First of all, for my intrepid readers who always head for the bottom of the newsletter, this one's for you. I hand-carried a small quantity of the 2 show catalogs from the Tokyo Quilt Festival, and I am making them available to you. If you like those, I have a few from last year as well. Anyway, one per title, per customer please. These $45 collector items are very difficult to procure. (gosh, I sound like a drug dealer!...well in a way I am for all you crazy fellow fabriholics...ha!)
While in Bangkok last week, we had a group outing to the Blue Elephant restaurant, which included a cooking lesson before our giant 10 course meal! (*burp*) I was so excited that it included a hands-on lesson for making fresh green curry...and I don't mean using green curry paste out of a can or packet. This involved chopping fresh lemon grass leaves, fresh galangal root, Thai basil, kaffir lime and kaffir leaves. Then briefly cooking the egg-sized and grape-sized Thai Eggplants.
This afternoon Sophie and I went to buy her tap shoes for a dance class, then we went to the Asian Market to look for these fresh ingredients. They had almost everything we wanted, plus Sophie was very excited to find some leftover incense for Chinese New Year, in a bright purple tube with an image of the berobed Kuan Yin on the front. Anyway, I decided that collecting all the fresh ingredients for an authentic green curry is like collecting all the right fabrics for a specific color recipe in a sewing project - when you get it just right it is magic!
My sleep cycle is totally screwed up, I guess because I've been across the Pacific Ocean twice in the last several weeks. I am on Hawaii time I think - halfway across the ocean. So I've been up late playing around with my new Pinterest page, and trying to catch up on emails.
I am working on another big batch of photos from my Thailand trip - not just in Bangkok but also my 2 days on the coast and upcountry. I'll be posting them over the weekend on my photo page.
While in Bangkok last week, we had a group outing to the Blue Elephant restaurant, which included a cooking lesson before our giant 10 course meal! (*burp*) I was so excited that it included a hands-on lesson for making fresh green curry...and I don't mean using green curry paste out of a can or packet. This involved chopping fresh lemon grass leaves, fresh galangal root, Thai basil, kaffir lime and kaffir leaves. Then briefly cooking the egg-sized and grape-sized Thai Eggplants.
This afternoon Sophie and I went to buy her tap shoes for a dance class, then we went to the Asian Market to look for these fresh ingredients. They had almost everything we wanted, plus Sophie was very excited to find some leftover incense for Chinese New Year, in a bright purple tube with an image of the berobed Kuan Yin on the front. Anyway, I decided that collecting all the fresh ingredients for an authentic green curry is like collecting all the right fabrics for a specific color recipe in a sewing project - when you get it just right it is magic!
My sleep cycle is totally screwed up, I guess because I've been across the Pacific Ocean twice in the last several weeks. I am on Hawaii time I think - halfway across the ocean. So I've been up late playing around with my new Pinterest page, and trying to catch up on emails.
I am working on another big batch of photos from my Thailand trip - not just in Bangkok but also my 2 days on the coast and upcountry. I'll be posting them over the weekend on my photo page.
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