Galloping Horses

 Galloping Horses? Well since I had these at Namh Thai and at Namh itself, I have been wanting to make the recipe.Quite a few years back I bought David Thompson's cook book - Thai Food - and have drooled over it off and on for ages but never cooked anything. (and no - you can't look inside the book)

the recipe for galloping horses was not difficult but time consuming - I had to get 100gm minced pork, 100gm of minced chicken, 100gm of minced prawn flesh etc etc so I had quite a collection of happenings in the kitchen. I crushed coriander roots in the mortar and pestle and crushed roasted peanuts etc then the phone rang and Ian was out walking. But I got it all together and while we watched the Lions eat up the Force last night, Johnathan, Ian and I enjoyed it on (well sort of on) pineapple and tangelo. The acidity of the fruit just makes it and you need fresh coriander on top and fresh finely sliced chillies - and our chillies are very hot straight from the garden. So I shall be happy to make it again.

There has been a wonderful response to the e-mag which is so rewarding and lovely comments. If you haven't taken a subscription, you should. you get a free pdf which will be ready in a day or two and the chance to go in the draw for a prize of silk fibres if you sign up before 15th June - which is not that far away.
And we have just introduced our brand new Silk Fibre Club and what a great response. I have had a lovely time today putting together the first month's selections. Playing with all that colour is amazing.

Loads of parcels today but not the one I was waiting for. Maybe tomorrow. What did come were ots of paints including a new paint.

The newsletter is almost finished - that's what happen when you have loads on your plate. But I am sure everyone will forgive us. We are but human after all....