|Phad Thai with cucumber salad.|
I have crumbs on my fingers as I type this. The remains of the pineapple upside down cake I made are sitting all too near my bunk.
This morning I went shopping. I found Savannah's only Asian grocery market within walking distance. Then I walked a mile in the wrong direction toward Kroger (or away from it), backtracked and finished my shopping. I came under budget but I'm also short a few things.
When Mark told me I could start cooking tonight, I decided I should do something I know ... Something I know well. So I made Thai food. We had leftovers from a stew the night before so I knew I had something to satisfy the captain (a big, sweet, meat-and-potatoes Santa Claus of a man), and Mark said the rest of the crew would love it. So I made potatoes, onions and carrots in massaman curry with rice. I made phad thai, and cucumber salad. And I made pineapple upside down cake for dessert.
"I've never had this cake before," said Bly. "I've never made it before!" I admitted. It was, notwithstanding, delicious.
I added a dash of salt, ginger and cardamom.
Betty Crocker's Pineapple Upside Down
Cake, or what was left of it.