Friday garden blogging
Herbs ready for recipes
Thai basil on back porch
Here is a cooking tip: When a Thai recipe calls for Thai basil, do not substitute any other kind. You’ll be amazed how much closer to genuine restaurant flavor you’ll get if you use the right basil.
July 29th, 2005 at 19:56
I’ll second that. I recently bought a fantastic Thai recipe book here in Sweden (Swedes adore Thai food). I made an excellent peanut sauce paste and beefed it up with some extra nuts and lime leaves, oooooooooohhhh!!!
July 29th, 2005 at 21:15
We almost always order Hot Basil Chicken at our local Thai restaurant. Last night we made it with our homegrown Thai basil leaves and it was fantastic. The final frontier will be fresh Thai spring rolls…
July 29th, 2005 at 22:03
Honey, you show me why the last ten years have been the best — especially in food!
July 30th, 2005 at 14:46
We are; and, of course, you’d fit right in. The guy on the right is Chris; my year, band, and island/college member of the group. I thought about that–where are the boundaries of that picture–who all should be in it? As I think of more and more people from that time (twenty-thirty years ago) and school and the island and peace activism, the group–in my mind–keeps growing.
July 30th, 2005 at 16:07
David refers to this post. It’s probably only fair to show how I’m even worse off than the old Minnesota chums pictured there.
July 31st, 2005 at 10:12
Wow, Eric, I finally got to see what you look like. I’ll send you a pic of my British muggins too. Be afraid, be very afraid…