Author: Sharon Kurtz

  • Solo Travel in Sweden: How I Found the Freedom to Linger

    Solo Travel in Sweden: How I Found the Freedom to Linger

    Featured image: Taking in the view from Vrångö’s historic pilot lookout while experiencing solo travel in Sweden | Photo by Sharon Kurtz

    Should Stockholm and Gothenburg be your first solo trip? 

    by Sharon Kurtz

    I knew Sweden was working for me as a solo destination when I realized how little energy I was spending figuring things out. Travelling alone let me linger over a conversation or change direction when something looked inviting. Trains, trams and ferries connected easily. Directions were clear. English was widely understood. Solo dining felt normal, and people generally respected personal space while still being willing to help when needed.

    I wasn’t trying to prove that I could do it. I was simply doing it — moving through Sweden confidently, following my curiosity and experiencing the country on my own terms.  For women considering a first solo journey to Europe, that combination of safety and ease can be as important as the destination itself.

    In Stockholm, I walked between waterfront neighbourhoods, hopped on ferries and explored museums on my own. Days later in Gothenburg, on Sweden’s west coast, I boarded trams without hesitation and took a public ferry to the car-free islands of the southern archipelago with little more than a daypack and transit pass. What connected those experiences wasn’t simply that I felt safe. It was the freedom of moving independently without constantly worrying about transportation, language or whether I belonged there alone.

    It remarkably easy to settle into my own rhythm.

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    Stockholm’s waterfront and historic buildings / Photo by Sharon Kurtz

    Why Sweden works for solo women

    Sweden gave me something I increasingly appreciate when travelling alone: ease.

    Public transportation was straightforward enough that I rarely had to spend much time figuring out how to get from one place to the next. Walking was part of everyday life, and no one seemed to think twice about a woman dining alone, visiting a museum by herself or boarding a ferry with only a daypack.

    I still followed the basic precautions I use anywhere — keeping track of my belongings, knowing how I planned to get back to my hotel and staying aware in busy transit areas. No destination is completely without risk.

    But I rarely felt I had to be on high alert. That left more time for what I had come to Sweden to experience: history, food, nature and the pleasure of setting my own pace.

    Gothenburg’s efficient public transport makes the city easy to explore

    Gothenburg’s public transportation makes exploring the city straightforward / Photo by Sharon Kurtz

    What to see in Stockholm: Islands, history and museums

    Stockholm is built across 14 islands, which explains why water seems to appear around almost every corner. Ferries crisscross the harbour, bridges connect neighbourhoods, and historic buildings rise along the shoreline.

    My home base was Hotel Skeppsholmen, set on the quiet island of Skeppsholmen in the middle of the city. It felt almost like a retreat while still keeping Stockholm’s museums, historic centre and waterfront neighbourhoods within easy reach.

    I wandered the cobblestone streets of Gamla Stan, Stockholm’s Old Town, then crossed the water to Djurgården, home to some of the city’s best-known museums and attractions.

    At the Vasa Museum, I stood before the remarkably preserved 17th-century warship that sank on its maiden voyage. Nearby, the Nordic Museum offered a deeper look at Swedish culture and everyday life.

    Then there is the ABBA Museum, an entirely different kind of Swedish history. Even women who aren’t devoted fans will recognize the music, costumes and cultural impact of one of Sweden’s most famous exports.

    I was also fortunate to be in Stockholm during Midsummer, when Skansen was filled with flowers, music and traditional celebrations. Joining the festivities alone didn’t feel isolating. It felt like being invited into one of Sweden’s most beloved traditions.

    Stockholm had the energy of a European capital, but its islands, green spaces and waterfront paths kept it from feeling overwhelming.

    Open windows brought fresh air and birdsong into my room at Hotel Skeppsholmen

    An open window at Hotel Skeppsholmen let in fresh air and birdsong / Photo by Sharon Kurtz

    A historic island hideaway in the center of Stockholm

    Hotel Skeppsholmen, a quiet island setting in central Stockholm / Photo by Sharon Kurtz

    The remarkably preserved Vasa warship at Stockholm’s Vasa Museum

    The preserved Vasa warship at Stockholm’s Vasa Museum / Photo by Sharon Kurtz

    What to do in Gothenburg: Explore at a slower pace

    After Stockholm, Gothenburg felt noticeably more relaxed.

    The centrally located Avalon Hotel became my base, putting cafés, museums, shopping streets and tram stops within easy walking distance.

    Sweden’s second-largest city invites wandering. I could follow a canal, hop on a tram or stop for fika when something caught my attention.

    Fika, Sweden’s ritual of taking time for coffee and something sweet, fits naturally into solo travel. I lingered over coffee and pastries at Da Matteo and later enjoyed dinner at Natur, where dining alone felt simply like part of everyday life.

    At Stora Saluhallen market hall, I stopped for lunch at women-owned Lilla Brasseriet, then wandered among stalls filled with seafood, cheeses and Swedish specialties.

    Those small moments became some of my favourites. Travelling alone let me linger over a conversation or change direction when something looked inviting.

    A Paddan canal tour offers a car-free way to explore Gothenburg from the water

    A Paddan boat tour explores Gothenburg’s canals / Photo by Sharon Kurtz

    Gothenburg’s historic Haga neighborhood is best explored on foot when travelling solo in Sweden

    Gothenburg’s historic Haga neighborhood is easy to explore on foot / Photo by Sharon Kurtz

    Chef Owner of Lilla Brasseriet at Stora Saluhallen

    The chef and owner of Lilla Brasseriet at Stora Saluhallen / Photo by Sharon Kurtz

    Finding Sweden’s story in Gothenburg

    The Museum of Gothenburg added another dimension to the city. Housed in the former East India Company building, it traces thousands of years of western Sweden’s history. I was especially interested in the story of Swedish emigration.

    During the 19th and early 20th centuries, Gothenburg served as Sweden’s principal gateway to North America, with more than a million Swedes departing through its harbour.

    For North American travellers with Swedish roots, that history can feel surprisingly personal.

    From city streets to the archipelago

    One of my favourite things about Sweden was how quickly city life could give way to nature. My Västtrafik pass covered trams, buses and ferries, making it simple to reach Gothenburg’s southern archipelago.

