Connor lost another tooth today-- his last lower incisor he had to lose. He's got a glorious gap-toothed grin right now, and he keeps putting his fingers in there to feel around. It's very cute.
We're pretty much skipping the tooth fairy in this house; Connor wouldn't get in the least excited about being left any money under his pillow (if he slept on a pillow, which he doesn't) and Ellen should already have lost all of her primary teeth. If things go well we do plan to adopt one more child four or five years down the road-- this time younger than Connor-- so maybe we'll end up starting the tradition then. But for now we just congratulate the little guy and leave it at that.
Ellen has an absolutely gorgeous smile; apparently the orphanage has a pretty good dental hygiene program. She eats pretty well too; the orphanage website posts her daily lunch and dinner menus. Today, for example, she's having pineapple soup and fried squid with basil for dinner. They eat ice cream a lot-- probably coconut based ice cream, since most Thais are lactose intolerant and there aren't a whole lot of dairy cows wandering around there anyway.
I've started writing down entrees that I see appear fairly frequently on the orphanage's menu, because I've decided to start trying to find Thai recipes for them. Obviously the odds of me coming up with exactly the same recipe the cooks at her orphanage use is pretty slim, but I'm hoping that with some of them I can at least get relatively close. I think that in a stressful situation, having familiar foods can be tremendously comforting, and so while I won't be cooking Thai food every night I do want to incorporate it into our meals a couple of times a week and have some recipes at hand that I know she's relatively familiar with.
My kitchen pantry is slowly filling up with ingredients from a traditional Thai kitchen, like palm sugar, galangal, fish sauce, kafir limes leaves and tamarind paste. My collection of mortar and pestles is growing. And I've started throwing Thai spices into many of my regular recipes; it's amazing what a little fish sauce will do for a steak marinade or a pasta sauce.
That being said, some recipes are going to be easier to recreate than others. I bought a book of Thai recipes recently and want to start working my way through, but some of the recipes look incredibly intimidating. At the beginning I had to look up half the ingredients because I had no idea what the heck they were. I'm slowly starting to understand what most things are, but that doesn't mean I'm going to be whipping up something like "Lotus Root Soup With Pork Short Ribs, Peanuts And Jujube Dates" (page 139) any time soon.
I think I'll start with pineapple soup.
2 months ago