More Wedding Goodness

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Seattle Wine Outlet

Also on that note, if you are in Seattle and want wonderful, cheap wine and tastings on Sunday morning on the way to brunch Seattle Wine Outlet (on 1st Ave. across from Safeco Field) is the most wonderful place. It looks kinda janky from the outside but don't let that fool you. It is a wonderful gem, Richard who is really helpful and has a true passion for what he does is really helpful. You can get a great bottle of red or white for around $10, tell Richard what you are making for dinner and he'll hand something over to you that you won't be disappionted with. He's the one that first told Mr.S that he was looking to find a wine that tastes like beer :) Enjoy!

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Jules Chardonnay

We had the BEST time selecting wines / cocktails for our wedding.
EVE was amazing at hosting the reception, but they took great care of us even before the wonderful evening.
For our tasting I swear we had 12 glasses each on either sides. It was so wonderful.

So we were set on having a 2004 Richard Bourgeois Sancerre as our white wine. We had it once on a special bday for Mr.S and we both loved it for it clean crispness. BUT our wonderful host, Emmanuel at EVE brought us this beauty: Jules Chardonnay from the south of France. This is what Mr.S has been looking for since his baby steps into wine. Something light, refreshing, a little kick with a sweet subtle fizzle. Most people say he is describing a light hoppy beer which he is because he loves beer so much. But I wanted to share our new favorite wine. Try it if you can find it listed at a restaurant. It doesn't look like they sell very much of it per their listings.

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The First Supper

Yeay, our first homemade meal as husband and wife :)
I'm still getting used to saying that...husband, husband, husband.
Anyway it was yummy. I got to use our new knife, a
Wüsthof Classic Hollow-Ground Chef's Knife. Apparently it is bad luck to give knives as a wedding present and the giver is supersitiously supposed to be "cut" out of your lives within the year. Once we found that out were really bummed considering thats all we really wanted. Our current knives are some sweet QVC ones that Mr.S had to have cause they were such an awesome deal (please note the sarcasm). I've hated these knives since we got them 2years ago.

Anyway apparently you send a penny to the person who graciously gave to the everlasting gift of knives and your friendship is intact. William-Sonoma sent us the penny. How nice! I appreciate good customer service.

So the virginal slicing were with in-season tomatoes. My knife skills are lacking if you can't tell. I finely sliced some in-season tomatoes and sprinkled them with basil, salt, pepper. yummy.

Here's what we had:

- Tilapia (lightly cajun seasoned)
- Fresh Tomatoe Salad (sprinkled with salt, pepper, basil)
- Fried Green Tomatoes (dusted with mixture of flour, graham cracker, buttermilk powder, cajun seasoning)
- Pacifico beer with Lime :)

It was my first time making the Fried Green Tomatoes. Next time I would use less salt and let them rest longer in their own heat to make them juicier.

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Wedding Goodness

Our photographer, Crystal Toole is amazing. I feel so indebted to her. She captured us and our amazing day so beautifully.
sigh..i'm in love. I am going to do a narrowed down slideshow soon. I think she took like 1000 amazing photos. Mucho love to Crystal. Check out her blog with more detailed shots of her amazing wedding photos.

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Cake!

We are going to make our own wedding cake for the wedding.
God help us....I am nervous considering we are doing our flowers as well. BUT how fun would it be to eat our own cake. I know it will be a proud moment for us.
So we are doing the test white cake w/ raspberry filling tonight!

Look for more photos soon! Cake above is aSylvia Weinstock. I love the flowers and the greens. Ours will not be this complex..but this is so beautiful to aspire to.

UPDATE: We decided not to do our cake, we did a test which turned out really neat...and delicious, but we decided it would be WAY too stressful to try to do that and our own flowers.

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New Camera! YEAY

Here are some favorite shots from the last couple of days. I can't stop taking pictures. I took shots right after I got it, then took some inside the house when it was too dark outside, then again the next morning...and a few inside the office while I was figuring out how to upload and such. Look for gratuitous food porn shots soon!

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Sorry No Posty

The posting have been limited at the moment due to the upcoming nuptials !!!
:) BTW we are still using the butter that I made.
Ok I thought of something wonderful that I made recently that would be fantastic for you summer meat grillers.
Enjoy!

