Right now, trav­el­ing respon­si­bly means stay­ing home. But being stuck indoors doesn’t have to mean an end to the explo­ration, learn­ing, or con­nec­tion that trav­el brings. Trans­port your­self to a far-off place with a good book, check out the lat­est trav­el-themed pod­casts, or even learn the lan­guage of your dream des­ti­na­tion. Because when we’re final­ly giv­en the all-clear for adven­ture, you’re going to want to be ready to hit the road.

In need of a lit­tle inspi­ra­tion? Read on.

Read a Book | Wel­come to the God­damn Ice Cube — Chas­ing Fear & Find­ing Home in the Great White North by Blair Braver­man

Escape to the beau­ti­ful and unfor­giv­ing land­scapes of Nor­way and Alas­ka as you fol­low one young wom­an’s quest for inde­pen­dence and self-dis­cov­ery.

 

Binge Watch Antho­ny Bour­dain | Parts Unknown  — The Lay­over — No Reser­va­tions

With hun­dreds of episodes avail­able online, there’s no short­age of oppor­tu­ni­ty to explore the world through the eyes of famed author, chef, and trav­el doc­u­men­tar­i­an Antho­ny Bour­dain. Those already famil­iar with Bourdain’s beau­ti­ful prose and take-me-as-I-am per­son­al­i­ty are sure to find his adven­tures a much-need­ed com­fort dur­ing these uncer­tain times.

 

Lis­ten to a Pod­cast | Indie Trav­el Pod­cast

Lis­ten to sto­ries, tips, tricks, and inter­views from New Zealand cou­ple Craig and Lin­da Mar­tin, full-time world trav­el­ers since 2006.

 

Learn a Lan­guage | Duolin­go

This free app makes learn­ing a lan­guage fun and easy, with bite-sized exer­cis­es and games designed to keep you moti­vat­ed and con­tin­u­ous­ly improv­ing.

 

Stay Active | Pelo­ton App

Enjoy 90 days of free access to thou­sands of live and on-demand class­es from the com­fort of your home, includ­ing run­ning, yoga, HIIT, strength train­ing, and more. Need some new gear? Shop our Train­ing Essen­tials.

 

What We’re Play­ing on Repeat | Que Locu­ra Enam­orarme De Ti by Eddie San­ti­a­go

Great for bread-bak­ing marathons and lunchtime dance par­ties, we can’t get enough of the upbeat sounds of Puer­to Rican sal­sa musi­cian Eddie San­ti­a­go.

 

Try a Recipe | Pep­per Pan­zanel­la with Bur­ra­ta & Olives

Use up day-old bread with this tasty dish from Tus­cany. Great on its own or as a side dish, this recipe adjusts eas­i­ly to the ingre­di­ents you have on hand. Recipe from theoriginaldish.com

What you’ll need: 

6 small bell pep­pers	olive oil	1 sprig rose­mary	12 oz cher­ry toma­toes, halved	kosher salt
1 tbsp red wine vine­gar	2 gar­lic cloves, minced	¾ cup pit­ted castel­ve­tra­no olives, halved	6 oz crusty bread, sliced ½”	1 tbsp chopped gar­lic chives, plus more to gar­nish
1 ball bur­ra­ta cheese	flaky sea salt	fresh­ly cracked black pep­per

Instruc­tions:

1. Pre­heat the grill over high heat.
2. Place the pep­pers onto the grill. Char on all sides until black­ened and ten­der. Trans­fer the pep­pers to a bowl and loose­ly cov­er with a piece of foil. Let them steam for 10 min­utes as they cool. Peel the skins, cut out the stems, and scrape out the seeds. Cut them into small­er pieces.
3. Mean­while, place a cast-iron skil­let over the grill and let heat. Add 2 table­spoons of olive oil. Add the sprig of rose­mary and let heat in the oil for a few sec­onds. Add the cher­ry toma­toes and sea­son with a good pinch of salt. Cook the cher­ry toma­toes until they are burst and ten­der, just a few min­utes.
4. Stir in the red wine vine­gar and gar­lic. Let cook anoth­er minute. Remove the skil­let from the grill. Stir in the olives and gar­lic chives (or reg­u­lar chives).
5. Coat the bread with olive oil and sea­son with salt. Grill the bread until crisp and slight­ly charred, just a minute or so on each side. Trans­fer the bread to a cut­ting board and cut each slice into small­er pieces.
6. Assem­ble the dish by spread­ing the pieces of bread out in a large, shal­low bowl. Top with the pep­pers and toma­to mix­ture (remove the sprig of rose­mary). Break the ball of bur­ra­ta into pieces and arrange over top. Sea­son the cheese with the flaky sea salt and fresh­ly cracked black pep­per. Gar­nish with more gar­lic chives (or reg­u­lar chives).