    I boarded a public ferry to Styrsö, and less than an hour later, city streets gave way to rocky shorelines, small harbours and quiet island roads.

    I stayed at Kusthotellet Styrsö overlooking the water and explored by bicycle. Private cars are largely absent, so bicycles, ferries and walking set the pace. I rode past cottages, fishing boats and granite outcrops, stopping whenever the view tempted me.

    Woman's Domestic Life at the Museum of Gothenburg.

    A recreation of women’s domestic life at the Museum of Gothenburg / Photo by Sharon Kurtz

    Bikes and ferries make island-hopping easy from Vrångö.

    Bikes and ferries make island-hopping easy from Vrångö / Photo by Sharon Kurtz

    A Glimpse of island life on Donsö

    From Styrsö, I cycled across the bridge to neighbouring Donsö for a kayaking excursion with local guide Mathias Dawidsson.

    We paddled past red boathouses, seabirds and rocky shoreline while he shared stories of an island community shaped by fishing, shipping and generations connected to the sea.

    It was another reminder that travelling alone often opens the door to conversations that might not otherwise happen.

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    Safety matters, but ease builds confidence

    Women frequently ask whether I felt safe travelling alone in Sweden.

    I did. I felt comfortable walking, using public transportation, dining alone and moving independently between cities and islands.

    But what stayed with me most wasn’t simply safety. It was how few obstacles stood between me and what I wanted to do.

    Trains, trams and ferries connected easily. Directions were clear. English was widely understood. Solo dining felt normal, and people generally respected personal space while still being willing to help when needed.

    For women considering a first solo journey to Europe, that combination of safety and ease can be as important as the destination itself.

    The bridge linking Styrsö and Donsö offers classic archipelago views.

    The bridge linking Styrsö and Donsö offers classic archipelago views / Photo by Sharon Kurtz

    Kayaking from Donsö after cycling across the bridge from Styrsö—no car required.

    Kayaking from Donsö after cycling across the bridge from Styrsö / Photo by Sharon Kurtz

    Sharon on Stockholm Ferry.

    Sharon aboard a Stockholm ferry / Photo by Sharon Kurtz

    Let Sweden set the pace

    Sweden changed rhythm as I travelled through it.

    Stockholm gave me grand architecture, museums, historic neighbourhoods and the energy of a beautiful European capital.

    Then the southern archipelago stripped travel back even further: a bicycle, a ferry timetable, a quiet road and the freedom to decide what came next.

    That ability to linger may be what I valued most about travelling solo in Sweden.

    Stortorget, famous main square in Gamla Stan

    Stortorget, famous main square in Gamla Stan / Photo by Sharon Kurtz

    If You Go: Planning a trip to Sweden

    Flights: Travellers from North America can reach Sweden through major European gateways, including London and Frankfurt, with connections to Stockholm and Gothenburg. Check for flights here!

    Between Stockholm and Gothenburg: High-speed trains connect the two cities in about three hours, making it easy to combine both destinations without renting a car. Click here for train schedules.

    From Stockholm Arlanda Airport: The Arlanda Express reaches central Stockholm in about 18 minutes. A standard adult ticket is approximately SEK 340, with reduced senior fares available.

    Stockholm public transportation: Stockholm’s SL system includes buses, metro trains, trams and many ferries. A 24-hour pass costs about SEK 180, and a 72-hour pass about SEK 360, with discounted fares for travellers 65 and older. Download the SL app before your trip.

    Gothenburg public transportation: Västtrafik operates Gothenburg’s trams, buses and public ferries. A Zone A ticket covers central Gothenburg, and multi-day passes are useful for travellers spending several days exploring independently. The Västtrafik To Go app makes buying and managing tickets easy.

    Getting to the southern archipelago: Gothenburg’s public transportation network extends to ferries serving islands including Styrsö and Donsö. No separate sightseeing cruise is necessary — the ferry is part of the journey.

    From Gothenburg Landvetter Airport: Flygbussarna airport coaches connect the airport with central Gothenburg in approximately 20–30 minutes.

    Where I stayed: Hotel Skeppsholmen in Stockholm, the Avalon Hotel in Gothenburg, and Kusthotellet Styrsö in Gothenburg Southern Archipelago. Find the perfect place to stay here!

    Solo travel tips: Sweden is largely cashless, so a credit or debit card is useful for almost everything. Download transportation apps before leaving home, check seasonal ferry schedules, and pack comfortable walking shoes, layers and a lightweight waterproof jacket. I found no need for a rental car in Stockholm, Gothenburg or the southern archipelago.

    Planning resources: Visit Sweden for countrywide trip planning and Goteborg.com for Gothenburg and Sweden’s west coast.

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    Disclaimer: Our talented writers are often invited by tourism boards and travel companies to experience places like this firsthand so that they can share them with you. Goteborg.com hosted Sharon for portions of her Sweden stay in June 2026. Sharon was not compensated for her time spent researching, planning and writing this feature, nor was JourneyWoman for publishing it. In addition, the host organizations did not review this article before it was published, a practice that allows the writer to express her perspective with integrity and candour.

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  • Airman who died in football game rappelling incident identified

    Airman who died in football game rappelling incident identified

    The airman who died in a rappelling demonstration gone wrong on Saturday night was a Tactical Air Control Party instructor with 15 years of service in the Air Force.

    The Air Force identified the airman Monday as Tech. Sgt. Ian Patterson, a Tactical Air Control Party instructor assigned to a training detachment of the 6th Combat Training Squadron at Joint Base San Antonio, Texas.

    Patterson was part of a four-person demonstration before a football game between the University of Texas at San Antonio and the U.S. Naval Academy at the city’s Alamodome. Patterson’s team planned to drop from the rafters in the 160-foot-high stadium onto the playing field. Videos posted online of the incident appear to show him sliding down the rope far too fast before he hits the ground.

    Emergency responders rushed to him on the field and tended to him for several minutes before he was taken away on a stretcher. The San Antonio Fire Department transported him to an area hospital with life-threatening injuries; he died at the hospital. Air Force officials said the incident is under investigation. 

