23 February 2015

NYC

In the weeks, days, hours before our departure to New York City I felt a deep angst regarding our arrival.  The fear was completely unreasonable.  I have spent weeks navigating large populated cities, and I have never felt so stressed.  I think about the time I spent in the Distrito Federal, a city with comparable population, and I never felt concerned.  My time in Paris and Madrid were never accompanied by anxiety.  Naples and Athens - smaller but very chaotic cities - caused worry for our car, but nothing else.  Why then did New York City induce such trepidation?



You would think it was just the stress I was feeling about getting ready to leave the country, but it wasn't.  I was generally very excited about leaving.  It was something deeper.

As a person from a small city located in inland America, my image of New York is shaped by the media.  New York brings to mind the many books, films, and television programs that are set in the shadow of its mighty skyscrapers.  The city ceases to be real for a person who has never visited.  It becomes so fantastic that the people, places, and stories seem imaginary.

Just like Paris, I knew my preconceived notions about New York would be completely changed after arriving.  There was just no reason for me to feel the way I did.



Our flight took most of the day.  We had purchased tickets at a good rate, so the route was not direct.  We first flew to Seattle, where we spent a couple hours waiting for our next flight.  The flight to Newark was delayed several times over the next hours.  We were already arriving very late in the evening, and with the delays we would be arriving even later.


For two weeks before our departure we contacted couch hosts in the city.  Our endeavors were fruitless.  Many people never wrote back, and those that did could not host.  There was a couple hopeful replies, but in the end they did not work out.

Eventually we decided to use an old trick of ours.  It is common for couchsurfing to be complicated in big cities like New York.  These places are very popular to visit, and the couch hosts get dozens of requests each day.  They are so flooded with people, it is not easy to get someone to reply.  The best thing to do in situations like this is search in the towns outside the main city.

We sent some requests a little further away in New Jersey, and we got a hit!  A man living in a suburb with his family gladly requested us, and we began a series of emails back and forth.  We were relieved to find such a nice host - he even offered to pick us up at the airport despite our late arrival.

Ultimately, he was not able to pick us up with all the delays our flight had.  We arrived in Newark at about one in the morning.  We grabbed our stuff and began the search for transportation.  Originally, we wanted to use Uber, but this did not work out.  There was no internet in the airport, and we did not have any sim in the phone.

We found a taxi that was not unreasonably priced, and headed to our hosts house.  He texted us to let us know he was waiting inside.  When we arrived, we were very glad to have such a warm welcome despite us arriving later than expected.  He showed us our room and bid us goodnight.

The next morning we were awoken by the sweet voice of a tiny little girl.  We came out to the kitchen where the family was having breakfast, and we ate the small amount of food we had.  They gave us some information about how to get into the center, and once we were ready to go, we were off to Manhattan.

Arriving in Port Authority, our first goal was to get some sort of map.  We already had a very good idea of what we wanted to do in the city.  Many years ago, when Javier was in his twenties, he lived in New York so he could learn English.  We had discussed several times what we wanted to see.  We just needed to get our bearings.

Our first interaction in the city was with a security guard at Port Authority.  We asked him if there was any information or tourist office.  He responded by asking us why we wanted it, and when we told him we wanted a map, he frowned.  "You won't get a map at any of the offices."  Then he whipped a map out of his jacket pocket, and wished us a good time in the city.

Setting out from Port Authority, we began our adventure.  Stepping out into the shaded streets was torture.  The days we spent in New York were brutally cold, with a wind that would slice through to the bone.  The unfortunate thing for us is that we really prefer to see a city by walking.

On our first day, we walked around Manhattan between 23rd Street and 75th Street.  Starting in Times Square, we made our way down to the Flatiron Building by way of Bryant Park and then Broadway.  We then went back north along 5th Avenue to the Empire State Building.  We discussed briefly whether we wanted to pay the exorbitant amount charged to see the building, and decided that it was an opportunity well worth the price.

Because of Javier's disability, we had an expedited arrival to the 80th floor.  We did not need to wait in any line to go through security, or get our tickets.  They just bumped us up to the front, we paid, and got in the elevator to see the historical exhibit.  Since the price was more than we like to pay for such touristic things, we decided to take our time in the exhibit and learn as much as we could.

If we had not taken our time and we had jumped at the opportunity to walk up the stairs to the 86th floor observatory, we would have actually made it there.  After we finished with our audio tour, we got in line for the elevator, hoping there would soon be another opportunity to take the stairs.  This was not the case.

