lvdkeyes

I call it divine justice, Thais call it karma.

Yes, Tea money is a bribe. I am not sure where it came from.

It doesn't sound like a place where I would enjoy living.

"The tape records widths of between 49 and 56 millimetres". 49 mm width would be quite thick. I believe that should read "circumference".

Does anyone not believe this was all a set up orchestrated by Toxin? "Arrest a Thai engineer, I will negotiate to get him released and I will become a hero to Thai people." MMMMMMM

OOPS!! That should have read "Letterman". Sorry.

I love Whitey One Bites too. I had a recipe to make them at home, but the results were disappointing.

Funny you use the word "douche". Letter did a monologue on it last night. He, accurately, translated the French word to "shower". It suddenly doesn't make sense, does it?

I hope he lives out his time in prison and drops dead the day he is due for release.

I haven't tried Facebook, now, I know I won't for sure.

When I had JW's come to my door in US I got rid of them fast. I just said I wasn't interested, but maybe my boyfriend was. They left fast.

My pleasure! Let me know which ones you try and how you like them.

I find going to the movies in Thailand much more enjoyable than in the US. Most people seem to know how to behave in the theater. Prices are much better too. Premium seats are 150 baht, popcorn and a drink 90 baht. total 240 baht or about $7.00.

All the seats are the same.

