While up in Chiang Mai with visitors last week, I took several pictures that I want to share. It is the height of rainy season and the surrounding countryside was particularly verdant.

On the way up Doi Inthanon, Thailand’s highest mountain, we pulled over to snap this picture of rice paddies terraced in a small valley.

Further up the mountain, we visited the Royal Agricultural Project, which over the last few decades has helped local hill tribes transition from growing poppies (which were used to make heroin) to growing a wide variety of fruits, vegetables, and flowers. The higher elevation provides a climate suitable for select vegetables that could otherwise not be grown in Thailand. The pictures of flowers below are from the display gardens at the project.

By visiting during the weekdays of the rainiest month of the year, we enjoyed not only the beautiful flora but also the smallest crowds of tourists I have ever seen. In fact, “crowds” is not the correct term. “Handfuls” would be more apt.

We also visited Doi Suthep, the mountain immediately to the west of Chiang Mai, which houses a spectacular temple with a golden chedi, or stuppa. This is the second time I’ve visited the temple on an overcast and damp day. The effect is interesting because the gilding is not as bright as on a sunny day, but it contrasts beautifully with the grey skies. In the above picture, I focused on a row of bells the line the temple buildings. Bells are purchased with donations and the donors can write wishes or prayers on the metal leaf hanging from the clapper.

On our final afternoon, we drove  north of Chiang Mai to the Four Seasons Resort to enjoy afternoon tea overlooking their property, which is designed to look like a rice farming village. I’ll share the pictures of the gorgeous tea service in another post but wanted to share this view of their pretty property.

Along Niemenhamen Road, the artsy district of Chiang Mai located near Chiang Mai University, sits a nondescript restaurant with a utilitarian name: Burmese Restaurant. Recommended by a friend who moved to Chiang Mai recently, a recommendation confirmed by several Burmese staff members of the hotel at which we stayed, I went for dinner.

The restaurant sits directly on the street at the corner of Soi 8, the cooking area and one dining area located outdoors, another dining area indoors. The crowd of diners was very light this Friday evening, maybe due to the impending rain. The friendly staff welcomed us and offered us a table indoors, turning on fans to ensure our comfort.

There are two menus, each a single page with about thirty items. One menu features Burmese dishes. The other menu features Thai/Chinese style dishes. We ordered from the Burmese menu with the exception of one vegetable dish. Unfortunately, several items we ordered were not available either because they were out already or the dish is not offered every day.

Here is a look at the dishes we ate – all of which were tasty. The entire bill for five diners was less than US$20. Needless to say, I’ll be back next time I am in Chiang Mai.

We had ordered a curried fish soup that is the national dish of Burma. Sadly, it was not on the menu so we instead ordered this bean soup, which was tasty although not very distinctive.

The goat curry, which our local friend enthused about, was also not available that day so we chose the chicken and potato curry instead. While it may not look particularly attractive, especially because of the oil slick on top, the curry was very flavorful and we ordered a second serving.

The stand-out dish was this tamarind leaf salad, one of several salads on the menu made with what I would consider “unusual” ingredients. This salad was refreshing and it is difficult to describe the flavor of the leaves. The flavor is entirely pleasant and entirely unlike the taste of the tamarind fruit. One blogger described it as “eating al dente ferns”, which is about right. The salad is sweet and sour and salty with chopped peanuts and tomatoes.

We also ordered a tomato salad, which was a pleasant surprise. With the exception of cherry tomatoes, which are generally very red and sweet, tomatoes in Thailand are usually pale pink and crunchy. These were anything but, and with onions and cilantro, they made for a refreshing dish.

The menu contained many items translated into English as “curries” that are different from what you might expect, especially if you consider a curry as something with coconut milk in it. Instead, these curries feature a variety of spices but lighter sauces. The above picture is of an eggplant curry dish that was very nice.

There was also a boiled duck egg curry dish that was tasty. While you see a lot of chilies in this (and other) dishes, they were not particularly spicy at least by the standards of Thai cuisine. As one Burmese friend described it, the food is more similar to Northern Thai cuisine than the super-spicy Northeastern or Southern Thai cuisines.

The only item we ordered off the secondary menu was this simple stir-fry of greens and pork. While the salads we ordered had lots of greens, it felt like another dish of vegetables would help balance things out.

This is probably only the third or fourth time I have eaten Burmese food, and the first time in more than a dozen years. Without a doubt, I need to seek it out more often!

It has been busy, too busy to spend much time on Xanga. In addition to being up to my eyebrows in several client projects, I also have guests visiting. These family friends take a bit more time to look after than many of my more regular guests, so that means additional time away from the blogging.

Right now, I am up in Chiang Mai with them for a few days. Nice change of scenery, although Tawn was unable to join.

A few random thoughts:

The problem with freelancing is that clients want a firm quote but the scope of their projects always seem to expand and the timelines frequently slide. This leads to less work (and income) in a given month than originally projects.

There is a pending job offer that would lead me from part-time work into full-time work with a company in Bangkok over the next three to four months. Good news but the devil, as they say, is in the details. And I haven’t seen any details yet.

I have been thinking a lot about the subject of identity construction on social media: the ways in which we form an image of ourselves based on what we choose to share, and the ways in which our image of others is based on their specifically constructed identity. While choosing to present your best self is nothing new, social media exacerbates the negative aspects. Feel like I need to think more closely about what I share on social media and why.

Anyhow, time to get started with the day. We are driving to Doi Ithanon, the highest peak in Thailand, today.

Between clients and visiting guests, these have been busy days. Still, I manage to find some time to get into the kitchen and cook. This evening it was an attempt at double-crust stuffed pizza pie.

