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Sigh. See post title for where I’m at with this.

Last time we saw our intrepid heroine, she was celebrating her 25th wedding anniversary a mere 2 1/2 months after the fact in Thailand (!!!). In fact, she was in a lovely boutique hotel, with the Queen of Concierges bringing her dry toast and jasmine tea, lying in a very comfortable bed having a very uncomfortable time. Was it food poisoning? A virus? No one knows. There was a fever involved, and if someone is going to get gastrointestinal distress it’s usually Donn, but still. The fact remains that out of 8 precious days, she lost an entire 2…and then spent the 3rd wanting things like crackers and yogurt instead of super-cheap-and-delicious Thai food. Sigh. Obviously she needs to go back.

We had scheduled me to take a Thai Cookery class on the Monday, but when I got sick on Sunday (the day we rode elephants; I was running a slight fever and actually slept in the van both ways), Donn spent ages moving my appointment to Tuesday. Then on Tuesday he had to move it to Wednesday. By Wednesday I was determined to go. They picked me up from the hotel in a little pick-up with benches down the back, and I climbed in and met my fellow students–one from Brazil and a couple from New Zealand.

IMG_6317The school slogan was “Our food is guaranteed to make you look pregnant,” which I found of dubious desirability.

The cooking school was great. I learned to make 6 items, many of which I have actually made here in Oregon. First they took us to the school where they served us tea and pastries, then they took us to the market where they showed us what to shop for. I took a million photos, roughly, but I’ll only make you look at a few close ups of dragon fruit, bananas, and mushrooms.

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Then back to the school. I made (you know you care!) chicken coconut soup, green curry paste (which I will never make here. Let’s be serious. It has about 20 obscure ingredients and you pound it in an enormous mortar and pestle), green curry itself, Pad Thai because Abel loves it so, green papaya salad, and mango with sticky rice.

IMG_6328I made this Pad Thai and green curry. You could choose from a variety of dishes, but I picked these because my family loves them. I have made Pad Thai in America now but it wasn’t as good. I was missing an ingredient or two though; I need to try again.

I ate everything I made! Actually, I took a lot of it back to the hotel with me, because my stomach wasn’t up to 5 meals in the space of a few hours, but really I did great. It was so much fun. I loved the people who ran the school, and my fellow learners. We all promised to keep in touch and send each other photos and everyone else did but me because I have good intentions but lousy follow-through.

IMG_6397I didn’t make this particular sticky rice with mango, but I ate it! I did learn to make it and mine tasted great but wasn’t as aesthetically pleasing as this dish from a restaurant. I felt you needed more beauty in your lives so went with this photo. And yes, I have successfully made this in Oregon. The mango was the least successful part. 

Chiang Mai really was fantastic. The old city has an ancient, 700-year-old wall and moat around it, which is now filled with fountains and lined with flowers and crossed by charming bridges. There are masses of temples and many many markets filled with fun, cheap things to cram into your luggage. Our time was far, far too short and we hope to go back some day.


ancient wall chiang mai

 

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