Quote image editor
“We also ate most of our meals together, and our different likes and dislikes had somehow morphed into the perfect Thai smorgasbord for four: Trish and Dean liked the nut tofu (a waste of space involving bland firm tofu stir-fried with triple-colored bell peppers, tomato, onion, and a scant handful of cashews), while Ian and I were crazy for the tamarind shrimp (a sumptuous melding of tiger shrimp, ginger, garlic, chili, and green onion tossed in a tangy tamarind sauce and topped with crispy fried shallots). Dean and I enjoyed the spicy eggplant (the heaps of fresh Thai basil totally made it), while Trish and Ian usually went for the curry beef. (I'm not a fan.) We all shared in the perfectly balanced salty, sweet, spicy, and sour green mango salad and deep-fried honey bananas for dessert when we were stoned.” — Amy Rosen