    “This tragedy is felt deeply across the 57th Wing,” Air Force Brig. Gen. Scott C. Mills, 57th Wing commander, said in a release Monday. “Tech. Sgt. Patterson and his service mattered immensely to our wing, and to the family, friends, and teammates who had the privilege of knowing and serving alongside him. Our team is now focused on standing beside Ian’s family, loved ones, and fellow airmen as we navigate this profound loss together.”

    Patterson, from Fort Stewart, Georgia, had served for 15 years. In 2022, he was named the Air Force Special Warfare Enlisted Instructor of the Year at the Headquarters Air Force level, according to the service. His awards include the  Air and Space Commendation Medal, the Air and Space Achievement Medal and the Army Achievement Medal, among others.

    An Air Force TACP is a special operations airman who embeds with ground forces, typically from other service branches, to coordinate close air support to strike enemy targets during operations. 

    The 6th Combat Training Squadron, headquartered at Nellis Air Force Base, trains troops from different branches to be forward air controllers, which includes TACPs. Detachment 2 operates at Joint Base San Antonio, near the stadium where the incident took place.

    The rappelling demonstration was part of pre-game events at the Alamodome, done as part of UTSA’s annual Salute to Armed Forces & Veterans game. Thousands of people were inside the stadium and watched the accident. The football game was delayed for approximately 10 minutes.

    The services have showcased similar rappelling demos at sporting events for decades. In 2012, pararescue troops with the Kentucky Air National Guard rappelled down the side of the University of Louisville stadium and in 2016, soldiers rappelled from the ceiling at a Major League Baseball game in Florida.

    The post Airman who died in football game rappelling incident identified appeared first on Task & Purpose.

  • National Guardsman shot while breaking up fight in DC 

    National Guardsman shot while breaking up fight in DC 

    A National Guardsman was shot in the leg when three soldiers exchanged gunfire with the alleged suspect while trying to break up a fight on a Washington, D.C. street Sunday night. A police official said the soldier is being treated at a local hospital for “non-life threatening injuries.”

    At a press conference held at the scene, Washington, D.C. Metropolitan Police Department interim Police Chief Jeffrey Carrol said that seven or eight guardsmen were parked in a van in Southeast Washington when they saw a fight break out among “some individuals” on a nearby sidewalk and intervened.

    “An individual that had been involved in the fight had pulled out a firearm and began shooting,” Carroll said. “Members of the National Guard immediately gave commands to that individual to put down the gun. That individual then pointed the weapon towards National Guard members, who returned fire to that individual.”

    “Three members of the National Guard discharged firearms,” Carroll said. “Which one specifically struck the suspect in this case, we don’t know at this point.”

    Carroll said both the National Guardsman and the civilian were transported to local hospitals for treatment. The other man, whom police referred to as the suspect in the incident, was shot in the abdomen, the chief confirmed.

    A Joint Task Force – District of Columbia spokesperson told Task & Purpose Monday morning that the guardsman who was treated at a hospital for gunshot wounds had been released. The official said that the D.C. Metropolitan Police Department is leading the investigation into the incident. They did not respond to inquiries about the soldier’s service record, but said they would share more information “when it is confirmed and appropriate for release.” 

    The Guardsmen were in Washington, D.C. as part of President Donald Trump’s mobilization of National Guard from across the U.S. to help local law enforcement fight crime in the nation’s capital. As of Saturday, more than 2,960 troops are supporting the mission, according to the Task Force. According to an ABC reporter, another 2,000 Guardsmen will deploy to Washington this spring for the NFL draft.

    Less than a year ago, two National Guardsmen were shot in downtown Washington in what officials referred to as an “ambush” of the soldiers and an “offense against the U.S.” One soldier died, and the other was seriously wounded. Both received Purple Heart awards, one posthumously.

    UPDATE: 10/19/2026; This article has been updated with a statement from the Joint Task Force – District of Columbia officials that the Guardsman was released from the hospital and that D.C. police are leading the investigation.

    The post National Guardsman shot while breaking up fight in DC  appeared first on Task & Purpose.

  • Rasta Pasta

    Rasta Pasta

    I’ve been wanting to make Rasta Pasta for a while because I’m a BIG fan of bold, spicy flavors. This Jamaican-inspired dish brings all that flavor to the table with tender jerk-seasoned chicken, sweet bell peppers, and penne coated in a creamy Parmesan sauce. The peppers and creamy sauce help balance the warmth of the jerk seasoning, and everything cooks in one skillet for less cleanup! It’s colorful, hearty, genuinely delicious, and ready in 45 minutes. Better yet, at just $2.80 per serving, it’s a fun way to switch up pasta night without spending a fortune!

    A Spiced Chicken and Peppers Pasta

    If you’ve never heard of Rasta pasta, here’s a little background! It’s believed to have originated in Negril, Jamaica, in 1985, when chef Lorraine Washington served homemade fettuccine with tomato sauce and ackee (Jamaica’s national fruit) to a group of construction workers. The red, gold (yellow), and green colors associated with the Rastafari movement inspired one of the workers to name it Rasta pasta. And you’ll spot those same colors in the three bell peppers I use in my recipe, too! There are plenty of versions of this dish today, but the one I’m most familiar with is this creamy, jerk-seasoned pasta. My recipe is a simple, budget-friendly take on this dish, rather than a recreation of the original.

    For my version, I’ve kept things easy on both the cook AND the grocery budget! I sear the jerk-seasoned chicken first, then cook the colorful peppers in the same skillet so none of those delicious browned bits go to waste. I also skip boiling the penne separately and simmer it right in the chicken broth, where it absorbs all that savory seasoning and releases starch to help thicken the sauce. Half-and-half keeps things creamy without the extra cost of heavy cream, and I stir in Parmesan off the heat for a smooth finish. It’s a similar approach to our creamy Cajun chicken pasta, but with the bold flavor of jerk seasoning and plenty of colorful peppers.

