So the trip up to Everest went really well and I'll have photos and some more detailed posts soon. We walked from Jiri to Lukla in four days, had some pizza at Khumbu lodge, and then made our way to base camp after a rest day in Namche and a few shorter acclimatization days on the way up the track. The upside of this trip was crystal clear skies, the clearest weather I've had up that way. The downside was that it was quite cold, and on the day we planned on heading toward the Cho La we got hit with a decent snow storm that kept us from crossing the pass and even made the high trail to Phortse questionable so instead we just headed back to Kathmandu. Still, I got some of my best photos of Ama Dablam, Everest, Lhotse, Nuptse and others that I've ever been able to get. Donnie even got to drink his Everest Beer at Everest Base Camp.
While we were gone, as I mentioned, Kim got us moved into a new apartment. This ones a two bed, two bath, with a full living room dining room and a nice kitchen with a pantry. In an attempt to move to something that comes closer to resembling the first world we even bought a washing machine, so no more laundry by hand. This place is on another dead end street so it's still quiet for Kathmandu, which is a big bonus. Marble floors, moldings on the ceiling, and a bedroom almost as big as our last apartment has me feeling like we moved into a palace, but the electricity black outs sure enough remind you that we are indeed still in Kathmandu. Still we've been able to run the projector off the inverter and have been watching the first few seasons of Dexter at night while munching on whatever food I've been experimenting with. Hellfire wings a couple nights ago, various pasta sauces the night before and a blue cheese based yogurt dressing with a huge salad last night.
Which brings me to the final part of this update, new food and cooking. I'm planning on expanding what I sell at the market by a significant amount. The plan is to include the south west style pulled chicken, pulled pork, at least two different pasta sauces and a marinara sauce if I can get my hands on any red bell pepper, along with a hot sauce, some Greek style yogurt dip, and maybe a few other items. I'll also expand to pesto, chipotle peppers in adobo sauce, and possibly a Buffalo pulled chicken with blue cheese once I get some supplies from the states. The aim of all of this is to not only produce a bit more income, but to gage interest in a few items as I possibly start working toward putting a restaurant together. The big question mark is of course the up front financial investment, let alone figuring out how to get fresh beef in a Hindu country, how to keep prep refrigerated in a country that is without power more often than it has power, where to get things like fryolators, fountain drink machines and the gas that goes with them as well as syrup, and how you could motivate a staff of south Asians to run an American style restaurant. Starting the process of looking into all of it anyway, and in the meantime putting together some new recipes.