Kia Ora!

Amidst the fearsome Hanoi traffic, we strike out to explore our surroundings. We appear to be in a section of the city that has developed western style, luxurious 

Cross streets carefully

hotels in the midst of a purely Vietnamese area. Surprisingly we found ANZ, our New Zealand bank, has a branch just a block from our hotel, so we arm ourselves with dong, the national currency.



Looking at lake

We are on the banks of a small beautiful lake, the shores of which are a public park. Now hungry, we cast about for a meal. We don't want KFC, but are intimidated by some store fronts that advertise food and what appears to be humble street food. We end up at the Luc Thuy, which looks too western for my tastes--I am here for 

She might fix us food.

Vietnamese food. Wrong!

Spring rolls we recognize

This elegant looking restaurant overlooking the shores of Hoan Kiem Lake is relatively unpopulated and
thoroughly Vietnamese. So much so we had trouble ordering, either knowing what will come from the menu and making ourselves understood to the staff whose English skills are very limited while our skills in Vietnamese are nil. We end up with things we didn't know we ordered and KC's meal never came. Obviously, we are going to need guidance!

Until next time,
Kiwi Traveler

Vietnam: On Our Way

Kia Ora!

A popular holiday destination for Kiwis and Aussies is Vietnam. KC and I decided to follow the itinerary of our Kiwi friends from Invercargill and tour Vietnam from Ha Long Bay in the North to boating up the Mekong River in the South, stopping in Da Nang in between. We will post our adventures as we are able on the way.

We left Christchurch to fly through Auckland and on to Singapore, via NZ Air and Singapore Air. KC hates spending nights en route so we are stopping twice in Singapore for a transit hotel overnight at the Changi Airport. More on that later as the airport quite impressed me.

Long wait for luggage

The next day we flew into Hanoi (Ha Noi). This airport typifies that of a developing country. Frayed, musty carpet, somewhat disorganized flow pattern for visas, and split baggage claim areas on opposite sides of the terminal. We went to the wrong side first, but our luggage still had not arrived when we got ourselves in the correct place. It took so long someone apologized on the public address system.

Finally collected, we found our driver, Son, patiently waiting. He had been there for an hour through the slow process through immigration, customs and baggage claim, plus our plane's late arrival. Son is a very careful driver, a characteristic much appreciated in the organized chaos of traffic. We were pleased to find the major highways in excellent repair. Our room on the 8th floor of the Golden Lotus Hotel is small but tastefully appointed. We are eager to explore this city.

Cheers,
Kiwi Traveler

Oystermania

Kia Ora!

Quick! Before they are gone! The oyster boats plying the Foveau Strairat the end of South Island will retire for the season at the end of August. We eat oysters while we can. Oyster Chowder was on our menu recently. It was delicious so I am sharing the recipe with you.

Oyster Chowder
Serves 2

Chop 4 slices of smoked bacon into matchstick size and brown in a large pot over medium high heat. Drain on a paper towel and set aside. Retain about 2 tablespoons of the bacon fat. Add 1/2 tablespoon of chopped rosemary and 1 dried red chile broken into pieces. Cook about one minute and add 2 small finely chopped ribs of celery, 1 small finely chopped onion, and 1/2 finely chopped fresh fennel bulb. Cook about 10 minutes over low heat until softened stirring occasionally. Add 2 quarts fish stock and bring to a simmer.

Meanwhile, melt 4 tablespoons butter in a medium saucepan. Add 1/4 cup flour. Cook over moderate heat stirring until roux is the color of butter scotch or caramel, about 5-6 minutes. Add to soup and bring to a boil. Add 1/2 pound of fingerling potatoes cut into 1/2 inch slices; simmer until tender. Soup will thicken a bit while simmering. Stir in 3/4 cup cream, season with salt and pepper and simmer. Add 1 cup shucked oysters with their liquor and the cooked bacon. Simmer about 3 minutes to cook oysters. Spoon into bowls and enjoy.
Note: a photo of the finished chowder with sesame dinner roll and white wine should appear here. Internet Explorer refuses to allow it. I don't know why. KT

Cheers,
Kiwi Traveler

Watch the Kiwis Sail in America's Cup

Kia ora!

The Louis Vuitton America's Cup sailing race, happening right now in San Francisco Bay, is an event for billionaires and sports fans. There are few challengers to take on America's entry this year, the BMW Oracle: only Italy, Sweden, and New Zealand will vie to take on the Americans.  It became America's Cup when the American vessel won a yachting race around the Isle of Wight against several British boats in 1851. This contest is the oldest trophy still active in international sport. (Information from several entries in Wikipedia.)

I live on a Minnesota lake in the summer but don't sail, in central Texas I am landlocked, but I'm a bit of a sucker for any kind of sporting contest. NZ TV One News is streaming the race live. Watch videos and live streaming of America's Cup here.

 How is a tiny country like New Zealand so prominent over the years in this rather exclusive race? They made a successful challenge in 1995 and won the cup. This country is surrounded by water. No one got here, including those superb sailors the Maori, except by ship. The NZ entry for this race the Emirates Team New Zealand boat, is named New Zealand Aotearoa. As with the rest of the boats, there are multiple corporate sponsors.

The prelims have been happening for some time. The NZ boat has done very well, earning the right to skip any more prelims and go directly to the final. This gives them 3 weeks to work on increasing their speed while the Italians and Swedes battle to join the final.

These boats (America's Cup AC72 class) are built as wing sail catamarans; they lift up out of the water on hydrofoils. At full speed they look like boats sailing through the air with only poles stabilizing them in the water. They are unlike any sailing vessels before them and extremely expensive to build. Sailing them is not for the faint of heart; the Swedes lost one of their crew in a sailing accident on their boat in the build-up to the races. Rescue boats are on the water near the contenders each time they are racing.

There are some great still photos of the boats, but they are copyrighted photos on Flickr that I can't copy. But you can see them for yourself.

Keep sailing,

Kiwi Traveler

Jet Lagged in Timaru

Kia Ora!

Jet lag is a given in global travel. I am back in our comfortable home in Timaru feeling a bit listless. Sleep on a 12-hour overnight flight, even using a sleeping prescription, is fitful at best. So how does one deal with jet lag?

My formula is to resist sleeping during daylight hours, spending as much time as possible in sunlight. Of course, if it is overcast and raining, as it was when I landed in Christchurch yesterday, one settles for what light filters through the clouds.

Today the sun broke through in the afternoon and KC and I went to Caroline Bay park for a walk. Exercise is energizing and helps dispel the temptation to sleep, though a limited nap can be refreshing.

Coffee or tea is helpful, but I take no other supplements. In years past, when I did a lot of international travel, I kept myself caffeine-free so I could use the effect of coffee as an antidote to jet lag after arrival. I can't say that was very effective, but I thought so at the time.

Keeping busy with non-strenuous or easy tasks seems to work well. I intend to take note how long before my full energy returns. We have visitors arriving from the United States in September. I want to be sure they recover from jet lag before unleashing the  full tourist's itinerary that I am planning on them.

Cheers,
Kiwi Traveler