I had a very strange realization today. Sri Lankan yoghurt reminds me of jello. Not that that’s a bad thing. It’s just a little more wobbly than I’m used to.

There’s curd here, as well, which is just buffalo milk that’s been curdled. Curd and treacle (a syrup much like maple syrup) is almost like a national desert.

In news that doesn’t involve gelatin, I’m excited to head up to Trincomalee this weekend to visit Sean and Sarah, where she’s been doing much of her research work and where Sean has been teaching English and being the representative white person in the region.