Winner of the Best Safari House in Africa 2014, Leobo Lodge in the Waterberg is a new adobe-style marvel by Silvio Rech and Lesley Carstens that is redefining the fatigued bush lodge aesthetic, one extraordinary feature at a time.
From the secluded, historic monasteries of Bhutan all the way to Chicago's Wrigley Field, Fodor's 2014 Go List provides a wide array of emerging destinations, affordable escapes, buzzy hotspots, and travel-worthy events.
Clifton Beach Cape Town South Africa
Victoria Falls, spectacular waterfall located about midway along the course of the Zambezi River, at the border between Zambia and Zimbabwe. Approximately twice as wide and twice as deep as Niagara Falls, it spans the entire breadth of the Zambezi River at one of its widest points (more than 5,500 feet).
I’m glad that the SOMA team is back… It just felt warm to see them back from South Africa after we have missed each one of them for the past three weeks. Hearing and reading their report from this SOMA gave me a heavy heart for mission. I never thought of mission trip, I guess it is because I never felt it before, therefore, I seldom respond to it when there is a mission trip to anywhere. But the feeling that I felt this time, I just couldn’t describe it properly. Seeing the pictures taken from them and hearing their hearts out as they shared has gave me a heavy burden for mission. After reading their report or hear from anyone of them, I started to questions myself that, what am I doing here that only sit in the office and do paperwork and complain about how unfair lives is and worrying about the ‘drama’ that we are facing now. There is a lot more out there, there are a lot more to see…. Out of sudden, I wish I was there to witness how close God’s heart is with the children in South Africa, how much compassionate is our God when He sees them from Heaven.... Only hears from them has already impacted my life a bit…. What more for them, that been there and sees it with their own eyes and felt it with their own heart. Life is so much more than what I see now and so much more than what I thought. The world is so big and our God is so much greater than I can ever imagine. ** Mission Trip **
PS makes wellness more accessible through real-life stories, first-person perspectives, and expert-backed information. Our staff of journalists and subject-matter experts research, report, and produce articles, videos, and social content that help people feel good about their well-being choices, no matter what they are. Via our core verticals — Health, Fitness, Beauty, Balance, Identity, and Shopping — we help our audience proceed with confidence.
Anyone who plans on traveling to South Africa should put Limpopo province at the top of their must-see list, and here are 15 reasons why.
The 5 Best Bungee Jumps in the World What’s life without a few near-death experiences, right? With that, I thought I’d roll out the best bungee jumps in
Share your breakfast table with giraffes, lounge poolside with elephants, or peer out from your hotel room window at a rookery of penguins.
Table Mountain from Bloubergstrand in South Africa
Explore Miguel Pérez Senent's 585 photos on Flickr!
After an amazing start in Zambia, followed by some incredible game drives in both Chobe National Park and the Okavango Delta in Botswana, our 10-year anniversary trip was sadly coming to an end. The last part of our trip took us back into South Africa, to a part of the country we had not heard […]
We couldn’t limit ourselves to just 7 natural wonders of the world -- these 39 stunning sights deserve your attention (and vacation time).
I’ve been dreaming of a getaway ever since returning from the book tour and came across the most MAGICAL place in South Africa that made me think that a stay there would change my life (granted, I als
MSC Opera 2014/15 season - all local cruises with updated schedules For bookings, please contact Pick A Holiday on (012) 330 0095 | [email protected]
I keep a note on my phone with a Travel List of the top places I want to visit and also use Pinterest to keep track of places I want to visit and places I’ve already visited. Recently, I was gifted a wonderful scratch off world map that is now on display in our guest …
My grandmother never smoked, but like many women of her generation she had a collection of ornaments she had been given over the years.
Physical map of Cameroon showing major cities, terrain, national parks, rivers, and surrounding countries with international borders and outline maps. Key facts about Cameroon.
Kilimanjaro Day 5 4700m-5895m-3600m
Tout simplement somptueux! Chapeau aux photographes qui ont un talent incroyable, et merci au blog acidcow pour nous ravir encore une fois avec une telle merveille! 1
The Big Five (buffalo, lion, leopard, elephant and rhinoceros) sometimes elude safari goers in more ways than one. Rates for a five-night luxury safari -…
Having _just _returned from an incredible two weeks in South Africa, you'd think my wanderlust could take a break. And I suppose it did, for a moment. And then I stumbled upon Ava Do 's photos from...
Skip the tour groups and see Namibia's Sossusvlei on a budget! Everything you need to know from details about car rentals, how to get there, the best campsites, and tips to make the most of your experience based on my experience traveling in Namibia independently.
