8 INCREDIBLE DAYS IN PERU I’ll Never Forget Our Family Vacation!
My family spent eight days in Peru last fall, and it was incredible! I’d been to the country before (as you read on Page 1), but this was my first time doing a lot of the touristy things, like hiking through Machu Picchu. My wife, kids, and I were totally awestruck by the experience. During our visit, we stayed in the village of Urubamba, which is located in the high-jungle, mountainous area of the Sacred Valley. It is closer to the equator than Hawaii but is just as green. And it’s twice the altitude of Denver, so it was chilly! The Sacred Valley is a really special place for the Incas. For them, the gods live in the sky and mortals live on Earth. This high valley in the Andes mountains — where people can literally walk among the clouds — is a holy place.
raise llamas and alpacas. They wear brightly colored traditional clothing made from llama and alpaca wool. The dye that makes the vibrant colors comes from the guts of a certain cactus parasite called the cochineal. The villagers speak a mix of Quechua, Spanish, and English. They told us that each village in the region has its own traditional clothing, and locals can recognize each other in the nearby city of Cusco by their hats alone. Pretty cool, right? I could talk for hours about Peru and our visit, but the photos tell a better story than I can. I hope you enjoy this little peek into a special place in South America. I definitely recommend adding Peru to your bucket list!
– Michael Packard
It was amazing to see clouds drifting at eye level and meet the villagers of Urubamba. In the valley, some grow quinoa and others
CHICKEN AND LEEK FILO PIE
TAKE A BREAK
Ingredients
Inspired by GoodHousekeeping.com
3 oz unsalted butter, divided 2 large leeks, finely sliced
3 tbsp heavy cream
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12 oz cooked chicken, cut into chunks 2 tbsp chopped fresh parsley 12 sheets frozen filo pastry, thawed
2 large carrots, finely chopped
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1 tbsp flour
14 oz chicken stock, warmed
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2 tsp Dijon mustard
Directions
1. Preheat oven to 350 F. 2. In a pan over low heat, melt 1 oz butter. 3. Add leeks and carrots and cook for 15 minutes, until softened but not colored. 4. Stir in flour and cook for 1 minute. 5. Gradually add chicken stock, stirring until sauce is smooth, then let simmer for 10 minutes. 6. Stir in mustard and heavy cream, then add cooked chicken and parsley. Transfer to a large ovenproof dish. 7. In a pan, melt remaining butter. 8. Put a single filo sheet on a board and brush with melted butter. Scrunch up pastry sheet and place on top of chicken mixture. Continue until pie is covered. 9. Bake for 20–25 minutes, until the filo is golden and chicken mixture is bubbling.
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