    Recipe Success Tips

    1. Cut the chicken into thin cutlets. I slice each chicken breast horizontally in half before seasoning. This gives me four thinner pieces that cook more evenly and quickly, without the outside drying out before the center is done. Aim for 3-4 minutes per side, but always check the thickest part reaches 165°F with a meat thermometer. And here’s a little budget win: I only need 1 lb. of chicken for four hearty servings, thanks to all those peppers and pasta!
    2. Adjust the jerk seasoning to your spice tolerance. Jerk blends can vary a LOT in heat and saltiness. For a milder pasta, I’d choose a mild jerk blend rather than leaving out most of the seasoning. That way, you still get those lovely aromatic flavors from spices like allspice and thyme. The broth and Parmesan add salt, too, so give the finished sauce a taste before adding any more.
    3. Keep an eye on the pasta and the liquid. Unlike some of our other one-pot pasta recipes, I simmer this one uncovered. This lets some of the broth evaporate as the penne releases starch, creating a flavorful, slightly thickened base for our creamy sauce. Keep the broth at a steady simmer and stir often. The penne should still have a little firmness in the center, with most of the broth absorbed. It’ll finish cooking once you add the half-and-half. If the pan looks dry before the pasta is ready, add a splash of hot broth or water. Still looking too soupy? Give it another minute or two to reduce before adding the dairy. Different pans and stovetops can make a difference here!
    4. Be gentle with the creamy sauce. Half-and-half is my budget-friendly alternative to heavy cream, but its lower fat content makes it more likely to separate if you boil it too hard. Once you add it, keep the heat low and let the sauce thicken around the pasta. Then turn off the heat before stirring in the Parmesan to help prevent clumping. I also save the fresh lime for serving rather than adding it directly to the hot dairy sauce. Everyone can add a squeeze to their own bowl, and there’s less risk of the acidity making the sauce grainy.

    Meal Prep it!

    I’m all for getting an extra lunch out of dinner, and this Rasta pasta is PERFECT for meal prepping! Whenever I’m serving veggies on the side, I’ll usually make a little extra and pack them alongside the pasta (like the broccoli and green beans shown here). I like using divided meal prep containers to keep the veggies from sitting in the creamy sauce. Then, once the pasta is cool, I’ll just pop the lid on and store everything in the fridge for up to 4 days. The pasta does soak up some of the sauce as it sits, so I add a little splash of water or broth when reheating in the microwave to bring back its saucy consistency.

    If you know you’ll be reheating the pasta throughout the week, cook it just until tender rather than letting it get overly soft in the pot.

    Rasta pasta in meal prep containers, one with broccoli and one with green beans.

    Overhead view of rasta pasta on a plate.

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    Rasta Pasta

    This easy Rasta Pasta recipe has jerk-seasoned chicken, colorful peppers, and a creamy Parmesan sauce. All made in one pot in just 45 minutes!
    Course Main Course
    Cuisine Italian, Jamaican
    Total Cost $11.21 recipe / $2.80 serving
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4 servings (2 cups each)
    Calories 561kcal

    Equipment

    • Large Deep Skillet with a Lid or Dutch Oven

    Ingredients

    • 2 large chicken breasts boneless & skinless, $2.57*
    • 1½ Tbsp jerk seasoning divided, $0.56**
    • 1 Tbsp cooking oil $0.04
    • 1 yellow onion diced, $0.86
    • 1 red bell pepper sliced, $1.52
    • 1 green bell pepper sliced, $0.86
    • 1 yellow bell pepper $1.46
    • 3 garlic cloves minced, $0.21
    • 8 oz. penne pasta uncooked, $0.62***
    • 2 cups chicken broth $0.25****
    • 1 cup half-and-half $0.62
    • ½ cup Parmesan cheese grated, $1.16*****
    • 1 lime cut into wedges, (optional) $0.25
    • 2 green onions sliced, $0.23

    Instructions

    • Gather all ingredients.
    • Dice onion, slice bell peppers, and mince garlic.
    • Slice each chicken breast horizontally in half to create four thin cutlets. Season both sides with about 1 tablespoon of the jerk seasoning.
    • Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until browned and cooked through with the temperature reading at least 165°F. Transfer the chicken to a plate to rest.
    • Add the onion and bell peppers to the same pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the browned bits from the chicken have loosened from the bottom of the pot.
    • Add the garlic and remaining ½ tablespoon jerk seasoning. Cook for 1 minute, stirring constantly.
    • Add the penne and chicken broth. Stir to combine and bring to a simmer. Cook uncovered for 8-10 minutes, stirring frequently (see notes) so the pasta doesn’t stick, until the pasta is nearly tender and most of the broth has been absorbed.
    • Stir in the half-and-half and continue cooking for 3-4 minutes, stirring frequently, until the pasta is tender and the sauce is creamy.
    • Remove the pot from the heat and stir in the Parmesan. If the sauce is thicker than you’d like, add a splash of water or broth.
    • Slice the chicken into strips, cutting against the grain to keep the chicken juicy. (see notes)
    • Add sliced chicken onto pasta and finish with sliced green onion and a squeeze of fresh lime if desired. Enjoy.

    See how we calculate recipe costs here.

    Notes

    *I always buy value packs of chicken breasts and freeze the breasts individually to save money and make weeknight cooking easier. I thaw what I need overnight in the fridge before using (larger breasts may need a full 24 hours). You can also use 4 boneless, skinless chicken thighs. There’s no need to fillet them, but cooking times may vary. Cook to an internal temperature of 165°F. Shrimp or thin boneless pork chops also work well with these flavors!

    **Jerk seasonings can vary quite a bit in heat and salt from brand to brand. If you are sensitive to spice, start with a milder jerk seasoning or reduce the amount slightly. If your seasoning is salt-free, you may need additional salt.

    ***I use 8 oz. dry penne (half a standard 1 lb. box). No need to boil it first! Other short pasta shapes, like rotini or rigatoni, should also work, but cooking times and liquid absorption may vary. Check the pasta for tenderness before adding the half-and-half, and add a splash more broth if needed.

    ****I make this recipe using Better Than Bouillon to make my chicken broth. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.

    *****Finely grated Parmesan melts more easily into the starchy cooking liquid and helps create a smooth, glossy sauce. Skip the shaker kind for this reason!

    Stir frequently: Since the pasta cooks directly in the pot, stirring helps prevent it from sticking and helps release starch into the cooking liquid, which helps creates the sauce.

