Well here we are, waiting for arrival of baby version 2.0 and Mrs W. is now well overdue. All credit to her though as she is bearing the strains of late pregnancy in good humour.
We made a Thai green papaya salad in the hope it might move things along. I didn’t have the hoped for effect but it did taste fantastic. The salad was adopted from a recipe in Gourmet Food For A Fiver by Jason Atherton.
The trick was to taste and balance the sweet (palm sugar), sour (lime juice), salty (fish sauce) and hot (red chilli) flavours. Dried shrimp brings a savoury background note, tomatoes and coriander add freshness. Topped with crushed peanuts this bowl contains an explosion of textures and tastes.
The image is from my new Olympus EP-1 camera which I am slowly getting to grips with.
So our tribe should be one person larger by the weekend… here’s hoping all goes smoothly.