This is a bulk blog of Mongolia with lots of photos to ogle.
Arrived into Ulaanbaatar (or "UB") and had a wander around Sukhbaatar Square, the National Museum of Mongolian History, plus the Monument to the Russian Heroes (wonderful panoramic view of UB). Also attended a Mongolian music and dancing concert - the traditional throat singing (known as "Khoomi") was awesome.
The next day we went ... Read Full Entry
Milk-maidObviously the mares' milk is only available after they give birth. Firstly the foals are tied up so they can't go to the mares when they are herded for milking. To start the milk flowing each foal is led to their mare to suckle. Once the mare's milk starts flowing the foal is taken away so the herders can start to milk them for their own purposes.
Chinggis StatueThis huge statue is being erected by a tour company as the frontpiece of a new ger campsite. It will house a restaurant, souvenir shop, and a lookout tower (you walk along the horse's mane to the horses's head). Unbelievable!
Nomadic Family ger-site This is a temporary campsite. The family has moved 3 times this year in search of better pastures for their herd.
Round-up timeThe wealth ladder for a herder starts with horses (most precious), followed by camels, cattle, sheep and goats.
Open steppeBeautiful countryside. In the distance is Tomro's family homestead for the winter months. There is a well, which is used by the family and to water the stock.
Matching hairstylesIt was quite windy on the open steppe. I was able to ride the horse myself. With Mongolian horses you only hold the reins with one hand, and say "Choo" ("GO" in Chinese) with a little kick. A fantastic experience.
OvooShamanistic collection of stones or other offerings to the gods - you walk around it 3 times clockwise and each circuit drop a stone on the pile. Located on the hilltop overlooking our Nomadic Family ger-site.
Mongolian hot-potPreparing "kharkhog" (pronounced "harhog") which is a delicious mutton and vegetable stew cooked in a pressure cooker with hot rocks.
RibsEnjoying a scrumptious mutton rib from the kharkhog hot-pot
Milk curd 1Tomro (our host) heating up the milk to make the curd
Milk curd 2The end result tasted quite sweet and creamy. It is made this way and left to harden for easy storage in the upcoming winter months.
Visit with GrandmaGrandma (Tomro's mother-in-law) invited Edith and I into her home for some milky tea and curds. Conversed (sort of) with a lot of hand gestures and laughter.
Farewell Tomro farewelling the group in the family ger with milky tea and milk curd. He was a lovely and gracious host, and even came in during the night to stoke the ger fires with dried cow-dung pats. Very aromatic.