Here's another one of the lovely Nynke's lovely Thai food. I know To Thai For is a really old joke, but I still really love it! And this really is To... Seeing as I was (trying to) make a joke, I looked up Thai jokes on google and allow me to assure you, I ain't printing any of them. The "best" I could find that was still printable was: How to make a Thai laugh - try speaking their language. Well that person has not heard me speaking French as they would be laughing all their way a la maison!
Today's recipe: Thai Chicken Green Curry
The summer was filled with lots of activity and Nynke’s Terrific Thai meal was one of the highlights. We had Agathe (that’s her on the left in the photo with Nynke), a wonderful French student staying with us, and although the French do not traditionally eat spicy foods, she was really cool and tried everything. I basically had to be tied to my chair not to lick the plates after the meal. Thairrific.
The favourable terroir of the Nuy Valley (South Africa), with its lime rich soil and
Mediterranean climate, is especially suited to the production of premium
quality olives and it is here that you’ll find the international award-
winning Willow Creek Olive Estate. True to their reputation as producers of
excellent olive oils and leaders in olive oil packaging, Willow Creek this
week launched two new products that are sure to please consumers no end.
My mother recently had her 65th birthday and so I happily flew over to England to spend it with her and my Dad. They are in the deevine Victoria Nursing Home and the chef made a wonderful birthday cake for her, with candles and the whole 9 yards. Then my aunty Wendles and my uncle Peter organized a wheelchair accepting van and we took them down to the Hove beachfront for a walk/push and a meal.
Exchange the hustle and bustle of city life for the farm-friendly atmosphere
of the Cape Dairy Experience, taking place from 2-3 November at Sandringham
(next to the N1, halfway between Cape Town and Paarl). Experience the
complete journey of milk: meet the 2012 Absa Dairy Queen (SA's best bred
cow), cook with dairy, taste a variety of dairy-related products and enjoy
the thrill of a real agricultural show where more than 500 world class
animals brag about their breeding.
I absolutely love fish and chips. It's one of the many reasons I love going to England, besides the obvious ones like visiting my wonderful parents, aunt and uncle of course. And spending hours in Charity shops buying other peoples junk/treasures. I started the year off with 10 DVD's which we watched at least as many times each with our wonderful students, but if I see “French Kiss” or “Kangaroo Jack” one more time, I may have to throw up for an hour or two. Now I'm at 100 or so “thanks” to them charity shops.
Pierre was one of the lovely French students that stayed with us this summer (he gets a mention the curry extravaganza post too) – that’s him in the photo, cycling the hills around our farm. We met his equally lovely Mother and sisters and they very kindly gave me their secret family recipe for Quiche Lorraine with a twist. Unlike the original, this one contains mushrooms and is also no longer a secret! I have promised my ultra special pizza dough recipe in exchange, so watch this space Pierre as it will soon be posted…
I forgot the starter! I was so excited about the Herbed Crown Roast of Lamb that I forgot to tell you about the starter. We are now into Day 4 of Laura Praise. My other friends are going to start getting annoyed at all the attention she’s getting. My mate Em is also a great cook and I have tons of dishes of hers yet to post – we’re having dinner at theirs on Saturday so I’ll be sure to get more material to post sooooon. But back to LLL Starter.
Does one actually need to say more? Cheesecake. Baileys. Chocolate. I could end any comment right now as these three words are enough to cause one to melt into dessert heaven, but you are not so lucky and I shall continue to comment. This Cheesecake was amazing. I am not a dessert person and most often say No to puds – to be perfectly honest, I stuff myself so full on the starter and main courses, there is just no space left for even a Mint Wafer.