This Andorra travel guide has the best things to do in Andorra. From snow-capped mountains to small stone villages, Andorra has a lot to see.

This Andorra travel guide has the best things to do in Andorra. From snow-capped mountains to small stone villages, Andorra has a lot to see.

A beautiful and scrumptious side dish from Andorra

This Andorra travel guide has the best things to do in Andorra. From snow-capped mountains to small stone villages, Andorra has a lot to see.

All you need to know about Andorra: its climate, people, language and religion; food and culture, holidays and festivities.

This Andorra travel guide has the best things to do in Andorra. From snow-capped mountains to small stone villages, Andorra has a lot to see.

All you need to know about Andorra: its climate, people, language and religion; food and culture, holidays and festivities.

Spain is such a culturally diverse, vibrant and enthralling country. My favorite area is northern Spain, check out my 5 reasons to go to northern Spain.

Crystal waters stream down from the high mountains of the Great Pyrenees and wind through the bucolic country side of this small nation. Andorra is only 188 square miles and is nestled between France and

This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.

I was warned that cycling in Andorra is challenging. But also that nature is beautiful. It was proved at the climbs of the Arcalís and the Coll d'Ordino. A well kept cycling secret!

I'm cooking one meal from every nation on Earth. Discover international recipes and traditional foods from different nations and regions of the world.

