When I brined the chicken I fried for the 4th of July I used pulverized Herbs de Provence - there is something about that lilt of lavender that adds a yummy mystery to the dish. Also on the 4th my friend brought over a fresh pineapple and I blended up a bunch of pina coladas. I cook Thai often and always have coconut milk on hand. We definitely speak the same language - cuisine. My cousin has a little farm in Glenpool, I could have stepped on your toes at the farmer's market and never know it was you. Next time, for sure! :hi:
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