Spicy Sticky Ribs
- with -
Lemon Risotto
- with -
Grilled Pinapple
(no recipe - just grill it for 4mins on each side
it will get nice and caramelly gooey)

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Bread Variations

I finally went to the Kerrytown Market this morning (without Mr.S...sorry) I couldn't help it, it was on the way to getting coffee and everything looked so fresh and juicy. Anyway I bought some fabulous bread.
Roasted Garlic Cheddar -&- Jalepano Cheddar

I just cut off the slice of the Roasted Garlic Cheddar, it pretty fantastic.
It getting that time of the month where I become an endless pit for anything carb w/ cheese :)
Here are some links to good recipes for bread I found. Enjoy!

Smoked Cheddar Twists
Cheddar Jalepano Corn Sticks
Monkey Bread (try making the biscuits yourself :)

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Lime & Basil Tilapia

Mmmmm. This was so great. A wonderful light grilling dish. Mr.S made this for me last night. It was wonderful. Believe me, thinking about him making this 1 year ago sounds far fetched. I'll let him talk about it and not ruin it, but I will post the recipe in the meantime. It has bourbon in the marinade...granted Mr.S accidentally put in 2tbs instead of 2tsp. :) I actually think that made it even better..delicious.
I wish I could have it for lunch today, I feel like I can smell it right now.

Ingredients
4 tilapia fillets (about 1 pound)
4 tablespoons oil
2 tablespoons lime juice
zest of 2 limes
1 tablespoon fresh basil, minced
2 teaspoons bourbon
1 teaspoon salt
pepper to taste

Preparation:
Combine all ingredients except for the tilapia fillets in a resealable plastic bag. Turn to mix and add tilapia fillets. Seal and refrigerator for 30 minutes. Preheat grill. Pour marinade into a saucepan.

Bring marinade to a low boil and remove from heat. Grill tilapia fillets for about 3 minutes per side over a high heat. When fish turns opaque remove from grill and serve with a few spoonfuls of marinade drizzled over top.

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Markets Matter!

If you are a foodie you know your Top Chef, but you may not always have the time to check out the blogs. I had a few moments this morning before starting a crazy paced afternoon and I happened upon a great blog by Gail Simmons commenting on sustainable farming and supporting your local farmers.

"Food & Wine launched Grow for Good in December 2006, a campaign to raise $1 million to benefit Farm to Table, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture."

Grow for Good is over but Farm to Table is a great resource to finding local markets & farmers. Support your local farmers, there is some great farmers market in your city especially right now mid-summer. The food is cheaper, tastes better and you help someone earn a living wage. Not to mention the flowers are cheaper and beautiful too :)

Oh! I just found this great resource on FoodRoutes.org for Finding Good Food , basically farmers markets, Food Co-ops, Restaurants, U-Pick Farms, everything to help you make smart choices about where you spend your food dollars.

Okay I got sidetracked and I realized that it is the 150 year anniversary of Pike's Place Market. Sigh. I loved that place, its seafood and flowers were my favorite. Getting coffee on a chilly day and looking at the Puget Sound over the traffic of 99..ok I'm getting sad. Visit it in person if you get chance (go on a weekday, its crazy on the weekends).

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Mailed Goodness

I am thinking of sending a great foodie friend a pie from her favorite bakery in NY, Babycakes. Its vegan and their frosting is so perfectly sweetened creamy good. She just moved back to Michigan from there and I know she missing NY immensly. Being vegan is tough, but being vegan in northern michigan is worse.

Every place that I have lived in always has little foodie stores that are special only to those places. Here is a few that are my favorites that have mail-order! yeay!

BabyCakes, New York:
Their Red Velvet Cupcake is amazing.
Apple Pie that is wheat, dairy, soy, egg, sugar free!
I don't know how they do it. $30

CowChip Cookies, Seattle:
Get a Custom Box with at least one of every flavor.
My favorites are the Lemon, Snickerdoodle and of course
the classic chocolate chip. $30

Garrett's Popcorn, Chicago:
Many of times have a snuck (is that how its spelled) sneaked?
Either way I have taken the Cheese/Caramel popcorn
mix into movie theatres on several occasion. It's cheaper
and takes sooo much better. Well cheaper if you get it in Chicago.
$50 / 2 gallons

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Homemade Butter!

