…arry-on bag and daypack for exploring. Here’s what I can I fit in the main compartment: Macbook Air laptop (13-inch) Canon 5D Mark III DSLR camera (stored in a padded cube that I purchased separately) Canon EF 70-200mm f/2.8L is III USM lens Panasonic Lumix GX7 mirrorless camera LaCie Rugged portable hard drive Sweater Notebook Wallet Snacks In the smaller compartment, which includes three pockets, I can fit all the things I typically carry in a s…
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Why I Choose a Life of Travel
…more far-reaching corners of the world while continuing to blog and pursue freelance work in travel writing, photography and social media marketing. I’ll be on a quest for beauty, new cuisines and glorious experiences in the hopes of fulfilling some dreams and inspiring others to do the same. But, most importantly, it will be about the life lessons. Sure, I’ll be partnering with travel brands and, at times, hosted at swanky hotels, but that won’t…
El Catrin Toronto: a Mexican Feast for the Senses
…, guacamole, lettuce and tomato in a chipotle sauce served with warmth and comfort. I was curious to sample the tacos al pastor, a personal favourite, and they didn’t disappoint. The house-made corn tortillas come with well-seasoned shaved pork, chopped onion and chunks of pineapple. I’m convinced LeCalvez is a master at infusing sweetness into the savoury. We also sampled the gringa, a quesadilla version of the tacos al pastor with pastor pork an…
Japan in Photos
…s. Fushimi Inari Shrine is the largest and most impressive Shinto shrine complex in Kyoto, but it’s most famous for its remarkable tunnel of 10,000 torii, which takes about two hours to walk through. Torii are gates that lead to sacred spaces in Japan, traditionally at the entrance to Shinto shrines, but also to Buddhist temples. A giant wooden tori at Meiji-Jingu, a Shinto shrine dedicated to the spirits of Emperor Meiji and Empress Shoken. E…
Seoul House Restaurant: The Quintessential Korean Barbecue Experience
…r table. Often found in Korean restaurants, this calling system seems like common sense, right? It begs the question: why don’t other establishments use it? But I digress. Save room in your stomach because the barbecue is also accompanied with a piping-hot, flavourful stew made with fermented soy beans, vegetables, seafood and tofu (dwenjang chigae). In the summer months, instead of the stew, you can choose the naengmyun: cold, chewy buckwheat noo…
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