After a while of waiting in a line that was going nowhere, a woman came down and announced that there would be no more elevators up to the 86th floor and the stairs were closed.  There was obviously something wrong.  They told us a pipe had burst, and flooding was preventing anyone from going to the observatory.  Given the option to leave and come back the next days when the flooding was fixed, we decided our time was better spent on the street than hoping the elevators would be put into action. 

As we left, we walked past the elevators and saw the problem.  There was a steady stream of water pouring out through the cracks in the door.  It was definitely better for us to leave; they were not going to have the problem fixed in a reasonable amount of time.


We got down to the street and went for some lunch.  We got a pretty good cup of soup and a sandwich for quite cheap - our favorite kind of meal.  We continued walking along 5th Avenue, then we changed over to Park Avenue.  By the time we got up to 59th street, it was beginning to get late. 

Cutting across towards the park, we took a short stop at Tiffany's.  There must be millions of young women who think of Tiffany's from the film adaptation of Truman Capote's Breakfast at Tiffany's.  I am one of them.  My mother had even given me Capote's book as a birthday present before I left (it is remarkably different from the movie I must add).  I just had to go in, but it was utterly disappointing.  I'm afraid the items in the store are not really my taste; they were downright ugly.

Walking into the park, the sun began to set.  We made it all the way up to the Bethesda Fountain and the Loeb Boathouse before we turned back.

It got dark about the time we left the southern edge of the park.  We needed to get back to our host's house for dinner, so we began to walk down 5th Avenue.  Our pace was quick, but we managed to enjoy St. Patrick's Cathedral, Rockefeller Center, and the brilliant night Times Square.

It was not too late when we arrived back at the house.  They had made a wonderful treat for us; they cooked a whole octopus and put it on the grill when we arrived.  Absolutely delicious.  We made a Tortilla de Patatas - as usual.  A lovely meal.


Understandably, we were exhausted from all our walking and passed out rather quickly that night.  It was good that we slept so soundly, because our second day was just as taxing.


Arriving at Port Authority again, we jumped on the subway and made our way out to Brooklyn Heights.  This was a wonderful way to start the day.  Walking along the promenade, the sun was shining and it was much warmer than the previous day.  We took our time and enjoyed the much improved weather.

Getting up onto the bridge, we continued our walk.  We met some German tourists and exchanged the favor of taking some photos.  Being on the bridge was nice, because there was no buildings to obscure the sun.  When we got into the financial district, it was much colder in the shade.

We walked down to Wall Street.  Since there are no tours allowed of the Stock Exchange since the September 11th attacks, there really isn't much to do there.  We continued our walk west towards the former site of the Twin Towers.

As always, I was starving and began to notice any and every opportunity to get food.  We eventually walked past this little pizza shop.  There were some great combinations, and we each got a slice.  Walking and eating, we finally arrived at the Twin Towers memorial.



The Twin Towers memorial is two enormous fountains the size of the buildings' footprints.  These are so deep, and constructed in such a way, that it is not possible to see the bottom.  To me, they were an interesting depiction of the emotion evoked by the site.  But, to many of the residents of New York, they are a wasteful use of water and electricity.

It is always interesting to see people in these places taking smiling portraits.  As if visiting a place such as this is a happy occasion.  You see this everywhere - even places like Auschwitz.  Our host told us later that, even when the rubble of the buildings was still smoking, you could find people taking photos in front of the site.  It is hard to understand the thought process - or lack of.  It is a little sickening.



Continuing our walk north, we crossed through Tribeca and made our way up to Canal Street.  There, we explored Chinatown and Little Italy before taking the subway back up to the Empire State Building. 


Since we were unable to visit the observatory the day before, we thought it would be good to visit again in the evening.  If we could get up before dark, then we could get photos in the light, at sunset, and after dark.  Our arrival to the top was again expedited.  It probably only took us 15 minutes total to get to the observatory.  Since we already had a ticket, they just took us straight to the elevator up to the 80th floor.  When we arrived there we did not need to spend any time in the exhibit, and we were lucky enough that they opened the stairs right as we arrived. 


Our plan worked perfectly.  We got photos of the city in both the light and at night.  It is probably good there was a flood the day before, because the night photos were much more spectacular than any we could have taken during the day.



We stayed a couple hours at the observatory.  Time went by fast as we watched the lights of the city.  Eventually, we had to go so we could go back to the house for dinner.  We walked across town to Port Authority and took a bus back to New Jersey.

