“Kentucky Colonel” mint from the garden. So sweet and full-bodied, but not sharp. Phenomenal in salads, gorgeous in mojitos and iced tea.
Cha Thai (Thai tea), brewed strong, served mixed 3:1 with soymilk and stevia to taste.
Standing in the garden eating lipstick peppers pulled straight off the plants. My reward for weeding and watering.
Cucumber salads of various sorts. Mostly very simple, salted, drained cukes + herbs + acid + a tiny amount of flavorful oil.
Sweetcorn fritters: cut fresh sweet corn off the cob, combine with 1 egg per 2 ears of corn, a splosh of milk or soymilk, a small sloshette of olive oil, some minced onion, minced herbs if you want them. Add just enough allpurpose flour to bind it slightly, a scant quarter cup per egg used ought to do it, and a little salt, pepper, and maybe cumin and cayenne depending on the herbs situation. Fry them up in good oil in a heavy skillet until crispy around the edges.
Socca. You do need a new addiction, trust me.
Very tiny eggplants from the garden, halved lengthwise and stir-fried with garlic and fermented black beans.
Scrambled eggs with nam pla and sweet chili-garlic paste stirred into the eggs before cooking. Possibly also incorporating a handful of roughly chopped cilantro, or basil.
The knockout street-food vendor videos from Thailand courtesy of Importfood.com.
