GWSmith

Here is our Vino selection. From our wine club, a very nice Merlot from California dated 2007 ..........great juice !

The Bears were filled with the usual napkins, with the utensils used for eating Pad Thai []

Here then, is our Pad Thai dish closeup. Served in actual Thai made plates (Boxx, I know these are one of your favorites [] ) The crispy tofu, softness of the rice pasta along with the veggies topped with crushed peanuts and fresh cilantro.....NICE [Y]

The table setting.......

The plating has begun []

This photo shows the main bowl which has been warmed, and now both pasta AND veggies are mixed..

Rice pasta cookin' down...

Here, the rice pasta is about to go into the boiling water...

Peanuts are now chopped and ready as garni....

Lets grind up the peanuts. Here, I use a nice coffee grinder for herbs and...........well, peanuts for this dish []

Here, the genuine 'Three Crab' brand fish sauce is added...

Now some of the sweet black bean soy is added..

Here, the veggies are added to their saute...

Meanwhile, I set up our nosh while the dish is now cookin' and staying warm on the stove... Here are selected exotic olives, necios from France and green olives with Herbs de Provence. There are also some grape leaf wrapped rice rolls as well. The black dish has some really tasty zucinni squash 'wings'... really good stuff thanks to Whole Foods []

Lets stir that mixture up...

Fresh ground black pepper added here..

Lets get some RED salt in there!

Red Onion IN

Garlic IN

Lets begin the veggie portion of this dish. Here, XVOO is going into an omelet pan...

This picture shows the tofu after a nice saute... You can see the dark crispiness, the flavour of the black bean soy is sweet and flavourful and will be kept warm while the other elements of this dish are now started...

Here the black bean soy is added and the now the darkened colors and flavours begin []

The extra FIRM and chopped into rectanglular shapes tofu goes into the saute pan...

This photos shows yet again, some grape seed oil for higher temp cooking............this is for the TOFU saute...now begun..

Some Stainless 'jewelery' used for tonights dish...