The Lettuce Shop
I have found the world of poetry an excellent medium for relating to life around me. Although a number of my poems are harrowing, I have not tried to soften their content. It would be an injustice to do so. Many of us are sheltered from the horrors of child abuse and the abuse of women in its many forms. In addition, the horrors of war, both from a soldier's point of view, as well as the horrific ordeals that civilians are subjected to, must not be forgotten. It is important that we are made aware of them. Hopefully, the more we realize how badly we can treat each other, the more we will want to rectify this and try not to pretend that it does not happen. We all have a part to play.
Thai cooking is renowned for its perfect balance of flavours and textures and for its imaginative presentation. And the more people there are to share it, the better: for the Thais, the sharing of food is a source of great joy. Over the centuries migration has brought many influences from abroad, especially from China and (in the south) the spicier traditions from India. Chillies may have been introduced by Portuguese traders in the sixteenth century. Although veganism is virtually unheard of in Thailand, there is no need for vegans to miss out. Many of the ingredients are already familiar to vegan cooks, and the more specialist ingredients are becoming increasingly easy to get hold of. There is more good news too: many of the dishes are very quick and easy to prepare. Linda Majzlik has created over 120 dishes in her own kitchen, using authentic Thai ingredients and flavours, but avoiding the use of animal ingredients. Try her Beansprout and Lettuce Soup, the Tofu and Tamarind Dip, a bowl of Carrot, Ginger and Sesame Fried Rice, some Curried Aubergine with Tofu, a plate of Broccoli with Peanut and Chilli Sauce, a Pineapple and Water Chestnut Salad, all accompanied with Pan-fried Bread, some Crispy Fried Garlic, Onion and Shallots, and finish the meal off with a Pumpkin and Coconut Pudding.
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