Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
*Deborah*

eG Foodblog: *Deborah* - Power, Convection and Lies

Recommended Posts

Once upon a time, there was a little girl whose Mum used to take her out for Report Card Dinners, beginning with Grade 1, the onset of thirteen years of straight As (...then university happened. Let’s not go there :wink:). We would go to fancy places when we could afford them, and less-fancy places when we couldn’t. My palate wasn’t too discriminating at the age of 5: I was happy to go out, period, and had as much fun at Le Champignon as I did at The Old Spaghetti Factory (I have an abiding love for spumoni and pistachio gelato to this day) or The Noodlemaker (watching the koi madly swim beneath the little bridges, summoned to their dinner by the gong--was there ever anything more enchanting for a child?). The waiters at Le Champignon were charmed by my nascent French-language skills and always gave me extra desserts off the pastry tray.

The Report Card Dinner underwent a few changes over time, as circumstances and location changed (when we moved to the East Coast to live with my stepdad, the economic situation meant that an RCD was more likely to just be something special, home-made, than a dinner out in NYC or, later, Philadelphia), but the concept of good food as a reward for good behaviour or good marks was set. When I have something to celebrate, the first thing I want to do, still, is go out for a good meal.

Fast-forward 30-something years, and I’m back in Vancouver, living in a flash condo just outside of Yaletown, with a gas stove and granite counters...

gallery_28661_2918_16411.jpg

gallery_28661_2918_37075.jpg

cooking now and then, baking a lot of homely but tasty birthday cakes for my co-workers, finding eGullet thanks to Jamie Maw’s column in Vancouver Magazine, finding some bosom pals who appreciate food the way that I do...real estate goes insane, I decide to sell my condo, take my profit and run, and buy a little house in East Vancouver.

The little house has an enormous problem, though: the kitchen is a joke. It comes complete with an electric range and a built-in banquette, reminiscent of an RV. Just my style....NOT!

gallery_28661_2918_51526.jpg

gallery_28661_2918_34834.jpg

It just so happens, I know this kitchen designer...:biggrin:

I decide I need a new kitchen, dining room, and refurbished bathroom upstairs (the living space is up, bedrooms are down). I hire a guy I know to act as my General Contractor and do this work for me, with kitchen design, cabinetry and so forth from Daddy-A.

Now we come to the matter of the title of this blog: Power, Convection and Lies. Some of you may recognize a riff on a favourite 1980s New Order album. I’ve kind of always wanted a big fancy range, somewhat for snobby reasons (I mean, let’s be honest here!), but also for practical reasons. I got a real jones on for Power when I took the Serious Foodie cooking class at Northwest Culinary Academy of Vancouver. Then I had a dinner party which brought home to me the utility and desirability of two ovens and an extra burner or two...

So I’ve sold my soul to the Canadian Imperial Bank of Commerce for a 48 in. Wolf range with 6 burners and a chargrill--and two ovens, one of which is Convection. My first! we'll see what it does to my baking.

That brings us to the Lies. :hmmm:

I know that construction is always later than they say it will be, and I mean they’ve only been working on the 300 sq. ft or so of the renovation since the beginning of March :rolleyes: ...everyone told me the millwork would be late, bla bla bla. The first thing that was supposed to be finished was the bathroom, since it’s rather inconvenient running down and upstairs all the time, and I didn't have water available upstairs for about two months. Then things were to be done as much as possible so that the millwork could come in, the countertops could be installed, the appliances could be installed, and Bob was supposed to be my uncle....

Well, I rescheduled my blog when it became apparent that the earlier date would be impossible.

The millwork was right on time, the countertops were early, the appliances came in a week ago...and they’re still not completely installed. The other rooms are in even worse shape! My contractor has a habit of saying "I’m going to do X tomorrow, Deborah," and then not only not doing X, not doing anything.

If I had more money, I’d fire him and hire someone a little more reliable, but I won’t go into the whole rigmarole. Suffice to say that, while I thought about calling this blog Power, Convection and Size, Lies seems more appropriate just now.

So here I am. Blogging.

My house continues to be a work in progress, but I hope it progresses rather quickly as I have invited 7 Gulleters/spouses over for dinner on Saturday :hmmm: The menu is sort of set; the wine has been bought; the crystal has been unpacked :shock: and I just hope I can get my house in shape in time!

Aside from Saturday dinner, we’ll do some Vespa shopping (I commute to work on my new Vespa, Enzo, every day :wub:), go to the first Trout Lake Market of the year (since my house conveniently backs onto Trout Lake :wink:), hit a luau, and I’ll show you a couple of my favourite restaurants. With luck, God and the electrician willing, I’ll even be able to do some cooking in the midst of all this! and watch some hockey! Go Oilers!

