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 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.
In the crazy corona days, I drift between wanting to create masterpieces in the kitchen since nights aren’t as packed lately and cooking is like therapy, or just wanting to make something effortless because I’m worn out with a new routine of homeschooling and not having much of a break from mom life and feeling sad about our world.