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BlogHighlights and Stories from our Favorite Adventures

May 12, 2011 in Culinary France / (0) comments

May12
Machu Picchu, Peru

If anyone knows crepes, it’s VBT Burgundy Trip Leader Sophie. After all, one cannot grow up in western France, between Burgundy and the Loire Valley, without loving this distinctly French culinary specialty. In fact, she considers crepes her “comfort food.” As a child in the village of Chateaubriant, she helped prepare various savory and sweet fillings for her mother’s delicate… Read More

Machu Picchu, Peru

Gregg’s Journal Holland and Belgium Bike & Barge 40th Anniversary Vacation April 18-24, 2011 After an eternity of little tasks that need attention before a week out of the office, I leave Bristol at mid morning for my flight departing from Montreal for Amsterdam, a familiar city after all these years. My first memory of Amsterdam is a post 9-11… Read More

April 22, 2011 in Gregg's Journal / (0) comments

Apr22
Machu Picchu, Peru

After another delicious breakfast on board the Iris, we set off cycling at 9:00 AM. Some folks chose to set sail and get dropped off down stream to shorten their day and enjoy the pleasant cruise along the peaceful canal. The ride today was along bike paths through more agricultural farmland than previous days. We coasted past freshly tilled fields, down roadways… Read More

April 22, 2011 in Spain / (0) comments

Apr22
Machu Picchu, Peru

  Gambas al Pil-Pil (Sizzling Hot Chili Shrimp) Gambas (shrimp) al pil pil, is a simple, traditional, delicious Spanish tapa that is easy to prepare.   Ingredients: 8 ounces uncooked medium shrimp, peeled, deveined 1 teaspoon coarse salt 1/4 cup olive oil 2 garlic cloves 1 (1-inch) piece dried red chili pepper, seeded or 1 teaspoon cayenne pepper Pinch paprika… Read More

April 22, 2011 in Italian Recipes Italy Tuscan Recipes / (0) comments

Apr22
Machu Picchu, Peru

Pasta e Fagioli Throughout Tuscany, and indeed, all of Italy, Pasta e Fagioli (pasta and bean soup) is served. Delightful on a winter’s day, this hearty soup is easy to make. For a vegetarian version, omit the pancetta. Ingredients 4 tablespoons of olive oil 3 small garlic cloves, minced 2 ounces of finely chopped pancetta One 16-ounce can of Italian… Read More

Xanterra

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