I will have more pics in the morning. Well, a few. Everything is still pretty topsy-turvy, but I am determined to make my coffee in the new kitchen tomorrow, for the first time.

Time for bed.

Good night, Gullet!


Edited by *Deborah* (log)

Share this post


Link to post
Share on other sites

I'm excited to see a blog from one of our local Egullet members. Good luck with your reno! And I like the idea of those Report Card Dinners. We may have to adopt a similar strategy for my older daughter.

Share this post


Link to post
Share on other sites

Oh *Deborah*! You brave soul!!!! Am so very much looking forward to your blog!!

Share this post


Link to post
Share on other sites

Welcome aboard! This foodblog is going to have it all, including suspense. I am looking forward to getting home from work to see what's up today. Cheers!

Share this post


Link to post
Share on other sites

Enzo! :cool:

I always think of Jean Reno in the Big Blue when I hear that name. Suspecting a pet-less environment this week, I propose a pic of your new Vespa, Enzo! :rolleyes:

The Trout Lake Market includes Iron Maiden Seafood, a true boat-to-market outfit. Are you a patron and how do they rate?

Share this post


Link to post
Share on other sites
Enzo! :cool:

I always think of Jean Reno in the Big Blue when I hear that name.  Suspecting a pet-less environment this week, I propose a pic of your new Vespa, Enzo! :rolleyes:

The Trout Lake Market includes Iron Maiden Seafood, a true boat-to-market outfit.  Are you a patron and how do they rate?

Enzo is named after Enzo Ferrari, since he's a nice Ferrari red (I hope this doesn't tread on any Piaggio toes or anything, but I don't know too much about the company history)...and there are certainly pets! they stayed out last night, though, and I'm not sure when they'll make an appearance. We'll have pics of Enzo as well as I will be trying to fit my shopping in the various receptacles!

I haven't been a patron of anything at Trout Lake Market yet, since I just moved here a few months ago and the market hasn't begun yet for the season. I have heard good things about three vendors in particular: Rise Bakery, Milan's Heirloom tomatoes (not out yet, of course), and Bad Girl Chocolates. I was planning to get some seafood for Saturday night, so perhaps Iron Maiden can help me out! thanks for the recommendation. I like to support the small guy where possible.

My coffee machine should be warm by now, I will have the unveiling of the state of the kitchen momentarily.

Share this post


Link to post
Share on other sites

Ah, I have a cup of coffee in front of me :wub:

Action picture!

gallery_28661_2918_18379.jpg

I saved the Lavazza packaging I opened a few days ago. I am probably the least chic of anyone I know with respect to coffee. I like the fancy coffees, but ...this stuff is so cheap that it's really hard to justify spending twice as much for something else, since I like the taste! I should be PC, but I like this and it's consistent. It's not even the fancy Lavazza! :laugh:

And here is a broader view of the kitchen.

gallery_28661_2918_56773.jpg

I started to switch the handle last night, but decided to finish today. My kitchen design had to change on the fly as we discovered a vent that was too tricky to move, and I've ended up with a mirror of the original design. Alas, the fridge was delivered before the design change! There's my custom little built-in, to accommodate my IKEA wine racks :laugh:

gallery_28661_2918_16933.jpg

That shelf was originally intended for cookbooks, but right now it's holding the crystal. I'm not sure how it will pan out. In spite of having more cupboards than in my old kitchen, logic is compelling me to arrange certain things certain ways, and the cupboards above that shelf are not big enough for all my glassware at all.

gallery_28661_2918_42384.jpg

My Wolf :wub: After reading many topics on eGullet, I ordered the s-grates (at a rather ridiculous additional cost, I must say!)...my wrists tend to be weak, and I will have a much easier time shifting heavy pots from one burner to another, so it's worth it. Although the gas is hooked up, the plug it's plugged into isn't, nor is the hood fan, so I haven't been able to use it yet. I hope it's done in time for dinner tonight, the Mouse family is supposed to come over! :unsure:

gallery_28661_2918_18118.jpg

And the corner with the coffee machine. I'm not sure if it will stay there. I can't really have things on the counters yet, since there are still trades all over the place. Notice the jerry-rigged power cord :laugh: It's that Power thing again!

And I assure you all that, while I am certainly not the neatest person in the world, the current state of my kitchen (and the rest of the house, really) bears no relation whatsoever to how I usually have things!