Location of Andorra, in Green Hola! I have always liked to think of myself as an adventurous being. Just ask my mother! I was much more fearless as a child and as such, have come to the conclusion that fearless children create paranoid parents - rightly so! As you get older you naturally lose some of the fearlessness and bravery (stupidity?) that made your childhood magical and full of years' worth of stories. I no longer hitchhike from strangers when I know I won't make it home on time by foot. It has been years since I have jumped three stories from a bridge into the flowing waters of the Purdy Spit below. Nor have I recently swam as far out into the ocean as I possibly could - just to see if i could make it back to shore. If. If??? My god, my poor parents! As well-adjusted, functioning adults contributing to the betterment of society most of us aren't jumping out of planes to satiate that desire for adventure anymore. We All ingredients used for Escudella i Carn d'Olla realized that we are probably too chicken to go bungee jumping and while we think we are 100% down to run with those bulls, we know in the backs of our minds that when we make it (back) to Spain that we probably will be watching the festivities from the sidelines, Sangria in hand. And that's OK. I feel at this stage in my life, a lot of day-to-day adventures stem from food! There is always a new brunch, bar or bistro to try out - especially in this crazy City of Angels of mine! And give me any exotic fruit, vegetable, nut or seed that I have never heard of that can only be harvested every twelve years from a remote island off the coast of Iwo Jima and I. Am. There! I love trying new things and expanding my palate. Pig Ears What I do not like, however, is trying strange meats. I am a straight up finer-cuts-of-beef-loving, white-meat-chicken-eating American girl. Ground turkey breast is my friend and the occasional pork chop is fantastic. But dark meat is nauseating, veal makes me sad and I was not thrilled with venison. Pig's Feet is a common treat in Mexico and while my family - with the exception of my brother and I - was exclusively born and raised in Los Angeles for an entire three generations, some food practices are harder to kill than others. My mother loves pig's feet. And I hated that she loved pig's feet, especially on those hot summer days as she devoured them in the car with the windows rolled up. There is not enough therapy in the world to help me work past this so traumatize you I will not. I will move on to the Soup d'jour: From Andorra, we are exploring a soup Escudella i Carn d'Olla. Andorran cuisine is unique in that - because it is of a country so small - it absorbs a lot of influences and dishes from typical Spanish, Catalan and French fares. I was told I could not go wrong with Escudella and from then on I was on board! Until that is I read the ingredient list. I will let you see for yourself. Escudella i Carn d'Olla Ingredients Meatball 1/4 lb. Minced Pork 1/4 lb. Veal* 1/4 Bacon 1 Egg 1 Clove of Garlic 1 TBSP Parsley 1/2 Cups Plain Breadcrumbs 1/2 - 3/4 Cup Milk 1.5 TBSP Flour 1 Pinch Cinnamon 1 Pinch Salt Pig Foot, look at the "thumb!" Soup 1 lb. - Veal* 1/4 Hen* 1 Chicken 4 L. Water Chicken Giblets 1 Pig Ear 1 Pig Nose* 1/2 Unit Pig Foot 1 Unit Ham 1 Unit Spine Bone 1 Unit Bone Knee Calf* 1/4 lb. Blood Sausage 1/4 lb. White Sausage* 8 oz. Chickpeas, soaked 8 oz. Potatoes, chopped 1/2 Green Cabbage 1 Turnip** 1 Carrot 1 Parsnip** 1 Leek 1 Celery Stalk 10 oz. Pasta Steps Meatball Soak Breadcrumbs in the milk. Drain any excess that may be sitting after absorption. Mix Veal, Pork, and Bacon all finely chopped with egg, garlic and parsley (I used dried parsley) and drained breadcrumbs. Add Salt, Pepper, Cinnamon and Flour and mix well. Fresh Garbanzo Beans With floured hands, form the meatball into one single, rugby-shaped ball. Set aside Soup Sear Pig Nose, Ear, Foot and Chicken after washing thoroughly. In a stock pot, add water, all meat and bones and bring to a boil, skimming off any froth that comes to the surface. Drain chickpeas and add to soup. Add Carrots, Parsnips, Turnips, Celery, Leek, and return to a boil. Simmer for 30 minutes. Add the Cabbage, Potatoes, Meatball, Sausages and Salt. Return to a boil and simmer for 30 minutes. Add the pasta in the last 15 minutes of the cook time. Serve with the meats on one dish and the soup in another. Vaughn skimming off the froth Oh. My. God. This recipe is marked with a difficulty level of 29, presumably out of 30. Here I was thinking soup is always easy to make and this one was pretty difficult! It was a lot of waiting, a lot of chopping and a lot of touching weird meats! The ingredients were mostly easy to find, or rather minimally difficult compared to if I was cooking this soup in say Kelso, Washington. As mentioned previously, Los Angeles is incredibly diverse and, as such, consumers are able to find relatively specialized ingredients with relative ease. I was able to find most of my ingredients at a semi-Hispanic grocer, with the exception of the items starred above. My original plan was to follow up with a Mexican butcher to find the random pig parts but, well, there was an Argentine Butcher about a quarter-mile away from Grocer #1. Why not? As I walked in, it felt as though I stepped in a different country. There was another customer at the counter who spoke with the butcher in a relaxed, melodically friendly Spanish. The wall behind the counter was filled with paper calendars, years of files and a small, old TV. The worker on the other side of the store blew his nose behind the counter as the original customer, standing in front of the B-Grade on the shop window, took off her flip flop, rested her foot on the glass barrier and applied wart medicine. My eyes widened and as I looked to my cooking partner I hid my