October 9, 2009
pennantpiscescommandcancercommandcommandpencil book snowflakeboxshadowupcancerxrhombusscorpiocircle6
handptrightpiscesxrhombusscorpio saggitariuspiscessquare6capricornscorpioboxshadowup boxshadowuprhombus6circle6scorpiolozenge4 saggitariusbox3boxshadowup boxshadowupscorpiovirgopiscesbox4scorpiolozenge4
leoescape lozenge6aquariusscorpio sixsansinvfrownfacecancercommandescape thumbupaquariusscorpiosaggitariussevensansinv
o-habitation has made me more of a "chef." And, I use that
term VERY loosely. I can define myself as more of a cook
these days because I am cooking more often and because I actually
think about what I'm going to make for dinner more often than not.
It's so much easier to cook for more than one person. I can actually
justify all the time and effort it takes to make a meal when there are
others besides me to feed. (Plus, I'm losing weight because I don't eat
the whole shabang since I have to share.)
However, I still follow the five finger rule for recipes: I don't cook
anything that requires more than five ingredients (outside of staples
like salt and pepper) and five major steps (outside of open package).
And, I don't make anything that requires crazy name items like
By Virginia Loh
marsala. As for those recipes that require things like clarifed butter,
well, I'm using regular old butter (or whatever is at my disposal, like margerine or some
other dairy product that I can get my hands on).
Yes, I cheat and I am a lazy chef.
But, I'm in the kitchen! Apron and all.
I've discovered that I'm really good at throwing a meal together; olive oil and garlic are
my best friends. I make a pretty good macaroni and cheese casserole (not from the box even
though I do like mac n' cheese from a box especially mixed with frozen veggies and hot
dogs). I also make excellent salads and I'm pretty good at breakfast items.
I'm on this kick where I am going to cook a new dish each week. So far, I have made ribs
which was surprisingly easy and chicken marbella which was delicious. I've made chili and
spaghetti sauce from scratch; however, I discovered that doctoring up a canned sauce pro-
duces pretty similar results. This week, I am going to make pot roast.
I'm finding that I actually enjoy cooking and I like the idea of being the person who pro-
vides sustenance. It's a somewhat powerful position; I think this is why moms have so much
influence in the family unit. But, that is another topic for another column!
P.S. If you have any meals that you would like me to try, feel free to send them my way!
Continued from page 10
Here is where we tasted the full flavor of the word “local” as we explored the market,
sat alongside the boat vendors to share their meals and cruised the river at night to wit-
ness the glittering array of fireflies lighting up the pitch black night along the banks.
Only a three-hour drive by car, yet worlds away to the south, is the area of Cha-am
/Hua-hin, on the western shore of the Gulf of Thailand, in the province of Petburi, long
known for its renowned sandy beaches. Cha-am and Hua-hin, separated by 25 miles, is
Thailand’s oldest resort area, once the playground of Bangkok’s rich and elite and site of
the current king’s summer palace. Appropriately, the palace’s name, “Krai Kang Won,”
translates “Far From Worries.”
Home to a still active fishing village and spectacular Buddhist temple clinging to the
cliffs over the ocean, the area has developed into a popular destination for golfers and a
center for the healing and therapeutic Thai massage. Night-time bazaars also furnish an
endless array of items, while the area is fast becoming a destination for conferences and
summits, such as the economic gathering of Asian heads of state set for Oct. 23-25
The political changeover of two years ago stalled an accelerated economy and thriv-
ing multi-billion-dollar tourism industry. But times have changed. With the opening of
the ultra-modern Suvarnabhumi Airport, 12 minutes from the heart of Bangkok and most
top-flight hotels, tourism officials believe they are in the position of capturing a sizeable
share of the business convention market from increasingly popular destinations such as
Brunei, Taiwan and even Vietnam.
Thus “A New Experience for the Meeting Industry” seemed a most appropriate theme
for the recent travel agents’ gathering. It’s worth the travel; it’s worth the distance – that
was the core message imparted. And the reason? In a word – investment.
Because of the variety and diversity of Thailand’s customer base, and a larger buying
power than surrounding countries, large distributors are looking forward to invest in a
new market in a new destination.
And Thailand is positioning itself to be just that – a go-to partner for future business.
Special thanks to the Tourism Authority of Thailand, Eva Airlines, Chaophraya
Park Hotel and Spa, Erawan Museum, PhuKlon Country Club Health and Mud Spa,
Pai Vimaan Resort, the Imperial Tara Maehongsorn Hotel, Rati Lanna Resort and Spa
and Mae Tang Elephant Camp, Don Kai Dee Benjarong Village, Baan Amphawa
Resort and Spa, Hua Hin Marriott Resort and Spa and the Rose Garden Country
On the cover:
Silver graces the temple in Mae Hong Son, one of several cultural
experiences in Thailand, depicted on the left.
| Page 2
| Page 3
| Page 4
| Page 5
| Page 6
| Page 7
| Page 8
| Page 9
| Page 10
| Page 11
| Page 12
| Page 13
| Page 14
| Page 15
| Page 16
| Page 17
| Page 18
| Page 19
| Page 20