Inspired by yesterday’s entry about Cafe Jacqueline, last night I decided to try making a ham and cheese souffle for dinner.
Very cool to watch how it rises during the 30-35 minutes of baking.
It turned out quite nicely, although could have used a bit more salt and pepper to season it.
The morning after attending Big Bite Bangkok, I decided to make myself breakfast using some of the ingredients I had purchased.
Bagel sandwich with scrambled eggs, Provelone cheese, a slice of ham from Soulfood Mahanakorn that had been cured in a dry rub for four days then smoked of Thai herb cuttings, and some salsa made from Adams Organic tomatoes. Add to that a latte and it was a pleasant start to the day.
Speaking of Adams Organic, I was invited to visit their farm in Korat so yesterday made the drive up there with Chow and Ken. Lots of footage to share so I need to take several days to digest the information, write the entry, and fact-check. Stay tuned!