Patagonia Trip Thread

“Going on for me. Logged about 15 trail days in the past three weeks with about 20 more to come in the next few weeks as well. I'll be uploading photos when I can and when I have time, giving some more detailed trip reports.

Figured it'd just be easier if I logged them all under one thread.

Hope all is great for you folks!

Rosey

Oh yeah, my web page is

http://community.webshots.com/user/roseymonster

(Sorry about no hotlink!)”

“http://community.webshots.com/user/roseymonster

(for all you bastards too lazy to copy&paste)”

“Great pictures rosey - please keep them coming because I'm hoping to get down that way this coming winter.”

“that crater picture is cool!!”

“very cool!”

“Well maybe noone cares but I have some new pics up at

http://community.webshots.com/album/123957246yjTvHE

From the Nahuel Huapi circuit. Five fun filled days.

In Puerto Natales at the moment getting ready to spend 10 days in Torres del Paine. Will be sure to check in after that and gloat.

Chao amigos!”

“I care! I'm so interested into going South America.”

“wow - just beautiful”

“Extremely Large Wow! <G>”

“I also have to say WOW!! My knees hurt just looking at those pics. So beautiful! I love the juxtoposition of the dark gray of the rock and green the forests.


Thank you for sharing. Looks like you guys are having a wonderful time.”

“Thanks for sharing, rosey. I love checking out your pictures.”

“This is reminding me of a recipe……


CHIMI CHURI

1 small handful chopped garlic
1/2 cup of oil
1 handful chopped green onions
1 handful oregano
1 teaspoon red chili peppers
2 tablespoons salt
Red wine vinegar

Combine Ingredients. Put them in wine bottles, and top off with red wine vinegar. Make some vertical grooves in the corks so you can make shakers out of the bottles. Chimi Churi will keep for years, and you can keep adding more oil and vinegar as it runs out. It is delicious on meat cooked over a fire, especially wild game.

"Chimi Churi is especially recommended for Argentina and Patagonia. One use is with Lamb Carne Asada (Barbecued Lamb), prepared in this way:

1) Walk out of the mountains starving, to the nearest estancia (ranch). Make friends with the gauchos. Kill a lamb and leave its skin on a fence.
2) Make a fire and let it burn down to coals. Spear the whole lamb above the coals, and turn as necessary.
3) Sprinkle with Chimi Churi frequently.
4) Cut off pieces of lamb as they get done. Smother in Chimi Churi, and eat with loud laughter, using your knife only."


Courtesy of Yvon Chouinard


from Gorp, Glop & Glue Stew: Favorite Foods from 165 Outdoor Experts
by Yvonne Prater and Ruth Dyer Mendenhall
The Mountaineers/Seattle (1982)
”

“wow some of those pics are crazy...too much strain for me though...i guess im just into more of the relaxing kinda sport though...but awesome awesome locale there”

“Hey Rosey... what kind of altitude are we talking about there?”