If you’ve done a good job of selecting what to take, the task of actually packing it is mostly a straightforward one. Nonetheless, here are a few ideas that you might want to consider… Everyone has their own secret technique when it comes to folding shirts, but in the end, it doesn’t matter what a T-shirt or sweater looks like once it’s sitting in a drawer. The technique you use to fold your garments isn’t so important. Some prefer to fold their sweaters in half before folding the sleeves in; others prefer to start by folding the sleeves and then folding the sweater in half. Either way doesn’t make much of a difference. What is important is that your garment must be flat and wrinkle-free before you start folding it, and the fabric must remain nicely spread out throughout the folding process. By doing so, you’ll keep your garments free of creases and will therefore get to skip out on ironing before wearing them. Where shape is concerned, some prefer to fold their garments in a perfect square while others prefer a rectangular shape. Just keep in mind that a rectangular fold will help you maximize deeper storage spaces while a square fold is more practical for spaces with minimal depth.
If you’re packing a pair of shoes (in addition to those you’re wearing), consider the use of shoe bags: lightweight, inexpensive, drawstring bags designed to keep any residue of Parisian streets away from the rest of your belongings. Shoes are perhaps the most difficult items to pack, given their typical weight, bulk, and awkward shape. Minimize the number you take, and try to wear (rather than pack) the bulkiest pair when reasonable. It is usually best to pack a pair of shoes tightly together, soles out, with the heels at opposite ends. Also, don’t neglect the spaces inside your packed shoes; they’re great for fragile items, or anything else that will fit, for that matter. If you have an extremely compatible travelling partner, you might consider packing half of each person’s things in the other’s bag. That way, in case of a bag being lost (much less likely for the carryon traveller), each of you will still have half of his/her stuff. This method may have the downside of providing something in the way of a disincentive to pack minimally, however! Whether or not you do buddy packing, it should be obvious that when two or more travel together, many of the packing list items (alarm clock, guidebooks, repair supplies, etc.) need not be replicated in multiple bags!

Recent U.S. Transportation Department figures report that the odds are about 1 in 150 that your bag on any given flight will be lost, damaged, or pilfered; this means an average of one or two disappointed passengers on every flight. In less developed countries, the odds get worse. And these problems are escalating. The Air Transport Users Council (AUC), the UK-based consumer watchdog for the airline industry, recently (17 July 2003) reported that baggage problems continue to increase more than any other category. There was a 44 percent increase in written complaints, with mishandled baggage at the top of the list (almost a quarter of the year’s total complaints related to lost luggage). Further, many travellers have rather naïve ideas about the compensation due them for such mishaps; the AUC’s helpful “Mishandled Baggage” overview offers illuminating reading in this regard.

he photograph above shows 244 locks collected from under an airport baggage handling conveyor belt (where two belts come together), over a one-month period at a single New York airport. Depending on the bag design, the strategic use of duct/gaffer’s tape (to prevent locks from dangling) can reduce the likelihood of this sort of mishap. Finally, remember that you should be concerned not only with the issue of items being removed from your bags, but those being introduced as well. This is of particular concern to international travellers: a number of reported cases have involved the transport of contraband goods in the checked luggage of unsuspecting passengers. There are even cases where people have been imprisoned because of what is claimed to have been articles introduced into their checked bags. Such occurrences are, fortunately, pretty rare. They do happen, though, and it would be foolish not to consider the possibility of their happening to you.

We found in the course of our journey the convenience of having disencumbered ourselves, by laying aside whatever we could spare; for it is not to be imagined without experience, how… a little bulk will hinder, and a little weight will burden; or how often a man that has pleased himself at home with his own resolution, will, in the hour of darkness and fatigue, be content to leave behind him everything but himself.
Samuel Johnson, on packing for travel

If you wish to travel far and fast, travel light.
Cesare Pavese

The biggest mistakes
… that tourists make? Packing too heavily, relying on outdated guidebooks, not wearing a money belt, leaving home with too many hotel reservations, and taking other people’s opinions too seriously.
Rick Steves, in
International Travel News
March 1998