    Optional lime: The fresh lime is optional, but I highly recommend it. The acidity brightens the creamy sauce and balances the warm spices from the jerk seasoning.

    Cut the chicken against the grain: Chicken breast can become chewy if it is sliced in the same direction as the muscle fibers. Look for the lines running through the chicken and slice across them rather than along them. Cutting the chicken into thin strips also makes it easier to get a little chicken in every bite.

    Nutrition

    Serving: 1serving (2 cups) | Calories: 561kcal | Carbohydrates: 59g | Protein: 40g | Fat: 19g | Sodium: 881mg | Fiber: 5g

    how to make Rasta Pasta Step-by-Step Photos

    The ingredients to make rasta pasta with labels.

    Gather your ingredients: Before getting started, gather and measure everything you’ll need for this pasta. I recommend having your jerk seasoning, chicken broth, half-and-half, and Parmesan ready to go so you can focus on cooking once the skillet gets hot. You’ll also need a large, deep skillet or Dutch oven with enough room to stir the pasta as it cooks.

    Minced garlic, diced onion, and sliced red, yellow and green bell peppers on a wooden cutting board.

    Prep the vegetables: Dice 1 yellow onion, slice 1 red, 1 green, and 1 yellow bell pepper into strips, and mince 3 cloves of garlic. Try to keep the pepper slices roughly the same thickness so they soften evenly in the skillet.

    Fileted chicken breasts seasoned with jerk seasoning.

    Prepare and season the chicken: Carefully slice 2 large boneless, skinless chicken breasts (about 1 lb. total) horizontally through the middle to make 4 thinner cutlets. Sprinkle about 1 Tbsp of jerk seasoning over both sides, making sure each cutlet is evenly coated.

    Seasoned chicken breast cooking in a skillet.

    Cook the chicken: Heat 1 Tbsp cooking oil in a large Dutch oven or deep skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken. You should hear a nice sizzle! Cook for 3-4 minutes per side, until the outside is nicely browned and the thickest part reaches an internal temperature of 165°F. Transfer the chicken to a plate and let it rest while you prepare the pasta. Don’t wash the skillet! Those browned bits left behind will add flavor to the sauce.

    Diced onion and sliced bell peppers in a skillet.

    Soften the vegetables: Add the diced onion and sliced bell peppers to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the onion begins to turn translucent and the peppers start to soften but still have a little bite. As you stir, gently scrape up the flavorful browned bits left behind by the chicken.

    Garlic and jerk seasoning added to a skillet of bell peppers.

    Add the garlic and seasoning: Stir in the 3 minced garlic cloves and the remaining ½ Tbsp jerk seasoning. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the seasoning is evenly distributed. Keep everything moving so the garlic and spices don’t burn.

    Pasta added to a skillet with bell peppers and chicken broth.

    Cook the pasta in the broth: Add 8 oz. penne pasta and 2 cups chicken broth to the skillet. Stir well, making sure the pasta is coated in the seasoned broth, then bring everything to a simmer. Cook uncovered for 8-10 minutes, stirring frequently and scraping along the bottom to prevent sticking. The pasta should be nearly tender, with most of the broth absorbed and a little starchy liquid remaining. Don’t worry if the pasta isn’t completely cooked yet…it’ll finish cooking in the next step.

    Half and half being poured into a pot of rasta pasta.

    Make it creamy: Pour in 1 cup half-and-half and stir to combine. Continue cooking for 3-4 minutes, stirring frequently, until the penne is tender and the sauce has thickened. Keep it at a gentle simmer, not a vigorous boil. The sauce should look creamy and lightly coat the pasta.

    Parmesan cheese added to rasta pasta.

    Finish with Parmesan: Remove the skillet from the heat and stir in ½ cup (45g) finely grated Parmesan cheese. Keep stirring until the cheese melts into the warm, starchy sauce and everything looks smooth and creamy. If the sauce seems a little too thick, stir in a splash of water or chicken broth until it reaches your preferred consistency.

    Sliced jerk chicken on a wooden cutting board.

    Slice the chicken: Once the chicken has rested, slice each cutlet into thin strips, cutting across the direction of the muscle fibers (against the grain). This shortens the fibers, making the chicken more tender and easier to chew.

    Overhead view of a skillet of rasta pasta.

    Garnish and serve: Arrange the sliced jerk-seasoned chicken over the creamy pasta. Finish with 2 sliced green onions and a squeeze of fresh lime from 1 lime cut into wedges, if desired. (However, I highly recommend the lime! Its fresh acidity adds a lovely finishing touch to the warmly spiced sauce). Serve warm and enjoy!

    Overhead side view of rasta pasta on a plate.

    How to Serve Rasta Pasta

    This recipe makes four generous 2-cup servings, so it’s a pretty hearty meal all on its own! I like to serve it in bowls with the sliced jerk chicken on top, a sprinkle of green onions, and a squeeze of fresh lime to brighten up that creamy sauce. If I’m adding a side, I’ll usually go for something fresh and crunchy. A simple side salad or our cucumber mango salad is a delicious match, with sweet mango and tangy dressing that pair beautifully with the warm jerk spices. It also makes four servings and takes just 15 minutes! Steamed broccoli is another easy option, or try our sautéed green beans, which also serve four and are ready in 15 minutes.

    And if you really want to lean into the Jamaican-Italian fusion of this recipe, why not add some homemade garlic bread? Those buttery, crispy edges are perfect for scooping up any leftover creamy sauce. It’s ready in 25 minutes, so you can get it in the oven while the pasta cooks!

    Storage & Reheating

    Let any leftovers cool, then transfer it to an airtight container and refrigerate for up to 3-4 days. I recommend storing any extra green onions and lime wedges separately so you can add them fresh when serving.

    Reheating

    The pasta will absorb some of the sauce as it sits, so I like adding a splash of water, chicken broth, or milk when reheating. You have two options:

    • Stovetop: Add the pasta to a skillet with a splash of liquid and warm over medium-low heat, stirring occasionally until heated through.
    • Microwave: Place a portion in a microwave-safe bowl with a little water or broth. Cover loosely and heat in 30-second intervals, stirring between each, until heated through.

