Making Use to It

Everyday meals need not take so much time to make it a little special. I usually eat lunch at home and mind you cooking is not as easy as picking what to wear in the morning. But as time goes by I am slowly getting the feel of being an ASAP chef that I never thought I would.

I had an awesome Saturday last 29th of January. I woke up early to get ready for a short tennis rally with T and our good friend Jun. But before that I was filled with a hearty breakfast prepared by my hubby to make sure we'll last until lunch.

I left the court at 11:00 to prepare for lunch. As I scan through the contents of the ref my mind was processing how things will be done in the next few minutes. The result, I made two dishes and one soup.


SPINACH AND FETA OMELET

1. Fresh spinach cooked until it's wilted using a few butter. Chopped in big chunks then set aside.
2. Scrambled eggs mixed with a tablespoon of fresh milk.
4. Add Shredded almonds,Salt & Pepper to taste, and grated processed cheese.
5. Mix the egg mixture with the cooked spinach and topped with feta cheese then bake for 5 to 10 minutes in 250 degrees Celsius.

PUMPKIN SOUP

1. Slice pumpkin in cubes and boil in a water with salt, pepper and chicken cubes until tender. (I used chicken cubes in absence of chicken broth.)
2. Add milk, shredded almonds and place in a blender until smoothie like texture appears.

BAKED CHICKEN

1. Slice chicken fillet, mix with desired seasonings then bake for 30 minutes at 250 degrees Celsius.

Voila! Three instant menus ala Jamie's 30 minutes meals.

Tasty Thai Food at Kai Takra

Our first gastronomic adventure for this year lead us to Gai Tagra or Kai Takra which means chicken in a basket. The place is not too far from AIT which was discovered by my colleague after his research interview in Bangkok long time ago. This ไก่ตะกร้า Kai Tagra Restaurant we went to was in 56/102 Chaengwattana road, Pakret, Nontaburi. Nearest landmarks were Naraya house and Central Chaengwattana in the opposite side of the road.

Getting to know them.
Top photos (from left to right): 1. Kai Takra (fried chicken in a basket); 2. Kluay Bua Chee (banana in coconut milk dessert); 3. Nua Poo Padpong Karee (stir fried crab meat with curry powder)
Bottom photos (from left to right): 1. Labp Pladook (North eastern Thai style spicy salad with minced catfish); 2. Somtam Thai Khaikhem (Thai Papaya salad with salted egg); 3. Paak Pedt Todt (deep fried duck's beak)

New Slice of Life

New year new episode of my daily experiences will be jotted down here and nothing elsewhere. It feels happy to do what pleases you. Whether that's the new skill that I'm trying to learn or the part that makes me look deeper into myself. The old values vs new influences are forming me everyday. I am beyond grateful of the past. Trusting the future will be as rewarding in knowing that He is always with me.