smirk. The adventure had begun! The soup was starting to look good... We stepped up to the counter as the butcher pleasantly greeted us in one of the friendliest tones of voices this Angeleno has heard in a very long time! As I began asking for random meats - veal, blood sausage, white sausage - he interrupted me. "What is it you are trying to make? Maybe I can help you find what you are looking for," he mentioned, nodding toward my printed recipe. I told him it was just a soup and continued to rattle off ingredients: Pig Nose, Calf Knee "What on earth are you making? Game of Thrones Soup!?!?" The butcher looked horrified. I couldn't hide my amusement, laughing about it for the rest of the day! If Mr. Butcher didn't receive an influx of customers right after us, I would have loved to take his picture! When it came down to it we left with only the Blood Sausage. I had dodged the veal (thank God, since I have some moral hangups on this one), the Pig Nose and the White Sausage. At first I was a little bummed that I was missing ingredients; what about the authenticity?!? But then Vaughn, my aforementioned cooking partner for the night, broke it down: Chances are this soup was a sampling of the random parts of meat that were available to the cooks at any given time. If this cut was available, throw this in. If you can't find that, don't worry about it. It made sense, so we headed home to continue the adventure. ...But then this happened! Now I was nice enough to spell out the recipe for you all - all you brave souls that perhaps want to attempt this creation - but these were not the instructions that were available to me. The original recipe was in Catalán and Google Translate always seems to leave quite a bit open to interpretation, instructions that are not always clear until you are in the middle of the process. As a result, we messed up. A lot. We made small rugby sized meatballs, instead of one large rugby-sized meatball, and proceeded to put them in waaaay too soon! Instead of a pich of cinnamon, about 4 tablespoons got dumped into the meatball mixture. We threw the sausage in way too soon, as well. A translation error on my part led me to buy a zucchini instead of a turnip. (I confused the word "Nabo "in this recipe for "Courgettes" found in the next recipe). Additionally, we decided that we would be OK substituting a readily available Daikon Radish in for a turnip. Maybe this made a difference, maybe not. We cooked the pasta separately and added it to the soup when it was done, causing the noodles to become huge and absorb much more water than they were maybe supposed to. The finished product. Not very soupy! Perhaps the biggest mistake was that fact that we had this soup boiling, literally on high heat for hours! We burned the soup! I stepped into my room for a moment, came back out to the smell of burning! Vaughn was on the balcony as a bunch of firetrucks were passing, exclaiming on the commotion! I ran out and watched the trucks go to the end of the block and beyond only to come to the realization that the burning smell was completely independent of the outside incident! The soup was burning! Careful not to scrape the bottom, I transferred the contents of the soup to a glass bowl, washed the scorched matter off the bottom of the pot and continued on. Throwing in the pasta and zucchini, I began to set the table. After about 15 minutes I figured the zucchini would be tender and the soup would be ready to eat. Then I noticed that there seemed to be a lot of steam coming from the stock pot again. For the second time that night, we had burned the soup. Once again careful not to scrape the bottom, I took out the chunks of meat as indicated and transferred the rest of the soup to the freshly cleaned glass bowl. After 5 hours of shopping, prep and cooking, it was finally time to try the FrankenSoup! Prepped with spoons, forks and knives, we were ready to dig in. I hated it. The meat is served separately. In my defense, I was not expecting to like it, however, I was really really looking forward to finding out if I was right! (Fact: I know I do not like to try new meats! Fact: I have been wrong once or twice in the past.) The flavor of the soup was admittedly good. I feel like my hangup with the soup comes 90% from my knowledge of what was included. Additionally, the soup, having been on high heat for far too long had come to resemble something more of a pasta dish, which did not necessitate use of a spoon at all, accompanied by a distinct yet mild "burnt" flavor. I cut off a tiny piece of blood sausage from the meat plate and attempted to get it down. It was not happening.I chewed and tried to swallow it, but eventually, there was a napkin with a chewed up bite of blood sausage stuffed in it accompanying my place setting. I reverted to being a small child as I counted down the bites that would indicate a fair effort. "Six more bites...five more bites....four more bites..."After six bites, my mind was made up and I was able to put down my fork guilt-free. I had tried. So that was this week's soup adventure. I am definitely glad I took the chance even though it was not my cup of tea - or bowl of soup. If anything, my takeaway from this comes in the form of a bacon meatball that I absolutely look forward to exploring in the future! (Bacon is so in right now.) Additionally, I was pleased to find Chickpeas in their natural state with the green husk! I would have never recognized them as chickpeas had Vaughn not accompanied me! I love garbanzos and am excited to cook with them in their natural non-canned glory! Join me next time as I make a well-deserved vegetarian soup hailing from Angola! Adéu-Siau! "You will continue to take chances, and be glad you did." Good timing! I found this fortune as I sat to eat! "With patience you go beyond knowledge." ~ Andorran Proverb

