Some food-related (mostly) things we enjoyed this past week:
We took a little trip last weekend, guess where? Â Nope, not Venice. Â Vegas Baby! Â It was everything that Vegas always is — indulgent, expensive, entertaining and exhausting. Â We met up with some friends and had a wonderful time gambling, drinking, eating and otherwise enjoying the adult playground that is Sin City. Â We also managed to come home with some money leftover, rather than donating all of it to the casinos.
Our favorite hotel in Vegas is the Palazzo — perfect location, big rooms, good service and great amenities. Â We had an awesome view of the Strip and the mountains in the distance.
Back in the real world, we had a lovely Father’s Day dinner with my parents. Â We attempted to cook our first “crop” of okra from our garden, but we left them on the plants too long. Â We cut into one and it seemed very brittle. Â Apparently you’re supposed to harvest them as soon as they get about 3-5 inches long or they become tough and woody. Â Luckily, farmers know this and we had back-up okra from the grocery store.
There is something very satisfying about putting all your ingredients into the slow-cooker in the morning to transform into a delicious dinner that evening. Â This recipe is one of our favorites.
The “Plah Lad Plik (Spicy Fish)” is Dan’s entree of choice at the Thai restaurant near our house. Â It’s a whole red snapper deep fried with a sweet and red chili sauce. Â The chef will remove the head upon request, but there is a little bit of very tender and sweet meat in the collar area that is worth a taste. Â And if you’re going to eat a whole fish, you might as well leave the head on.