Okay, if I'm being honest I'm not actually going to share exactly what I packed for my two weeks in Rwanda, Uganda, and the DRC, as I definitely overpacked in some areas, and totally forgot
VEGAN ETHIOPIAN TRIO w/ QUICK INJERA Ethiopian has been on the kitchen to do list for a really long time now, and I committed to attempting it early last week. I researched multiple variations of dishes, vegetarian and non-vegetarian, and compared dozens of different recipes for injera, trying to balance out authenticity and time efficiency. Naturally, the first semi-conscious thought I had this morning in the waking minutes between denial and reality was "this is not the day to make Ethiopian." I dozed for another few minutes settled on the thought that it would be much wiser to put this off until June, when time would cease to matter. It would be crazy to commit to a cooking adventure that was really four recipes to tackle in a narrow window of time between the day's more pressing activities. But since I only allow a window between 10am and noon for blogging, and by 9:30 no better ideas had occurred to me, off I went to the store to scrounge together a few ingredients I needed to pull off and Ethiopian feast. Of course, there was no sign of teff flour (the traditional stuff for injera), and as I expected, no fenugreek or yellow split peas, so I had to make due with a few substitutions. At this point Garrett wisely decided to head down the street to a coffee shop to get work done, and out of the way of any potential kitchen meltdowns. As it turns out, this whole process was so much easier than I anticipated. The three separate dishes pretty much come together in the exact same process of layering flavors on top of an onion base, so as long as you have a food processor that can quickly mince onions and a stove top with four burners, you're set. I expected that my first attempt at injera would surely end with a pile of burnt, ripped crepes that were impossible to remove from the pan. But no, they cooked up quickly and slid right off the pan and on to the plate. I even did the dishes while I cooked so the kitchen wasn't a complete disaster when all was said and done. It was the zen of kitchen. So, how did this compare to going out to an Ethiopian restaurant? First, Garrett and I agreed that the end result was much better than either of us expected. We assumed it would be tasty, but not all that reminiscent of the real deal. We were wrong about that, too. If anything, these versions are a bit less rich because they're vegan, specifically because they swap the Ethiopian spiced butter (niter kebbeh) for oil as a flavor base. As a positive trade-off, we didn't feel like total worthless crap the rest of the day after eating a large portion. The slightly bigger difference was the taste and texture of the injera. Despite the addition of vinegar and lemon juice, the crepe didn't have as much of the characteristic sourdough flavor of authentic injera (or as many bubbles). Given that the real deal would have taken a whole day to ferment with yeast, I think this quick version is a completely acceptable compromise. The final assessment was a resounding "exceeded expectations," if you're going for a healthier, faster Ethiopian meal. Thank you to the following for hints and inspiration for these recipes: American Food Roots, Wild Greens and Sardines, Home in Disarray, A Spicy Perspective, Our Journey to Africa, and Food.com. Together, these recipes would make a hearty feast to serve 5-6. Ingredients for Red Lentils (Mesir Wat): 2 cups red lentils 1 medium yellow onion, minced 4 cloves of garlic, minced 1 tbsp. freshly grated ginger 3 tbsp. berbere spice mix (see below) 1/2 cup tomato puree 4 cups stock (or water) 2 tbsp. olive oil salt to taste Ingredients for Berbere Spice Mix: 3 tbsp. paprika 4.5 tsp. cayenne pepper 1 tsp. ground cumin 1 tsp. tumeric 1 tsp. ground ginger 1 tsp. ground coriander 1 tsp. salt 1 tsp. black pepper 1/2 tsp. ground cinnamon 1/2 tsp. allspice 1/4 tsp. ground clove 1/4 tsp. ground cardamom Ingredients for Split Peas (Kik Alicha): 1 cup green or yellow split peas 1 small yellow onion, minced 2 whole garlic cloves 1.5 tsp. freshly grated ginger 1.5 tsp. tumeric 1/4 tsp. ground cardamom (or 1 cardamom pod) 3 cup vegetable stock (or water) 2 tbsp. olive oil salt to taste Ingredients for Collard Greens (Gomen): 4-5 cups fresh collard greens, chopped 1 small yellow onion, minced 3 cloves of garlic, minced 1 serrano chili (or jalapeno), minced 1 tbsp. freshly grated ginger 1/2 cup stock or water 2 tbsp. olive oil salt to taste Ingredients for Injera: 2 cups whole wheat flour 1 cup all-purpose flour 1/2 tsp. baking soda 4 cups club soda 1/4 cup white vinegar juice of 1 lemon An easy way to approach these dishes is to realize that they are all assembled essentially the same way: the onion (salted) is cooked in hot oil until translucent, the wet flavorings are added and cooked for another 2 minutes, the dry spices are added and cooked for 1 minute, and then the wet ingredients and main ingredient are added. The pot is brought to a simmer and cooked until done. Additional seasoning is added at the end, to your liking. That being said, if you are making more than one of the dishes, start by mincing all the onions, grating all the ginger, chopping all the garlic cloves/peppers, and measuring all the spices first. That way, the dishes come together quite quickly, each in its own pot. For example, for the split peas or the red lentils, start by heating the olive oil in a large pot. Add the onion and season with salt, cooking for about 5-6 minutes. Add the garlic and ginger, and cook for another 2 minutes. Introduce the dry spices, and stir for 1 minute. Add the stock/water and either the split peas or lentils, bring to a simmer, and allow to cook for about 40 minutes (or until thick and soft). You may notice that as these dishes cook, too much liquid has evaporated but the peas/lentils are still too firm. If that's the case, just keep adding a bit of additional water until the peas/lentils have softened, and then you can continue to cook off extra liquid to achieve the consistency you like. Each dish will need additional salt when done, and you can add additional ginger/cardamom to the peas or additional berbere to the lentils. For the collard greens, start the same way: cook the salted onions in oil, add the ginger/garlic/pepper, then stock and collard greens (no spices in this one). Cook covered until greens are dark and soft. Uncover and continue cooking to reduce the liquid. Lastly, make the injera. In a large bowl blend the flours and baking soda. Add the club soda and vinegar and whisk into a thin batter (should be much thinner than pancake batter). Heat a large non-stick pan on medium-high heat and spray/coat well with oil. Ladle about 3/4 cup of batter into the pan and quickly shake it around to coat the bottom. Cover and allow to cook through for 2 minutes. Uncover and cook until you can see tiny air bubbles coming through. It should slide right off the pan onto a plate, where you can brush it with a bit of lemon juice. To serve, lay a piece of injera on each plate. Place a serving of each dish on top, and serve with additional pieces of rolled injera on the side.