The popular Three Countries in one Day tour, provides the opportunity to visit Andorra, Baga and Ax-les-Themes, France, as a day trip from Barcelona.

City view 2010: Center of Andorra la Vella: Placa del Poble, Esglesia Sant Esteve, Barri antic, Andorra, Pyrenees

This Andorra travel guide has the best things to do in Andorra. From snow-capped mountains to small stone villages, Andorra has a lot to see.

There are many traditional dishes in Spanish cuisine, but paella is the most popular. There are more than 300 recipes for the dish, but whatever they are, the invariable ingredients remain rice and saffron. The Spaniards prepare a paella in a special frying pan. It is made of thick metal, has impressive dimensions, low sides and a wide flat bottom. This allows them to place all the ingredients in it in one layer, where the water evaporates evenly and quickly, preventing the rice from transforming into a porridge. However, this dish can be successfully made with the help of any ordinary pan, in multicooker or in any of the rotisserie ovens. In each province of Spain paella has individual characteristics. Usually available to residents products such as chicken, rabbit, seafood, fish, green beans and tomatoes are used. There is nothing complicated in the preparation, so everyone can make a paella at home.Paella with SeafoodYou will need: 400 gr. round-grained rice; 2 large onions; 2 tomatoes; olive oil; 0.5 kg of mussels in shells; 8 large shrimps; 250 gr. rings of squid; 4 medium segments of garlic; 2 sweet peppers; 1 carrot; a bunch of parsley; a saffron, bay leaf, salt.Peel onion, garlic, and carrots. Remove the head, shell and intestinal vein from the shrimp. Separate the leaves from parsley. Fold the shells and heads of the shrimp in a saucepan, pour water and wait for the boil. Put the carrots, 2 cloves of garlic, onions, bay leaves, parsley stems, and salt. Cook for 30 minutes, and strain the resulting broth.Peel off the peel, and then grind the tomatoes. Remove the pith from the core and cut them into thin strips. Combine 2 slices of garlic with parsley and mash into a gruel. Drain the saffron with a little water.In a large frying pan, heat the oil and put the mussels in it, wait until they are opened and put into any suitable container. Place the peeled shrimps, soak them for 3 minutes, remove and transfer them to the mussels. Put tomatoes, mashed garlic, squid in a frying pan and fry them for 4 minutes. Add the rice, stirring, cook it for 6 minutes, put pepper to it and cook the mixture for 4 more minutes. Pour broth, saffron, salt in a frying pan put mussels and shrimps and cook until the rice is soft.Paella with ChickenYou will need: 500 gr. chicken meat; 250 gr. round rice or "arabio"; 250 gr. green peas; 1 onion medium size; 2 cloves of garlic; 4 tomatoes or 70 gr. tomato paste; 2 sweet peppers; pinch of saffron; 0.25 liters of meat broth; pepper and salt; olive oil.Rinse and chop the chicken. Fry until golden brown. In another large frying pan with a thick bottom, fry the diced onions and garlic in olive oil. When the onion becomes transparent, add the pepper and fry the vegetables for a few minutes. Pour rice into the frying pan and add a little oil and, stirring, let it stand on low heat for 3-5 minutes.To the rice, put fried chicken, saffron, tomato paste, salt, peas, and broth, mix everything. When the mixture boils, cook it on low heat for 20-25 minutes, during which time the liquid should evaporate, and the rice becomes soft. When paella with chicken is cooked, cover with a lidded pan and let it brew for 5-10 minutes.Paella with VegetablesYou will need: 1 cup of long-grain rice; 2 sweet peppers; 1 onion medium size; 4 tomatoes; 3 medium cloves of garlic; pinch of saffron; 150 gr of fresh green beans; 700 ml of chicken broth; pepper and salt.Start cooking paella with the preparation of vegetables. Wash them, peel the onions and garlic, remove the peel from the tomatoes, the tails from the beans, and the core from the peppers. Slice the garlic with thin plates, cut the onions into half rings, cut the peppers into strips, cut the tomatoes into cubes, cut the beans into pieces 2 cm long. Fry onion, pepper, and garlic for about 4 minutes in a frying pan with hot oil. Put the rice and saffron, stirring, fry them for 3 minutes over a large fire. Add broth and tomatoes, bring the mixture to a boil and simmer 1/4 hours on low heat. Put the beans, pepper, and salt, soak the paella with vegetables on a small fire for about 10

Cliffside Tunnel in Monaco

Enjoying a Summer Weekend in Andorra. This country between France and Spain has great hiking, good shopping and delicious Food. Cirque du Soleil in July

Andorra la Vella is picturesque, but many tourists want to know if it offers many things to do. Includes travel tips and photos.

