While you are reading this I am still in Vietnam (on the way back in fact) but while I am writing this I am still packing my suitcase and come to the shocking realisation that I have nothing to wear. Well that is not entirely true, but all my plans of losing weight and getting healthy seems to have gone off the deep end entirely. So anything I am putting in makes me feel like an elephant. And that is not the first time.
And yes, of course I know it is only myself I can blame for any of it. I am just weak…. the temptations are too big, but in the meantime I am incredibly angry at myself. Do you know how that feels? You’re head tells you one thing and in the meantime you are doing something entirely different. Sigh… The summer is creeping closer as well and I already know that – if I keep this up – I will be more pissed at myself. But everytime I manage to find an excuse to eat that bar of chocolate or that stack of cookies and have another bit of nuts or whatever… And let’s be honest; if you’re gone to Budapest for a nice week out with your guy, you don’t really want to bite on a straw do you?
And so the excuses continue and nothing happens. I have gotten myself a gym membership. I have been just the one time so far… and after that it was just too busy and I didn’t get around to it. In other words…. things are not looking great. How weak am I?? So can you just give me a virtual kick in the butt to stop my whining and get to do something about it. please? I promise I will work more on the ‘no words but actions’ scenario. In the meantime – you gotta eat right? – I have a delicious salad for you. Surprisingly delicious I might add because we made this for a photo shoot with Alex and I had a bit of doubt as to the flavour combinations but it was really tasty. I was supposed to use green papaya or green mango but couldn’t find neither so I used papaya that was fairly ripe. And it was absolutely delicious!Print
Thai salad with smoked salmon
- Yield: 2 people
- 8 quail eggs
- 2 (green) papaya’s
- 1 red chili, seeds removed and cut finely
- 1 sjalot, finely diced
- handful of herbs; cilantro, mint and thai basil
- 2 tbsp of fried onions
- 100 gram smoked salmon
- optional: salmon eggs
- 1 red chilli, seeds removed and cut finely
- 50 ml fish sauce
- 50 ml lime juice
- 2-3 tbsp of honey
- Put all ingredients for the dressing together and shake well. Leave to stand.
- Cook the quail eggs by putting them into cold water and bring to the boil. Leave to cook for three minutes for a firm egg.
- Cut the sjalot and red chili,
- Clean the papaya en cut into very thin strips. Our papaya was far from green, but the salad worked really well with the riper version of the papaya as well. And I am not even a big papaya fan at all.
- Add the shalot, red chili and the papaya together in a bowl and put a part of the dressing over it.
- Before serving put the salad into a bowl and add the various herbs. Tear large leaves into smaller pieces. Sprinkle with the fried onions and serve with the salmon, the quail eggs and the extra dressing on the side
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