I will be online during the day, but no new photos till I get home this evening. Have a good day, everyone, and cross your fingers that there's good Power news when I get home!


Edited by *Deborah* (log)

Share this post


Link to post
Share on other sites
I'm excited to see a blog from one of our local Egullet members. Good luck with your reno! And I like the idea of those Report Card Dinners. We may have to adopt a similar strategy for my older daughter.

If your daughter likes to eat, it can be a good motivator!

Share this post


Link to post
Share on other sites
gallery_28661_2918_42384.jpg

My Wolf :wub:

Woo hoo! It fit!!! :laugh:

Deborah & I had a running debate over the size of this range. Typically, I wouldn't put a range this large into an 8' x 11' kitchen. Then again, Deborah wasn't a typical client and the 48" range really made sense for her. I kept teasing her that while I was sure the range would fit into the design, I wasn't sure the range would actually be able to fit through the narrow hallways and make it into the kitchen.

A.

Share this post


Link to post
Share on other sites

Hah! Arne, I'll take another pic later to show you the 1/32 in. clearance available on either side of the range...and I didn't show the wall opposite the kitchen that got a bit smashed...or the gouge in the dining room wall (the only one that was nicely painted, as it happens). Sigh. That's OK. My crummy photography notwithstanding, it's a thing of beauty.

Share this post


Link to post
Share on other sites
and I’ll show you a couple of my favourite restaurants.

*Deborah*- Could you maybe give us a little bit of a teaser of what restaurants you might be visiting? I'm taking notes for our trip in August!! Can't wait!

Share this post


Link to post
Share on other sites

Oh, *Deborah*, you really are a brave soul! Then again, there are enough folks around here who've been through the kitchen renovation thing, or are starting it, or are thinking about it, that I suspect this blog will be keenly watched. After all, misery loves company! :laugh:

I like the color scheme.

Could you show an up-close of the S grates? I haven't been following that thread (I afraid of getting the new-stove bug) so I don't know what you're talking about. A friend of mine has just finished a kitchen reno - complete with 2 ovens (one convection) and she's in heaven.

How's the weather in Vancouver now?

Share this post


Link to post
Share on other sites
Enzo! :cool:

I always think of Jean Reno in the Big Blue when I hear that name.  Suspecting a pet-less environment this week, I propose a pic of your new Vespa, Enzo! :rolleyes:

Enzo is named after Enzo Ferrari, since he's a nice Ferrari red (I hope this doesn't tread on any Piaggio toes or anything, but I don't know too much about the company history)[....]

Weird, I tell you.

Yesterday morning on the 109 bus from 69th Street (I missed the 7:47 R3 to Swarthmore), I was reading a story in The Philadelphia Inquirer about some bizarre car crash in California in which a strange character made mincemeat of a Ferrari Enzo by sending it into a utility pole at somewhere north of 160 mph. The driver was badly injured but survived, and it seems that all sorts of shady things about him are coming to the surface as the authorities investigate the accident and how the driver managed to get his hands on the car, which wasn't his. The Enzo is one of those rare "exotic" sports cars--only a few hundred were produced, and each one sells for probably about what your condo fetched (somewhere around US$600,000).

The article includes lamentations from exotic-car buffs.

I trust that your Vespa is nowhere near that exotic and that you wouldn't jet around Vancouver on it doing 160 anyway (if it is capable of that speed to begin with).

Good luck getting your kitchen to fall into place. Your range is a Wolf, but it looks like your fridge is not a Sub-Zero (not that I would suspect you would get one after reading the rather discouraging posts about SZ reliability here on eG), but rather something much more mundane. It actually bears some resemblance to the Frigidaire in my apartment, except that you have a bottom-freezer model. Anything inside it yet?


Edited by MarketStEl (log)

Share this post


Link to post
Share on other sites

Deb, just a quick note to say good luck with the blog and the kitchen completion. Never did see the "before" photos. Needless to say the reno, incomplete though it is, is already miles above.

PS: Be sure to show off the sink that can double as a St Bernard washdown station too.

Share this post


Link to post
Share on other sites

Well Deb, it begins, and with only 3/4 of a kitchen. I sooooo hope that when you get home this evening you have power and everything is almost finished. Just remember to keep the blood pressure in check.

I still think you should have kept that banquette as part of a feature in your new dining room. It was so comfy and had so much character.

Share this post


Link to post
Share on other sites
*Deborah*-  Could you maybe give us a little bit of a teaser of what restaurants you might be visiting?  I'm taking notes for our trip in August!!  Can't wait!