Taking a trip to Andorra has been on my list for as long as I can remember! A micro-country nestled in the Pyrenees between Spain and France, not many people realise Andorra is an independent

Though often overlooked among Europe's most famous destinations, Andorra, nestled between France and Spain, offers a wealth of reasons to be discovered.

Explore batiste.egido's 179 photos on Flickr!

Here are 10 delicious foods to eat in Andorra, the tiny Iberian country sandwiched between France and Spain.

Belltower of Esglesia Sant Climent, Pal, historic poble, La Massana (parroquia), Vall nord, Andorra, Pyrenees More Vall nord photos: www.flickr.com/photos/lutzmeyer/sets/72157622806197778/ More Pal village photos: www.flickr.com/groups/ad400pal/pool/ More La Massana parroquia photos: www.flickr.com/groups/massana/pool/ ....... About this image: * Half frame format 3x2 image * Usage: Large format prints optional * Motive is suitable as symbol pic * "Andorra authentic" edition (10 years decade 2008-2018) * "Andorra camis & rutes" active collection We offer 100.000+ photos of Andorra and North of Spain. HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees. More information about usage, tips, how-to, conditions: www.flickr.com/people/lutzmeyer/. Get quality, data consistency, stable organisation and PR environments: Professional stockphotos for exciting stories - docu, tales, mystic. Ask for licence! lutz(at)lutz-meyer.com (c) Lutz Meyer, all rights reserved. Do not use this photo without license.

