Parkhotel Bad Ragaz
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Travel Blogs from Bad Ragaz
Chur and the train trip to Morges
... side. Now a race against time it's 11:49 - check out for the hotel is 12noon and the train goes to Morges at 12:16. We get to the hotel at 12:01 get our bags and board the train at 12:15 - now that is to the minute timing! We have to make a change at Zurich and Camille had only downloaded up to the 12.09 train, so with a bit of guess work using the previous train times, we managed to make the connection with about 8 minutes to spare! We're getting good at ...
Not much in Lichtenstein
... walk 40mins up there, and four, the castle was completely covered in scaffolding anyway (and I could see them both from the ground). So I was soon on my way again heading towards Lichtenstein. The trip took 2.5 hours and took me from Germany, through Austria, through Switzerland and into Lichtenstein, going past fields, forests, towns and the huge Alps (as well as through alot of rain). ...
Davos
... commercial breaks that drag out a 60 minute game to 180 minutes. Since the Swiss play with slightly different (and better in my opinion) rules, there was no fighting and no commercial breaks! And the game is much faster paced and we could see it as the NHL players were lagging behind in some plays. Unfortunately Davos lost 4-0 but it was a really entertaining game.
Sep 30:
The next morning, Tan and I got up a bit earlier than the others and ...
Stamp Stop in Liechtenstein
... disappointed that she couldn’t leave the TI to go get herself a plate that Anoop offered to bring them back a plate. She was thrilled and couldn’t believe that someone would do that for them; she promptly disappeared into the back to grab a cardboard box for us to transport 3 dishes back for them. Meanwhile, I had decided on which stamps I wanted for my collection and picked up the stamps for mailing. We then headed over to the tent ...
A crash course in Appenzeller history and culture
... t be happening for a while yet, we started off by reading the various info panels and here are a few bits of trivia that we learned:
- About 1000 farms in the region supply the milk required to make Appenzell cheese – the cows only feed on Alpine pastures in the summer, hay in the winter (no silage) and are not given any antibiotics
- The herbal brine recipe and the freshness and pureness of the raw milk is what gives ...
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