Today’s ride was
short enough that we wound up having our picnic lunch at the days destination –
Estancia La Angostura. This is an
Argentine ranch that has gone from its traditional sheep raising to
tourism. While here, there were two
other groups of campers that came to stay the night. I guess Compass has been with them long
enough so that we get to stay in the main house, rather than pitch tents. This has become so popular that they have
already been booked in advance for the next two years. As we were heading down the gravel road to
get here, it felt somewhat like traveling through the Amish community in that
there are no electric/phone poles to be seen.
While they have no phones to speak of, they do generate their own power
via windmills and a gas generator when the needs are greater. They also have a satellite for internet
connection to handle their own web page.
The gravel road on the way here was filled with more loose
stone that we have encountered so far, and with the exception of the occasional
fishtail on the bike, the only thing I can complain about is that today’s ride
was mostly on gravel. The landscape has
changed from a West Texas look to that of eastern Wyoming or Montana – more buttes
and some white capped mountains in the distance. The sky is so broad that no matter where you
are you can see rain or hail somewhere in the distance and almost predict
whether or not you’ll run into it. The
contrasts are remarkable. While there may
be blue sky in front, behind you is black threatening clouds that you’re glad
you got out of before you got wet. I
guess some of the pictures that will always be remembered are the ones you
never got on the camera. As I was
barreling down the road, I could look in my mirror and see three of my
co-riders side by side with dust being blown in the air from the bikes, and
their headlights coming out of a black, threatening cloud. The only way you get pictures like that is if
they’re staged.
While Compass Expeditions makes a big deal of the
traditional Argentine barbeque, and t he hosts do a great job at presentation
and making sure everyone feels at home, the food was either different enough so
that it wasn’t to my liking, or just plain enough so that - ….well, let’s just
say it wasn’t my favorite meal of the trip so far. And as to getting the recipe for the rub for
Jim Oliver – what rub? It was just slice
open a lamb, and cook it along the fire.
Tomorrow we leave for El Chalten – about 200 miles. It’s supposed to be a beautiful town with
mountains and glaciers, and also a micro-brewery.
I’ll keep you posted.
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