Eva Pfarrwaller & Miguel Anjo travel blog
Two recumbent bicycles, a tent, camp kitchen, no limits. After six years of sedentary life we start off towards the west, to see where Europe ends, and beyond...
Air travel sometimes seems unreal. One morning we’re stepping out of our guesthouse in Puerto Montt. Twenty-four hours later we’re pushing our bicycles out of an European airport and cycling into the winter air.
Continue reading “Change of climate – Back to the Northern Hemisphere”
99.9% of our pictures are taken by ourselves, including those where both of us appear on. Continue reading “The secret of our selfies”
To travel is to learn. At least if one wishes. Something I like to learn, sometimes temporarily, is the local language and expressions. In South America, the Spanish I knew from Europe got a twist and even this afternoon when arriving at a camp site, we got asked to install ourselves and then to go cancelar in the hut. For me cancelar would always be the same as the to cancel in English, but here in Chile it means something between to register and to pay.
The other day at the restaurant, I took this photo of the menu. Some nice Latin American words we learnt last few months appear:
Ave (Chile only) – chicken/pollo; Palta – avocado/aguacate; Morrón – peppers/pimiento
Other useful food words:
Frutilla – strawberries/fresas; Durazno – peach/mélocoton; Choclo – (type of) corn/maíz
If you plan to visit South America, I truly recommend to learn Spanish before, as it increases enormously the interaction and eases a lot the trip. We are often doing the translators to other tourists here and we feel a relief from locals when they see we speak their language.
Today, in the North of the Chiloé island, the 9’000km milestone. It was a great day for cycling with blue sky and good temperature.
It’s 18:30, smells good just in front of a bakery. We enter and say that we come because of the fresh bread.”The baker is preparing the bread for tomorrow morning, but I have these from this morning”. So no chance to get those just getting out of the oven!
In South of Chile bakeries seldom sell more than one type of bread, a flat one done with white flour, water, oil or butter and a bit of yeast and salt. But several private houses and shops also sell their own baked bread, making the bakeries not having and additional value.
And fresh bread in the morning is available only after 10:00!
