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I walked to the local markets this morning to soak up some local culture. Very much like the markets in Latvia and Estonia the Lithuanians sell all kinds of fruits, vegetables, herbs, spices, dried meats, pastry, breads, clothes, utensils actually almost everything.
It has now became my favorite thing to walk around and look at the various foods and sample all the dried fruits!
After lunch Irena and I walked into the city and visited the Thai embassy, explored the old city and the art sector of the city. The weather was once again freezing but I really enjoyed my guided tour and to finish we stopped at Irenas favorite Bar and had some warm whiskey!
Tonight I was in for a real treat - bring invited to Irenas sisters house for local lime and chilli trout and Paypaya salad which Irena was making. The night started with about 5 bottles of champaign and lots of questions and confused looks - what do you do? I travel! But why?? Hmmm good question - I travel for the sake of travel.
Ok the meal was a Thai Dish - Papaya Salad (Pappaya was supplemented with unripe mango) consisting of sliced mango, carrot, dried ships, cherry tomatoes, lime, fish sauce, chilli and a few other bits and pieces like cocunut sugar and omg wow the best salad I have ever eaten - sweet, bitter, sour, spicy and tangy all at different stages and with the shrimp and nuts dense enough and hardy enough for a meal in itself. The trout was much the same absolutely delicious - served whole head and all with the meat falling from the bone. So there I was sitting in a food conma for the rest of the evening - realizing Thailand is only 2 weeks away and I will be eating like this everyday :)
Wednesday I had myself a nice sleep-in before going for a short walk and then getting ready for Irenas Dinner Party: every Wednesday she puts on a new 3 course menu of world foods and about 12 of her friends come around to enjoy her wonderful cooking.
On today's menu was Spicy Idian style Mussel Soup followed by a Thai salad with fresh mango vinegar accompanied by sundried tomato, feta and herb pasty and for dessert wild berry tart with a zesty lemon crumble - all of which to absolutely die for. It was amazing to watch like a mini resteraunt - everyone in and out in less then an hour and more then satisfied.
Tonight it is my turn to show my gratitude and cook something for tommorows lunch: I will be making my Tortilla Australianis with the addition of Feta cheese and sundried tomatoes :)
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