A Maharani Tomberati Indian princess, I have never been, but never say never, as I lean against the strong balcony of the 400 year old mahogany summer home of a Maharaja- the place to myself. Four people sweetly look after me, while I try to look after a much neglected …
I love to play with my food. In this case, this doesn’t mean fondling, squishing it between my fingers or throwing it up in the air. It’s like painting. I like to have a a few raw ingredients in front of me and let my imagination go to town.What flavors …
My good friend psychotherapist Renato Palma in Florence once told me, “Peggy, Peggy, non devi mai spiegarti”. You never have to explain yourself. As a southern girl, explaining yourself was a popular past time, whether any one wanted to listen or not. The bank teller, the checkout clerk, one’s father …
I see you. I feel you. How are you? We are experiencing a rare phenomena right now, no matter who you are or where you are. We are all in a similar boat moored in the harbor. There is a raging invisible storm and the harbor is the safest place …
I love winter squash. She’s the belle of the fall. Like the mice that fill their larders in children’s books, so too is ours filled with several types of winter squash, apples, onions and potatoes to last through winter’s grip. When something is delicious, it makes us salivate. The Italians …
What do you serve as a first course for vegans or vegetarians? Especially Thanksgiving? It’s always a wonder when the second plate is vegetarian as well. Often, you can’t rely on beans or grains. It has become a quandary. There are no simple solutions right out of the gate unless …
It was four o’clock in the morning when we arrived in Essaouira after a 3 hour drive from Marrakech. The ride was epic for many reasons, not to mention having just arrived in the country for the first time ever. The moon lit palm trees, the odd camel, and men …
Towpath Recipes & Stories Lori de Mori & Laura Jackson My friend Lori de Mori has produced her fourth book – it’s a cookbook, but it’s also a story about bravery, doing things right by one’s creed and letting everyone who resonates gather in person at her tiny café …
What you see is more delicious than it looks. Larb is a Thai salad that I love to make in the summer. It’s cool, spicy and tangy.
.
Walking the streets of Bangkok in the heat begs you to duck into one of those small barely covered cafe’s and slurp spicy Tom yam Kung. So counter-intuitive to eat when you are dripping with sweat. But it works. The spice delights and cools you down. But sometimes, I prefer something a little meatier. A protein lift that is cool with generous lime, chili and cilantro. You fill a lettuce leaf and crunch into this juicy, limey, toothsome wrap, swigged with a frosty Thai beer and sigh. Ready to hit the streets refreshed. Tuk! Tuk!
1 pound of ground meat. It could be lamb, beef, chicken or turkey
1 or 2 serrano or jalapeño peppers
3 limes, juiced
1 fresh red onion, fresh if possible, cut in thin half moon slices. Half for sauteing, half for adding to the salad, raw.
1 bunch of cilantro, chopped finely
1 T olive oil
good salt and pepper
Put a drizzle of e.v.olive oil in a pan. Add half of the onion and sauté. Add the ground meat of your choice and brown.
Add salt and pepper . Put in a bowl. Take the other ingredients that you have chopped and juiced and add them to the bowl. Correct for seasoning. Enjoy! Sawadee Ka!
Ingredients: 1 1/2 pounds vine-ripened plum tomatoes 1 envelope (about 2 1/2 teaspoons) unflavored gelatin 1/3 cup fresh basil or flat-leafed parsley leaves (or a combination of both), washed well, spun dry, and chopped 3 garlic cloves, minced 1 small hot red chili, seeded and minced (wear rubber gloves), …