    Whichever method you use, reheat the chicken and pasta to 165°F throughout. Keep the heat gentle to help prevent the creamy sauce from separating.

    Freezing

    I don’t recommend freezing this Rasta pasta. The creamy sauce can separate once thawed, and the penne can become overly soft when reheated. It’s definitely best enjoyed fresh or refrigerated for a few days.

    More Recipes with Jerk Seasoning

    • If you’ve got more jerk seasoning to use, I’d make our Jerk Chicken with Pineapple Black Bean Salsa. The sweet, juicy pineapple is delicious with the spicy chicken, and it’s great for meal prep!
    • These Coconut Jerk Peas combine tender black-eyed peas, creamy coconut milk, and bold jerk seasoning for a budget-friendly meal served over rice.
    • I’m all for making vegetables more exciting, and our Jerk Seasoned Collard Greens do just that! They’re simmered in a savory, warmly spiced broth with a little orange juice for sweetness.
    • Our Loaded Sweet Potatoes with Chipotle Lime Crema use jerk-seasoned roasted sweet potatoes topped with black beans, colorful veggies, and a tangy chipotle lime sauce.

    The post Rasta Pasta appeared first on Budget Bytes.

    This post was originally published on this site.

  • The Army’s main long-range missile battery in Europe fires new weapon for the first time

    The Army’s main long-range missile battery in Europe fires new weapon for the first time

    A specialized Army artillery battery focused on the European theater carried out its first test fire of a Tomahawk Land Attack Missile from a Typhon missile system in recent weeks.

    Soldiers with 3rd Battalion, 12th Field Artillery Regiment, a long-range fires battalion, test fired the Typhon missile system almost a year after it was formally established. It was the first time the unit, one of a handful of Army batteries assigned the Typhon, had fired a Tomahawk.

    The test took place on Sept. 28 at Naval Air Weapons Station China Lake, California but the Army did not announce it until this past week. The live-fire event was part of a five-week training program at the naval station to familiarize soldiers with the Typhon, also known as the Mid-Range Capability system.

    The Typhon is able to fire two types of long-range munitions fielded by the Navy: the Standard Missile-6 and the Tomahawk Land Attack Missile, giving the Army the ability to carry out long-range land-attack missiles at targets as far as 1,000 miles away. The M142 High Mobility Artillery Rocket System, or HIMARS, that the battalion also uses, has a shorter range of up to roughly 186 miles. 

    Lt. Col. Derek Bartlett, the commander of the battalion, said in the Army’s announcement that the Typhon system lets the unit “get that range for that combatant commander to give them options and capabilities where they really haven’t had it before from the land force.” It opens up greater firepower for soldiers, instead of having to call in support from other parts of the joint force, he said.

    The battalion is part of the Army’s 2nd Multi-Domain Task Force, which is based in Germany.  The unit was supposed to deploy to Europe this year, but that scheduled deployment was canceled in May, part of a wider curtailing of Army movements to Europe.  The U.S. and NATO had previously described the battalion’s deployment as part of “episodic deployments of the long-range fires capabilities.” 3rd Battalion, 12th Field Artillery Regiment was formally stood up in late 2025, although plans for sending it to Europe preceded it by several months.

    Multi-domain task forces are meant to operate within range of enemy forces, with the mission of quickly detecting and disrupting adversaries’ surveillance and targeting capabilities. It does so through a mix of cyber and electronic warfare capabilities and long-range missile strikes, carried out by units like 3rd Battalion, 12th Field Artillery Regiment. 

    Multi-Domain Command-Europe describes the battalion as United States Army Europe and Africa’s “primary kinetic long‑range precision fires unit” and says that it “extends U.S. operational reach and lethality, reinforces commitments to NATO allies, and contributes to deterrence and regional stability.”

    The test is notable as its the first time an Army force focused on Europe has fired the Mid-Range Capability system, even if it happened stateside. The Army has fielded the weapons platform in the Pacific over the last two years, including sending it to the Philippines and Japan. Speaking at the Association of the United States Army conference this past week, Maj. Gen. Bernard Harrington, commanding general of 7th Infantry Division / Multi-Domain Command – Pacific, noted that the Army has learned from a 30-month deployment of the Typhon system in the Pacific, including from its recent participation in the Balikatan exercise in the Philippines.

    The Army stood up its fourth multi-domain task force at Fort Carson, Colorado, earlier in October.

    The post The Army’s main long-range missile battery in Europe fires new weapon for the first time appeared first on Task & Purpose.

  • Slow Cooker Honey Garlic Chicken Noodles

    Slow Cooker Honey Garlic Chicken Noodles

    Forget takeout tonight! These slow cooker honey garlic chicken noodles combine tender chicken, bell peppers, and noodles with a sticky honey garlic sauce that has a sweet and spicy kick. Big flavor, little effort!

    Why You’ll Be Hooked After One Bite

    • Takeout Flavor Without the Takeout: Sweet honey, savory soy sauce, garlic, and a little sriracha come together for a sticky, flavor packed sauce that’s better than anything from a takeout box!
    • Let the Slow Cooker Handle Dinner: Toss in your ingredients and let everything simmer while you go about your day. Just add noodles before serving!
    • Noodles Worth Slurping: Tender chicken, colorful peppers, and soft lo mein noodles soak up every bit of that delicious sauce.

    Ingredients for Honey Garlic Chicken Noodles

    Overhead shot of labeled slow cooker honey garlic chicken noodles ingredients.
    • Noodles: Lo mein noodles work great, but spaghetti or ramen noodles are easy swaps!
    • Sriracha: Adds a little heat to the sauce. For a milder flavor, use ketchup instead. You can also try gochujang for a different spicy kick.
    • Vegetables: Feel free to add more veggies! Snap peas, broccoli, and carrots are all delicious options.
    • Chicken: Boneless, skinless thighs or chicken breast both work well. You can even swap the chicken for cubed pork!
    • Honey: Adds a bit of sweetness to balance the heat.

    How to Make Slow Cooker Honey Garlic Chicken Noodles

    Get your chopsticks ready because these crockpot honey garlic chicken noodles are too good to resist! Make it a full meal with air fryer broccoli and a side of crispy egg rolls.