Oh, I don’t know...so far three are planned...we’ll sip tea in the park; we’ll go to a wonderful place near the park; and then we’ll probably park ourselves at the bar of a groovy modern Japanese spot. :wink: All will be revealed!

I like the color scheme.

Could you show an up-close of the S grates?  I haven't been following that thread (I afraid of getting the new-stove bug) so I don't know what you're talking about.  A friend of mine has just finished a kitchen reno - complete with 2 ovens (one convection) and she's in heaven.

How's the weather in Vancouver now?

Thanks! I wanted a bright colour and I’ve just been all about orange lately.

I will definitely take a better pic of the stove--many!--and show the s-grates a little more clearly.

Our weather is sublime! we had a record setting day on Tuesday: about 29°C (85°F) and today is another clear, cloudless day. Forecast high of 25°C (77°F). The rain will make an appearance before I’m done, though.

Weird, I tell you.

Yesterday morning on the 109 bus from 69th Street (I missed the 7:47 R3 to Swarthmore), I was reading a story in The Philadelphia Inquirer about some bizarre car crash in California in which a strange character made mincemeat of a Ferrari Enzo by sending it into a utility pole at somewhere north of 160 mph.  The driver was badly injured but survived, and it seems that all sorts of shady things about him are coming to the surface as the authorities investigate the accident and how the driver managed to get his hands on the car, which wasn't his.  The Enzo is one of those rare "exotic" sports cars--only a few hundred were produced, and each one sells for probably about what your condo fetched (somewhere around US$600,000).

The article includes lamentations from exotic-car buffs.

I trust that your Vespa is nowhere near that exotic and that you wouldn't jet around Vancouver on it doing 160 anyway (if it is capable of that speed to begin with).

Good luck getting your kitchen to fall into place.  Your range is a Wolf, but it looks like your fridge is not a Sub-Zero (not that I would suspect you would get one after reading the rather discouraging posts about SZ reliability here on eG), but rather something much more mundane.  It actually bears some resemblance to the Frigidaire in my apartment, except that you have a bottom-freezer model.  Anything inside it yet?

My Vespa is pretty run of the mill, for a Vespa! although Enzo came with a whack of chrome extras (they were already on in the shop, and impatient me couldn’t wait for an undecorated model to ship)...The top speed I’ve attained so far is about 65 kph (40 mph), Enzo only has 50 cc!

I’ve had the fridge since I moved in, and there are a few things in there. Mustard, wine...you know! :laugh:I can post the obligatory pic later :smile: It is an Amana. I didn’t have budget for anything fancy in the fridge department, but I like the fridge up/freezer down concept a lot.

Deb, just a quick note to say good luck with the blog and the kitchen completion.  Never did see the "before" photos.  Needless to say the reno, incomplete though it is, is already miles above.

PS: Be sure to show off the sink that can double as a St Bernard washdown station too.

:laugh: Check.

Share this post


Link to post
Share on other sites

The rich warm colors you chose for the kitchen walls are so appealing.

And I really admire the little built-in wine rack.

Good luck with the remodel finishing soon and well, and thanks for blogging.

Share this post


Link to post
Share on other sites
I still think you should have kept that banquette as part of a feature in your new dining room.  It was so comfy and had so much character.

Soooooo much character! :laugh: a rather shady, burnt-out, seedy character!

Share this post


Link to post
Share on other sites

gallery_28661_2918_16933.jpg

That shelf was originally intended for cookbooks, but right now it's holding the crystal. I'm not sure how it will pan out. In spite of having more cupboards than in my old kitchen, logic is compelling me to arrange certain things certain ways, and the cupboards above that shelf are not big enough for all my glassware at all.

May I suggest the type of rack that holds the inverted glasses by the base might go UNDER your cabinet? The glasses might block the outlet, but not too badly, I think.

Share this post


Link to post
Share on other sites
May I suggest the type of rack that holds the inverted glasses by the base might go UNDER your cabinet? The glasses might block the outlet, but not too badly, I think.

That's a good option. I don't know if I will keep that quantity of glasses out all the time, either; I might put some back in the box and have a little more space on the shelf for other things.

Share this post


Link to post
Share on other sites

Kitchen is looking good. You and Daddy-A have done a great job so far.

How are you liking the faucet you picked? We picked the same one for our kitchen reno job, which is very much a work in progress. Reading your posts is like deja vu all over again. I also have self-imposed deadlines by scheduling dinner parties in a kitchen that is not even installed yet...

Share this post


Link to post
Share on other sites
Kitchen is looking good.  You and Daddy-A have done a great job so far.

