We left Copacabana on Saturday. A three hour bus journey brought us to Puno in Peru. The border crossing was as basic as the one into Bolivia from Argentina. As then, a simple room, no computer to scan the passports and a grumpy looking man with the stamps. Still only one door but fewer people this time and our large bags were on the bus - nobody even looked at them this time.

Today (9th Dec.) we went on a tour of a few reed villages that float on Lake Titicaca. The raft of reeds that supports these villages is about two metres thick. Our guide gave us a brief talk as we sat on a bench made of reeds then we all boarded a reed boat to visit another island.

The population of the reed islands has grown to over 1500. A school has been built and a Seventh Day Adventist church.

On one island we saw a group of guinea pigs munching their way through a pile of reeds. And this reminded us that whilst in Peru we should eat as the Peruvians do and munch through a guinea pig ourselves!

So, just for a change, for his sunday roast Richard had a baked guinea pig. He had to wait an hour for it to be cooked. When it arrived it was all there except for its fur and its feet. Covered with a spicy sauce it looked surprisingly appetising!

Now how do you describe the taste of a guinea pig? Well it's a bit greasy to start with, so thoughts of duck come to mind. The meat is similar to turkey in texture and tastes a bit like the leg meat of chicken or turkey. It isn't fatty like duck and there is a surprising amount of meat to be devoured. Richard did wince a little as he removed each leg to nibble away at what they had to offer but the overall impression was good. It's doubtful that he'll eat another though. They're just a bit too fiddley, especially the ribs and the head!