Rainforest, Part 2

We later learned that our first long trek served as an assessment base for our guides to determine our stamina for the Inca Trail.  What a trial it was!  The temperature was 31 degrees celsius, it was humid, the trail was so muddy we had to wear rubber boots.  The mud was at times ankle deep, and keeping your balance and trying not to fall made it difficult to see all the sights.

 Fungi

 These vines grow around trees and eventually strangle and kill the tree. 

 Luis was very knowledgeable about plant life.

 This is the inside of a tree where three people could fit inside.

 Elvis was a most friendly guide with a good sense of humor.

We all made the grade and then enjoyed a leisurely ride in the boat.

  To avoid the blistering sun which could burn your skin in minutes, we found a shady spot for lunch along the river bank.

  

Before I go any further, I want to share something with you that may express the beauty of what I experienced on the Amazon.  Some of you may have wondered what Al was reading while we were on the bus, the train and boats, well I want to share with you some of what he read.  This is a quote from one of Al's favorite authors, the great Harvard biologist by the name of Edward O. Wilson who wrote BIOPHILIA: The human bond with other species.


     "I savored the cathedral feeling expressed by Darwin in 1832 when he first encountered tropical forest near Rio de Janeiro ("wonder, astonishment & sublime devotion, fill & elevate the mind").  And once again I could hold still for long intervals to study a few centimeters of tree trunk or ground, finding some new organism at each shift of focus.  The intervals of total silence, often prolonged, became evidence of the intensity of the enveloping life.  Several times a day I heard what may be the most distinctive sound of the primary tropical forest: a sharp crack like a rifle shot, followed by a whoosh and a solid thump.  Somewhere a large tree, weakened by age and rot and top heavy from layers of vines, has chosen that moment to fall and end decades or centuries of life.  The process is random and continuous, a sprinkling of events through the undisturbed portion of the forest.  The broad trunk snaps or keels over to lever up the massive root system, the branches plow down through the canopies of neighboring trees at  terrifying speed, and the whole thunders to the ground in a cloud of leaves, trailing lianas, and fluttering insects.  There may be a hundred thousand trees within earshot of any place the hiker stands in the forest, so that the odds of hearing one coming down on a given day are high.  But the chance of being close enough to be struck by any part of the tree is remote, comparable to that of stepping on a poisonous snake or coming round the bend of a trail one day to meet a mother jaguar with cubs.  Still, the lifetime risk builds up cumulatively, like that in daily flights aboard single-engined airplanes, so that those who spend years in the forest count falling trees as an important source of danger."

Only those of you who shared this experience on the Amazon can relate to the excitement of seeing a jaguar track wondering if it was fresh, the frightening sound of the howling monkeys and the horror of witnessing  the guide kill a poisonous snake with a machete while wearing nothing but shorts and flip flops!

Next stop Cusco!

Amazon Rainforest

After a good night's sleep, in spite of the jungle noises and snoring,  I awoke refreshed and ready for breakfast at 5:00 am.  I was soon to learn this would quickly become a routine.  To acclimatize to the high heat and humidity, we started off with a short 3 km trek  to the lake and a nap in the afternoon (at least I chose to nap).

This area is rich in bird and aquatic life.  There were sightings of toucans, parrots and macaws.  Unfortunately, I was rarely able to spot anything no matter how many people assured me "you can't miss it.... it's RIGHT over THERE!!!).

 Obviously Al has a better eye!

 As you can see, we had to wear rubber boots, or "Wellington's" because of the mud.  This made trekking even more challenging!!

 Although I was dismal at spotting birds or monkeys, I could spot these leaf cutter ants. 

 Al's video will demonstrate how much foliage they can move over a long distance in a short time.  

 I was also able to capture these bats, the fact they were sleeping does not dampen my sense of accomplishment.

 The number and variety of orchids was amazing.

That evening we boarded the boats and went caiman spotting along the river.  The ability of these guides to spot these well camouflaged and at times small animals was uncanny.  In fact some of us began to joke that these animals must have been rigged ahead of time.  It was difficult for us to get good shots in the dark with our cameras.

Tomorrow will be a big day when Carlos will test our ability and determination!

Peru, April 16-May 1, 2011.

After all the preparation and anticipation it is hard to believe Peru is just a memory, albeit  a vivid memory.

Our flight home was uneventful, arriving in Winnipeg greeted by family, cold weather and snow.  After a couple of days with our grandchildren, we headed home.

I cannot wait to share this adventure with you.  It has been the most challenging experience in my life and I loved every minute of it.

We managed to pack everything in two medium-sized duffel bags and day packs.  I must say we travelled lightly compared to our fellow trekkers ( I will get to them later!).  Our flight was long as it included two transfers and a delayed flight in Minneapolis due to snow.  We arrived in Lima past midnight and took a cab to the hotel.  The driver did not know where he was going and after a few phone calls and an hour  later we arrived at the hotel only to discover we had a wake up call for 5:00 am!

We met our fellow travelers Sunday morning at breakfast.  Thirteen Brits, that can only be described as the best travel companions anyone could hope for.  I am honoured to be able to call them friends.  The guides throughout the trip were excellent but our head guide Carlos, was the main reason we not only survived this journey but enjoyed it.

The first leg of our journey involved a flight to Puerto Maldonado.  The first major laugh of the journey was when Al got off the plane at the wrong stop.  Luckily he was seated in the front section of the plane and I happened to see him getting off.  I ran after him calling his name.  Of course everyone turned around except him.  Thirty-three years of marriage seems to cause elective deafness!  I finally caught his attention and we re-boarded.

