[CH] I am back I hope
Mary-Anne Durkee (shantihhh@yahoo.com)
Fri, 3 Jan 2003 10:47:24 -0800 (PST)
Hi to all my CH friends. I haven't been able to post
for months as a new PC/AOL wouldn't "talk" to the CH
list as per MajorDomo. LOL Finally thought to try
going via Yahoo, so I am hoping this solves the AOL
nastiness.
To fill ya all in, I still have a Mac and love it, but
when I had back surgery last Nov. Steve bought a PC
and put it on the kitchen counter so I could read
email, etc.as I couldn't sit or drive or do much but
walk and stand a little for 6 months. Then he took
over MY Mac. LOL
Anyhoo it's good to be back.
Had a great garden this year, but all I could do was
point and Dr. Dirt aka Steve did the digging and
planting, as well, as most of the picing.
I canned many quarts of tomato spicy sauces with
garlic, basil, and chiles, as well as mixed chiles.
I also canned some Green Mean Sauce which is made
with Green Zebra Tomatoes, Green Thai Chiles, Kaffir
Lime leaves, Thai Lemon Basil, and garlic. Ya cook it
down to a thick sauce and Water Bath Process. It's
great on pasta or as dip. Folks can't figure out what
it is, but love it.
We just returned from a 3 week holiday to Thailand and
as usual loved every minute eating our way through the
Kingdom, Chile Kingdom that is.
We visited Hua Hin for the first time and it IS a
find! Beautiful beaches, gorgeous seafood, and I
wanna move there!
While in Chiang Mai we shopped Warrarot Market for a
long ago find the roasted-smoked chiles of the North.
We found them! Bought a Kilo+ 100 baht worth for 2
1/2 pounds. That is like $2.50 LOL for a brilliant
smoky flavor, a Thai form of Chipotle only smokier. I
use these in Chile Fried Rice and Drunken Noodles.
Both of these dishes learned many years ago from the
late beloved Col. in Korat. Sure miss him!
We also bought ground chiles of various types. We
discovered a Phrik Nam made with green chiles that is
addictive. I learned to make it and will share the
recipe along with a few other new ones learned from
street vendors, market chefs, and friends.
Again, good to be back and we are sorry we couldn't
make the Open Fields event this year. Loved it in
2001, even without Jim :-(
Mary-Anne
SF Bay Area
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