Gemsbok (Oryx)
Gemsbok (Oryx)
Hassun: Snow Crab Sushi, seared Blowfish Sushi, Fish Roe rolled with Kelp, blanched Blowfish Skin served with Ponzu Sauce, Gisei-Tofu and Kumquats simmered in Syrup
Hassun: Snow Crab Sushi, seared Blowfish Sushi, Fish Roe rolled with Kelp, blanched Blowfish Skin served with Ponzu Sauce, Gisei-Tofu and Kumquats simmered in Syrup

It is 8:30am local time and we are sitting at gate 25 at Santiago’s airport.  At 9:30 we are scheduled to depart to Rapa Nui, one  of the world’s most remote islands.  We will be flying in a shiny LAN 767 complete with winglets modifications and have secured some nice exit row seats.

Amy has informed me that the distance from Santiago to Rapa Nui is equivalent to the distance between Punta Arenas and Arica which are Chile’s southernmost and northernmost cities – 3760 km or 2336 miles.  We departed Punta Arenas yesterday morning just after their first snow of the year and we are definitely looking forward to the warmer weather on Easter Island.

Stay tuned this week for posts and photos of our time down south which included a spectacular day at Torres del Paine National Park.

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