Location of Andorra, in Green Hola! I have always liked to think of myself as an adventurous being. Just ask my mother! I was much more fearless as a child and as such, have come to the conclusion that fearless children create paranoid parents - rightly so! As you get older you naturally lose some of the fearlessness and bravery (stupidity?) that made your childhood magical and full of years' worth of stories. I no longer hitchhike from strangers when I know I won't make it home on time by foot. It has been years since I have jumped three stories from a bridge into the flowing waters of the Purdy Spit below. Nor have I recently swam as far out into the ocean as I possibly could - just to see if i could make it back to shore. If. If??? My god, my poor parents! As well-adjusted, functioning adults contributing to the betterment of society most of us aren't jumping out of planes to satiate that desire for adventure anymore. We All ingredients used for Escudella i Carn d'Olla realized that we are probably too chicken to go bungee jumping and while we think we are 100% down to run with those bulls, we know in the backs of our minds that when we make it (back) to Spain that we probably will be watching the festivities from the sidelines, Sangria in hand. And that's OK. I feel at this stage in my life, a lot of day-to-day adventures stem from food! There is always a new brunch, bar or bistro to try out - especially in this crazy City of Angels of mine! And give me any exotic fruit, vegetable, nut or seed that I have never heard of that can only be harvested every twelve years from a remote island off the coast of Iwo Jima and I. Am. There! I love trying new things and expanding my palate. Pig Ears What I do not like, however, is trying strange meats. I am a straight up finer-cuts-of-beef-loving, white-meat-chicken-eating American girl. Ground turkey breast is my friend and the occasional pork chop is fantastic. But dark meat is nauseating, veal makes me sad and I was not thrilled with venison. Pig's Feet is a common treat in Mexico and while my family - with the exception of my brother and I - was exclusively born and raised in Los Angeles for an entire three generations, some food practices are harder to kill than others. My mother loves pig's feet. And I hated that she loved pig's feet, especially on those hot summer days as she devoured them in the car with the windows rolled up. There is not enough therapy in the world to help me work past this so traumatize you I will not. I will move on to the Soup d'jour: From Andorra, we are exploring a soup Escudella i Carn d'Olla. Andorran cuisine is unique in that - because it is of a country so small - it absorbs a lot of influences and dishes from typical Spanish, Catalan and French fares. I was told I could not go wrong with Escudella and from then on I was on board! Until that is I read the ingredient list. I will let you see for yourself. Escudella i Carn d'Olla Ingredients Meatball 1/4 lb. Minced Pork 1/4 lb. Veal* 1/4 Bacon 1 Egg 1 Clove of Garlic 1 TBSP Parsley 1/2 Cups Plain Breadcrumbs 1/2 - 3/4 Cup Milk 1.5 TBSP Flour 1 Pinch Cinnamon 1 Pinch Salt Pig Foot, look at the "thumb!" Soup 1 lb. - Veal* 1/4 Hen* 1 Chicken 4 L. Water Chicken Giblets 1 Pig Ear 1 Pig Nose* 1/2 Unit Pig Foot 1 Unit Ham 1 Unit Spine Bone 1 Unit Bone Knee Calf* 1/4 lb. Blood Sausage 1/4 lb. White Sausage* 8 oz. Chickpeas, soaked 8 oz. Potatoes, chopped 1/2 Green Cabbage 1 Turnip** 1 Carrot 1 Parsnip** 1 Leek 1 Celery Stalk 10 oz. Pasta Steps Meatball Soak Breadcrumbs in the milk. Drain any excess that may be sitting after absorption. Mix Veal, Pork, and Bacon all finely chopped with egg, garlic and parsley (I used dried parsley) and drained breadcrumbs. Add Salt, Pepper, Cinnamon and Flour and mix well. Fresh Garbanzo Beans With floured hands, form the meatball into one single, rugby-shaped ball. Set aside Soup Sear Pig Nose, Ear, Foot and Chicken after washing thoroughly. In a stock pot, add water, all meat and bones and bring to a boil, skimming off any froth that comes to the surface. Drain chickpeas and add to soup. Add Carrots, Parsnips, Turnips, Celery, Leek, and return to a boil. Simmer for 30 minutes. Add the Cabbage, Potatoes, Meatball, Sausages and Salt. Return to a boil and simmer for 30 minutes. Add the pasta in the last 15 minutes of the cook time. Serve with the meats on one dish and the soup in another. Vaughn skimming off the froth Oh. My. God. This recipe is marked with a difficulty level of 29, presumably out of 30. Here I was thinking soup is always easy to make and this one was pretty difficult! It was a lot of waiting, a lot of chopping and a lot of touching weird meats! The ingredients were mostly easy to find, or rather minimally difficult compared to if I was cooking this soup in say Kelso, Washington. As mentioned previously, Los Angeles is incredibly diverse and, as such, consumers are able to find relatively specialized ingredients with relative ease. I was able to find most of my ingredients at a semi-Hispanic grocer, with the exception of the items starred above. My original plan was to follow up with a Mexican butcher to find the random pig parts but, well, there was an Argentine Butcher about a quarter-mile away from Grocer #1. Why not? As I walked in, it felt as though I stepped in a different country. There was another customer at the counter who spoke with the butcher in a relaxed, melodically friendly Spanish. The wall behind the counter was filled with paper calendars, years of files and a small, old TV. The worker on the other side of the store blew his nose behind the counter as the original customer, standing in front of the B-Grade on the shop window, took off her flip flop, rested her foot on the glass barrier and applied wart medicine. My eyes widened and as I looked to my cooking partner I hid my