Begin Adventure now...

Our first leg of our adventure will take us south out of Cusco deep into the southern range of the Peruvian Andes, but fist , breakfast! We are recommended to find a little cafe and Im suprised to find such an extensive menu, yet I continue to eat light due to the altitude. I have a large fruit salad with Inka granola and a Chicha morada (purple corn drink, tastes like coolaide!)

We meet our new equipment, a new Toyota Hilux and 6 offroad motor cycles. They look like over kill, but I may be underestimating what we will encounter. I fall in love with the Hilux and want to take it home with me, a 4 cylinder turbo diesel, 2 ton, king cab truck that is tougher than nails and hard to kill! We load up and get a later than desired start and quickly begin accending the rugged mountain passes. We stop atop a mountian for a memorial service for a friend that died years ago in a motorcycle accident, and it reminds us all of

the preciousness of life and the dangers that we face on this trip. Yet it only strengthens our resolve and connections for the successful enjoyment of this trip.

We push on, clocking many hours on twisty mountain roads with amazing views and dramatic cliffs (no guard rails in site!). Stopping often in the plazas of small remote towns for food and directions. We bite off more than we can chew for a planned destination and riding into the night we wearily make it to the next big town to settle in. We send out for a very common meal of Pollo a la Brasa (roasted chicken with fries) and eat it all with no reservations, except the fresh salad ( the main culpret in food posioning of tourists). With all the chicken bones, fries and salad I decide to make a Peruvian inspired soup to the chagrin of the house mother and her kids. I finaly satisfied the itch to do some cooking to the delight of my travel guests. Again we settle in for an early day of travels.

Jays Peruvian TTSP (through that sh*t in a pot) soup

4 whole chickens worth of bones

5 cups of left over french fries, chopped

7 cups of sad romain salad, chopped

1 cup Quinoa flour (mixed with water)

1/4 cup Aji Molido (ground mild chili, like paprika)

1 T Ground cumin

Salt pepper and vinegar to taste

Simmer chicken with water to cover for at least 1 hour, strain and add broth back to pot and bring to a simmer while adding the flour mix. Add your salad and spices and simmer 10 minutes, then add your fries and season to taste. Simmer an addtional 10 minutes just until potatoes are tender, not mushy, and serve hot with love to weary travelers...