Our last day in New York, we checked our bags at the Greyhound in Port Authority so we would not need to go back to New Jersey before heading to JFK.  Our day was not the most productive.  We needed to mail something and the post office we chose to enter was excessively slow.  Once we were done there, we started heading towards the Metropolitan Museum.

What little time we had left before we needed to go to the airport, we wanted to spend in the museum.  We were very strategic in our tour; focusing on those sections we thought were most interesting.  Our main interests were the Egyptian and Arab exhibits.  I really wanted to see the costume exhibit, but they were between different shows.

We stayed in the Museum until the last possible minute.  Our journey back to Port Authority to get our bags and get on the subway was intense.  We walked briskly, taking the example of natives and j-walking when safe.  The combination of our pace and a shortcut across the park got us back to the bus station in record time.

On the subway, we got a final taste of New York.  First, an older man came up to Javier thinking he was someone else.  Even after Javier corrected him, the man stayed to chat with us for a while.  Turns out he had lived in Spain.  He was very excited to chat with Javier.  At the same time, two kids dressed in identical clothing got on the train.  With a little Michael Jackson as accompaniment, the two boys performed a flawless choreography along the center aisle.  It was a good way to depart.

From then on our ride to JFK was uneventful, but tiresome.  Our bags were extremely heavy - we had so much packed for our trip to Africa - and we were tired from the past three days of walking.  When we finally checked the biggest bag and got our tickets, we were relieved to be on our way back to Spain.

01 February 2015

Now onto current events...

Thank you for your dedication during the previous months.  Until now, all our stories have been from years past.  Because I am a bit of a perfectionist, I couldn't stand to leave all those stories untold.  Indeed there are many we have not written here, and the ones we did write are not perfect.  We may write more about our travels in the U.S., Latin America, and Europe, but from now on you can expect new and current stories.

We are now planning an overland trip through Africa.  Over the next weeks we will explain our preparations.  We believe it is important to share our experience with getting visas and preparing our vehicle, so that others can learn from our struggles and triumphs.  As soon as we are ready, we will do our best to write about our travels.

Thank you for your patronage, and keep visiting the site to see what we are up to!

11 September 2013

Rafting the Alberton Gorge

In the late summer of 2013, I ran into my old professor from forestry school at a memorial gathering for a friend.  We had become close over the years.  He was my advisor for several long-term independent study projects for the Montana Arboretum.  More importantly he had assisted me and Javier with our struggle to get Javier's resident visa - a favor not given by just anyone.

When we reconnected at the memorial, he invited us to go rafting with him the next weekend.  It was a very long time since I had gone rafting.  Javier had never been, so I was happy to accept.  We met them on the edge of town days later.  He also invited the school's ecology professor and his wife.  It was a great day on the river.
















11 August 2013

Huckleberries!

If you ever go to Montana, you'll find all the gifts in the tourist shops are huckleberry related.  Huckleberries are a species in the same genus as blueberries (Vaccinium).  It is common in Montana to go to the mountains in late summer to pick these berries.  This Sunday, we drove far out into the National Forest to pick some.
 
We went to our usual spot.  The plants flourish after a wildland fire, and the area we go to burned back in the early 2000's.  The forest has started to mature, so the huckleberry bushes are no longer as full of berries as they were years ago.  But, we were happy to see that the berries were ripe.
We started picking the berries.  When you find a good patch of fruit, you can just sit down and pick for 10 or 15 minutes.  It can be slow going; the berries grow under the leaves and can be difficult to find.  After a couple of hours, we accumulated enough to make some jam this fall.


When we got home, we cleaned the berries and froze them for use in the fall.  But, we made sure to save some to have with our homemade vanilla ice cream!

16 July 2013

Recipe: Raclette

This is a classic Swiss dinner.  Many people have heard of fondue, but few have heard of raclette.  To eat the raclette cheese, you need to melt it.  For people who eat this dinner frequently, they usually use a raclette grill like the one shown in the pictures below.  If you do not have a grill, you can use a pan on low heat on the stove in the kitchen or a hot plate.

Ingredients:
  • Raclette cheese (sliced)
  • small potatoes
  • bratwurst
  • pickles
  • cocktail onions
  • black pepper
Boil the potatoes until they are soft.  Remove them from the water and put them in a bowl.  Cook the bratwurst on the stove in the kitchen (on the raclette grill, the bratwurst will just keep warm).
This is a social meal if you have a grill to put at the table.  Everyone can take a potato and cut it in quarters.  Melt the cheese on the grill and pour it over the potatoes.  Grind the black pepper over the cheese, put some pickles and onions on your plate, and start the feast!


