travel / destinations


Tell me, dear blog readers: When was the last time you heard me talking about the rain in Spain? Why, the last time I was in Spain, of course. For a place that doesn’t (usually) get much rain, it sure does seem to rain a lot when I’m here in Sevilla.

It rained off and on yesterday afternoon, poured during the night, and has been pouring with rain off and on again this morning. And, yes, Sevilla’s Semana Santa processions are often cancelled if it rains, just like the carriage exhibitions in the bullring. Many of the pasos (“floats” with the Virgin Mary in fabulous robes and scenes from Holy Week) are centuries old.

I have yet, therefore, to see an actual Semana Santa procession. But I was privileged to go inside one of Sevilla’s oldest and most beautiful churches to see two of the pasos up close.

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And, I apologize, but I think I missed another day of posting to the blog. It was hard to keep track of the day/time from Wednesday morning (when I left Kentucky) until very late Thursday night (Thurs. evening at home), what with the travel time, the time-zone changes, and being (mostly) awake for nearly thirty-six hours. But I should be back on track now.

Later today, I’ll try to post some Semana Santa photos. Stay tuned!

As you read this, I’m on my way to Seville, Spain, where I’ll be spending a few days before meeting up with the participants on this year’s CAA trip to Spain.

If you’ve read the blog during my last two trips to Spain, you’ll know that I have been there for — but have yet to see — the 2009 and the 2010 carriage exhibition in the bullring, which is presented by the Royal Andalusian Carriage Club and precedes the feria each year. I have yet to see it because it’s been rained out the past two years. I hope, I hope, I hope the weather cooperates this year, because this promises to be a fabulous event.

I found this three-minute video clip from the 1991 exhibition, and all I can say is, “Wow.”

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Since I posted a video with horses from the Royal Andalusian School of Equestrian Art (one of the places we’ll be visiting on our upcoming CAA trip to Spain), it’s only fair that I post a video of the English Royal Mews … since the CAA will also have a trip to the Royal Windsor Horse Show in May.

I admit this first video is slightly misleading, as it features the official (and open-to-the-public) Royal Mews at Buckingham Palace in London and not the private Royal Mews at Windsor Castle. But, still, it will give you a good idea of the “feel of the place” at Windsor … and a glimpse of the royal pomp that is also on display at the Royal Windsor Horse Show.

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In this second video, the Crown Equerry describes preparations for the official Opening of Parliament.

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To learn more about joining us for our annual trip to Windsor, click here to download the PDF brochure: http://www.caaonline.com/pdfs/2011%20Windsor%20brochure%20for%20web.pdf

Several years ago, A.J. and I were in Salzburg, Austria, exploring the fabulous old town and the imposing castle overlooking the city. We both love the food there, and so when we found a tiny little cookbook (perfect for slipping into a suitcase pocket) in the castle gift shop, we bought it. Austrian Specialties features just that: recipes for delicious Austrian food, plus beautiful photos (although the ones here are mine) and a few tidbits of information about Austria and its history.

a portion of the Salzburg skyline, from the mountain across the river; you can see the castle in the upper left corner

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looking up at the castle from the base of the mountain

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Just this past weekend, A.J. was looking through the little cookbook and found a recipe for “Fiaker Goulash,” which is a dish named after the country’s carriage-for-hire drivers. I’m not exactly clear on why this type of goulash would have been named after carriage drivers, but no matter.

The cookbook tells us that the country’s “first official Hackney driver (Fiaker) was licensed in Vienna in 1653.”

traditional carriages lined up in a public square, awaiting fares

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Without further ado: the recipe for Fiaker Goulash (from Austrian Specialties):

2 lbs. beef (stew meat)

1 & 1/2 lbs. onions, finely chopped

2 TB oil

2 TB sweet paprika

1 TB vinegar

3 cups beef stock

1 garlic clove, crushed

pinch of marjoram

1/2 tsp ground caraway

1 TB tomato paste

Heat oil in a large skillet and saute onions until golden brown. Sprinkle the onions with the paprika; add the vinegar and several tablespoons of the beef stock.

Add the stew meat and the marjoram and carraway. Reduce the heat, cover, and simmer for about one and a half hours, stirring frequently and adding stock as needed.

When the meat is tender, add the remaining stock, the tomato paste, and the garlic. Simmer for 10 more minutes, and season to taste with salt and pepper.

The traditional garnish for each bowl of goulash is a fried egg and a gherkin pickle.

OK, I’ll admit it … I love, love, love Baroque horses. So this video naturally ranks as one of the lovliest I’ve seen.

If you’re a CAA member, or if you’ve been reading this blog for a while (or have scrolled back through enough previous posts), you’ll know that we offer trips to some wonderful places, including the Royal Windsor Horse Show, Argentina, and Seville, Spain. We’re going to Seville again this April, and one of the places we’ll be visiting — the Royal Andalusian School of Equestrian Art — is featured in this video (all the indoor-school scenes were filmed there).

Enjoy!

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If you’d like to know more about any of our trips, please visit the CAA website (www.caaonline.com) and click on Calendar of Events or CAA Travel.

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