Ring, ring... food delivery

After a full day of play dates, swimming, keeping up with two kids under five and a husband who was away on business, I desperately needed a quick dinner solution. Under usual circumstances I relish the opportunity to try a new recipe or whip up a batch of fried rice, but last night I was tired and uninspired (and frankly, craving something of the Mexican variety). So, after months of hearing about some of the food delivery services available in Bangkok, I decided to finally hit the Internet and found out that you can order ANY type of food you desire to be delivered to your doorstep!

With a lack of desire to fight evening traffic, leave it to the restaurants in Thailand (a country known for its food) to come up with a clever and easily executed answer to the question: "What's for dinner?"

Thirty minutes later and burritos, margaritas and nacho chips were hot in my hands. Why hadn't I tried to order food for delivery sooner?!

Cooking in Thailand, entry no. 38

Lime Coconut Cake

For the day you actually do feel like cooking, this cake is an all-around dessert winner. Simple, fresh and perfect for any season. Serve with a swirl of the chocolate sauce or a dollop of whipping cream.

Ingredients:

3/4 cup butter, at room temperature

3/4 cup white sugar

6 eggs

zest of 4 limes

juice of 2 limes

3 cups of finely grated coconut, unsweetened

3/4 cup flour

2 teaspoons baking powder

Method:

This batter is best made by hand to preserve its authentic density. In a large mixing bowl, whip the butter until smooth and add the sugar. Whip until well combined. Begin adding one egg at a time. Incorporate each individually before adding the next. Add the zest and coconut. Combine. Add the lime juice. Fold in the flour and baking powder. Pour into a well greased and floured cake pan (I prefer to use a 6 inch diameter, deep sided oven-proof glass bowl. The cooking time must be extended for a smaller than usual deeper pan.) Add to a preheated 350 degree F oven. Cooking time will vary depending on pan-sized use, but for a standard cake pan, plan for 40 to 45 minutes. Remove once the cake is cooked through and allow to cool. Invert, slice and serve.*

*I enjoy slicing the pieces and heating slightly under the broiler before serving so they get a bit toasty.