morning routine, oxygen saturation and pulse. and chris with an attitude.

the big, flowery thermos is what they keep boiled water in. it’s what we drink.

I supposed they could be related. I just didn’t want a separate post for each.

Dung is valuable here. It is collected, dried, and used for fuel. It’s really only slightly processed grass after all. It’s what heated our tea houses. Wood is scarce and expensive. Dung patties drying in the sun were photogenic. In fact we had a dung photography contest which, in the end, only Tara and I contributed entries. More on that later.

Not many wildflowers at the altitude and season. In the spring the hills are covered with rhododendron blooms. But now there are only a few sources of color

best to keep clear and let them pass…on the street or on the trail. or anywhere else for that matter.
apple strudel in namche did not disappoint.

Hiked to the top of the ridge this morning for acclimitization and to see, weather permitting, mt everest. we were not disappointed.  been looking forward to this view for longer than i know. ama dablam, considered by mountain enthusiasts to be the most majestic mountain, is to the right.

Continued up to the Everest View hotel, probably the highest luxury hotel in the world. Built by the Japanese, it is aesthetically beautiful in its siting and design. Guests can hop a helicopter from Kathmandu to a little landing pad below the hotel. We marveled at the views from the back patio, posed for the only complete group picture of the trip, and had an overpriced coffee. Actually in this setting can anything really be overpriced?

Hiked back to Namche. Had a fleeting feeling that I’d seen Everest and why was I going to put myself through the next almost two weeks of misery to see it even closer? No way out, though. Thankfully.

Strolled through the markets (it is Namche *Bazaar* after all) and bought a yak bell. What, you don’t have one?

Ram Kaji sets up dinner.