After a fabulous sleep I start the day with a local speciality, Tsampa porridge. Made from barley, sugar, water and a little milk it is brown in colour and thick and smooth in texture. When it is placed in front of me I think good god what have I done, this large bowl of thick, brown gunk does not appear to have been a good choice. However, on further inspection things start to look up. It smells good, a little like peanut butter and it’s cement like texture is somehow reassuring. When I come to finally tasting it I realise that my initial fears were misplaced, it tastes good, really good in fact! Sweet, a little nutty, thick yet perfectly smooth, it makes for a very satisfying breakfast and blows boring oat porridge well out of
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