In Puerto Maldonado, a small jungle town, we first stopped at the Exodus office where we had to pack a small bag with the things we would need for four days in the rainforest.  This was NOT an easy task to accomplish in ten minutes.  To add to the chaos was 31 degrees celsius and high  humidity.  We boarded a bus and sampled the pot holes of Peru along with  death defying narrow and curving roads along cliffs.  I chose the window seat overlooking the edge and my only saving grace was to laugh at the comments made by Barry behind me.

We then boarded a motorized canoe for a three hour trip to a jungle ecolodge on the Tambopata Reserve.     The lodge compound which included a bar, lounge area, dining area and kitchen as well as individual  guest lodges. We were fortunate to have private bathrooms including running water , heated by solar panels as there was no electricity and we used headlamps and candles after sunset around 5:00 pm.  Only the main lodge had electricity via solar panels  from 6:00 to 10:00 pm.

 Our cabin

 Doing laundry was a challenge due to the humidity.  Nothing would dry.

Early evening we went on a tour viewing the fauna, insects and nightlife.

 Tarantula

 Walking Fig

 Caiman

 This is a member of the crocodile family but non threatening to humans.  

We then had a delicious dinner and opted for bed instead of a drink as we were exhausted.  In spite of the heat and humidity, I slept well and was ready for the next step of the adventure.

I am going to stop for now as it is time to start dinner.  Cheers!

Good-bye Cabin Fever

At long last we have the best the prairie has to offer, a brilliant blue sky,  crisp clean air, and bright sunshine!  We made the best of it by hiking on Hecla Island, 25 km in 5 hours.  The perfect day, and one I just have to share with you.

The temperature reached a balmy 5 degrees C and I am already starting to work on my tan.  

Manitoba Spring

Well spring has officially arrived.  You can only realize this by the date, certainly not the weather.  Let me begin with the blizzard we had on March 14.  Al and I had to drive to Winnipeg and the roads were treacherous.

 The visibility was very poor.

 No this is not a mistake!  This was the view from the passenger side.

 The trusty snowplows are always there to the rescue.  The amount of snow this year was record-breaking.  Everyone is worried about flooding this spring.

In spite of the threat of floods, we are very glad when the sun breaks out and we are able to spend time outside.  Earlier, I had promised some wildlife pictures.  This is easier said than done!  We were lucky Al was able to get these shots of a grey owl in our back yard.  I love these beautiful birds.

If you are interested, here is some information on the owl.http://www.naturenorth.com/Gray_Owl/Gray_Owl.html

  Our first lunch in the beautiful sunshine.  

IS IT SPRING YET??????????

Snow and cold continue to be the norm.  We remain determined with our preparations for Peru although I admit I am tired of the relentless cold.  As you can see the snow keeps falling!!!

One way I maintain sanity and motivation is to cook.  I have become a food blog addict and have discovered a vast array of new recipes. 

I loved the food when I visited Portugal and decided to try this recipe I found in a blog called  Taking on Magazines One Recipe at a Time, posted on February 23. 2011 by The Mom Chef   It was so good I decided to share

it with you.  I will try to get into the habit of taking pictures for you to view. 

Portuguese Chicken 
from Bon Appetit Magazine


1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)

Preheat oven to 350°F.

Heat oil in heavy large skillet over medium-high heat. In a large bowl, whisk together 1 cup flour, 1 tablespoon paprika, 11/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Add chicken pieces one at a time to the seasoned flour, coating each piece well. Carefully put the chicken, skin side down, in the skillet and sauté until brown, 3 to 5 minutes per side.

Put chicken pieces in single layer in large ovenproof pot. Pour tomatoes and juice over the chicken, add the prosciutto, onions, roasted red peppers, pressed garlic, parsley, and bay leaves. Sprinkle 1/4 teaspoon paprika over everything.

Return the skillet to heat and add the wine and Port to it. Bring to boil, and deglaze the skillet, scraping up browned bits. Off heat, whisk in the mustard and tomato paste. Pour the mixture over the chicken and bring the whole thing to boil. Cover and transfer the pot to the oven.

Braise the for approximately 1 1/2 hours or until very tender. Discard bay leaves and parsley. Remove chicken and toppings to a platter. Return the sauce to the stove and heat it over medium heat. If thicker sauce is desired, mash together 1 tablespoon flour and butter in a small bowl until a paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.

Hope you enjoy it as much as we did.

Training

Time is marching on and we will be in Peru in ten weeks.  You could almost say the countdown has begun and we continue to train six days a week.  Snow on the lake is about 18 inches deep.  Because of the dramatic changes in temperature, ranging from -30 C to 0 , the snow has developed a crusty top which collapses with your weight and the snowshoe sinks into a bed of heavy and at times slushy snow.  It is easy to trip as your foot often catches.  The going is heavy and unforgiving.  We now snowshoe from the beach at Black's Point to Little Grindstone Harbour, a three hour trek.  We then hike back to the cottage via the roads which takes about 1 1/2 hours.  Our goal is to be able to snowshoe back to Black's Point.

Al spent a day in Winnipeg shopping for our gear.  Being a true Winnipegger, he managed to find great a sale on jackets.  We also have day packs, duffel bags and head lights.  We have been trying out everything and are very pleased with everything so far.

We have also done a fair bit of reading about trekking and South America.

This is the site for the company we have signed on with.  The tour we are joining is the Inca Trail and the Amazon  Rainforest.  We are leaving April 16 and returning May 1.

http://www.exodus.co.uk/countries/peru-holidays/inca-trail?DCMP=EMC-Jan11_Episodes


Next is a video from Google Earth covering the area we will be in.


http://www.exodus.co.uk/assets/swf/trips/flash.html?width=610&height=519&nopad=true&code=tpjj


If anyone has interesting information about trekking or Peru we would be interested in hearing from you.