I love food, I love trying new restaurants, and I love to cook. I love knowing what goes into my food and eating lots of colorful, healthy, real ingredients. With that being said, I never compromise on flavor and am constantly trying new recipes and tweaking them to include cleaner ingredients.
My edits:
I added chopped white onions & spinach
My substitutions:
organic/local whole milk
Natural Dubliner cheese instead of extra-sharp cheddar
organic salted butter
sea salt
Bob's Red Mill gluten free flour
whole wheat breadcrumbs
organic bionaturae pasta
Original recipe from: http://blog.lacrema.com/dungeness-crab-mac-cheese/?pp=1
When we arrived in Chiang Mai our first stop was in "Old City" where we met up with a co-worker and his wife for dinner. Our friends Matt & Phi were in the middle of a 6 month trip throughout Asia, Africa, and Europe and our itineraries overlapped for one night only (Christmas day!) so we made a point to meet up and exchange travel stories.
We had a short flight from Bangkok to Siem Reap, landing in Cambodia around 8am. When we walked off the plane, it was sunny with a cool morning breeze and we were excited to finally catch a break from the 90+ degree temperatures we experienced in Bangkok.
On our last morning in Chiang Mai we had breakfast at Cafe Arte where we enjoyed some coffee and banana and peanut butter roti topped with chocolate and almonds (dessert for breakfast!). Then we packed up and headed to the airport to set out for our first beach destination: Railay Beach.