Often passed by on the way to its well-known neighbor Bruges, Ghent is worth a look. A vibrant university city, this East Flemish town has much to offer.
A steaming bowl of bigos is just the thing for refueling after a hike through the Polish High Tatras. Much like the Alsatian specialty choucroute garnie, main ingredients of Polish bigos include cabbage and different cuts of meat.
I loved Venice more than I thought I would, and I can’t quite put my finger on why. All I know is that I’m smitten and am already imagining the photos I’d like to make the next time.
The man saw me eyeing those bright peppers, camera in hand, and agreed enthusiastically in Italian that the peppers were indeed very beautiful.
Kraków in the golden hour. An hour I enjoyed sitting on a bench in Rynek G?ówny, the main market square, watching people.
September 2010 Desktop Calendar – Ripe Grapes in St. Emilion, France
Scenes from Yaremche: Gateway to the Carpathians.
Oszczypek, as this cheese is called, is a sheep’s milk cheese from the Tatra Mountain region of Poland. This cheese was definitely one of the highlights of our time in Zakopane, and lucky for us, it was everywhere.
Armchair travel has never been more practical!
After almost a week in Ukraine, we were feeling pretty confident, cocky, even. After all, we’d just successfully taken 4 or 5 different buses through the Carpathians, and we could even read town names in the Ukrainian alphabet. Look at us go!