It starts here...

April 25, 2015

Husband: You need a blog,
Me: No dear, I need a pair of Jimmy Choo's,
Husband: No, your website needs a blog,
Me: Not as much as I need a pair of Jimmy Choo's.
I would like to say I put up a spirited resistance for my right to teeter around dangerously in 5 inch stiletto heels but the threat to call in Judge Molly to arbitrate meant that further resistance was futile. The USA gets Judge Judy. I get Judge Molly. Now you might think that Judge Molly being my daughter would give me more confidence in the legal system as practised in our house. However, after numerous legal judgements going against me I have long concluded that Judge Molly upholds the fine traditions of the Thai legal system and is available to the highest bidder. In fact I believe husband pays by direct debit. My generous offer to write the blog wholly in Thai was also declined, instead I can write in Tinglish, that incredible mixture of Thai and English that allows me to invent wonderful words and phrases that don't exist in either language. Sadly, you are unlikely to learn much Tinglish here as the editors (censors, and no prizes for guessing who they are) replace it with far less descriptive language :-)

This will not be a food blog, definitely not a food blog. Well, maybe "definitely" is going a bit too far, I'm Thai and being Thai means food is never far from my mind. Hmm, that means I'm either going to be writing some very short blog articles or food is going to be creeping in there somewhere. Oh, let's be realistic, it will probably not so much creep as invade. You've been warned!
Jimmy Choo's and these legs would never have worked anyway....

Leave a comment

Comments will be approved before showing up.

Also in Blog

Making your own Thai green curry paste

March 23, 2017

Making your own curry paste can be fun and wonderfully therapeutic as you bash away with a mortar and pestle. A great Thai green curry depends on the quality of the paste and, so often overlooked, the quality of the coconut milk. Those two factors are the most important in determining the success of the final dish.  Not your cooking skills, not the quality of the meat you are using, be it fillet steak or the finest organic chicken.  It’s the paste and the coconut milk. It is as simple as that.

Continue Reading

My Story

July 26, 2016 7 Comments

 I grew up in a small village in the north-east of Thailand. Our methods of preparing food were very traditional and I was set to work with the mortar & pestle from a very early age. We would grow most of our ingredients ourselves, raise our own chickens and catch fish in the nearby rivers or rice paddies. Supermarkets had yet to make an appearance and what shopping we did was in local markets. Although many things have changed since then, a lot of the values remain the same. We have supe...

Continue Reading

How to open a young coconut

May 22, 2016

There are several ways to open a young coconut, however, if the aim is to keep the coconut shell to use as a serving bowl just a little more care is needed. You will need a strong sharp knife as you see in the pictures. Most of the time I use a meat cleaver but not everyone has one so on this occasion I've used the type of knife can be found in most kitchens. You will also see that I placed a nonslip mat under my chopping board, if you don't have one of these just make sure your chopping boar...

Continue Reading