lvdkeyes

That's her story and she is sticking to it.

I understand about flash, but my Handycam does not need flash or lights. I don't expect to be able to get up and obstruct other's view so that I can get a good shot.

My bf who is from CM, but lived in Udon Thani for 10 years told me Thais there eat with fingers when they have sticky rice and sometimes even with regular steamed rice.

The show is a spectacular show, but, alas, it is all lip sync. Another thing I don't like is that Tiffany's doesn't allow video taping, but Alcazar, which has a very similar show, does.

I flew One-Two-Go once from BKK to CM. The only problem for me was I had to get to Don Mauang instead of Suvarhanbumi, which cost me more.

She "did nothing wrong".

I felt a very slight spray. I laughed and that really pissed her off. She gave me the finger.

I certainly was not referring to the bible. I just believe if you do the crime you should do the time.

I got very lucky one time. I was 2 days late to report my address. I went in prepared to pay the fine. It was just before lunchtime when I went in. I didn't say anything about being late and the officer was rushing to complete her work before lunchtime. She didn't notice that I was past due. I got my passport back with my notice when to report next and scrammed out of the office before anyone noticed. WHEW!!!!!

Do you really think they would manipulate us this way? (Tongue in cheek)

Here is a clip of the races.

If you can't find it just use whatever paprika you can find. Let me know how it turns out.

It depends where the banana is.

Whenever my 90 address reporting date falls on a day when immigration is closed I just go a couple of days early. It has never been a problem.

– Here are three recipes for Paella. It can be made with only chicken if you like. Then they call it Arroz con Pollo. Paella 1 • 2 tablespoons olive oil • 6 chicken wings • 6 chicken breasts (skinned and cut into pieces) • 12 king prawns (shell on) • 2 cloves garlic, chopped • 4 tomatoes , diced • 2 red bell peppers, cut into long strips • ¼ smoked paprika • 300g Calsparra rice • 4 strands saffron • 1 liter hot chicken stock • 50g frozen peas • 50g frozen broad beans • 200g canned cannellini beans • 10 cherry tomatoes • Salt & Pepper 1. Heat 2 tbsp olive oil on a medium heat in a large skillet. 2. Sauté the chicken wings and thigh pieces until light golden. 3. Add the prawns and stir. 4. Add the garlic, chopped tomatoes, peppers and paprika. Shake the pan allowing the contents to sizzle a few minutes. 5. Stir in the rice. 6. Dissolve the saffron in the chicken stock 7. Pour in the hot chicken stock and shake the pan again. 8. Reduce the heat and leave for 10 minutes without stirring. 9. Stir in the peas, broad beans and cannellini beans. 10. Season to taste. 11. Simmer gently for 10 minutes, and then add the cherry tomatoes. 12. Cook for 30 minutes without stirring. 13. Check the rice doesn’t dry out or burn on the bottom of the pan. Add a little boiling water if necessary. 14. Remove the pan from the heat and allow to stand for 5 minutes or until the rice has set. 15. Serve with the rustic bread. Paella 2 Sofrito: 1 red onion, finely chopped 1 red and 1 green pepper, diced 4 cloves of garlic, finely chopped 2 tablespoons of fresh flat-leaf parsley, finely chopped 1 cup of canned peeled tomatoes mashed with a fork 2 teaspoons paprika Peel and devein 16 large raw shrimp (prawns) 2 squid tubes cut into 12 fresh mussels, scrubbed and de-bearded Cover and refrigerate. Heat 2 tablespoons of extra virgin olive oil in a large shallow pan over a medium heat and cook the chopped red onion, 2 tablespoons of parsley and 3 of the chopped garlic cloves for 8 minutes, stirring occasionally. Add the pureed tomatoes and 2 teaspoons of paprika and cook until all the liquid from the tomatoes has evaporated and the sofrito has the consistency of jam. Transfer the sofrito to a small bowl and wipe clean the paella pan. While the sofrito is cooking, place the mussels in a saucepan with half a cup of simmering water. Cover and steam on a low heat for 5 minutes. Remove mussels and set aside, discarding any that haven't opened. Heat 1 tablespoon of extra virgin olive oil in the paella pan over a medium-high heat. Add the remaining clove of chopped garlic and the shrimp and cook for 1½ minutes, tossing continuously. Add the squid rings and cook for a further 1½ minutes. Remove the shrimp and squid from the paella pan and lightly season with salt and freshly ground black pepper. Cover and set aside. Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the diced red and green peppers for 6 minutes, stirring occasionally. Add the sofrito back to the pan along with 1½ cups of Spanish Calasparra or Bomba rice (regular medium-grain rice makes a good substitute) and cook for a minute, stirring to coat the grains. Add 3 cups of heated fish or chicken stock, a pinch of saffron threads, 1½ teaspoons sea salt and ½ teaspoon freshly ground black pepper. Stir to combine, and bring to a rolling simmer. Cook for 10 minutes, uncovered without stirring. Lower the heat to a gentle simmer and cook for a further 15 minutes without stirring. After 15 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella pan from the heat. (The toasted rice bottom of a paella is called socorrat and is highly prized.) Push the reserved shrimp, mussels and squid into the cooked rice, and scatter with half a cup of defrosted green peas. Cover the pan with foil or a clean cloth, and let the paella rest for 5 minutes. Serve with lemon wedges Present the paella in the pan at the table with lemon wedges on the side for drizzling. Seafood Paella Serves 4 Ingredients: ¼ cup/50 ml olive oil 3 shallots, finely diced 3 garlic cloves, minced 3 sprigs fresh thyme 2 bay leaves 1/2 teaspoon/1.3 g Persian saffron powder 2 cups/375 g long grain white rice 1/2 cup/100 ml dry white wine 1 teaspoon/6 g salt 4 cups/900 ml chicken stock, warmed 1 tomato, seeded, diced 8 black mussels, scrubbed, de bearded 8 Manila clams, scrubbed 4 colossal shrimp, halved lengthwise, de veined (with shells) 4 sea scallops 1 tablespoon/about 3 g roughly chopped fresh flat leaf parsley 1 tablespoon/15 ml extra virgin olive oil 1 lemon, halved Method: Preheat the oven to 425°F/220°C. Heat ¼ cup/50 ml of olive oil in a 12-inch/30-cm-diameter paella pan (a broad, shallow pan with two handles) over medium heat. Add the shallots and sauté for 2 minutes. Add the garlic, thyme and bay leaves, and sauté until the shallots are tender and translucent, about 1 minute. Sprinkle the saffron powder over the shallot mixture and sauté for 1 minute. Add the rice and stir for 2 minutes or until the pan is quite dry and the rice is coated with oil. Stir in the wine and salt then the warm chicken stock. Stir the rice to distribute it evenly in the pan. Bring to a simmer over high heat then remove the pan from the heat. Sprinkle the tomatoes over the rice mixture. Nestle the mussels, clams, shrimp and scallops into the rice mixture. Carefully transfer the pan to the oven and bake the paella uncovered for about 35 minutes, or until the rice is tender and the seafood is cooked (discard any mussels and clams that do not open). Remove the paella from the oven. Sprinkle with the chopped parsley and drizzle with the extra virgin olive oil. Squeeze the lemon juice over the paella and serve.