    1. Cook the Chicken: Add the chicken thighs, red bell pepper, broth, honey, soy sauce, hoisin sauce, sriracha, garlic, and ginger to the slow cooker. Stir, cover, and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the chicken reaches 165°F. Break into pieces or shred with two forks.
    2. Thicken and Serve: Mix the cornstarch and cold water, then stir into the slow cooker. Cover and cook on HIGH for 15-20 minutes until thickened. Meanwhile, cook and drain the noodles. Toss with the chicken and sauce, garnish with green onions and sesame seeds, and serve.

    Must Have Tools for This Recipe

    • Slow Cooker: A 5- to 6-quart slow cooker works best for cooking the chicken and sauce.
    • Large Pot: Perfect for boiling the lo mein noodles before adding them to the slow cooker.

    Print

    Honey Garlic Chicken Lo Mein

    Tender chicken, bell peppers, and noodles cook in a sweet and savory honey garlic sauce for an easy slow cooker dinner.
    Course Dinner, Main Course
    Cuisine Asian American
    Keyword crockpot honey garlic chicken noodles, honey garlic chicken and noodles, honey garlic chicken lo mein, slow cooker honey garlic chicken noodles
    Prep Time 10 minutes
    Cook Time 8 hours
    Total Time 8 hours 10 minutes
    Servings 6 servings
    Calories 504kcal

    Equipment

    Ingredients

    • 1 ½ pounds chicken thighs or breasts
    • 1 sliced red bell pepper
    • 1 cup chicken broth
    • ½ cup honey
    • ⅓ cup soy sauce
    • 2 tablespoons hoisin sauce
    • 2 tablespoons sriracha
    • 4 cloves minced garlic
    • 1 tablespoon minced ginger
    • 2 tablespoons cornstarch
    • 2 tablespoons water
    • 8 ounces lo mein noodles
    • sesame seeds for garnish
    • green onions for garnish

    Instructions

    • To a 5-6 quart slow cooker, add 1 ½ pounds chicken thighs or breasts, 1 sliced red bell pepper, 1 cup chicken broth, ½ cup honey, ⅓ cup soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons sriracha, 4 cloves minced garlic, and 1 tablespoon minced ginger.
    • Stir everything together, cover, and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the chicken is tender and reaches 165°F.
    • Stir the chicken to break it into bite-sized pieces, or remove it and shred it with two forks before returning it to the slow cooker.
    • In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir into the slow cooker, cover, and cook on HIGH for 15-20 minutes, until the sauce thickens.
    • Meanwhile, cook 8 ounces lo mein noodles noodles according to the package directions. Drain well.
    • Add the noodles to the slow cooker and toss to coat in the sauce. Garnish with sesame seeds and green onions, if desired, and serve.

    Notes

    How to Store Leftovers

    • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
    • In the Freezer: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
    • Freezer Meal: Place all ingredients except the noodles in a freezer-safe zip-top bag. Store in the freezer for up to 3 months. When ready to make, dump the bag into the slow cooker and cook as directed.

    Nutrition

    Calories: 504kcal | Carbohydrates: 58g | Protein: 24g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1061mg | Potassium: 367mg | Fiber: 1g | Sugar: 26g | Vitamin A: 597IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg
    Bowl of slow cooker honey garlic chicken noodles garnished with green onions and sesame seeds.

    More Slow Cooker Recipes You’ll Love

    This post was originally published on this site.

  • Chicken Parmesan Soup

    Chicken Parmesan Soup

    Craving chicken parm? Grab a spoon! This chicken parmesan soup is loaded with tender chicken, pasta, and a rich, creamy tomato broth. Finish with crispy, buttery breadcrumbs for a delicious twist on the Italian classic!

    This Soup Deserves a Spot on Your Dinner Menu!

    • Major Flavor, No Fuss: Skip the breading and frying! You get everything you love about chicken Parmesan without all the extra work.
    • The Topping Steals the Show: Golden, buttery Parmesan breadcrumbs add the perfect crunch to every bite. It’s what really sets this soup apart!
    • Busy Weeknights Win: Using cooked chicken keeps prep quick, and everything comes together in one pot (plus a skillet for the topping). Perfect for busy nights when you’re craving comfort food!

    Ingredients for Chicken Parmesan Soup

    Overhead shot of labeled chicken parmesan soup ingredients.
    • Pasta: Rotini works great, but any short pasta will do! Try penne pasta, fusilli, bowties, or shells.
    • Tomato Base: Crushed tomatoes and tomato sauce create a rich, flavorful broth. You can also use canned whole tomatoes, such as San Marzano, and crush them by hand.
    • Chicken: Save time by using rotisserie chicken or cooked shredded chicken. Both work perfectly in this soup!
    Overhead shot of labeled breadcrumb topping ingredients.
    • Parmesan Cheese: Use grated Parmesan for the best results. Freshly shredded Parmesan can clump together instead of melting smoothly into the soup.
    • Italian Breadcrumbs: These make the crispy topping extra easy since they’re already seasoned. If using plain breadcrumbs, add a little Italian seasoning, salt, and pepper.
    • Add a Little Kick! For more spice, add red pepper flakes.

    How to Make Chicken Parmesan Soup

    Grab some crusty bread because you’ll want to soak up every last drop of this chicken parmesan soup! I love serving it with warm garlic bread and a simple green salad or Caesar salad for an amazing dinner. It’s packed with flavor and comes together with very little effort. Here’s how to make it!

    1. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until they begin to soften, about 5 minutes. Add minced garlic, Italian seasoning, salt, and black pepper, then cook for an additional minute.
    2. Add Tomatoes and Broth: Pour in crushed tomatoes, tomato sauce, and chicken broth.
    3. Simmer: Bring to a simmer, then add rotini pasta. Cook until the pasta is al dente.
    4. Add: Stir in the cooked, shredded chicken, heavy cream, and Parmesan until the cheese melts.
    5. Melt the Butter: In a small skillet, melt butter over medium heat.
    6. Toast: Add Italian breadcrumbs and grated Parmesan cheese and toast for 2-3 minutes, until they turn golden.

