it has been a never-endingly dreary winter this go 'round, so when the sun finally decided to make an appearance last saturday, i decided to celebrate with a refreshing thai-spiced chicken and some lemongrass rice salad. it looked a little like this:

sorry for the lacklustre presentation, but eating came after champagne which meant i no longer cared. it was quite simple. whilst preparing some basmati rice, cook up some chopped red chili, lemongrass and spring onion in a pan (for about three minutes). when the rice is finished, add this, some fish sauce, some lime juice, coriander, mint, and sugar. give it a stir, and she's done. for the chicken, prepare a bit of a base of egg white and rice flour, add some more red chili, coriander, sesame seed and lime leaves (i refuse to buy lime leaves by the thousand, so i didn't have any) and fry that on up. about three minutes a side. serve it with a simple dipping sauce of soy sauce, lemon juice and brown sugar.




be sure to keep the champagne flowing in the hot weather, and when you serve it, your guests are guaranteed to look like this:




they will be so happy that they'll forgive the lacklustre presentation, and offer you some of this:

(scotch)

which you will enjoy until the bike ride home becomes dangerous.

yum!yum! sunshiney fun!

(note: as a contact lens-wearer, you should always wear gloves when handling spicy, oily things. ouch ouch ouch the burning searing pain)