Wednesday, April 20, 2011

INTERESTING FLIGHT ARRIVALS

Expect the Unexpected.

Flying into Lhasa, Tibet is not an easy thing to do. Flights in and out of the city are often canceled because of sand storms and or wind shear. You fly through a narrow cut ---I believe a natural one—in the mountains. I’m sure the cut is wider than my perception, but it seemed as if I could have touched the mountain on either side if I’d been sitting on the wing tip.  It is best not to be looking out the window, but then again how can you not?

Flying into Cusco, Peru afforded a fantastic view of the Andes mountains below. The many Inca trails were easily visible, and they seemed to zig zag all over the mountains. From the perspective of an airplane they looked pretty flat, but I was to learn a few days later that  they were anything but! We off loaded the uneventful flight and per usual started to hustle into the terminal. All of a sudden, like a curtain had been dropped in front of us, everyone suddenly slowed to nearly a snail’s pace. One and all was gasping for every breath.
The smart terminal people obviously were used to this common altitude effect, because  as we entered the terminal building we found a small band playing lovely Peruvian music. We stood around while our breathing slowed and waited for our luggage to arrive. The music was a nice distraction!

Arrivals into South America always seem to be in the evening, which means one usually arrives in the dark. In Lima, Peru it was highly recommended that one secure a cab from inside the airport. Although a bit more expensive than securing a cab outside it was deemed safer.
Driving in Lima is like playing chicken. Honking horns was a constant, no one paid any attention to the few traffic lights or stop signs. Thank goodness the cab had good brakes and the driver quick reflexes!
On the edge of the city we drove through barrios where disheveled people, mostly men, were standing on the street corners smoking and drinking. I said a silent prayer for no accident, flat tire or mishap. It was a relief to leave the barrio,  but then we were on a two-lane winding, very dark road that seemed to be following a body of water. There were no lights or buildings. Were we on the right road? Would we be robbed or worse? Maybe left on the road in a country where we did not speak the language?
Suddenly the lights of Miraflores, a Lima suburb, appeared. The neat homes and well kept yards were a welcome site. A sigh of relief escaped my lips when I spotted our hotel. In retrospect it was probably a very pretty ride in daylight, but in total darkness it was scary indeed!

Sunday, April 17, 2011

YUMMY CAKE

COFFEE AND THE SACHER TORTE
            After nearly a full day of sightseeing in Vienna, Austria we were ready for a respite  and chose the Sacher Hotel sidewalk cafĂ©. We took our time and relaxed which gave me time to read the history printed in the menu.
In 1683 fleeing Turks left behind bags of coffee beans, after their failed second attempted invasion. The Viennese soldiers thought the coffee beans were fodder for the camels and were about to burn them. However, King Jim Sobieski gave the beans to one of his officers, George Franz Kohchetsky. He roasted the beans and opened the first kaffeehaus in Vienna. The coffee, which at first they called black soup, spread rapidly and as they say the rest is history.
            In 1832 the chef to the prince became ill just before high ranking guests were expected, so young Franz Sacher, the apprentice cook, had the chore of creating a proper dessert. Thus the Sacher tort was born. Today the recipe is kept in a vault and only a few know all 36 steps involved in the preparation of the chocolate-apricot dessert. The candy-like frosting is a dark chocolate. Today 360,000 Sacher torts are shipped around the world in specially made wooden boxes.
 The Hotel Sacher dates to 1876 and was established by Edward Sacher, the son of the torte creator. In 1880 Sacher married Anna. However, Sacher was in ill health and after his death in 1892 Anna took over management of the hotel for the next 40 years. The hotel became a popular gathering place for aristocracy.  The seven-story hotel underwent a massive two-year restoration 2004-2006.