14 July 2013

Recipe: Paella Valenciana (Spain)

Paella Recipe


What is the authentic paella

There are many different recipes of paella. There are many rice dishes in Spain: Paella, Arroz a Banda, Arroz Reina, etc., etc. Paella is just one of them and not necessarily the best. Many people like other rice dishes better. Paella Valenciana is a dish originated in Valencia, in Eastern Spain, at the Mediterranean coast. However, contrary to common belief, Paella is an inland dish, created by farmers, not by seamen. Paella is not a seafood dish. Many people believe that a good paella is the one that has lots of expensive fish and shellfish. This is incorrect. Paella is an inland dish made out of meat (chicken and/or rabbit), vegetable and rice. The secret of a good paella is to get the meat and vegetable juices absorbed by the rice.


How to make a good paella

Many years ago I shared apartment with some guy from Valencia. We were both in Graduate school and did not have much time to party, but we thought we will set time aside every Sunday to cook some paella valenciana. My roommate used to enjoy saying that in order to make a good paella, you need to be from Valencia, or at least feel like if you were Valencian. One Sunday that he was away, I decided to still cook the paella by myself. Since I am not from Valencia, I could not expect much of that paella. However, as a matter of fact, it turned out that that paella that I cooked by myself came out awesome. Even my roommate couldn't help to admit it. The sad side of the story is that always since then I have tried to reproduce that result, unfortunately, with little success. To date, I still do not know what is that I did so very well that time that resulted in such an awesome paella.

I do not know what is the key for a good paella, but I have some insight. It is something about how you do the first steps: how you cook the meat and the first vegetables. Most reciepes stress the relevance of the last step: how to cook the rice. While it may ruin a good paella if you do not cook the rice well, the key for a good paella lies at the beginning.


What Paella pan should be used

Preferably you should use the widest pan available. It doesn't have to be the biggest, certainly not the deepest, but, in principle, the wider, the better. The reason why we want a wide pan is so that the rice doesn't pile up. In other words, the paella should be as short (in height) as possible. We want to make sure that the rice that lies at the top receives the same heat as the rice that lies at the bottom. If the paella is 'tall', rice at the bottom would overcook, while rice accumulated at the top would remain raw. Do not forget you are not supposed to stir the paella once you add the rice. So, you will not be able to use the simple trick of stirring the rice to ensure it cooks evenly.

There is however a caveat about using a wide pan. Probably, your stove's burner is of normal size, probably, much smaller that the width of the pan. Now, you face the risk that you will overcook the rice in the center, while the rest of the rice will remain raw. There are two options to overcome this problem. The first option is as simple as moving the pan around over burner to ensure that all parts receive the same amount of heat (this is only necessary in the last cooking stage: after the rice is added). The other option is to use some accessory attachable to the burner or some camping stove with a wider burner, so that the heat is spread out all over the pan's surface.

The Recipe

Ingredients:

- Rice
- Meat (chicken (thighs, drumsticks, wings), it is also possible to use rabbit, if you like it). One piece (thigh, drumstick, wing...) of chicken per person is a reasonable measure.
- 3 or 4 garlic cloves.
- 1 average size peeled tomato.
- green beans (a few per person (fpp), optionally white beans (fpp), a few stripes of red bell peppers.
- Optionally you can use artichokes, green peas, chopped green bell peppers, etc.
- salt, water and olive oil.

Directions:

Start frying the meat at high heat with very little oil and adding some salt to the pan and the meat. It may be a good idea to cut the meat in small pieces. The salt is supposed to draw the juice out of the meat. Similarly, I believe, too much oil while you fry the meat, may form a film around the meat and keep the juices to come out.

The meat has to be well done, well golden. When it is done, push it aside and add the chopped garlic. Cook the garlic at low heat. Add the chopped peeled tomato. You can add more olive oil if you want (around three tablespoons). I believe the longer you cook the tomato the better. Make sure you set the heat really low and you can keep it for hours. Do not worry if it starts taking a really dark color. After you add the tomato, you will also have to cook the rest of the vegetables (green beans, artichokes, white bean, peas, bell peppers... depending on what you prefer). At the end you can also add some 'pimenton' (or Spanish paprika). Keep the heat low after you add the paprika, if you allow the paprika to get burned, your paella will be ruined

In theory, you will pour water on the pan as soon as you add the vegetables. Many people think it is easier and yields the same results if you only pour the water after you add the rice. It may also be a good idea to use chicken broth instead of plain water.

