To start the second day we fueled up with a good breakfast in the hotel and then started our journey to Thingvellir National Park. Thingvellir park sits in a rift valley that is caused by the separation of two tectonic plates. We took a snowy scenic hike to Öxarárfoss waterfall which made for some great views and pictures.
After leaving Thingingvellir National Park, we headed to a small bakery where bread is baked using geothermal heat from the soil. We walked down to the lakeshore and watched as the guide dug up a pot of rye bread that had been slowly baking underground for the past 24 hours. The natural geothermal heat acts like an oven, allowing the bread to cook gradually in the warm earth. After it was uncovered, we were able to taste the freshly baked rye bread with butter and smoked trout. The bread was warm, sweet, and incredibly soft. The combination of the rich rye bread, creamy butter, and smoky flavor of the trout was excellent, and the smoked trout was definitely my favorite part. Next, we went to a dairy farm where I was able to try some mango ice cream.
We finished the day by visiting Kerid Crater, because the sun was shining it made for some beautiful views. These were the best views so far, I hope the sun continues to stay out and clear off the fog for the coming days.
Swanson School of Engineering 