Thai Slaw

While I was driving home from work today, I was craving coleslaw (yet again). I would make coleslaw everyday if I didn't think it would result in a mutiny. Set to make coleslaw, I mentally debated what kind of coleslaw to make. Nothing was shouting "Make me!" until I drove past the Thai restaurant at the bottom of my street. Cue light bulb.

My dad is tired of going out for Thai food with me and my mom. Not because we won't let him choose what to order (on the contrary, he usually has free rain), or because we won't let him order food as spicy as he would like. It's because we insist nay demand that we order the Green Papaya Salad every single time we go. I've seen it on the menu of every Thai restaurant I have been in. And for good reason. It's delicious. Crunchy, crisp, refreshing, and light. I could make a meal on it alone.

Indian Spiced Okra

Before we get to the recipe and lots of parenthesis (one set doesn't count as a lot...this is just the beginning) I have a haiku to share:

Some call you slimy

But I'll eat you in gumbo 

and hell, deep fried too

So, as it happens,  I love okra. It might have something to do with my southern-ness (is that a word? it is now). I've had okra deep fried, in gumbo, in a British curry (completely different than Indian curry), and in Indian food (someday I will try them pickled). I love them all. I can't pick a favorite. 

Ok, I can actually pick a favorite. I love Indian style okra. There is a restaurant near my house, The Clay Oven, that makes some highly addictive Indian food. While I've never had anything bad there, my standout dish has always been the okra. I guess because I thought it was hard to make. Or because its one of those vegetables we just didn't make at home. Well the times have changed because twice in the last 2 weeks I have made okra.