There are a lot of theories on how much rice to use and what is the exact proportion of rice and water. Some people will go as far as to say only water from Valencia will work. As a basic rule, add a little cup of rice per person. It is recommended to use high-quality rice that will not overcook. At the end, rice should be tender, but not overcooked (think al dente like correctly cooked pasta).

As a general rule, you should add a little bit more than twice as much water than rice. If you poured the water right after the vegetables, you should use more water than this rule prescribes, because you will lose quite some water before you add the rice (that is why it is easier to pour the water after you add the rice). In any case, the level of water should be such that all the rice is well covered by the water. You may want to test for salt, in case you need to add some

Finally, raise the fire to high heat, add a bit of saffron and cook the rice, vegetables and meat at high heat for ten minutes. After this time, the water should barely cover the rice. Some rice should start popping out. If you have too much water, let it cook a little longer on high heat to reduce the amount of water. Possibly, increase the heat. If you have too little water and the rice is still pretty raw, you may want to add some water.

After the first ten minutes at high heat, turn the heat low, cover the pan with tin foil and let it cook for ten more minutes. If everything goes well, after this second period of ten minutes, all rice should be evenly cooked (but not overcooked) and there should be barely any water left. If you run out of water before the rice is cooked, you used too little water. keep the pan covered with foil and try to have the rice finish cooking on low heat). If you have much water left by the time the rice is cooked, you used too much water. Uncover the pan, increase the heat and try to evaporate some water. A little excess of water in the paella is not such a big deal anyway.

After finishing cooking the rice, leave the paella sit for five minutes and eat right away. Paella is not supposed to be reheated, so after all that work, make sure you do not leave anything on the pan.


Photos:
*read the directions above thoroughly.  The directions provided with the photos are not really sufficient to make a good paella.  They are only there to help you understand the photos.
Prepare the chicken legs and thighs.  We take off the skin, cut some of the meat off the bones, and salt the meat thoroughly.
You can boil the tomatoes to take off the peel.  This is not obligatory, but a good idea.
A lot of garlic is used (but never onion!).  You can mince very finely, or even just put through a garlic press.
Use very little oil when you start with the chicken. 
Put the chicken in the pot when the oil gets hot enough.  Put the skin, bones, meat - everything.  You can take the skin out later, but putting it in at the beginning adds a lot of flavor.

Once the chicken has browned a little you can add the minced garlic.

Peel the tomatoes and chop finely on a plate to retain the liquid.
Add the tomatoes to the chicken and garlic.  You can move the chicken over to the side so the tomatoes get thoroughly cooked.  You may even want to take it out.  In our case we left it in for a little while with the tomato, but eventually took it out when we were going to add the peppers.
Chop the bell peppers.  We chop the green bell peppers into small 1cm cubes, and the red bell pepper are 1cmx3 or 4cm long.
Add the bell peppers to the pan with the thoroughly cooked tomato.  In our case we took the chicken out.
Prepare the green beans.  We cut them about 3 or 4cm long.
When the peppers are partially cooked, add the green beans.
Once the veggies are cooked, you can add the meat back into the pan (if you took it out).  Then you can add the smoked Spanish paprika (pimenton).

Because it is easier for us and we do not like to use up too much propane with our big paellero (a big pan for cooking paella), we usually cook everything in a smaller pan on the stove first.  Once all the vegetables and meat are cooked, we then move it into the paellero.  Probably this is not common.  It is absolutely fine to cook everything in the big pan.  Most people will not have a paellero, so they will need to cook everything in one big pan on the stove.
Now everything is in the pan, we are adding water, and we are waiting for it to simmer.
Once simmering, separate the vegetables and chicken to make a wall of rice in the center.  You can then mix it with everything else.  Make sure to read thoroughly the instructions on cooking the rice above.  This is the most delicate part of making a paella!

!!DONT FORGET THE SAFFRON AROUND THIS TIME!!
After you have simmered the rice for a while, you will cover the pan and turn down the heat.  It takes time to learn this process and get the cooking of the rice correct.  Don't worry if you overcook the rice the first time you make this.  It takes practice!

Check the rice after a while and if it is ready turn off the burner.  Let sit for a few minutes.
Enjoy!