Galloping Getaways: Take an African Riding Safari for July 25, 2024 - HORSES IN THE MORNING

Galloping Getaways

All about African safaris on horseback. Join us as we embark on a journey through the vast landscapes and untamed wilderness of the continent. World traveler and storyteller Susan Hendricks Henry shares her unique experience on an African safari in Kenya on horseback. Hear stories of awe-inspiring encounters with majestic wildlife, learn about the unique challenges and rewards of horseback safaris, and gain a deeper appreciation for the harmonious connection between humans, horses, and the wild. Listen in....

HORSES IN THE MORNING Episode 3483 - Show Notes & Links:

• Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Susan Hendricks Henry

Summary:

In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses.

Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!

Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.

Recipe:

Potato Leek Soup:

• 4 tablespoons cooking oil
• 1 medium onion, chopped
• 3 medium leeks, chopped
• 2 medium potatoes, chopped
• 2 cups (500 ml) chicken stock
• 3 tablespoons chopped garlic
• 3/4 cups fresh cream (200 ml, which is actually 7/8 cup)

PREPARATION

• Heat cooking oil in large pan.
• Add onion and cook until soft.
• Add leeks and potatoes.
• Cook for 5 minutes, stirring occasionally.
• Add stock.
• Bring to boil. Reduce heat to a simmer and cover for 15 minutes or until vegetables are tender.
• Blend or process mixture in batches until smooth.
• Return to pan. Stir in cream.
• Seasons with salt and pepper.