Flour and Water

Location: Nangi, Nepal
Local Time: Saturday, Dec 24, 2005 - 3:20pm

Yes, I know it is Christmas eve so this posting is nonsequitor, but it doesn't feel like Christmas eve here. No craziness over shopping, hardly any decorations, no looney Christmas carols playing endlessly. Kind of nice actually. Maybe I should hide in the Himalayas every Christmas.

Anyway, here it feels just like any other Sunday. Even though it is Saturday. The weekends here are Friday and Saturday, so today is the last day of the weekend, so it feels like Sunday.

Okay, got that nonsense out of the way. I just wanted to make a quick note about 3 flour and water recipies I know.

Dido
Culture: Nepali

Mix corn flour and boiling water. Stir until it thickens into a thick dough consistency. Serve in a glob to be eaten little bites at a time.

Sampa (Maybe Tsampa)
Culture: Tibetan

Mix barley flour with tea. Stir until it thickens into a thick porridge consistency. Serve in a bowl, eat as breakfast with a spoon.

Paste
Culture: North American, European

Mix flour with boiling water. Stir over heat until it achieves a slight transparency. Mixture should be fairly thin. Let it cool, strain out lumps and use for pasting books together.

Okay, time to go. Merry Christmas to all.