Unlike “deep dish” pizzas, which are single-crust pizzas with a very thick layer of toppings, a double crust stuffed pizza has the first layer of crust topped with all the normal pizza toppings minus the sauce, wrapped with a second layer of crust. The sauce, a bit drier and chunkier than normal, is put over the top crust and then the pie is baked. I first tried this style of pizza in the San Francisco Bay Area at Zachary’s and Little Star.

In addition to making my own crust, using Tipo 00 flour from Italy and some rosemary from my garden, I made my own sauce, cooked some spinach, and cooked some mushrooms, draining them so there wouldn’t be too much extra liquid.

After placing the bottom layer of dough in a cake tin, I added alternating layers of the ingredients: cheese, spinach, mushrooms, and pepperoni.

This video shows me adding the second crust, tucking it in, and adding the sauce. The only part of the pizza that was a problem was too much crust along the sides. In the future, I think I would cut the top dough to fit and just pinch the seams closed instead of having an overlap and folding the pieces together.

The end result was beautiful. The crusts were crisp, the interior ingredients were a cheesy mass, and the slightly spicy sauce cut through the richness of the fillings.

Seems to be a crazy amount of spam coming into Xanga 2.0. Thankfully, it is being flagged in my comments inbox so I can mark it as spam before it hits my actual entries. But, still, what’s going on with this deluge?

In remembrance of the 9-11-2001 attacks, I humbly suggest that we need to move beyond thinking of ourselves in terms of our nationality, our religion, or our race. We need to start thinking of ourselves as human beings. Only then will peace truly be possible. Easier to say than to do, but let’s use today as an opportunity to move towards that goal.

Just over a year after opening his first boutique at the Central Chidlom department store, Tawn is close to opening his first flagship TAWN C store at Gaysorn Plaza mall in Bangkok. This stand-alone store will offer him greater control over the space compared to the boutique in the department store. He will have a locking front door, the ability to play his own music, and won’t have employees of other brands traipsing through his space on their way to and from the stock room.

The design for the store was done by our designer friend Ble, who designed the boutique and our condo, too. The feel of the space will be very modern but sophisticated, with walls divided into large pixels with molding. It should be very nice.

At this point, the hope is that the store is ready to open next week. The picture above is from a week ago. The big question is whether the carpet is ready for installation on time. I suggested that Tawn should do a photo shoot with his models in hard hats in the construction zone of his store. He didn’t think that was a good idea.

Last Sunday we had four couples over for brunch. It had been about two months since I last had guests over and was missing the sounds of a full house. Normally, because of our small dining table, we limit guests to four. However, you don’t get the opportunities to introduce groups of friends who have never met when you have so few guests, so I invited a larger crowd.

In a moment of OCD, I actually printed the menu and tied it above the kitchen counter so guests could see what they were serving themselves. (Buffet style service today.) To save your eyesight, here’s the menu:

• “Make Your Own” Parfait Bar – Fresh tropical fruits, homemade almond maple granola, local whole milk yoghurt, and Northern Thai honey.
• Crostini – Made from Maison Jean Philippe baguettes drizzled with annatto seed and garlic infused extra virgin olive oil, served with fromage blanc from Yogi.
• Salad – Imported black quinoa and chickpeas mixed with bell peppers, rocket, capers, raisins, and toasted almonds, dressed with black sesame tahini, lemon juice, and honey.
• Main – Baked organic eggs Mediterranean style with spinach, Kalmatta olives, onions, feta and mozzarella cheese, and green onions. Drizzled with annatto seed and garlic infused extra virgin olive oil.
• Bread – Whole wheat, toasted oat, walnut, and date muffins served with Swedish whipped honey.
• Dessert – Choice of American cherry tart or American blackberry tart, served with Disaronno infused whipped cream and nutmeg garnish.

Main counter with the parfait bar, crostini, muffins, and tarts from left to right.

Second counter with the quinoa and chickpea salad and baked egg dishes. I had originally bought aluminum tins (tacky, I know, but easy clean-up) but didn’t look at the package count so had to cave in and use ramekins anyhow.

The quinoa and chickpea salad. The market was out of regular tahini so I had to use an organic black sesame spread (think peanut butter made from sesame seeds) which required a lot of lemon juice to overcome the sweetness of the honey in the spread. The result was tasty, though, and very healthful.

The muffins, although a little stunted, were tasty. With mostly whole wheat flour and lots of toasted oats, they were fairly healthful. Plenty of chopped dates added minerals, nutrients, and fiber. Oh, and a little sprinkle of sugar on top? Well, who can resist?

One of the two tarts. One of my guests had not so subtly suggested I bake a cherry pie for dessert so I took him up on it. Decided to do a tart, though, so I could use puff pastry from the store. Unfortunately, while it looks impressive, the brand of pastry uses shortening instead of butter so I found it a bit tough. Looks nice, though!

The conversation was wonderful and some friends who had never met each other before finally had a chance to connect. Of course, some who did not know each other, knew of each other. It is a small world here, even smaller when you are in my condo!

Well, we’ve made it to Xanga 2.0. At least, the few dozen of us who remain. Truth be told, I fled to WordPress during the dark days, copying over my entire blog and building a new site that, frankly, looks a lot better than this one.

You can find it at christao.net if you are interested, but I’d encourage you to stay here and help us rebuild the vanished tribe of Xangans. Besides, everything will be cross-posted so I promise you won’t miss anything.

Unfortunately, my custom URL I had purchased through Xanga – www.christao408.com – doesn’t seem to be working anymore. A problem to be fixed at some point, I’m sure.