Even though it was so insanely hot on our last visit to Thailand in March, there was a huge benefit to going during the most intense part of Thai summer—we were in golden, sweet, sticky heaven since succulent Thai mangos were in season.
Even though it was so insanely hot on our last visit to Thailand in March, there was a huge benefit to going during the most intense part of Thai summer—we were in golden, sweet, sticky heaven since succulent Thai mangos were in season.
We were at a pit stop on our way from Krabi back to Bangkok eating at a popular noodle stand with Dom’s mom, sister and two friends. Even with a fan lazily spinning next to us, and being somewhat in the shade from the canopy above us, sweat still was dripping down my face and oozing down the back of my legs.
Even though I’m head over heels in love with Thai food, as an American with an American-sized sweet tooth, Thai desserts don’t cut it for me.