smirk. The adventure had begun! The soup was starting to look good... We stepped up to the counter as the butcher pleasantly greeted us in one of the friendliest tones of voices this Angeleno has heard in a very long time! As I began asking for random meats - veal, blood sausage, white sausage - he interrupted me. "What is it you are trying to make? Maybe I can help you find what you are looking for," he mentioned, nodding toward my printed recipe. I told him it was just a soup and continued to rattle off ingredients: Pig Nose, Calf Knee "What on earth are you making? Game of Thrones Soup!?!?" The butcher looked horrified. I couldn't hide my amusement, laughing about it for the rest of the day! If Mr. Butcher didn't receive an influx of customers right after us, I would have loved to take his picture! When it came down to it we left with only the Blood Sausage. I had dodged the veal (thank God, since I have some moral hangups on this one), the Pig Nose and the White Sausage. At first I was a little bummed that I was missing ingredients; what about the authenticity?!? But then Vaughn, my aforementioned cooking partner for the night, broke it down: Chances are this soup was a sampling of the random parts of meat that were available to the cooks at any given time. If this cut was available, throw this in. If you can't find that, don't worry about it. It made sense, so we headed home to continue the adventure. ...But then this happened! Now I was nice enough to spell out the recipe for you all - all you brave souls that perhaps want to attempt this creation - but these were not the instructions that were available to me. The original recipe was in Catalán and Google Translate always seems to leave quite a bit open to interpretation, instructions that are not always clear until you are in the middle of the process. As a result, we messed up. A lot. We made small rugby sized meatballs, instead of one large rugby-sized meatball, and proceeded to put them in waaaay too soon! Instead of a pich of cinnamon, about 4 tablespoons got dumped into the meatball mixture. We threw the sausage in way too soon, as well. A translation error on my part led me to buy a zucchini instead of a turnip. (I confused the word "Nabo "in this recipe for "Courgettes" found in the next recipe). Additionally, we decided that we would be OK substituting a readily available Daikon Radish in for a turnip. Maybe this made a difference, maybe not. We cooked the pasta separately and added it to the soup when it was done, causing the noodles to become huge and absorb much more water than they were maybe supposed to. The finished product. Not very soupy! Perhaps the biggest mistake was that fact that we had this soup boiling, literally on high heat for hours! We burned the soup! I stepped into my room for a moment, came back out to the smell of burning! Vaughn was on the balcony as a bunch of firetrucks were passing, exclaiming on the commotion! I ran out and watched the trucks go to the end of the block and beyond only to come to the realization that the burning smell was completely independent of the outside incident! The soup was burning! Careful not to scrape the bottom, I transferred the contents of the soup to a glass bowl, washed the scorched matter off the bottom of the pot and continued on. Throwing in the pasta and zucchini, I began to set the table. After about 15 minutes I figured the zucchini would be tender and the soup would be ready to eat. Then I noticed that there seemed to be a lot of steam coming from the stock pot again. For the second time that night, we had burned the soup. Once again careful not to scrape the bottom, I took out the chunks of meat as indicated and transferred the rest of the soup to the freshly cleaned glass bowl. After 5 hours of shopping, prep and cooking, it was finally time to try the FrankenSoup! Prepped with spoons, forks and knives, we were ready to dig in. I hated it. The meat is served separately. In my defense, I was not expecting to like it, however, I was really really looking forward to finding out if I was right! (Fact: I know I do not like to try new meats! Fact: I have been wrong once or twice in the past.) The flavor of the soup was admittedly good. I feel like my hangup with the soup comes 90% from my knowledge of what was included. Additionally, the soup, having been on high heat for far too long had come to resemble something more of a pasta dish, which did not necessitate use of a spoon at all, accompanied by a distinct yet mild "burnt" flavor. I cut off a tiny piece of blood sausage from the meat plate and attempted to get it down. It was not happening.I chewed and tried to swallow it, but eventually, there was a napkin with a chewed up bite of blood sausage stuffed in it accompanying my place setting. I reverted to being a small child as I counted down the bites that would indicate a fair effort. "Six more bites...five more bites....four more bites..."After six bites, my mind was made up and I was able to put down my fork guilt-free. I had tried. So that was this week's soup adventure. I am definitely glad I took the chance even though it was not my cup of tea - or bowl of soup. If anything, my takeaway from this comes in the form of a bacon meatball that I absolutely look forward to exploring in the future! (Bacon is so in right now.) Additionally, I was pleased to find Chickpeas in their natural state with the green husk! I would have never recognized them as chickpeas had Vaughn not accompanied me! I love garbanzos and am excited to cook with them in their natural non-canned glory! Join me next time as I make a well-deserved vegetarian soup hailing from Angola! Adéu-Siau! "You will continue to take chances, and be glad you did." Good timing! I found this fortune as I sat to eat! "With patience you go beyond knowledge." ~ Andorran Proverb

