So it begins

All I'm doing in Philadelphia is missing Baltimore. I know I'm generally the negative nelly, but seriously, dudes, this place really blows. It blows even more now that I've been to Chicago this summer and Chicago was amazing and awesome and I would move there in a hot minute if I had the chance. Baltimore is amazing, Chicago is amazing, Philadelphia is...no. Everyone keeps telling me how cultured this place is, how good the food scene is, and...maybe I just haven't been here long enough, but to me, it feels like a lot of wannabe restaurants and a lot of hipsters and a lot of trying too hard and ignoring all those problems. All those Philly lovers out there, please excuse me. Perhaps I'm just missing Baltimore too much. It got so bad that yesterday, while between harassed by my 2nd, yes 2nd, black person of the day (who got up in my face to tell me I looked like shit and that I crossed the to street to insult her because she was black...em, no ma'am, I was crossing the street to get home), I was overcome with this rage that screamed, "Baltimore ghetto has so much more class than Philly ghetto," What. The. Fuck.

All of these disconcerting confrontations (sorry, not going to bother telling you about the 1st black person because it was equally bad, if not worse), which really aren't that big of a deal because crazy people have confronted me in Baltimore before, just happened to come at the end of a long and exhausting week of orientation. In case you haven't found out, I've entered graduate school again for another 4 years and after so long being out of school and out of the academic environment, I find myself plunged back into the hot mess of competition. I told myself that it probably wouldn't be all that competitive and that it would be fine, but no, I feel the competition all around me. It already seems cutthroat and part of me really hopes it's all just in my head. I don't think I'm ready to do any winning. To top it off, I've met a good amount of my classmates already and it's been really difficult to connect with anyone. I tell myself that the relationships will emerge when we all enter the misery of studying, but I'm not so sure. Perhaps even more concerning is that, while yes, I've forgotten how to be a student and I'm not so great at making new friends, I really don't give a damn. I probably will at some point and look back on this all full of regret, but despite the fact that there are "networking" events every night this week, I'm just going to let the "opportunities" slide by so I can sit at home in front of my computer, drinking some beer and doing some stuff that just Makes. Me. Happy.

So, here's to reminiscing about Baltimore and trying to let it go, to trying to get Philadelphia to accept me. I can't believe I feel so strongly affiliated to Baltimore...is it just because of comfort or is it because I truly found my hometown? Anyway, there's this place an hour south of Baltimore, in Annapolis, called Carlson's Donuts and Thai Kitchen and it serves the best Thai food ever. The ambience isn't chique or ethnic or anything, unless you're into that hole-in-the-wall thing (I am!), but the food is astounding. Growing up, I told everyone that Thai food was always the pits for me - it was always too sweet, too coconut-filled, too candy. Then I went to Carlson's and now I love Thai food. Correction, I love Carlson's Thai food. The kitchen is manned by this little old Thai lady who's been there for years, and while I've heard rumors of her retiring, the kitchen staff she's manned certainly know what they're doing. One time, she told Pinky "You'll be back, because Thai food is the best." If everyone cooked the way this woman cooks, then yes, Thai food would definitely be the best.

Here's a sorry dish on my end, using store bought green curry paste. Green curry is my favorite dish at Carlson's, but this version sucks compared to basily, fiery version that Carlson's makes. Seriously, go to Carlson's, eat some Thai, buy one of their fluffy, yeasty donuts, have some Singha. This version will still do in a pinch, and it is tasty (not spicy), but I concede. Nothing is a good a freshly, ground/pounded herbs in Thai food....a.k.a. Carlson's. Go to Carlson's. 

I'll keep you updated on the progression of school, since classes begin Monday, if anyone cares. As always, the food will be here. 

Thai Green Curry

in the wok

1-2 lbs pork shoulder, sliced into smaller pieces

1 TB sea salt

3 TB rice flour

4 cloves of garlic, minced

2 serrano chilis, finely chopped

1 TB canola oil

1 teaspoon ginger oil

1 teaspoon sichuan pepper oil

1 green pepper

1 carrot, sliced into small, thin pieces

1 small vidalia onion

1 C mushrooms of choice, chopped

in the pot

1 can sliced bamboo

2 TB salted butter

3 TB Thai green curry paste

1 can (13.5 oz) coconut milk

2 TB fish sauce

1 TB sugar

1 C cilantro leaves, chopped

Soak the bamboo in cold water for several hours, changing water once or twice until the canned smell is gone. Then drain and put aside until ready to use.

Toss the pork pieces in the salt, garlic, chilies, and flour. then cover with the rice flour and let marinate for 15 minutes. Then, in a large wok on high heat, stir fry the meat in parts (don't crowd the wok) with the canola oil until almost cooked. Place aside for later.  In the same wok, stir fry the green peppers and mushrooms in the ginger oil, then remove and place with the meat. Then add the sichuan pepper oil to the wok and stir fry the carrot slices and onions. When the carrots and onions have softened, while lightly to tossing it all in the wok, add in the cooked pork, green peppers, and mushrooms and stir-fry until done. Remove from heat.

In a pot on medium heat, cook the butter, green curry paste, sugar, and fish sauce until bubbling. Then pour in the coconut milk and add the pork/carrot/onion/green pepper/mushroom mixture and the soaked bamboo strips. Simmer until thickened. When ready to serve, mix in the chopped cilantro leaves. Serve with rice.