Hot dogs here are a disaster. An American snack shop owner told me that the hot dogs at SS Sausage on Naklua were good. He was wrong; they are crap to my taste. Villa sells Oscar Meyer, but I am not buying them at that price. Oscar Meyer are not my choice anyway. A friend is bringing me some Polish sausages from Costco. I love them. For hamburger, don't buy the leanest one. Here are a few choices to give you tasty burgers, although not the usual. I also included a recipe for the best buns. Greek Burger Ingredients • 2 pounds ground beef shaped into 6 burgers • 3/4 pound Greek feta cheese cut into 6 slices (okay if it crumbles) • 1 1/2 cups roasted red peppers thinly sliced • 1 cup pitted Kalamata olives cut in half • 3 ripe Roma tomatoes sliced • Romaine thinly sliced • 2 Tbsp olive oil for brushing buns • 6 Brioche or good quality hamburger buns • Kosher or Sea salt • Freshly ground pepper • 1 small cucumber peeled halved lengthwise and seeded • 1 cup plain whole milk or 2% Greek yogurt • 1/2 Tbs. honey • 1/2 Tbs. fresh lemon juice • 1 Tbs. fresh mint finely chopped • 1 Tbs. fresh dill finely chopped • 1 small garlic clove pressed through a garlic press Cooking Instructions To prepare Tzatziki sauce: Shred cucumber on the large hole of a box grater. Squeeze out excess liquid from cucumber. Mix in bowl with milk/yogurt, honey, lemon juice, mint, dill, and garlic, then season with salt & pepper. (Can be refrigerated for up to 2 days). To prepare burgers: Prepare the grill to medium-hot heat & lightly oil grill. Brush inside of buns with olive oil & grill cut side down on cooler side of grill until golden brown. Grill lamb burgers seasoning with salt & pepper & cook approximately 4 minutes per side for medium or 3 minutes per side for medium rare. Put romaine on bottom of bun cover with lamb burger and top with feta olives roasted red pepper tomatoes & Tzatziki Sauce. Caesar Burger Ingredients • 2 pounds all natural ground chuck (80/20blend) shaped into 6 burgers • 1 1/2 cups roasted red peppers thinly sliced • 1 1/2 cups Parmesan shavings loosely packed (can also shredded Parmesan) • 3 ripe Roma tomatoes sliced • Romaine thinly sliced • Roasted Garlic & Basil Aioli (recipe follows) • 6 Brioche or good quality hamburger buns • Kosher or Sea salt • Freshly ground pepper • 6 medium garlic cloves • 3 Tbsp olive oil • 2 Tbsp fresh basil finely sliced • 1 tsp. Dijon mustard • 1 Tbs. fresh lemon juice • 1 cup mayonnaise Cooking Instructions To prepare aioli sauce: Heat olive oil in small sauté pan over medium-low heat. Add garlic & sauté until soft & brown. Remove garlic & reserve oil for brushing inside of burger buns. Roughly chop garlic & puree with flat side of knife. Put in mixing bowl with basil, Dijon, lemon juice, mayonnaise and season with salt & pepper. Refrigerate. To prepare burgers: Heat the grill to medium-hot heat & lightly oil grill. Place burgers on grill season with salt & pepper. Grill burgers to medium doneness (about 4 minutes per side for medium 3 minutes for medium rare). Brush inside of buns with reserved garlic oil & grill cut side down on cooler side of grill until golden brown. Put romaine on bottom of bun top with burger Parmesan shavings tomatoes roasted red peppers & Roasted Garlic & Basil Aioli Sauce. SPECIAL BURGERS 2 pounds Ground Beef 2 teaspoons Worcestershire Sauce 1/2 teaspoon Salt 1/4 teaspoon Garlic Salt 1/4 teaspoon Pepper 3 ounces Cream Cheese; Softened 2 tablespoons Blue Cheese; Crumbled 4 ounce can Mushroom pieces Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. Texas Two Step Burger Ingredients • 2 pounds ground beef (80/20blend), shaped into 6 burgers • 6 slices Vermont cheddar • 6 slices Monterey Jack cheese • 2 cups Beef & Kidney Bean Chili • 1 small red onion, thinly sliced • Romaine, thinly sliced • Cilantro-Lime Sour Cream Sauce (recipe follows) • 6 Brioche or good quality hamburger buns • Olive oil for brushing inside of buns • Kosher or Sea salt • Freshly ground pepper • 1 1/3 cups sour cream • 1 Tbs. fresh lime juice • 1/2 Tbs. sugar • 2 Tbs. fresh cilantro leaves, finely chopped Cooking Instructions To prepare Cilantro-Lime Sour Cream Sauce (prepare 1 or 2 days in advance): Mix sour cream, lime juice, sugar, and cilantro in bowl. Salt and pepper to taste. Refrigerate. To prepare burgers: Heat the grill to medium-hot heat & lightly oil grill. Warm chili in microwave or on stove. Place burgers on grill, season with salt & pepper. Turn burgers and top with both cheeses. Grill burgers to medium doneness (about 4 minutes per side for medium, 3 minutes for medium rare). Brush inside of buns with olive oil & grill cut side down on cooler side of grill until golden brown. Put romaine on bottom of bun, top with cheeseburger, then chili, red onion & Cilantro-Lime Sour Cream Sauce. You may need a knife & fork & lots of napkins for this one! Big Soft Hamburger Buns 9-12 servings 1/2 cup instant mashed potatoes 1 cup boiling water 2 1/4 teaspoons active dry yeast 1/4 cup warm water 1 cup small curd cottage cheese 1/4 cup sugar 2 tablespoons vegetable oil 1 egg, slightly beaten 1 teaspoon salt 4-4 1/2 cups flour Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy. Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in flour on low speed until a soft dough comes together to form a smooth ball. Knead 9-10 minutes on medium until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness. Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled. Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth. Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy. Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack. NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired. It will also make 2 - 8 X 4 inch loaves.

It is not a section, but a whole separate theater.

It sounds a bit like Sweeney Todd.

This looks like a place I need to try.

I have never seen any bags offered at Makro. I always take my own.

I feel confident since the officer who told me it would be ok has been there for a long time and is a stickler for things being complete and accurate.

I have not heard about Wi's. What kind of restaurant is it and where is it located?

There are three restaurants in Pattaya where the service is close to what it should be. Alois, Mata Hari and Manhattans, none of which are cheap.

All I know is that the officer who processes the retirement visas is the one who told me it would be OK.

My retirement visa expires on Feb 1, 2010. I was at Pattaya immigration today and asked the officer who processes the retirement visas if I could get the letter at the Outreach here on Thursday to use then. He said, "Can can."

Good waiters stand away from the table so as not to hover, but close enough to see if anything is needed.