A Country Bumpkin Offering Sunshine

“He is my personal chef.”, we always joke about it. Last afternoon, N discovered we had mistreated our wok grandma Ruth gave to us four years ago. A Thai guy posted the right way to season an iron-made wok on his cooking blog. N disbelieved I didn’t even know it and had kept him stir frying with a rusted wok for there years.


N really focuses on everything he is up to, which I admire deeply. He started to apply corn oil on the wok, heat it with high temperature on our stove and waited it to cool down. This process was repeated more than ten times through the entire afternoon. The desire behind it was to cook his favorite Thai dish – Pad Ki Mau, a stir fry with vegetables and thick rice noodles. He must make it right this time.


After several hours of seasoning and cooking, the silver-colored wok is now shinny and turning into dark brown color on the surface. N couldn’t wait to experiment with the seasoned wok. N style of Pad Ki Mau was beautifully presented on our dinning table last night. Am I lucky?!