Some of our family members are travelling abroad this winter, and suggested that I research how to pack lightly. Other family members were concerned about the safety of travelling in different countries.
When I looked into this, I found helpful tips and wanted to share this information with others who are travelling this winter. Although Alma wrote in the Jan. 10 edition about travelling with medications, preventing back pain and money tips, this article will focus more on travelling as a backpacker.
If you or your family have some concerns about the security and safety within a country, information is available through the consular affairs branch of the federal department of foreign affairs and international trade.
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The country travel reports section offers overviews of various countries. It discusses topics such as security, health, money and cultural information. It offers travel tips, advice about regions within the country that may not be safe for travel and provides Canadian government contact information within that country. The report also offers information about health issues and lists vaccinations and precautions to take before leaving home.
The travel updates section offers a list of updates to previous travel reports and information on current issues that may be of concern to travellers (security, demonstrations, health). This is a useful page if you have already researched the area you plan to visit but are looking to make sure there have been no changes to the information. This section will provide new information only, including a list of upcoming elections and Canadian government offices abroad. For more information, visit www.voyage.gc.ca or call 800-267-6788 in Canada and the United States.
Packing light
When travelling to a warm climate a small backpack is a lifesaver. It will neatly fit in buses, planes and trains, and it saves your back. If the pack is small, you are less tempted to pack too many clothes, or buy extra souvenirs that you have to carry around. So what do you pack in this small bag?
- Avoid taking anything white and choose lightweight fabric.
- Two T-shirts of thin quick-drying material that can be layered with a long-sleeved shirt.
- One long-sleeved shirt or polo shirt for protection from sun, mosquitoes or cold.
- Tank tops (for women) with a thin cardigan or shirt to cover up when warranted.
- Front-zip lightweight fleece to wear on the plane and on cooler evenings.
- One to two pairs of quick drying light travel pants, with secure pockets and zip-off legs. Women may choose a wrap-around or long skirt rather than the second pair of pants.
- Lightweight swimwear.
- Three to five pairs of lightweight fast-drying underwear.
- One or two pairs of socks.
- Comfortable, sturdy sandals.
- Low cut, light running shoes.
- Light flip-flop sandals for the beach.
- Microfibre towel.
- Sarong.
- Sunhat, baseball hat or bandana.
- Camera.
- Extras to consider: Netted bags, zip-lock bags, pillowcase for dirty laundry, elastic bands to roll rather than fold clothes, a small key-ring flashlight, money belt, notebook and pen, a few small family photos, tissue or squashed toilet roll, mosquito repellent, toiletries (small sizes), small roll of duct tape, silicone, and a travel guide book for the country you are visiting.
- Essentials: Passport (passport belt is a good idea), photocopy of passport, travel
insurance, travel itinerary, e-mail addresses and contact numbers.
- Find out what mode of spending is best for you to use. We use a debit card and credit card rather than travellers’ cheques. ATMs are common in many countries.
- Travel lightly. As the old adage says, when going on a holiday, take half as many clothes and twice as much money. If you really need something, you can buy it there.
Source: www.travelindependent.info/whattopack.htm.
Cookbook winner
Dear TEAM: Thank you for your kind words on my Christmas story and for the Atco cookbook. I’m already planning what I’m going to make first – truffles for Valentine’s day sounds good. Best wishes to you and the TEAM in the New Year. – T.P.
Dear T.P.: Thank you for your e-mail. I am sharing the truffles recipe with our readers.
Irish cream truffles
16 squares semi-sweet chocolate,
chopped
1/4 cup Irish cream liqueur 60 mL
1 can (15 oz.) creamy dark 425 g
chocolate frosting
cocoa or finely chopped pecans
Melt chocolate in the top of a double boiler over hot, not simmering, water. Remove from heat; cool slightly. Stir in liqueur and frosting. Cover and refrigerate until firm, about two hours. Shape into one inch (2.5 cm) balls. Roll in cocoa or in finely chopped pecans. Store truffles, layered with wax paper, in an airtight container in the refrigerator for up to two weeks or freeze for up to two months.
Yield: Six dozen truffles.
White chocolate variation:
Substitute 16 squares of white chocolate for semi-sweet chocolate and one can of vanilla frosting. In place of Irish cream liqueur,
flavour truffles with white rum, white crème de cacao, orange liqueur or raspberry liqueur.
Source: Atco Blue Flame Kitchen Holiday Cookbook 2002.
I have mentioned before that our daughter, Marla, likes easy recipes. Not only was the following truffle recipe easy to make, they looked beautiful on the plate. They would be delightful to serve on Valentine’s day, even though the process is time consuming.
So good and easy truffles
1 cup fresh raspberries 250 mL
1 pound semi-sweet or bittersweet
chocolate, finely chopped 500 g
11/2 cups heavy cream 375 mL
small pinch table salt
1 cup unsweetened Dutch- 250 mL
processed cocoa powder
(regular cocoa)
Pass berries through a food mill fitted with a fine disc or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. You’ll have about 1/2 cup (125 mL)
of puree. Set aside and discard contents of the sieve.
Put chopped chocolate in a medium bowl. In a small saucepan, heat cream just until boiling. Pour hot cream over chopped chocolate; whisk to blend. Stir in the raspberry puree and salt. Refrigerate the mixture until completely chilled. (It was about three hours until mine was solid enough to scoop into balls.)
Pour cocoa onto a plate. With a melon baller or spoon, scoop the chocolate and shape it into one inch (2.5 cm) balls. If the truffles
are too soft, put them on a baking sheet and refrigerate until firm (one hour). Roll the shaped truffles in the cocoa, coating them thoroughly. Sealed and refrigerated, they will keep for about a week.
They are so rich; we served them with fresh raspberries on the side.
Source: The Best of Fine Cooking – Chocolate magazine, Winter 2006.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