While working out yesterday I ran into this fantastic recipe for homemade butter in the The New York Times Magazine. Mr.S LOVES a little slab of cold butter on warm bread. So I thought I would try it out to see if we can taste the difference (which I'm sure we will). It's been so hot these past couple of days that I didn't think I should make it because the temperature might effect the consistency. But now that it is cooler today I am going to give it a go. Yum...I might bake some fresh baguettes to go with it as well..oh..damn that recipe book is packed. Just butter then. Enjoy!

UPDATE: Holy Crap is that butter good. It melts on contact with warm bread and taste so golden. But the article was right. Pretty soon you want to buy really good bread to go with it. You need to try this. I think I am going to keep doing this so I have it on hand for bread. Its expensive to make but worth it. Butter will become precious to you, which is probably good considering its not great for your heart.

Ingredients:
6 cups organic heavy cream
1 pinch Salt (optional)

1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, get fuller and then change color from off-white to pale yellow. (5-8minutes)

2. When it starts looking pebbly, its almost done. After another minute the butter will seperate from the liquid and start splashing the plastic wrap. Now stop the mixer.

3. Set stainer over a bowl. Pour contents of mixer into stainer and let the liquid (buttermilk) drain through. Grab another small bowl and strain the buttermilk again through a fine-mesh sieve; set aside.


4. Keeping the butter in the first strainer, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk into the bowl. Knead until the texture is dense and creamy (5mins.) Refrigerate the buttermilk from both bowls.

5. Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate. Makes about 2cups of butter and buttermilk. Also try folding in chopped smoked salmon or dill. You will be suprised at how great smoked salmon butter is. Photos to come later today.


This recipe is by Daniel Patterson, chef and owner Coi in San Franciso. This restaurant looks amazing! Too bad I missed this on my way through San Franciso, alas another time.

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Vignette Wine Country Sodalicious

I just happened across this bottle on a photo on some random flickr page.
The packaging looked great I'd never seen it before...so I did a little research.
It's wine soda! Vignette Wine Country Soda are non-alcoholic soda featured as Chardonnay and Pinot Noir sweetened only with varietal wine grape juice from California vineyards. Yum. They are available here for $35 a pop (well a 12-pack mix).

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Review: Matt's in the Market

where:Matt's in the Market
city: Seattle, Pike Place Market
Experience:

My love for Matt's in the Market is its charm. Inviting, Informative and wonderfully fresh it is Seattle at it's best. Located steps up and away from the heart of Pike Place Market, they take full advantage of their location with the freshest foods.
If you like a quaint restaurant with amazing food that you can watch being prepared make sure you come here.
Make sure to make reservations even for lunch. UPDATE: they are expanding!!!

Aruna's experience We have been to Matt's 4 or 5 times and the food has been amazing every time. The first time we walked right in and where seated at the bar. Granted this may have been beginners luck and because we walked in when they opened for dinner. Be warned this place is small hence difficult if not impossible to eat there without reservations. Maybe 8 tables and 4 spots for couples at the bar where you can watch them cook right there. HOLY $%#@! they are expanding. I just googled them and look what I found: Matt's in the Making YEAY! wow you have no idea how excited this makes me. There have been a few times that I have tried to make reservations and it has been fully booked for the evening...(smiling as i write..check out the progress at Matt's blog: Wow that is lovely...how exciting for them. So apparently you will have to wait a few before you eat there BUT it competely worth the wait.

I wonder if by the time they open again if they will have a new menu. My instinct says yes...but if not make sure to get the special whatever it is. They take care in making these dishes, and are very innovative. We have usually gotten the special and whatever wine recommendation they say. We have found one of our favorite wines through a Matt's recommendation. The Sancerre! :) They are experts at making you feel at home in their kitchen, and that is exactly what it feels like. You have come into an evening to spend with an intimate party. Steve and I went there last year for his birthday and there were 3 other parties there celebrating b-days. Every hour we sang "Happy Birthday" to someone. I can't wait to check out the new space, If you get the chance to please let us know how it is!