I try to carry on, so I always take as little as I possibly can…
Jane F. Garvey
14th Administrator of the FAA
1997-2002

On a long journey, even a straw weighs heavy.
Spanish proverb

To know what to leave out and what to put in; just where and just how, ah, that is to have been educated in the knowledge of simplicity.
Frank Lloyd Wright

I ain’t takin’ nothin’ that’ll slow down my travelin’…
Johnny Cash

Mazalien

This is a non-commercial post. I’m associated with neither the travel industry, nor any of the references I mentioned, except as disclosed above. I do not sell anything, nor have I any financial incentive to recommend a particular product or company. THIS TRAVELLING TIPS ARE PROVIDED ON AN “AS IS” BASIS. In plain English … you take this tips as you find it. As far as the law will let me, I guarantee nothing about this post, particularly the information provided in it. I do not guarantee that the information reaches any legal minimum standards of quality, or that it is good enough to be used by you for anything in particular that you want to use it for. You use this post for travelling at your own risk. If you want to sue me, I do not have to pay you damages of any kind. I also do not guarantee anything regarding the sites that I link to, and those sites do not necessarily reflect my opinions, unless I clearly state that they do.
Mazalien, above us only sky….

In Zakynthos we encountered the Greek hospitality and the very famous Greek kitchen. The most common meats are beef, pork, lamb, and chicken. Fish and seafood are found mainly on the coast and in cities but, with the exception of squid, are often expensive. Olives are grown throughout Greece, and olive oil is used a great deal in cooking. Salads are often eaten with the main meal. Main courses include souvlaki, a shish kebab with cubes of meat—often pork or lamb—and vegetables, and stuffed eggplant or tomatoes. Pasta is also popular. Desserts are usually fruit or sweets such as baklava. At Easter, Greeks enjoy roast lamb or goat, as well as kokoretsi, which is lamb’s liver, lungs, and spleen wrapped in intestines and roasted on a spit. Lunch, served in the early afternoon between noon and 2 pm, is traditionally the main meal of the day. However, because of changing work patterns, many now eat their main meal in the evening, often not until after 9 pm. At restaurants, a group will often order a number of different dishes for everyone to share. It is not unusual for diners to go into the restaurant kitchen and choose their dinner by looking into the different pots of food. Our favourite dish was lamb Kleftiko. Below the recipe and don’t forget to watch the video above…..! Without Panos, Akis, Flamur and Yannis our stay on Zakynthos would not have been as unforgettable as it was now. Thanks guys!!

Ingredients
1 4 lb (1.8 kg). boneless leg of lamb OR
8 shoulder lamb chops
8 slivers garlic
8 small carrots, cut in half
8 small white onions
8 small stalks celery, cut into 20 inch pieces
8 small potatoes, peeled, halved, and buttered with 4 tbsp (60 ml) melted butter
3 tbsp (45 ml) fresh lemon juice
salt and pepper to taste
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) dried mint
Preparation
Preheat oven to 350 degrees (175 C.).
If using leg of lamb, cut meat into eight 4 to 5-inch serving pieces.
Make incisions in meat and insert slivers of garlic.
Place each piece of meat on a large square of heavy-duty aluminium foil.
Distribute the vegetables evenly among the eight packets.
Add a few drops of lemon juice, salt, pepper, oregano, and mint.
Fold the foil in double fold at top and seal like a package.
Arrange packages close together in a baking pan and bake 1 1/2 to 2 hours.
Serve each foil package, sealed, on dinner plate and let each guest open his own.
Comments
Variation: Other vegetables can be used, such as 4 small courgettes, cut up; 4 ripe tomatoes, quartered; 4 green peppers, cut into eighths; 2 medium aubergines, peeled and cubed; 8 artichoke hearts, or 8 whole large mushrooms.
You could alternatively just cook the whole lot in a casserole with a really tight fitting lid if you cannot be bothered with all this 8 bits of stuff business!


© 1999 – 2018 Mazalien