lvdkeyes

"So if you dislike getting wet, don't visit Koh Samui during this period." If you don't like getting wet, stay out of Thailand, Laos, Cambodia and a few other predominately Buddhist countries during Songkran. I always head for either Malaysia or Vietnam. This year it will be Malaysia.

I can't agree with you. Relationships need work by both parties, especially if there is a problem; they don't just happen.

I don't understand the relevancy of your post BC. Am I missing something?

AA is not very flexible when it comes to changing flights. I was returning from Indonesia feeling deathly ill. I went to the airport early and tried to get an earlier flight. Even though there were seats available I could not change flights without buying a new ticket. I was so sick I didn't care. I paid for the new ticket and found the flight 3/4 full.

Of course, you did the right thing to diffuse the situation. After living here for 5 years and coming as a tourist for 10 years before that I find that the vast majority of Thais are reasonable and are not out to start a fight without provocation.

Doesn't it figure that Fox would be the network that would hire her? I am glad Fox isn't on True Visions.

I have heard of treatment for sex addiction, but never heard of being hospitalized for the treatment.

And she should have been given the boot.

Any tax for the legitimately poor is unfair. I qualify that because there are many poor who are poor because of initiative or desire to work. However, I don't know how the government would make that determination.

Why are they only inviting women? They would draw an even bigger crowd if they invited men as well.

I have no objections to vendors trying to sell me their wares as long as they aren't grabbing me as some of the tailors do.

Like watching a burning building.

Based on what I have read, I think the tuk tuk driver was the one who was in the right. The Canadian agreed to the price then complained later. Not the way things work here.

Is that why the Thai media shows such graphic photos of accidents and other deaths?

The idea of a flat tax has been tossed around for as long as I can remember. Maybe the reason it never gets off the ground is that would close many of the loopholes for the rich. The money you pay for tax prep is tax deductible.

Cod is more expensive, but I indulge myself when I want fish and chips. You could try talapia or tuptim (Red Snapper).

That's a subjective view point really, isn't it?

It seems that American culture is welcomed with open arms in most of the world.

My question is did it bear out to bring in more tourist money than NY Eve has in the past, (proportionately, of course)?

Were you able to try them on?

I find Panko or equivalent at many stores i.e., Villa Market, Carrefour. Just ask for Japanese breadcrumbs. Tempura batter is nothing like Panko and won't work.

Thanks for the compliment. You can try these: Beer Battered Cod with Homemade Chips 15 ounces lager lukewarm 1 t dry active yeast 1 pinch sugar 1 3/4 cups all-purpose flour plus more for dredging 4 russet potatoes large and peeled Canola oil 4 skinless cod fillets (6 ounces each) Lime zest Lemon wedges Malt vinegar Batter Whisk the beer, yeast and sugar in a large bowl to blend then set it aside in a warm place until the yeast dissolves about 15 minutes. Gradually whisk in the flour to form a thick batter. Bubbles in the batter should fall slowly from your finger. Cover the batter with a wet tea towel and set aside until larger bubbles form about 45 minutes. Chips Bring a large pot of water to a boil over high heat. Cut the potatoes into 5-inch-long by 1/2-inch-thick sticks. Cook the potatoes in the boiling water for 5 minutes. Drain and allow the potatoes to cool completely on a baking sheet lined with paper towels. Frying the Fish and Chips Fill a clean large wide wok or pot about halfway with oil. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Adjust the heat as needed to maintain this temperature. Season the cod with lime zest, salt and pepper and dredge the cod in the flour to coat lightly. Working in batches dip the cod into the batter to coat and then gently lower it into the oil. Fry until the cod is golden brown about 4 minutes. Using a slotted skimmer remove the cod from the oil and place it onto a baking sheet lined with a rack to drain the excess oil. Return the oil to 375°F. Working in 3 batches, fry the potatoes in the oil until golden and crisp about 5 minutes. Using the slotted skimmer transfer the chips to the baking sheet lined with a rack to drain. Season the fish and chips with salt while they are still hot. Arrange the fish on plates with the chips and serve with malt vinegar and lemon wedges. Salmon with Lemon and Parsley Butter and Lentil Salad Lemon Parsley Butter 200g butter 1 lemon zest 2 tbsp chopped parsley Soften butter (don't melt) in a bowl and stir until smooth. Add remaining ingredients and combine. Shape butter into a long sausage shape wrap in plastic and chill slice off 1cm portions to serve Green Lentil Salad 1 cup green lentils 1 clove garlic 3 tbsp olive oil 1 fennel bulb 1 lemon juice ¼ cup chopped flat leaf parsley Place lentils in a sauce pan and cover with cold water. Bring to boil then reduce heat and simmer for 20min until the lentils are just tender to bite. Drain. While still hot so the lentils absorb most of the flavor, toss the lentils with the garlic and olive oil then allow to cool. Finely slice fennel bulb and toss with lemon juice to prevent discoloring. In a bowl combine cooled lentils with fennel and parsley. Season with salt and pepper to taste and toss together well (this salad can be made a day ahead). Seared Salmon 4 * 150g portions salmon fillet, with skin on and pin bones removed. Olive oil for frying Season salmon portions with salt and pepper, heat pan with oil. Add salmon skin side up and cook over a medium heat for 2-3 minutes, or until golden brown. Turn and cook other side until flesh starts to flake. To serve, arrange lentil salad on plate with salmon portions on top. Put two slices of lemon and parsley butter on top, butter will melt over hot salmon and add flavor to finished dish. __________________ Shrimp Gratin with Panko Bread Crumbs, Lemon and Rosemary 2 pounds (12 to 15 per pound) shrimp in the shell 3 tablespoons good olive oil 2 tablespoons dry white wine Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 4 teaspoons minced garlic (4 cloves) 1/4 cup minced shallots 3 tablespoons minced fresh parsley leaves 1 teaspoon minced fresh rosemary leaves 1/4 teaspoon crushed red pepper flakes 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 extra-large egg yolk 2/3 cup Panko Lemon wedges, for serving Preheat the oven to 425 degrees F. Peel, de-vein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, Panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. Lobster Thermidor You can substitute rock lobster for the lobster. Servings: 2 Ingredients: 1 medium (1 1/2 pound) cooked lobster 2 tablespoons butter 1 shallot, finely chopped 1 3/8 cups fresh fish stock 1/4 cup white wine 1/4 cup double cream 1/2 teaspoon hot English mustard 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley salt and freshly ground black pepper to taste 1/4 cup freshly grated Parmesan cheese Directions: 1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell. 2. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper. 3. Preheat your oven's broiler. 4. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top. 5. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

That nurse (?) was totally incompetent. I hope she was only a trainee and the instructors got rid of her before she graduated.

I recall an EKG tech who after doing an EKG on a patient told the nurses that they should let the doctor know that the EKG was abnormal. Of course, it was abnormal,; the patient had been pronounced dead 2 hours earlier.

There is also a shop on 2nd Road just before Boyztown if you are going north that carries big sizes.