Spring is here and Summer is near.

As the weather is getting warmer day by day in Vermont, I can't help but think about the fresh produce that will be available from local farms, hills of Vermont. I am really looking forward to picking wild fiddle heads and black berries and the gorgeous weather that accompanies new crops. So excited.

Moving Overseas.

Well I just hope that I will not regret the decision that I made on taking a pass on an opportunity to work in Bhutan. In my mind I am in a conflict between that fact that I just passed on an opportunity of a life time and the fact that I know I am not ready to make such a huge move yet. I just have to trust my instinct and say pass for right now. I hope that this decision will not come back to haunt me in the future.

P.S. Ben, good luck in Bhutan and I know you will do just fine.

Rice Rice Baby.

Whenever I had a meal with my family while I am in Thailand, I was reminded of how many of the western countries count on the gigantic portion of protein to be the main part of the meal. Here in Thailand, an 8 oz piece of steak would feed a family of four instead of just one family member. Like pretty much all of South East Asian Countries, we only serve proteins in bite-size pieces stir-fried with vegetables and some sort of aromatic herbs. The smaller pieces of proteins also encourages sharing, which is so important in many of the poorer Asian nations. Rice really is the focus here, perhaps it’s due to the fact that most of the dishes that we eat are spicy. The rice help disperse the heat so that our palate is not burnt out after just one bite. Rice is also considered to be sacred, there is even a rice deity that I used to pray to before each meal.

New Cookbooks

I finally got around to purchasing some new cookbooks. People who know me know that I rarely shop, but I do splurge on a few things once in a while. One of them being cookbooks.

Earlier in the year when I heard that Aki and Alex over at Ideas in Food were coming out with a book I was really excited. Now that I have purchased it the excitement has increased exponentially. From what I have heard it is an all-text book with recipes focusing on the science of how things work.

Check it out on Amazon

There is a food movement happening now where chefs, authors, and foodies alike are all trying to delve deep into the science of cooking to not only improve upon what has already be discovered but to explore new possibilities.

I urge anyone interested to check out this book and supports blogs like theirs, Town House, Playing with Fire and Water, Very Good Food, and Ashby Inn. There are a ton more but I don't want to overload potential readers with too much content.

Without these blogs, and support of these people and restaurants the evolution of food cannot be shared or grown...

Weird Cravings

I sort of have kitchen A.D.D. when I am cooking at home. I'll start out wanting to bake a loaf of bread and end up with a vinaigrette, 2 desserts and a dinner entree. I'm exaggerating of course but you get the point.

While shopping I came across a section of peppers and my mind mysteriously jumped to a vietnamese dish I had had a few weeks prior. It is a simple salad of cabbage and carrots with 'nuoc mam' or fish sauce dressing and peanuts.

I'm adding marinated / grilled flank steak to the top of the salad for some extra protein to make it a salad entree.

While grabbing some butter I had yet another craving, pudding, specifically chocolate. Pudding isn't exactly the first thing you think of when dessert crosses your mind but sometimes the velvety richness of really well made pudding can't be beat.

I don't really believe in having themed meals when cooking at home. Unless of course we have guests. When it's just you or you and your significant other, my philosophy is: if it tastes good, why not?