Thai Basil is on the left and Holy Basil is on the right.
Last summer, my Thai Hubby and I and our kids walked into a small stall at our local farmer’s market that was packed with any herb seedlings you could imagine that you could grow at home.
We were meandering around, enjoying the warm summer mountain air as our four kids slurped melting watermelon popsicles from a nearby stand, when all of the sudden, my Thai Hubby said, “Look!!” and pointed at a plant with a small handwritten sign that said, “Thai Holy Basil”.
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!”
My Thai Hubby’s grandma put two silver baht coins in his small caramel colored hand before he walked out the door.
He held them tight as he ambled down the dusty path with huge, yellow-green banana leaves occasionally brushing his skinny legs. Sweat beaded on his brow as he wished yet again that he lived somewhere cold. Continue Reading
A summer day for us means tubing in the refreshing New River, hiking to take in the mountain views on the Blue Ridge Parkway or swimming in in the pool with a backdrop of the picturesque mountains.
But after a day full of summer fun, do you always feel like the warm sun put a snuggly blanket on you, and all you want to do is curl up somewhere cool and fall asleep? The last thing you want to do is go behind the stove and cook something that takes any effort or is hot.
“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.
Nam prik ong is a life-changing, spicy Thai tomato and pork stir-fry. Its tantalizing smells of fried shallots, Thai dried chili and garlic, and its sounds of ground pork sizzling in the wok and popping cherry tomatoes, always brings me back like a time machine to Thai Hubby’s grandma’s house in Sukhothai, Thailand.