We started drinking chang, and they told me about their climb. Lingtren, a sharp peak between Pumori and Everest’s West Shoulder, is serious work from any approach, and they were clearly excited about it, in their own way: “Bit of a slog, to tell the truth,” Trevor said cheerfully.

When British climbers talk about climbing, you have to learn to translate it into English. “Bit of a slog” means don’t go there.

“I think we ought to get lost and climb Pumori instead,” said Marion. “Lingtren is a perfect hill.”

“Marion, really.”

“Can’t beat Lingtren’s price, anyway,” said John.

He was referring to the fee that the Nepali government makes climbers pay for the right to climb its peaks. These fees are determined by the height of the peak to be climbed—the really big peaks are super expensive. They charge you over five thousand dollars to climb Everest, for instance, and still competition to get on its long waiting list is fierce. But some of the toughest climbs in Nepal aren’t very high, relative to the biggies, and they come pretty cheap. Apparently Lingtren was one of these.

We watched the Sherpani who runs the lodge cook dinner for fifty, under the fixed gazes of the diners, who sat staring hungrily at her every move. To accomplish this she had at her command a small wood-burning stove (with chimney, thank God), a pile of potatoes, noodles, rice, some eggs and cabbage, and several chang-happy porter assistants, who alternated washing dishes with breaking up chunks of yak dung for the fire. A difficult situation on the face of it, but the Sherpani was cool: she cooked the whole list of orders by memory, slicing and tossing potatoes into one pan, stuffing wood in the fire, flipping twenty pounds of noodles in midair like they were a single hotcake—all with the sureness and panache of an expert juggler. It was a kind of genius.