland and while we love searching the dense jungle with Tehrun or talking birds with their son Jai another reason we cherish our visits to Kanha Jungle Lodge is for Dimple’s spectacular cooking. She’s an artist in the kitchen, tries to use as many fresh and seasonal ingredients as she can, and creates culinary delights you would never expect in the jungles of India. Dimple’s samosas are always a crowd favorite. They’re light and crispy on the outside...

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El Nino - Is it Really That Bad? We all hear a lot about El Nino and how, every 5-7 years, it turns weather patterns on their heads, adversely affecting wildlife at the same time. While this is true to a degree, no two El Nino events are the same, so predicting the outcome is never a given. It's important to understand the mechanics of El Nino in order to understand how the 2015 event is impacting a region such as the Galapagos Islands. To begin, typical westward blowing trade winds slow down. This in turn throws off the usual westward-flowing water currents such as the icy Humboldt Current, which typically bring rich nutrients to the islands. Fish and algae slowly die off, followed by sea birds which depend on those fish, and marine iguanas and turtles which depend on the algae. Moving up the chain, sea lions begin searching in new places for sustenance. Species such as...

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Where will YOU Greet 2016? The New Year is a fresh start, a perfect time to set the course for the year to come. What better way to do that than cruising the iconic Galapagos Islands, onboard a luxury yacht? January is the perfect time to see green sea turtles nesting, while Espanola's marine iguanas turn a brilliant red to attract mates as the courtship period gets into full swing for marine and the giant land iguanas!  The water is calm and warmer, the holiday crowds have returned home, the world - and year - are reborn!   Two of our favorite vessels, the 48 passenger Eclipse and the 16 passenger catamaran Athala are sweetening the deal with great prices on select departures!  Onboard the Eclipse, save big on the North Central itinerary for the Thursday-Saturday departures of 1/14-23 and 1/28-2/6, or the South Central itinerary on Thursday-Saturday departures 1/21-30 and 2/4-13.  The Athala's South...

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Ceviche a la Galapagos! Almost every country with a coastline has its own version of ceviche. The ingredients might change with availability, but the heart of the recipe - seafood "cooked" or marinated in acidic juices - remains the same. In South America, Ecuador and Peru clash over who has the best ceviche, and I must confess I cannot decide myself! Lima's neighborhood cebicherias could keep me occupied for weeks, checking out another each day. But when I travel to Ecuador, and particularly in the Galapagos Islands, ceviche is one of the culinary treats I crave! This recipe comes to us courtesy of the EcoVentura yachts, whose onboard chefs magically turn out exquisite meals day after day, in a galley about the size of my small apartment's kitchen. If you've never attempted to make your own ceviche, give this one a try! And don't be afraid to play with the ingredients. This recipe features...

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A Complete Turkish Dinner from the Kutays My father came to the US as a student enrolled at Berkeley in 1939 and met my mother when she was working in a soda fountain. They married, moved to Turkey where she learned to speak Turkish and cook Turkish cuisine. They moved back to Los Angeles where I was born and raised on delicious Turksih dishes all my life. Three common delicious dishes that were always on the table in Istanbul when we visited relatives, and frequently served at home in California are below.     When my sister learned to make the walnut chicken dish, she made me--her younger brother--hand squeeze the oil out of the walnuts to drizzle over the dish before serving. These recipies are delicious and easy to make for a complete and authentic Turkish dinner, especially because all three dishes can be served at room temperature.    Walnut Chicken   One whole roasted chicken...
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Kurt Kutay
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Grettel Calderon
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Sherry Howland
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Jonathan Burnham
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Kelsey Wenger
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Rachael Garrett
9 post(s)
Anne Kutay
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Tim Hocking
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