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Later that afternoon, Sarah went out and joined the team around a dung fire for the evening meal as her sleeping bag dried on top of her tent. As a treat for them on their first day at Base Camp, Tembe made a platter of vegetable momos: dumplings stuffed with spinach, cheese, and rice and served with a tart tomato dipping sauce. To go with them, was a pot of traditional dal bhat, which had been a staple coming up the mountain. The dish of rice with lentil soup poured over it was tolerable, though not her favorite. But the spicy mix of potatoes and peppers seasoned with garlic that was served on the side was delicious. Last of all was a selection of fresh mangos and apples.
As for a drink, Frank, who had been scarce for the last half hour, provided a cask of jaand, a Tibetan beer made
