Spring has sprung!
Well, “sprung” may be a bit of a strong word. Spring has shown up. Kind of. The robins came back, if only because they’re programmed to. We still had snow on the ground last week. But at the moment the small amounts of warmth and sunshine that we’ve been graced with have produced soft buds on the raspberry canes, tiny, grassy stalks of pungent chives poking out of the leaf litter and an abundance of bunnies, which last year ate our peas down to stumps before they ever had a chance. Hmmm…
What’s in a name?
I’d love to call this just “Thai Salad.” That would flow better. But I can’t. I can’t because, while this recipe certainly borrows from some Thai flavours that I love, it’s not authentically Thai, and it bugs me to no end to see things labelled a certain way, and then include ingredients that make it more generic. Or even totally wrong. Chain restaurants are notorious for this. Your chicken burger is not Thai just because it has peanut sauce on it. Your salad is not Greek because you added Feta and black olives to a bowl of iceberg lettuce and mealy, out of season tomatoes. And that “Mexican pasta?” With the stringy chicken and Tex-Mex pre-shredded cheese blend doused in insipid salsa? Not even going there. /rant Continue reading