All right folks, get out your welcome mats~! Holiday Season is fast approaching, with all its obligations, family gatherings and social shindigs in tow. What better opportunity than this to dust off some fingerfood related recipes~! Oooooor to unobtrusively hide a large-scale taste-testing of one/more of your dishes-in-development beneath the cover of a fingerfood platter… *cough*
Come November, about 75% of the people I know well enough to mark their birthdays on my calendar are about to celebrate another chapter of their lives during the next handful of weeks. Whenever there’s related festive gatherings of 3 or more people – and the promise of food – involved in the shindig, I’ve noticed a peculiar drop in the upkeep of the Birthday Cake tradition. Not in general, mind you, just the children of winter seem to have lost interest in the concept for no evident reason.
Mmmh after last week’s Tom Kha I found myself on a roll. With exactly the right weather raging on outside to justify a soup/stew/curry kind of cooking rush and exactly the right temperatures battering the windows to add a bunch of chillies to the mix, I decided to tackle the almost impossible task of kinda-sorta reverse-engineering another dish I’ll sorely miss now that our favorite Thai Restaurant has closed up shop.