It was another long, hot summer in Tokyo, and luckily, there was no need for rolling blackouts as Tepco had ominously warned due to the shortage of electrical power. But it wasn't mere luck, it was sheer will power on the part of Tokyo businesses and residents as we conserved energy usage so much that for the entire summer and in particular, the month of August, generally the hottest time of the summer with the highest usage of air conditioning, we were constantly under capacity. That's amazing. A little sacrifice for the greater good.
To try to stay cool, I ate a lot of mint. Mint Pocky, that is. You've probably seen the regular chocolate-covered Pocky sticks, but these are a limited edition, and will not be in stores for much longer. They taste like the Girl Scouts' Thin Mints, and I can't get enough of them. Every time I go to the grocery store, I plop a few of these boxes in my basket and stick them in the fridge. I'm running low on my stash, but now that the humidity and heat of the summer may be gone, I may be okay. But maybe not, like Thin Mints these Mint Pocky probably freeze well. Stay cool!
Thailand is one of my favorite vacation destinations. It seems so close, going from Tokyo to Bangkok, however it is easily a 6 hour flight. But it's worth it every time I go. This would be my sixth time visiting Bangkok and my husband's nth time; he goes so often for business, I can't keep track. The last time he was there, he raved about a local restaurant specializing in whole suckling pig. So of course, we ate there. I want to eat there again. Not just for the roast pig, but for the fried shrimp cakes, the black pepper crab soup and the whole fish covered with fresh lemongrass, lemon, ginger and mint swimming in a sweet and savory lemon sauce.
The roast pig is the highlight of the dinner, and after being crisped up at the grill, it was presented at the table with the skin cut up into manageable squares along with some steamed buns.The rest of the meat was cut up and stirfried two ways: one with chili and basil leaves and the other way with tons of garlic and soy sauce.
That's what's left of the dish. There wasn't much meat, but it was tasty. I'm already thinking of when I can go back to Thailand.