Friday, January 1, 2010

X-Files: Santa

For all you doubters out there, my nephew, Nathan, has obtained documented evidence that Santa does exist.

Here is his letter asking for proof.


Nathan had asked for photographic evidence to show 5th graders and scientists. The photo below was taken by Rudolph.



In case there are still any doubts, here are photos of Rudolph's hoof prints that he left in his oatmeal snacks.


Wednesday, December 30, 2009

Oh, Christmas Tree

For the record, Nuch and I did put up a Christmas Tree.

It took exactly 59 seconds, as we simply took it out of the black plastic bag it was stored in, plopped it on a counter, and fluffed it a bit.

The real question is - how long will it stay there. The last time we put it up, it stayed on Nuch's coffee table in her living room for an entire year.

Thursday, December 24, 2009

Tsunami Anniversary

I came across this video on YouTube that shows a couple different videos of the Boxing Day Tsunami 5 years ago.

Lesson learned: When the water on along the shore is sucked out to sea, don't stand there and take pictures - run.




Monday, December 21, 2009

'Tis The Season

... to get married.

It seems most weddings in Thailand take place in the winter time - in other words, the last two weeks of December and the first two weeks of January.

Although the auspicious day on which to have a Thai wedding is usually decided by a monk with a 6th sense, a significant proportion of weddings seem to fall in the winter weeks. This was the case for myself, my friend, Carl, and most recently, my friend, Marc.

Here are some pics.









Saturday, December 19, 2009

Where's The Chicken?

The other day I ordered some wings while spending the afternoon on Kao San Rd.

This is what was on the menu - with a picture, mind you, so there was no confusion as to what a "deep fried chicken wing" is.



This is what I got...

but it turns out that they were really good.

Thais always say that meat tastes better closer to the bone, which explains why they would wrap the bone with a thin sheet of meat and then deep fry it to lock in the flavor.