Day 2 - Tal (1,700m) - Danakyu (2,200m) (Annapurna Circuit)
April 16th 2012 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
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