Omozakana: Simmered Sea Bream and Turnip served with Gin an Sauce, Kintoki Carrot and steamed Tawara Rice
Omozakana: Simmered Sea Bream and Turnip served with Gin an Sauce, Kintoki Carrot and steamed Tawara Rice
Amenity kit, slippers, pajamas and a Bose headset
Amenity kit, slippers, pajamas and a Bose headset
Hassun: Osaka pressed Sushi featuring Mackerel, Prawn and Eff, Sea Bream, minced Chicken Cake covered with Poppy Seeds, small River Fish rolled with Kelp, Petit Arrowhead Bulb pickled with Sweet Vinegar and Ginger
Hassun: Osaka pressed Sushi featuring Mackerel, Prawn and Eff, Sea Bream, minced Chicken Cake covered with Poppy Seeds, small River Fish rolled with Kelp, Petit Arrowhead Bulb pickled with Sweet Vinegar and Ginger

Just a quick post from sunny Hamilton, Montana.  It’s the day after the summer solstice as well as the day after my little brother’s wedding.  We had a picture perfect weather yesterday for the ceremony from the Trapper Peak Overlook in Montana’s Bitterroot Valley.  Fortunately all the guests made it up the forestry service road and back down again for the reception that followed.

Now that my duties as best man are finished I will do my best to get the blog posts flowing within the next couple of days.  I still have a couple of weeks worth of Bolivia to write about including an incredible visit to Lake Titicaca.  After that I will explain where we are headed once we leave Montana.  I can promise that some exotic destinations are in the not-too-distant future – we will be flying over 19,000 miles in the first two weeks after we leave the States on July 10!

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