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A week of Seattle

So we need to be more pro-active about these posting so I have decided that I will start doing local Seattle restaurants that we LOVE! Today will be ....hmm... Matt's in the Market . This is one of the first restaurants that Steve and I went to here in Seattle. And it is by far one of our favorites..coming later today :)

Monday: Matt's in the Market
Tuesday: Via Tribunali
Wednesday: Marjorie's
Thursday: México
Friday: Canlis

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Cookie variants

Every week Steve will get the urging for some homemade cookies, seriously kids its every week...
Usually its the traditional chocolate chip..but we decided to make something new. We have the Mrs.Fields Best Cookies book , but it has failed us numerous times so I wouldn't recommend getting it. Anyway we decided to make a chocolate cookie with mints in it.
I wasnt in the mood for that so I took half the batter and added dark chocolate Toberlone (yum!).

They turned out FANTASTIC. Crispy on the edges and chewy on the inside. Even a couple days later.Seriously...try making these. I would also try putting in buttersotch chips or even dark orange chocolate cut up. I might try that next. Read more to get the yummy recipe


INGREDIENTS
1 cup unsalted butter
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 Tobelrone bar -or- 2 cups Mint Chocolate Chips (Hersheys makes them now)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture.

Add chopped up chocolate or mint chocolate chips. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Let cookies sit for a minute before removing.

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Review: Le Colonial

Where: Le Colonial
City: Chicago, Rush Street
Experience:
SO here is our first tastebudies adventure..yes its a month late...but its here! soo...excuse the spelling mistakes and enjoy!
hhmmmm:) ok so i immediately smiled thinking back to this place. why? because as you will come to find out I am a sucker for great atmosphere, because I know how hard it is to find. UGH...so quaint..so french/carribean and so dimmly lit, i say...yes please...

Aruna's experience Le Colonial in downtown Chicago. January 25, 2007 8:00pm We walked up the inviting windows on a FREEZING chicago night. I had never heard of the place and when I glimpsed at the menu to see if its was an interestesing one and i realize it is basically fancy vietnamese food. I had been craving Pho for weeks now..hmm...Pho..If you haven't had the pleasure of enjoy Pho...I will write about it soon. We go inside and I'm sure my eyes were all googly looking because it was so perfect inside. I am insanely picking about intimate lovely places to take the lovely people in my life and i could and probably will be taking many to this place. There were numerous couples inter-mixed with a couple of large groups. The place looked to seat about 80 people comfortably. We sit down next to a large column (which I will say is the only negative part of the experience..its a little tight in there..but it was cozy) so the staff was attentive, the place was lovely now the FOOD, it was late at night and i didnt feel like eating a whole dinner so I decided to get a couple of appetizers. I started with a monkfish appetizer cause it was the first thing that caught my eye...well i lie..it was actually the chao tom(shrimp wrapped around sugar cane..yummy)...but i had just gotten shrimp the other day..so i got... ca bam xuc banh trang, Wok-seared monkfish with chili, lemongrass, peanuts, & toasted sesame crackers: Now this of course came out the same time that steve's ribs appetizer and compared to those...this looked bland. It tasted pretty good, it was a little oily but tasted warm and was cooked great. I wish the chunks of fish were bigger and had more chili spice to them. I like kick with my food.

Chao Tom Grilled shrimp wrapped around sugar cane, With angel-hair noodles, mint, cilantro, & lettuce, with peanut plum dipping sauce. This was more like it. All the elements were seperate so I could create each bite differently. This is something I would never expect to see on a menu and so inviting for the eyes. I loved it... It definitely made me think of eating sugar cane in pakistan :) its always a wonderful thing to have food jog a wonderful memory...so I woudl definitely order this again. lastly desert! holy lovely banana ok that wasnt the name but it should be...i cant remember that name but we will find out. Holy *!#@...thats how good this was..expleciticily good. It was basically a banana in a fried won-ton with lovely creamy and smooth white/dark chocolate on the rims to roll each bite in. This restaurant trip was worth just the dessert alone. I cant believe how good this was. If you eat here you must get this...the picture alone should sell it for you. Overall I loved this place...i wish we would have known about the bar upstairs just to peek at it. But I know I'll be back so thats ok..I'll save it for another evening. i'm sure steve will have something interesting to say...we had some good laugh there so i'm sure he'll mention something about it looking like a banana republic..please comment :)

