We were wandering the many aisles at Costco, where many happy food stories start. My Thai Hubby had found a bag of mini rainbow peppers, and on the bag was a bright, colorful picture of them being stuffed with yummy goodies. We looked at the adorable mini stuffed peppers, and had a light bulb moment! “Let’s make a Thai version of a stuffed pepper!”
I was teaching an online Thai cooking class with some friends, and we were making Khao Soi, a Thai chicken noodle curry that is to die for.
After making the dish, my friend said something that blew my mind.
“My friend gave me a stalk of lemongrass, and I just held it and stared at without a clue how to use it! What do I do??”One of my dear friends messaged me this recently, and I assured her that she wasn’t alone in her befuddlement at lemongrass.
Fried rice is magical. It’s made of all the things that you find when pillaging around in your fridge, and after taking a whiff, say with a crinkled nose, “I think this is still ok??” Continue Reading
“What is a light Thai appetizer that can be vegetarian and gluten-free that everyone will enjoy? Tricky…hmm…oh, I got it! Thai fresh spring rolls!!!”
In the crazy corona days, I drift between wanting to create masterpieces in the kitchen since nights aren’t as packed lately and cooking is like therapy, or just wanting to make something effortless because I’m worn out with a new routine of homeschooling and not having much of a break from mom life and feeling sad about our world.
Anyone else with me?
Ever since we moved from Austin to the NC mountains over a year ago, I’ve been saying I wanted to do Thai Cooking Classes in NC like I had done in Austin.
I’m sipping the last of my Thai tea that was in my fridge (don’t tell my kids because they would fight me for it!) It’s sooo good on a summery day I couldn’t resist!