How are you liking the faucet you picked?  We picked the same one for our kitchen reno job, which is very much a work in progress.  Reading your posts is like deja vu all over again.  I also have self-imposed deadlines by scheduling dinner parties in a kitchen that is not even installed yet...

:laugh:

I usually work best to deadline; I think my contractor does, too.

I like the faucet a lot, so far! it was much bigger than I expected (I ordered off eBay), but seeing as I have the enormous, pony-washing sink

gallery_28661_2918_12642.jpg

I think it works out OK. It is big...it has a great spray, and I'm getting used to the one-hand operation.

Share this post


Link to post
Share on other sites
I'm excited to see a blog from one of our local Egullet members. Good luck with your reno! And I like the idea of those Report Card Dinners. We may have to adopt a similar strategy for my older daughter.

If your daughter likes to eat, it can be a good motivator!

Yes, the eating part won't be a problem. So tell me, was there some sort of sliding scale involved, or was it a "good/bad report card--go/no go" system? Inquiring minds want to know! :biggrin:

Share this post


Link to post
Share on other sites

I love the colors!

Also, I'm excited about anything 'vancouverish'.. Like Katie, I'm taking notes for an upcoming trip! I'm sure this blog will get me in the mood even more!

Share this post


Link to post
Share on other sites
Once upon a time, there was a little girl whose Mum used to take her out for Report Card Dinners, beginning with Grade 1, the onset of thirteen years of straight As (...then university happened. Let’s not go there :wink:). We would go to fancy places when we could afford them, and less-fancy places when we couldn’t. My palate wasn’t too discriminating at the age of 5:

We did this too - and I can't believe how excited we were when Burger King came to Canada and that became a special report card treat! My, how things have changed.

hit a luau,

Please let that be a Victoria Day luau. That seems to be an appropriately Vancouver-ish thing to do (I have no idea why - it just does!).

I can't wait to see pictures of the final kitchen - I love the orange.

This should be a fun week!

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By Mullinix18
      I'm thinking about starting a blog featuring the recipes of antoine Carême that I've translated from 1700s French? No English versions of his works exist and his work is hard to find, even though he is the greatest chef who ever lived. After I get through his works I'd add menon, la Varenne, and other hard to find, but historically important masters of French cuisine. 
    • By Duvel
      Prologue:
       
      Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
       
      But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
       

    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By KennethT
      OK, I'm back, by popular demand! hehe....  After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me!
       
      This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia.  Bali is a very unique place - from its topology, to the people, language, customs, religion and food.  Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship.  Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later.
       
      Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them.
       
      Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip.  Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary.  When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese!  As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!?  Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree.  Some people spoke German as well, as they supposedly get lots of tourists from Germany.  As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does.
       
      While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed.  We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later.
       
      So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali...
       
      Beef noodle soup:

       
      The interior:

       
      This was the same as always - huge pieces of beef were meltingly tender.  Good bite to the thick chewy noodles.
       
      Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):

    • By KennethT
      Recently, there was a thread about stir frying over charcoal, which immediately brought to mind memories of eating in Bangkok in July 2013.  At that time, I hadn't gotten into the habit of writing food blogs, and considering that I had some spare time this weekend (a rarity) I figured I would put some of those memories down on paper, so to speak.  Back then, neither my wife nor I were in the habit of taking tons of photos like we do nowadays, but I think I can cobble something together that would be interesting to folks reading it.
       
      In the spirit of memories, I'll first go back to 2006 when my wife and I took our honeymoon to Thailand (Krabi, Bangkok and Chiang Mai), Singapore and Hanoi.  That was our first time to Asia, and to be honest, I was a little nervous about it.  I was worried the language barrier would be too difficult to transcend, or that we'd have no idea where we were going.  So, to help mitigate my slight anxiety, I decided to book some guides for a few of the locations.  Our guides were great, but we realized that they really aren't necessary, and nowadays with internet access so much more prevalent, even less necessary.
       
      Prior to the trip, when emailing with our guide in Bangkok to finalize plans, I mentioned that we wanted to be continuously eating (local food, I thought was implied!)  When we got there, I realized the misunderstanding when she opened her trunk to show us many bags of chips and other snack foods.. whoops...  Anyway, once the misconception was cleared up, she took us to a noodle soup vendor:


      On the right is our guide, Tong, who is now a very famous and highly sought after guide in BKK.... at the time, we were among here first customers.  I had a chicken broth based noodle soup with fish ball, fish cake and pork meatball, and my wife had yen ta fo, which is odd because it is bright pink with seafood.  I have a lime juice, and my wife had a longan juice.
       
      This is what a lot of local food places look like:

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×