In early 2016, Cole and I took a vacation to Thailand; it was my first time there. We spent a week in Bangkok and a week in paradise, aka Ko Phra Tong. I’m usually a little nervous about trying out new foods, especially spicy stuff, but the street vendors certainly know what they’re doing. I discovered the wonder of Pad See Ew, stir-fried noodles, and I was hooked instantly. Looking back, I think it made up the majority of what I ate while we were there, and I never tired of it. Yes, it’s that good.
I’ve been wanting to learn how to make it properly since, but my attempts at recreating the delicious dish have ranged from dismal failures to mediocre, despite my best efforts. Anne, knowing how much I enjoy the delicious dish, went ahead and signed herself, Nomi, and yours truly up for a cooking class. Specifically, an eight-week introduction to Asian cooking.
The class, an early birthday gift, has been a lovely distraction and a great excuse to get out of my tiny rented room. Unfortunately, the it lets out pretty late, so layers are an absolute must.
I was under the mistaken impression that August was still under the over-arching season known as summer, implying warmth. Denmark didn’t get the memo this year, it’s been downright cold in the evenings. With twenty minutes of walking on both sides of the metro waiting for me, I’ve been wearing my blazers a lot! Fashionable and warm? I’m game.