Thank you http://www.michaelbeyer.me for allowing me to repost this.
My notes: Despite our love of Thai food here in the U.S. there is a curious lack of information about its ingredients and preparation. I think that this in part stems from our fear of the unknown. Indeed, shopping in an Asian grocery store can feel like being in a foreign country. However, if you locate a friendly grocery store and ask for some help in finding the ingredients, you’ll be well on your way.
I’ve been waiting for some time now to “come across” an authentic pad thai recipe. I think I have finally found my definitive source in Kasma Loha-unchit, a Thai native and cooking teacher. Despite a laundry list of unfamiliar ingredients, pad thai isn’t as daunting to make as it appears. After all, it’s a simple stir-fried noodle dish that is common “street food” in Thailand.
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There’s nothing like watching your child lick what’s left of a batter of brownies off a bowl. What goes through my mind while this happens? “I want to grab that thing from her and have it all to myself, no I’m not sharing either!” Snap back to reality and before you know it… any evidence that there was batter to begin with is all gone.