CHIANG MAI THAI COOKING SCHOOL

I'd already taken my photo for today, in progress photos of my quilt but while cleaning my disaster area of a screen printing nook, I stumbled upon my grandfathers old collection of la cucina italiana magazines.

He subscribed for a while & I brought them with me. I decided to open one up & all these papers fell out. Old recipes. Both his and one in my moms writing. I have no idea why but I just started crying my eyes out. Hormones? The fact that I've become really into cooking & I can't share it with him? That he didn't see me happily married? All of those reasons + PMS? I'm not sure but it was a good cry.

He was a fantastic cook. He & my grandmother had seperate kitchens. He was an architect. I love his printing, I've always said that if I was better with computers I'd make his printing into a font. I love his way of "recipes", which are really just lists in order that you should cook things. One is the label of a bunch of broccoli rabi & then his notes on how he prepared it.

All I know is, this week I'm making the lentil soup from his notes.

Any thoughts on how to store these? I'm thinking some small acid free/archival frames for our ktichen.

It actually cuts remarkably easy.

The April 2010 issue of Saveur has an article on cardamom, and being the good Norwegian that I am, I had to make the Cardamom-Ginger Crunch. It's really, really very rich. There's a ton of ginger in it, so it's a little spicy, too. And there's a whole pound of butter.