Steve's Experience Le Colonial in downtown Chicago. January 25, 2007 8:00pm Le Colonial is a cool little place off Rush St in the heart of downtown. Le Colonial serves upscale Vietnamese food with a ‘french’ flair in a very cool space.- the architecture reminds me of a the typical Banana Republic in an upscale downtown or suburban mall, but with better lighting- tables and chairs… they’ve done a good job of creating an environment… cool photography on the walls that feels like editorial photo journalism that you’d find in life magazine from the 50’s (think French Indo-China) plants- ferns and other large green leafy plants that do well in warm climates- these things wouldn’t last a 10 minute smoke break out in the single digit temperatures of this January night. Le Colonial has mirrors, lots of mirrors… in fact the mirrors take up the bulk of the wall space aside from the window seats. The mirrors ad a more dynamic feel to the space by offering reflections and angles not otherwise seen, and make the room appear larger. The walls are all glossy white- like multiple coats of white paint applied to columns and architecture that dominate Western Europe. Very high dark coffered ceilings (ceilings that are outlined by boxed beams that run perpendicular to each other- think Batman’s library/den ceiling) So overall- a nice environment with low light and the typical soundtrack of an upscale trendy and lively restaurant- indiscernible banter of 50 different conversations along with clinking silverware on plates and a busy and attentive wait staff. Environment: 4 out of 5 stars. The wait staff was informative and busy… moving quickly from table to table. Why is it that wait staff always seems to arrive early for your drink order and then late for your food order? Is it just me? I’m always quickly attempting to thumb my way to the back of the menu- past the wine list to see what beer is ‘on tap’ while the wait staff is standing impatiently over my shoulder- note to guys out there… if the place looks expensive and ‘fancy’ then more than likely the alcohol menu is actually a separate menu from the food menu, as is the case with Le Colonial. I felt rushed and ordered an Amstel Light, which I immediately wanted to take back after the waiter left… Le Colonial has at least 3 beers from Southeastern Asia, and its fun to try something from another part of the world. There’s a good chance that at least one of these beers is the equivalent of Budweiser or Coors Light, but when in Rome… Drinks arrived quickly, followed by the universally rhetorical wait staff question: “would you like to hear our specials tonight?” For the most part…they rattle off the food way to fast for me to follow, always throwing in a few too many obscure or mysterious food elements/garnishes/descriptions for my pedestrian palette… I almost always stick with the menu, because then I’m able to decipher and imagine the food at my own pace. Wait staff: 3 out of 5 stars. We were eating late, so we decided to eat ‘light’- from the starters/appetizers portion of the menu. Aruna ordered some type of fish, while I ordered Suon Nuong, or #5 on the menu: Charcoal baby-back ribs with lemongrass- $9.00 I’m not sure what lemongrass is exactly, but I was pretty sure I could pick it off or separate the ribs from the grass. Aruna is vegetarian- piscatarian to be more exact, (she eats seafood) but barbecue ribs are the one thing she can’t resist- and who can? It always amuses me to watch her take a bite of ribs… its kind of like watching your mom swing a baseball bat once a year at the summer family reunion, or fling a Frisbee… The food arrived quickly (under 10 minutes) I think there is a direct proportional correlation between the more expensive the restaurant, the longer it takes for the food to arrive- regardless of how crowded the restaurant is. As it turned out the lemongrass was nothing more than a small bit of green garnish that was easy to avoid if you’re not too adventurous. I’m always down for barbecue ribs and I think I can discern good ones from ‘ok’ ones. These ribs were easily below standard- what a disappointment. I like my ribs to be hot, spicy, gooey, and falling off the bone, along with a nice crunch of broiled fat at the end of the bone… These ribs looked like they had been sitting under a heat lamp- they were ‘tough’ and the barbecue tasted like it had soaked in the same marinade that all Asian meat is soaked in. It reminded me of the seasoning found in Tai food- that strong flavor that pervades all Tai dishes. I don’t mind this flavor so much, but I find it over-powering- I really can’t tell what type of meat I’m actually eating… is it ‘tough’ chicken?, pork?, or is it steak? The ribs we’re very ‘tough’ and I had to really work at pulling the meat away from the bone- way too dry. On the upside… it was a large portion for an appetizer. I ended up eating all ribs even though I had the distinct sensation of ‘heat-lamp’ with every bite. Aruna took her customary bite and didn’t ask for any more-another indication of overcooked Suon Nuong.

