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busy day, with lunch special, rogan josh curry. not too spicy and heavy on the tomato side, garlic naan bread and rice. then got to get some fresh lemon curd done for Danish pastries. myself i'm in the mood for bacon and chicken stuffed inside a sweet green pepper with pesto and cream cheese.
sorry cheat picture as I don't have a photo myself yet.

today i'm on a mission, got to start making Christmas mincemeat for the pie's, seems a bit early but last year got caught out by mass demand even before the Christmas rush there seems to be a demand. wife is also making Devon pasties ? so special lunch today devon pasty and chips only 100 baht, fresh out the oven.

hours of operation 09:00 - 17:00 according to website http://papafarang.com" onclick="window.open(this.href);return false;

that nong sam rong is a nice sub-district ตำบล , got a little fresh breeze out there

funny but there's a huge lake out back and feels a bit cooler as you come down the road. anyway so far today I have made dark whole wheat bread, my personal favorite bread. also made more traditional Cornish pasties, and some cinnamon and raisin bagels. plus cooking a leg of lamb. time for a cup of tea I think

oh indeed , you've got some large reservoir nearby that dwarfs nong-prajack

evaporative cooling i think it's called. lower temps very noticeable to us fragile farangs

no one for lunch today... hey have a day off I say... no chance . first I got to make steamed pudding ,lemon curd ,blackberry and strawberry curd, about a dozen. then fresh pasta ,grind beef ect. for a lasagna, then make 3 1/2 kg of puff pastry for Cornish pasties. you know there's something to be said for making a living opening beer bottles, a lot less prep

quiet yesterday, but lasagna was the best I had made ever, cant beat fresh pasta, makes all the difference. well got to crack on. Monday is special breads day. and the popular one is my own recipe dark whole wheat.

well it's got to be a record , customer the other day turned up as we took the new pasties out the oven, he decided to have one for dinner. after he finished he decided they were that good he took another 3 home, now here's the impressive thing, he returned in the morning ....because he already finished them all and wanted one for breakfast ***** . now that's what I call not being scared of a meal .5 very large pasties over 16 hours.
first few test Christmas mince pies done today, just waiting for them to cool to be tested

realbigmonkey wrote:you know there's something to be said for making a living opening beer bottles, a lot less prep

and you can't deny it's profitable . . . when you have customers i was down in the " nitelife

zone" the other evening , spent 1k ฿ for a couple cans of 7 -up and obligatory lady drinks + tips

another guy there spent several thousand doing same thing. but the other 40 bars , sans patrons

up and at it, more mince pies today, i'm sort of stuck though, should I do puff mince pies ? short crust ? or short crust with puff tops ? anyway after that time to make sage and onion sausage rolls , everyone keeps asking so I had better get some done. anyway whatever I seem to cook seems to be dish of the day ,which helps customers that have difficulty deciding what to eat, also got some beans soaking.. got the urge for a good chilli with lots of beans.