Friday was Thai Curry night, I was collecting bits and pieces for the dinner throughout the week and in between moments of extreme heat and diving into the pool for some form of relief I slowly began to prepare dinner. I started with a Thai Carrot Salad, with carrots of course, grated and spring onion and sultanas and a chilli. This dish can be far spicier if you want and the sultana's always take the edge off it. I then added coriander and parsley and huge dollop of fish sauce and some honey. I have done it before with extra chilli in the form of tabasco sauce and some cumin powder. I also grated a small amount of lemon grass into the salad for extra flavour. Next was time for another swim - boy it was hot yesterday and today seems to be warming up in similar fashion. I am sitting here covered in a light coat of sweat from head to foot like I have just passed through a steam machine. I think a swim after this will be in order as well. I cooked the Chicken Green Curry in a slow cooker (the one Lyn used a few days before to cook the silverside. We were not too sure how it would work but thought the process would achieve similar results just over a longer cooking time. The great thing about this is you can just add all the ingredients in at once and Bob's your uncle. Leave it all to its own devices. So Thai Green Curry Paste, with coconut milk, chicken, roughly chopped onions, garlic, a good helping of coriander and parsley, roughly chopped lemon grass so you can notice it before biting into it, chillies, some dried shitake mushrooms, which I had softened in hot water 30 mins before (don't forget to use the water in your curry for the flavour is all in the water). Add snow peas at the end of the cooking process and if you can find them Chinese artichokes (little pea like vegetables that suck up the juice and explode in your mouth). I then used the left over shitake mushrooms, chopped up some bok choy and stir fried it in a frypan with oyster sauce, a little fish sauce and some thai sweet chillie sauce, together with some ginger and garlic. MMMMM yum yum. Rice in a rice cooker with some coconut milk and the whole feast was a delight for the senses. We all ate heartily and washed it down with refreshing Sol beers and lemon (we had run out of lime) and a bottle of Ned's savignon blanc. I think I am ready to eat it all over again having just described it all. There was enough left overs for a feast again today so may do just that. Off to the football tonight at Suncorp Stadium and a few days at my other brothers (Golf on Sunday). So while I sweat away in front of this computer I shall say adeiu once again and hopefully have more stories to tell you over the next few days. My golf on the Wii is far better the my golf on a real course but looking forward to the excercise. Drank way too much and eating far too much these last few weeks. Have to put myself on an excercise regime next lifting beers with my left hand for a while instead of my right I think! Speak soon dear reader.