A Stack of Dishes

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Gail Watson

Sharing Food is an International Pleasure

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Longon fruit

This summer has been a delicious indulgence of one traveling trip after another- and I’m not done yet!

Of course one of the best parts of getting out of your sphere of comfort and routine, is all the new and wonderful things there are to learn. I love the shift in perspective on my own culture, but I also just love to see how others navigate theirs.

We move at a certain pace in NYC, and we have learned to bob and weave amongst ourselves on subway stairs, crowded sidewalks and give way at markets. I can be pushed into a crowded train at rush hour and think nothing of it, and then get huffy when a person steps out of the same train and stops dead still in front of me to decide on intention of direction.

In Thailand there is a different pace. Chaing Mai is a smaller city, but to me was just as busy, noisy and dirty as NYC. Different, naturally, but remarkably intense. But I also found a remarkable grace and ease in all that hubbub, that we don’t have here. The word is Thai is: Sabai- which best translates as “easy”, or “easy going”, as in calm or unruffled. That is the Thai way. Sabai sabai. Remarkably babies don’t cry there and horns are rarely honked, it seems that everyone just accepts the grand ballroom dance of constant movement with grace.

peppercorns on the vine

Many  countries love their food, and I know that it is the best unifying elements of passion, appreciation and affection that we can show one another. It was remarkably comforting for me to feel the kinship with everyone I spoke to about Thai food, cooking and ingredients. Everyone was so remarkably helpful and enlightening, but more importantly- eager and passionate. Just like me.

The same peppercorns now dried

“Next time come to my kitchen and I’ll show you how”, “I don’t know the English word for this, but this is how we use this…”, “Please taste this, it’s something different, and tell me what you think”…. These were the phases I heard more often than not- along with the gestures and pantomimes when our communications failed us.

On this trip I was able to peel back another layer of Thai food. Much of what we consume here is to our American palate. Not too too spicy, not too too fishy, and mostly of textures we are comfortable and familiar with. But Thai food is so much more.
The Thai’s laughed at me and eyed me warily as I ate dishes in the traditional Thai way: spicy as heck. They waited for me to cough, sputter and weep, but instead I gobbled up every bite, and dabbed my lips with delight. One waiter brought me 3 glasses of water- lined up like soldiers- expecting any moment the onslaught to hit me- which it never did. I loved it. But what I really love is my developing appreciation and recognition of all the notes and nuances of authentic food.
Ginger

The Thai and East Asian generosity of spirit is everywhere- and it really has given me a sense of home away from home.
As I was leaving Chiang Mai I had a short flight to Singapore before laying over back to JFK. I was fortunate to sit next to a Singaporian man, Kuan, who was now retired and living in Chiang Mai. A smart man that got his education in the States and worked for years for his government. He refers to himself as fortunate and a man of unexpected opportunity and success. He had ease, grace and yes, he was Sabai.
He told me of the home he had purchased just outside of the city and the fruit trees that he was now farming. Naturally we got to talking about food and his trees and his love of it all. He had that clear insight of a man of years with the willowy strength of youth, and the sparkling look of love when speaking of his farm that a parent has when speaking of their children. 
As we deplaned and headed our way into the terminal he pulled me aside. 
In his bag he had several bunches of Longan fruits from his trees. These were just harvested and were gifts he was bringing to his friends in Singapore. He dove into his bag with to hands and pulled out a spilling mound of fruits. “Take these, I want you to taste my fruits and tell me what you think”. 

I cannot express my delight in that gift, and gratefully accepted them, then letting the fruits tumble into the pocket of my knapsack. I thanked him and we shook hands as friends- friends that food has brought together.
This is what makes the world such a small and wonderful place.

Falafel Salad with a Twist

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This past week has been a fog of adjusting to my “real” life, while not fully willing to accept the loss of my Thailand life. It just such a treat to get into a groove and rhythm of a place, but always such a drag to wrench oneself away from it. This, on top of an erratic sleep schedule, can put anyone into a tiz.

But now I am BACK! and I do love it here as well. NYC has it’s own timbre and cadence that rings my inner bells with familiarity. I also really love NYC in the summer. I know you’re going to think I’m nuts- but I can’t help it. It’s a little quieter and a little slower. It gives me a feeling of playing hooky somehow. I’m itching to get on my bike and ride around- which I may do tomorrow for fun.

