This final Thailand post has taken me a while to put together, I’d wanted to put it up a month ago but with all the photos to go through and the house hunting process in full swing, this post kept falling by the wayside. *But*, a week ago Jeremy and I signed the closing papers on our new home, and we’re now officially first-time homeowners! I can’t tell you how happy I am to be moving back to Oregon, where the landscape is green, the skies are gray, and my parents’ cooking is only a 45-minute drive away. I’ve been wanting this for a long, long time, and now that it’s finally happening, I find myself filled with a huge sense of both joy and relief. The move has been stressful and time consuming, of course, but in the end we’ll have a place to call our own. A place where we can truly go home to roost. I. can’t. wait.
After we left, I kept longing to go back, and I still do. It’s such a relaxing place, and going back through all the photos in the middle of a horrifically stressful out-of-state move makes me miss that friendliness and tranquility even more so. I know we will eventually get back to Thailand, and until then I figured out a recipe for the coconut custard that will hold us over. I bought an ebelskiver pan and tried making it in there, but they stuck to much to the sides of the pan and ended up falling apart when I tried to take them out. So, I went the western route and baked them in ramekins in the oven in a lipped baking sheet lined with water to keep the custard from cracking. The result was my favorite custard, everrrrrrr. It was sweet, salty, creamy, smooth, and rich. (But not too rich where you feel kind of weird after eating, more like where you give a deep sigh afterwards and say “Good God, that was good.” Or at least I say that.) So I will leave you with this recipe, and many, many photos of one of the most breathtaking countries in the world. I love you, Thailand!!! You will always have a special place in my heart, right next to Pad Thai.