Why I Wanted to Visit Andorra After spending a month in the French Riviera, it was time for me to make a day trip to Andorra. Andorra has interested me for a long time and I even researched becoming a resident for the mountains, skiing, and tax haven status. Unfortunately, the EU pressured Andorra into implementing … Continue reading A May Summer Day in Canillo, Andorra

Why should you choose Andorra for your next ski holidays? Why is skiing in Andorra getting so popular? Find out the answers here.

As you may know, I’m traveling to every country in the world, and that requires me to visit all the small nations in Europe I’ve skipped before. So after I…

What to eat in Strasbourg: foods from Alsace region of France to taste in the city. Traditional foods and restaurants that serve them.

Learn all the fun and interesting facts about Andorra - a European microstate. Their history, visa, and activities will surprise you!

Ibiza is one of those incredible Balearic Islands that's so epic to explore. Much more than just partying, there are so many incredible and best things to - 10 Very Best Things To Do In Ibiza - Travel, Travel Advice - Balearic Islands, Europe, Ibiza, Spain - Travel, Food and Home Inspiration Blog with door-to-door Travel Planner! - Travel Advice, Travel Inspiration, Home Inspiration, Food Inspiration, Recipes, Photography

Esglesia Sant Marti de la Cortinada, built 11-12th century, rebuilt 1630. La Cortinada, Ordino parroquia, Vall nord, Andorra, Pyrenees More Ordino parroquia photos: www.flickr.com/groups/ordino/pool/ More Vall nord fotos (La Massana & Ordino): www.flickr.com/photos/lutzmeyer/sets/72157622806197778 More La Cortinada village & Ordino parroquia images: Follow the group links at right side. ....... About this image: * Full frame format 3x2 quality image * Usage: Large format prints optional * Motive is suitable as symbol pic * "Andorra authentic" edition (10 years decade 2008-2018) * "Andorra camis & rutes" active collection We offer 100.000+ photos of Andorra and North of Spain. HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees. More information about usage, tips, how-to, conditions: www.flickr.com/people/lutzmeyer/. Get quality, data consistency, stable organisation and PR environments: Professional stockphotos for exciting stories - docu, tales, mystic. Ask for licence! lutz(at)lutz-meyer.com (c) Lutz Meyer, all rights reserved. Do not use this photo without license. .... Andorra has more than 60 churches. See them all on 1 page >>> www.lutz-meyer.com/reise/0809and-churches.htm

The country of Andorra is one of the smallest in the world. Despite its size, there are lots of great things to do in Andorra la Vella and the mountains.

Mahon is the capital city of Menorca and it's one of its prettiest! (Albeit, perhaps even more so in the sunshine). We visited late in the evening when - Exploring Historic Mahon In Menorca, Spain - Travel, Travel Journal - Europe, Mahon, Menorca, Spain - Travel, Food and Home Inspiration Blog with door-to-door Travel Planner! - Travel Advice, Travel Inspiration, Home Inspiration, Food Inspiration, Recipes, Photography

A simple and fun main course from Andorra

Discover the best experiences of the country in this complete Luxembourg travel guide. Tried & Tested by The Travel Tester, Nienke Krook

Cosa mangiare in Andorra? Quali sono i piatti tipici, il cibo da strada consigliato, i dolci e i ristoranti economici migliori? Ecco cosa mangiare assolutamente in Andorra e dove, senza spendere troppo.

A beautiful and scrumptious side dish from Andorra

Explore the stunning Alsace villages in northeastern France, which blend history, culture, and natural beauty.

For the true tastes of Brittany, be sure to try oysters, canned sardines, cider, galettes, mussel variations, and Breton cakes.

Find out where to get the best pintxos in Spain's foodie captial, San Sebastián! Electrify your taste buds and treat them to the best pintxos in town!