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shesimmers follow shesimmers navigation home who simmers flavors of the southeast asian grill bangkok simple thai food subscribe to the epestle to receive new posts by leela on june 30 2021 in uncategorized hi everyone this is a quick note to let you know that google is going to do away with the email subscription part of feedburner in july so if you have signed up to receive notifications of new posts on shesimmers you will no longer be getting those emails this could very well be the last email notification of new content on my site i will continue to post new recipes and essays but they will be published in the form of my newsletter the epest le you can sign up for free content which is published occasionally or premium content including thai recipes that i have not published anywhere which goes out weekly thank you and see you over there comments are closed introducing the epestle by leela on february 13 2021 in uncategorized i had written and trashed a lot of drafts before i ended up with the introduction you re reading now at one point i wanted to explain to you why i hadn t updated the blog in nearly three years but whatever i went through is trivial in light of the fact that we re still very much in a devastating pandemic and that to date over 250 000 people in the us more than 10 000 in the state of illinois where i live have died from the coronavirus i ve figured out that the only way forward for me as a writer is to seek out the people who are curious about the same things that i am to the degree that i am and to write fearlessly with the goal of delighting them i will still write for various publications and i still want to publish more books however in order to not fall out of love with writing again i need to make curiosity freedom and connection with like minded people my priority so here we are my first newsletter the epestle i m sure you can tell already that it s a portmanteau of epistle a letter a newsletter in this case and pestle the thing you use together with a mortar to make various pastes for thai cooking at first i felt a tinge of shame for my love for portmanteaus portmanteaux in general and for choosing one as the title of my newsletter but that feeling went away quickly this list on wikipedia which is a portmanteau shows that the epestle is in good company this is a place where my writing is unshackled from the need to please everyone where i zero in and double down on the things i know people who share my interest will like where i become as unapologetically obsessive about those things as i want to be these are the things i don t need anyone s permission except my own to publish there will be lots of food with the emphasis on thai food of course there will also be interviews thoughts cultural and linguistic tidbits tales and stories cooking and gardening tips essays on an ingredient or a cooking method etc while there will occasionally be posts that are available for all subscribers posts with recipes will be available only to paid subscribers i ve missed hanging out with you won t you please sign up now so you don t miss the first issue thank you comments are closed bury me in nam phrik mike sula s exploration of thai relishes plus salted soybean pork rind relish recipe by leela on may 1 2018 in she deglutenizes she drizzles and smears she interviews she thais she uncooks uncategorized around this time last year i met with some of my friends who are part of dill magazine to talk about something i had wanted to see for a long time a story on thai relishes nam phrik these dishes form the most significant segment of thai cuisine but they re the least understood and the least appreciated i thought it was about time this changed western food media doesn t like to publish a story like this it s too niche it doesn t have a broad appeal for them it doesn t make sense to dedicate their precious real estate on something most people don t already know and love nam phrik therefore hasn t received a lot of coverage in mainstream publications and when it does the coverage doesn t go deep and is often rife with misinformation i took the idea to dill because of this i wanted to see a story on nam phrik i wanted it written with competence understanding and insight and i knew the group behind dill was capable of pulling this off even though they re new and small and don t have the resources of a large publication they don t shy away from specialized materials i also know the dill people don t present niche stories in a hey look at the bizarre foods these other people eat manner either in other words i knew this story would be in good hands continue reading comments are closed older posts enter your email to subscribe she writes archives archives select month june 2021 1 february 2021 1 may 2018 1 april 2018 1 march 2018 1 september 2017 1 august 2017 1 may 2017 1 april 2017 1 march 2017 3 february 2017 1 september 2016 1 june 2016 2 may 2016 3 february 2016 1 january 2016 1 december 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september 2009 1 july 2009 1 june 2009 7 may 2009 3 april 2009 4 march 2009 5 february 2009 2 january 2009 2 december 2008 1 november 2008 1 latest subscribe to the epestle to receive new posts june 30 2021 introducing the epestle february 13 2021 bury me in nam phrik mike sula s exploration of thai relishes plus salted soybean pork rind relish recipe may 1 2018 food and cooking in thai tv dramas love destiny 17th century siam and crispy noodle wrapped pork dumplings april 2 2018 a simple thai dipping sauce march 12 2018 northern thai rice noodle soup with pork ribs dried cotton flowers and tomatoes khanom jin nam ngiao september 1 2017 how to prepare rice vermicelli khanom jin from dried noodles august 29 2017 how to prepare pomelos for thai pomelo salad may 23 2017 2008 2020 shesimmers com no part of the content digital photographs recipes articles etc can be reproduced without written permission