Are you planning on taking a trip in the near future to Thailand, one of the globe’s best (that is, one of my
favorite) countries? Then maybe take a moment to click through this
site that is all about Thai culture. There are sections on language and
food and
culture. Pretty solid stuff written by Nattawud Daoruang, a
young Thai fellow who seems very eager to tell you everything he knows.
Sweet Anise Bread
Now this sounds like a good way to start the day,
sweet anise bread, a breakfast bread made in
Uruguay takes only 15 minutes to bake plus prep time. The bread tastes best when homemade butter is applied and a cup
of cafe con leche is available to wash it down. Why not make the most important meal of the day a little
exotic or adventurous even if it is only bread.
Cooks dot com has the recipe and ton of
others. I’m not too swift in the kitchen, so it will definitely be a fun one for myself and I’ll be sure
to let you know how it turns out. Wish me luck.
St. Patty’s Day Ski
Well, while most of us are ensconced in our offices or cubes whiling away the day, some people are spending the day
outside…skiiing on what may be some of the last snow of the year. And then afterwards, they will head to their favorite
apres ski abode and sip hot toddys as they discuss the day’s conditions. Sadly, that does not describe my day at
all.
But along these lines, MSNBC has got a feature on apres ski
favorites in New England. No word on which ones are selling green beer, but if you happen to be at the
Wobbly Barn Steakhouse at Killington today, put one back for all of us cube
slaves.
Eating the Whole Animal
The Beyond Organic show is a great
weekly radio broadcast covering organic food, gardening and cooking. Their
most recent show (which can be downloaded as a MP3)
focused on cooking the whole animal. What exactly does this mean? Imagine eating fish sperm crepes or rolled pig’s
spleen and you get the idea. The basic premise is to use every part of the animal to reduce waste and also provide some
very adventurous dining experiences.
Can someone pass the bull’s nuts please? Thank you.
Still Time for Starkbierzeit
If you are seriously into beer chugging, guzzling, sipping, sampling, slurping, or drinking you may
want to get your body over to Munich while there is still time. German for
“strong beer season,”
Starkbierzeit
takes place from March 4-20, 2005 and labeled as a mini Oktoberfest for locals without all the tourists
and craziness of the later event. It’s a time to enjoy tons of good strong brewskies, food and laughter
among friends. All-in-all it is a time to unite for, beer. Of course there is tons of history behind
the event so you may want to save a brain cell or two to soak it all in, but if not just remember this, “friends
don’t let friends drive drunk.” Okay, okay sorry about the PSA and enjoy your beer.