I agree, but I think in India a 1 or 2 star hotel might not be the cleanest. India is not known for its cleanliness.

Yes to both your questions.

The punishment fits the crime. You take a life, yours is taken in one way or another.

Thai's starring role in Hollywood drama An international thriller with a touch * Published: 20/09/2009 at 12:00 AM ......While, Mrs Juthamas has maintained her silence on the allegations, in 2007, after she resigned as governor and as a member of the Puea Pandin Party, she threatened to sue the US Justice Department if it implicated her in the bribery scandal. ''All the procedures involving the case were done according to the regulations and with fairness and transparency among all agencies concerned,'' she said at the time. ''I have already contacted the company in Los Angeles and found that some employees were fired for unknown reasons. I believe those cases were caused by internal conflicts inside the company,'' she said, insisting it was a US matter that had no direct link to Thailand......

The key to a healthy diet is variety and portion control paired with exercise. If you don't take in more calories than you burn you won't gain weight.

You are welcome. Let me know how you like them.

Krabi has beautiful beaches too and not as expensive as Phuket. Even if you are in Pattaya you can take a 45 min. ferry ride to Kho Larn and have beautiful beaches too.

Michael is back in the US right now, but I was at Zicos last week. I have eaten at a few of these Brazilian restaurants in the US before. The food at Zicos was good, but not as good as the others where I have eaten. I think the reason is the others I have been to were much bigger and busier, so the meat was more freshly cooked instead of being kept warm. The place is not very big and they had two scantily clad women who did a couple of ass shaking dances to loud music amongst the tables. I could easily have done without that while. Apart from that I think it is worth a visit. If you are a meat eater you will particularly like it. Lots and lots of meat, pork, beef, lamb, turkey, sausage, salmon, prawns, duck, bacon wrapped pork, cooked pineapple and shark. There is a decent salad bar and pots of mashed potatoes, baked potatoes, beef stew, corn on the cob and a couple more that I don't remember.

I am not sure I would want to stay in less than 3 stars in India.

It is south of Jomtien on Sukhumvit Rd. before Noong Nooch Tropical Gardens. The white baht buses that run on Sukhumvit Rd. go past it.