We’re all getting into a nice swing. The days always start off with a sweet strong cup of tea, or two. Breakfast is had outside, to the sound of nature. Right under the transit lounge tree, so we can view its morning visitors.
The weekend has us visiting two Pola’s. Saturday is The Good Market. Sunday the Malabê Pola. I’m learning more singhalese thanks to these market trips. The market culture towards kids is just like back home, offerings are always given to the children.
I’m slowly getting used to the buses. I think it helped that we caught one home. Buses in Sri Lanka are fast!! They actually scare me, it’s the horns.
To me Australian horns toot with aggression and worry. This urgency to rush and get ahead. There is anger in the horn tooting in Australia.
Sri Lankan horns are used with even more gusto, but for different reasons. It’s only on my 5th time here, that I think I understand the bus toot.
For approaching to pass “toot”. Passing you “toot toot”. I’m on the wrong side of the road as I’m passing but I’m not moving for oncoming traffic (even though I’m now in your lane) “tooooooooot”.
People travel the roads with instinct, kindness and colabration. Buses are really delightful to travel on and so cheap. No myki here, instead a lovely exchange with a real person!!We spent a few days down south in Galle. This had us visiting the rainforest, exploring new friendships, meeting governors and street dogs, collecting crabs, saltwater swimming, standing under palm leaves as big as King Size Beds!!Last evening was the first in catching a jar full of fireflies. How funny catching bugs who’s bums flash!! It’s a total delight to watch spike become like a fire fly himself, dashing and darting and yelling his finds. His mouth like a flashing bottom with each spotting.I would like to introduce you to Mee Kiri (pictured above) or if you ask Orla “buffalo yoghurt”, or if you ask me Curd. Once this delightful Buffalo Milk is boiled and cooled, some of yesterday’s batch is added (I think to help with the fermentation) it’s placed into clay pots, sealed and left to ferment for 12 hours!! The end result is heaven!! Served with Organic Kitul Pani (maple syrup of Sri Lanka) it’s hard to stop at one serving!!I have so much more to entice you with, but I’ll save it for another post. I have to be up at 4:15am to catch the train to Haputale, this destination is in the mountains of Sri Lanka.