I was a good girl on my trip, and though I tasted many new and wonderful things (basil seed soup), and indulged in the familiar favorites (Kaow Neow Mamuong- Mango Sticky Rice), I managed to keep it to a reasonable amount. As a result my pants still button perfectly and I lack the post-travel remorse that I am usually famous for. The last time I traveled to Thailand I returned a good 12# heavier. I LOVED every bite! but the months of dieting after- not so much.

So I am going to take this opportunity of being ahead of the curve and perhaps start eating a healthier diet, and a downward trend on the scale- and why not? Beautiful fruits and vegetables are everywhere!!

I’ve started with these small falafel made with chickpeas and edamame. Great fiber and great protein. Rather than deep fry them I sautee them in just a little oil in a cast iron pan- which keeps them much lighter than the grease bombs on the street, and serve on a bed of greens. Extras get a quick refry the next day- So l can lunch one day and supper the next- just switch up the greens and chopped vegetables that go along side.

BTW- I’m not a huge fan of paper towels. I use them to be sure, but they are not particularly PC- in my opinion. To drain my falafel babies I cut up one of my paper bags from the market- which I also use as parchment or to line a cake pan.

Falafel Salad with Tahini Dressing
serves 6
1c shelled edamame- cooked
1 can garbanzo beans- drained and rinsed
1 large egg
1t ground coriander
1t ground cumin
1c fresh bread crumbs
2 scallions- chopped
S & P
1c raw sesame seeds
.25c tahini
2T olive oil
2T fresh lemon juice
1T toasted sesame oil
.25t sugar
6T water
1 clove garlic, crushed and minced
Combine edamame, garbanzo, egg, spices and bread crumbs in a food processor. Pulse into a coarse puree. Stir in scallions.
Refrigerate for 30 mins.
Prepare cast iron pan with small layer of oil and heat to medium high.
Spread sesame seeds on to a shallow plate. Roll 2″ balls of falafel mixture and press flat into seeds on both sides.
Gently fry on each side for 2 mins, taking care not to burn seeds. Drain on paper.
To prepare dressing simply combine all the ingredients and whisk. Allow to rest for at least 30 mins. Please adjust for taste.
Serve falafel on a bed of chopped greens and vegetables and pour dressing over to your heart’s content.
Enjoy!

My 1st Anniversary! What an amazing year!

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Rice pudding with caramel sauce
What a distance I have travelled from that balmy day last July when, with naivete and excitement, that I first pressed “publish”. I began this blog as a gift to myself, and as an ode to my fabulous, and recently passed, Aunt Josephine. I wrote solely for myself and out of a pure place of love and indulgence. I had absolutely no expectations and no idea where it would take me.
My beautiful Auntie Jo and my cousin Marissa

In this past year I have come to learn so much that it blows my mind. My love for food and photography has expanded in ways that I never thought imaginable. I love to take photos, I love to cook, I love to write, and I love the sharing of it all. I wasn’t sure when I began how this would play out. I worried that I would find it laborious or intrusive. I wondered if blogging would be short lived and a folly.

What I have found instead is a rhythm, a constant beat, and a home. The ability to have this space to share this passion has been nothing but pure joy. The fact that so many of you have written or told me how you enjoy my little space here, is another facet that makes it even more delicious.

But something else that happened which I never expected- connecting with so many incredible, talented and wonderful friends that I’ve made along the way. Recently I was at a dinner party and young woman asked me about myself. When I stated that among other things I was a food blogger, her response was, “Oh, you’re one of those….” Yes, my dear, I am one of those– one of those people that indulge in my passions and have stumbled upon a playground that is nothing but pure joy- and kid- I only hope that you are able someday to be so lucky.

And it is a playground. Thank you for stumbling into my little sandbox and trouncing around with me. I cannot begin to express my gratitude and affection.

I look forward to another year of filling plates, reaching for my camera, and coming home each week to this place to share it with you.

Rice Pudding with Caramel Sauce
serves 6

.75 c aborio rice
1.5c water
grand pinch of salt
3c milk
1c water
.5c sugar
.5t vanilla
.5c heavy cream

1c sugar
1.5c water

In a medium saucepan, combine rice, 1.5c water and salt. Gently boil until water is absorbed.

Add to pan milk, second cup of water, sugar and vanilla and gently cooke for 30-40 mins until creamy.

When cool but still warm gently beat cream into thickness. Stir into the pudding.

To make caramel sauce: combine sugar and water in a saucepan and boil over high heat until sugar caramelizes.

Remove from heat and allow to cool. Thin with more water to desired thickness to serve.
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