With all our travel plans on hold we have plenty of time to cook at home – going back to our culinary roots and also looking for international inspiration from our travels. Our last trip was to Australia, thanks to Binny’s we have good supply of their wines, we bought the clay tagine at a souk in Marrakesh, Piotr enjoyed Bosnian coffee during trip to Travnik (the coffee set and wall rag is Piotr’s family history). We use some spices from Morocco (white peppercorns, mint) and Nepal (turmeric, hot red pepper, Himalayan peppercorns). Himalayan black salt is just a mineral exhibit for now. We always have a jar of Moroccan marinated lemons (homemade). Borowiki (frozen) imported from Poland can be found at Lassak Delicatessen in Palos Hills.
Sour/pickled cucumber soup (zupa ogórkowa)
Pork tenderloin and Polish sausage (polędwiczki wieprzowe i biała kiełbasa)
Updated October 6: Jolie and Mark are free and back in Australia!
We are following the ☞ news about Jolie and Mark from ☞ The Way Overland from Australia arrested in July in Iran and hoping for their quick release from prison. We met in Nepal.
Our first sighting of The Way Overland at Taksindu La on the way to the Everest region…
…our paths crossed again on Renjo La, they are somewhere there…
…and we met at the end of the hiking day in this lodge in Lunden
Well rested after hiking in Nepal, we are remembering our past hikes as we prepare trail maps for posting.
During our trip to ☞ Ecuador in December 2008 we walked up to Refugio José Félix Ribas (4850 masl) and Cotopaxi (5897 m) glacier at 5000 masl, as far as we could comfortably walk without microspikes. A few years earlier, when traveling in ☞ Bolivia in November 2004 we hiked to well above 5k for the first time, from Mount Chacaltaya Laboratory to the summit of Chacalataya (5421 m).
Cotopaxi
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Chacalataya
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Cotopaxi cone above the high plains, view from Laguna de Limpiopungo
Cotopaxi