I do appreciate that Le Colonial understands their customer enough that the menu offers numbered food choices next to the Vietnamese name… why is it that Italian restaurants can never seem to do this? I’m always butchering my way thru an Italian menu, and of course the wait staff will quickly (usually before I’ve even completed my attempt) correct all my mispronunciations with an air of ‘worldliness’ as if they themselves have just recently toured Italy on holiday. Yeesh. Hasn’t every man encountered this at some point early in a relationship?, when you’re still trying to impress your mate – that embarrassing dinner moment? For me, it was dropping my napkin on the floor and then having it land awkwardly out of reach from my sitting position on the chair… I would end up groping the floor, while the side of my face was resting on the table surface as my eyes ponder the ceiling (I’m just a human head on a table) as if there is someone or something up there giving me directions… like an overly animated football coach or something. I can only imagine how idiotic I must look to my date as I attempt to communicate extreme concentration by sticking my tongue out of the corner of my mouth or worse, a full-on MJ tongue waggle. I usually would end the prolonged awkwardness and finally surrender what was left of my dignity by sticking my head under the table to visibly locate my napkin while trying desperately to not peer at my dates nether regions, and then striking the back of my head on the underside of the table as I attempted too quickly to produce the napkin, as if I’ve just pulled a rabbit from a top-hat… I feel better sharing that in some odd way. We had originally intended to eat ‘light’ this night, but Aruna’s appetizer was small and unsatisfying, so she ended up ordering another appetizer since ordering a dinner seemed like it would be ‘too much’. She ordered Shrimp with Sugarcane- which reminded her of her childhood in Pakistan- they would chew on Sugarcane as kids… I tried the sugarcane- it was sweet in an earthy way. I’m not big on shrimp… it has an odd texture to me and this shrimp didn’t disappoint. Appetizer/Main course: 2 of 5 stars Finally- desert, quite honestly my favorite course. We decided to share the Wonton Banana with Chocolate sauce… Oh man… this desert saved Le Colonial for me. It was amazing… the fried wonton was large and crispy with enough oil to remind you that it was a richly fried desert. It’s a cross between a crispy spring roll and bananas and chocolate. The chocolate sauce was actually spread over the entire dish and the wonton banana was soaking in it. Once you break thru the crispy outer layer of the wonton, you’ll find a full moist and warm banana inside cut into to halves. This desert was amazing. I had to hold myself back from eating the entire thing. A desert this good is hard to share. The cool thing was that with each bite, there was enough chocolate sauce to saturate each fork-full. It reminded me of eating syrup laden pancakes as a kid. Order this desert. Desert: 5 of 5 stars.

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tastebudies....

let the adventure begin!

what is this all about...well....

I (aruna) LOVE food, eating food, trying new food, cooking food, looking at food. Food to me is so much more about an extension of an experience that you have with someone. I dont know why it holds so much joy for me..but it does. Maybe it has to do with my heritage (pakistani) and its role in my culture. I dont know but flavors make me feel more alive.

soo...of course i want to impart that love on my lovely fiance(steve). so one of my favorite food stories is that when we first met his sweet soul didnt even use salt on pepper on scrambled eggs..not that you need it but you need some flavor! poor man his palatte seemed to think that a mcDonalds chicken salad was a great lunch. "all that white lettuce is great for you.." so of course he's missing out and he can speak to his food "perferences" or his pickiness..but he has done wonderful in trying new foods, giving wierd things a try...and as always it is sooo amusing...:) he adds humor in my life with his ways.

so we thought lets start a blog...I think of food one way and he usually thinks of it in another...thai food to me is HMMM..delicious range of flavors built from sweet and spiciness. To him thai food basically taste like A1 BBQ sauce....

so please enjoy our adventures...:)

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