June 26, 2018
Hello everyone! We’re back from Thailand after spending six days celebrating our 11 year wedding anniversary. Yes six days. That’s a long time to celebrate an anniversary, but you know we just really really like being married and so we celebrate it often. Next year we’ll celebrate for 10 days. The following year, 14 days. By the time we’re in our 80s, we’ll be celebrating our anniversaries all year long. That’s what I want my marriage to look like.
To be honest, we’re not super adventurous travelers when we go on vacation, which might seem contradictory to what our whole message is about. But, quite frankly, we’re always adventuring in Japan. We’re always out and about looking for new places, trying to discover new foods, meeting new people, digging in as much as we can, and so when we’re on vacation time we just want to chill. Let me sit by a beach and read my book and drink fruity drinks that I’ll never order otherwise. Hell I had a lotta pina coladas in Thailand. Haven’t had any since coming back. Just drinking tea now, really, trying to undo the weight gain from one week of not counting calories. But now it’s back to Tuna and Egg salad for me!
This was a special trip for us, for me in particular, because it’s the first time we traveled somewhere without our computer or camera gear. No changeable lenses, no tripod, no audio gear. Just our iPads. We went the week without doing (much) work, and it was just a very bizarre feeling to not lug tons of stuff around with us. When we go to Canada in August we’re bringing our camera gear with us, as we have some videos planned for when we’re there, but this time it was different, and I liked it.
We did take a bunch of pictures, though. Check them out!
But we did a weeeeeee bit of trying to learn when we went to Thailand. We spent a day with a chef who took us to the market and explained what a lot of the ingredients are, because really, we haven’t seen a lot of that produce elsewhere. I didn’t know eggplants come in pea format! I didn’t know the right way to make a green curry. So he taught us two recipes, which we’ll share with you here. Check em out:
Shellfish Stock – 300ml
Kaffir Lime Leaves – 2 leaves
Peeled Shrimp – 150g
Coriander Root – 1 root
Straw Mushrooms – 100g
Fish Sauce – 3 Tbsp
Sliced Galangal – 30g
Freshly Squeezed Lime Juice – 1 lime
Sliced Shallots – 30g
Sliced Lemongrass – 1 stalk
1. Boil the shellfish stock, lemongrass, galangal, shallots, kaffir lime leaves, and coriander root for 7 minutes.
2. Add the mushrooms, shrimp, and fish sauce, then boil for another 3 minutes
3. Remove from heat and eat!
Notice that for ours we added a buttload of chilli to ours. I wouldn’t recommend you do the same. Actually, I do recommend it, because spicy food is so fun to eat. Do it at your own discretion.
Sliced Chicken Strips – 150g
Coconut Cream – 50ml
Medium Eggplant cut into wedges – 100g
Shellfish Stock – 50ml
Shrimp Paste – 10ml
Coconut Milk – 50ml
Green Curry Paste – 10g
Kaffir Lime Leaves – 2 leaves
Palm Sugar – 10g
Fish Sauce – 2 Tbsp
Red Chilli Slices – 10g
Vegetable Oil – 2 Tbsp
Small Green Eggplant – 20g
Sweet Basil Leaves – 5g
1. Heat the oil, add the shrimp paste and curry paste, then stir for two minutes.
2. Add the coconut milk, shellfish stock, kaffir lime leaves, eggplants, palm sugar, and fish sauce. Simmer until the eggplants are soft
3. Turn the heat up to boiling, add the chicken, basil leaves, and chilli. Boil for one minute.
4. Remove from heat and eat it!
Ok that’s it for now. Off to film some new videos in Japan tomorrow!