Thai Tradition is one of my favorite Thai restaurants in Wichita.
It is dark and pretty inside, with a romantic ambience that sets it apart from many other Thai establishments in town. The food is delicious and beautifully presented on nice china. I like to take out-of-town guests there to relax and chill out after a long day of travel or business work.
I am not a gardener. Plants wither and die at my very glance. I don’t even like it when I accidentally touch leaves, because they can itch or harbor bugs or any number of dreadful things. I envy those who can nurture a plant from shoot to fruit, but I am not one of them. I’m happy just to be able to use the produce and flowers that talented gardeners and farmers offer.
French onion soup is the iconic bistro classic that nearly everyone is familiar with. Rich beef broth, filled with onions, topped with a slice of baguette and covered with cheese. Well done, it is delicious. Poorly done, it is hell in a bowl.
When I developed my recipe for this soup, I decided that there were a few things that I would change. Most apparent was the fact that the bread was always soggy and the cheese, once broiled, would harden immediately into a spoon-rejecting casing.
The holidays can be extraordinarily stressful for even the most spirit-filled person. If you are the one doing the cooking, replicating a giant, fancy holiday meal can bring one to wit’s end, particularly if you just did another elaborate dinner at Thanksgiving.