In between prepping vegetables and tasting our latest experiments, Sam told us about his experiences in Thailand. Originally from Loei in the northeastern province of Isaan, Sam lived for a year in Derradun, India (near Claudia's favorite deep town of Rishikesh), where he went to boarding school. He also lived in San Francisco for 4 years, working at a Thai restaurant... but developing a taste for Mexican food. Back in CM, he's trying to gain more experience so he can go work in a Mexican restaurant. As you do.

For my second day, our teacher was "Chai". (Yes, spelled like the word for good ol' milky sugary Indian tea.) Chai's about my age, but from 13-21 he was a monk. Now he's studying English at university, so he's out of the monastery and probably won't be going back. At the end of the day we all had a Chang (30 baht, or 80 cents, for a small bottle), but Chai kept to his monastic commandment of no booze. More for us.

Today we learned how to make:

I have but one word: yum.

The cooking is great fun, and so is hanging out with all the other students. I've smashed garlic, pounded chilis and sliced lemongrass with Aussies, Spaniards, Yanks, Welsh, Swedes and English. They've been chefs, pensioners, Wall Street bankers, and just career (at least for now) travelers. They've all been a great laugh (and we're probably meeting up with some of them later).

As souvenirs of my classes, there are photos (Dec. 9 and Dec. 10 target="_blank") and... heh-heh... recipe books.

Be warned, my friends: I plan to feed you full of prik kii noo... in English, "rat-shit chili".

Next time I cook, keep a glass of milk handy, and prepare to eat rat-shit!