Day 2 started with breakfast in the lobby of the Viking Hotel. I had oatmeal and bread. After breakfast, we packed up and headed out to Thingvellir. Thingvellir is a national park between two tectonic plates which could be seen all throughout our hike. We hiked next to cliffs and past waterfalls which led us to a visitor center at the top of the mountain.
Next, we visited a geothermal bakery where they showed us how they made rye bread using the nearby hot springs. The entire cooking process took over a day and was a very interesting experience. We all put trout and butter on the rye bread which really complemented the it. To my surprise, the bread was really delicious. It didn’t fall apart in my hands and wasn’t tough. Afterward, we went to get ice cream from a local dairy farm. The farm didn’t have many flavors as compared to a traditional ice cream place but you could really tell that the ice cream was made there. It all tasted natural and fresh. After the snow stopped we headed to Kerid Crater. It was very open and you could get a nice view no matter which way you faced. We ended the day with an Icelandic hot dogs from the nearby gas station.
Swanson School of Engineering 