    Alyssa’s Pro Tip

    Keep the pasta al dente. The pasta will continue to soften as it sits in the hot broth, so don’t overcook it. This will help keep it from getting mushy.

    Must-Have Tools for This Recipe

    • Large Pot or Dutch Oven: Perfect for cooking the soup and giving everything plenty of room to simmer.
    • Knife: Use a sharp knife to dice the onion, mince the garlic, and chop the fresh basil.
    • Cutting Board: Provides a sturdy surface for prepping your ingredients.
    • Small Skillet: You’ll need this to toast the Parmesan breadcrumbs until golden and crispy.

    Print

    Chicken Parmesan Soup

    Chicken Parmesan Soup combines tender chicken, pasta, and Parmesan in a creamy tomato broth, finished with a crispy, buttery breadcrumb topping.
    Course Dinner, Soup
    Cuisine Italian American
    Keyword chicken parm soup, chicken parmesan soup, chicken soup, creamy chicken parmesan soup, parmesan chicken recipes
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 6 servings
    Calories 692kcal

    Ingredients

    • 2 tablespoons olive oil
    • 1 small diced onion
    • 3 cloves minced garlic
    • 2 teaspoons Italian seasoning
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 (28-ounce) can crushed tomatoes
    • 1 (15-ounce) can tomato sauce
    • 6 cups chicken broth
    • 8 ounces rotini pasta
    • 3 cups cooked shredded chicken
    • 1 cup heavy cream
    • 1 cup Parmesan cheese
    • fresh chopped basil for garnish

    Breadcrumb Topping

    • 2 tablespoons butter
    • 1 cup Italian breadcrumbs
    • ¼ cup grated Parmesan cheese

    Instructions

    • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 small diced onion and cook until they begin to soften, about 5 minutes. Add 3 cloves minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper and cook for an additional minute.
    • Pour in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, and 6 cups chicken broth. Bring to a simmer, then add 8 ounces rotini pasta. Cook until the pasta is al dente.
    • Add 3 cups cooked shredded chicken, 1 cup heavy cream, and 1 cup Parmesan cheese. Stir until the cheese is melted.
    • In a small skillet, melt 2 tablespoons butter over medium heat. Add 1 cup Italian breadcrumbs and ¼ cup grated Parmesan cheese, and toast for 2-3 minutes, until the breadcrumbs turn golden. Garnish with fresh chopped basil and serve warm.

    Notes

    Storage Tips

    • In the Refrigerator: Store in an airtight container for up to 4 days.
    • Reheat: Microwave or reheat on the stovetop until heated through. Store leftover breadcrumb topping separately.
    • In the Freezer: Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

    Nutrition

    Calories: 692kcal | Carbohydrates: 57g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 2138mg | Potassium: 817mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1236IU | Vitamin C: 14mg | Calcium: 386mg | Iron: 5mg
    Pot of chicken parmesan soup with a wooden ladle and fresh basil leaf.

    More Cozy Soup Recipes to Try

    If you love a warm bowl of soup as much as I do, check out my other go-to soup recipes! They’re so good for chilly nights when you’re craving something warm and cozy.

    This post was originally published on this site.

  • Airman dies in rappelling demonstration at Navy football game

    Airman dies in rappelling demonstration at Navy football game

    A service member with an Air Force special warfare training unit died Saturday when they fell while rappelling from the rafters of a football stadium in San Antonio, Texas. The airman was part of a pregame demonstration of military skills at the city’s 64,000-seat Alamodome before a game in which the U.S. Naval Academy was the visiting team.

    A spokesperson for Nellis Air Force Base, Nevada, confirmed that a service member assigned to the 6th Combat Training Squadron, Detachment 2, died from injuries sustained in the fall prior to the game between the University of Texas at San Antonio and the Naval Academy.

    The 6th Combat Training Squadron trains service members from across the military as terminal air controllers, troops trained in both ground combat operations and the technical skills of directing strike aircraft over a battlefield. The unit’s Detachment 2 is based at Lackland Air Force Base, about 12 miles from the Alamodome, where it runs the selection and initial training courses for airmen hoping to qualify as Tactical Air Control Party, or TACPs, a terminal air control job within the service’s special warfare corps.

    The incident happened during a pregame rappelling demonstration ahead of UTSA’s annual Salute to Armed Forces & Veterans game. Four military members were to rappel from the rafters of the Alamodome to the playing field. Catwalks in the stadium’s rafters are about 160 feet above the playing field, according to the stadium’s technical manual.

    According to an account from a reporter with the San Antonio Express-News, the airman was halfway through the descent when they began to slide in “an uncontrolled manner” and hit the ground hard. Football staff and medical personnel rushed to the injured man and the injured airman was taken away on a stretcher in a cart.

    The San Antonio Fire Department told Task & Purpose that it transported a person with a life-threatening injury to a hospital. The Air Force later confirmed that the airman had died.

    “The incident is under investigation. More information will be released as it becomes available,” the Nellis spokesperson said.

    The Air Force did not identify the deceased.

    Prior to the Air Force’s announcement that the service member had died, a spokesperson for UTSA athletics confirmed that the rappel team was made up of members of 6th Combat Training Squadron, Detachment 2.

    The 6th Combat Training Squadron is based at Nellis Air Force Base. Detachment 2 operates from Joint Base San Antonio-Camp Bullis, a field training range about 20 miles north of the city. 

    This is a developing story.

    The post Airman dies in rappelling demonstration at Navy football game appeared first on Task & Purpose.

  • Why smugglers fear these jet skis. #USCG #MaritimeSecurity #AlwaysReady #PWCs #jetskis

    Why smugglers fear these jet skis. #USCG #MaritimeSecurity #AlwaysReady #PWCs #jetskis

    Watch Coast Guard Personal Watercraft operators train
    at full throttle in breaking surf.
  • 10 Best Day Trips from Prague (and How to Get to Each One)

    10 Best Day Trips from Prague (and How to Get to Each One)

    The best day trip from Prague is Kutná Hora. It’s about an hour from the main station by train, the Sedlec Ossuary and St Barbara’s Cathedral are two of the more memorable buildings in the country, and you’ll be back in Prague for dinner. If you can spare a night rather than a day, spend…

    This post was originally published on this site.