Hello evevryone

I'd been craving a spicy salmon salad for days. Finally, today at noon, I met up with my friend. We decided to make papaya salad and take a stroll around the reservoir near her house. In the morning, my son and I drove over to Makro, Phuket's big wholesale and retail store. The place was packed with all sorts of fresh and dried goods.

Phuket had donned its festive garb, heralding the commencement of the Vegetarian Festival, an annual extravaganza that brought the province to life in a riot of color and tradition. Here, vegetarianism was not just a choice, but a celebration of flavors that danced upon the palate.

Flags, emblazoned with the emblem of the festival, fluttered like cheerful sentinels, guiding us through the bustling aisles of Makro. Inside, a sea of eager shoppers ebbed and flowed, each with their own gastronomic ambitions. It was a symphony of motion and purpose, a testament to the fervor that this festival ignited.

The shelves were a sight to behold, an artful display of various products, each one meticulously arranged for easy access. Today's mission: gather the essentials for whipping up a zesty salmon salad. Fortunately, my friend already had some of the ingredients at her place.

Our first stop was the yardlong beans. They're not heavy in demand for the recipe, only a couple of pods suffice. Yet, they were only available in one-kilogram or half-kilogram quantities. With no other option, I went for half a kilo.

The fresh produce section buzzed with activity, a testament to the popularity of vegetables during the Vegetarian Festival. It seemed like everyone was on the hunt for their greens. The vibrant atmosphere mirrored the spirit of the festival itself, a celebration of flavors and community.

I always find myself drawn to the fruit and vegetable section. Oddly enough, even though I'm not much of a cook, there's a certain charm to this zone that I can't resist. Before moving on to gather the rest of the ingredients, I decided to pick up a handful of fruits to tuck into my basket. They were meant for my friend and her children, a little token of appreciation.

With the fruits in tow, my son and I headed towards the fish section. There, I picked out a generous pack of salmon, figuring it would suffice for four servings. I hadn't realized how time had flown by in the vegetable section; nearly half an hour had slipped away. With a sense of urgency, we made our way to the counter to settle our bill.

I drove straight to my friend's house near Khlong Katha Reservoir. Once I arrived, we wasted no time and dove straight into making the salmon papaya salad. The key ingredient, of course, was the green papaya her son had plucked from the tree right in front of the house. After peeling and chopping it into small, delicate pieces, we moved on to the rest.

Fresh chilies, garlic, tomatoes, yardlong beans, and the salmon were all meticulously cut into bite-sized portions. As for the seasonings, we had a medley of fermented fish sauce, regular fish sauce, lime juice, a touch of MSG, and some palm sugar.

The first step was to give the chili and garlic a good, hearty pound, then mix in the tomatoes and yardlong beans. With the zest of the fermented fish sauce, the tang of lime juice, the savory note of regular fish sauce, the depth of MSG, and the subtle sweetness of palm sugar, the flavors danced together.

Next, we took the chopped green papaya and gently incorporated it into the mortar, blending it all together until it reached the perfect flavor profile. Finally, we artfully arranged the dish with the salmon, cut into delectable bite-sized pieces, and crowned it with the papaya salad. And just like that, our culinary masterpiece was complete.

After indulging in our delicious meal, the clock struck around 3 p.m., and my friend extended an invitation for a refreshing walk. The destination was none other than the enchanting Khlong Katha Reservoir, where exercise would be coupled with a breathtaking view.

Navigating Phuket's capricious weather was always an adventure. The forecast promised both rain and sunshine, a dance of unpredictability. As we strolled along the reservoir, I couldn't help but marvel at the paradoxical sky. Though no rain held back, the heavens remained cloaked in a misty haze, and the wind asserted its presence with a vigorous caress. Oddly enough, I found solace in this atmospheric ballet, for it lent a unique charm to the landscape.

As we ambled along the reservoir, the sky wasn't exactly clear, and a brisk wind tussled our hair. Yet, I found it invigorating. The scenery was simply breathtaking, with the reservoir's water shimmering a gentle shade of blue. Along the path, a sprawling field of wildflowers added a splash of color. The air was crisp and clean, thanks to the enveloping trees and nearby mountains. It wasn't uncommon to spot joggers and cyclists in the mornings and evenings.

Beneath us, the reservoir glistened in shades of serene light blue, reflecting the subtle shifts in the sky. The path we followed was flanked by a verdant expanse of wild grass and blooms, painting a vivid portrait of nature's bounty. The air, crisp and untainted, bore the refreshing scent of woods and earth. It was a sanctuary nestled amidst the embrace of ancient trees and rolling hills

From this vantage point, the temples, Pu Supa and Wat Chalong, could be seen nestled behind the landscape. We lingered for about an hour, soaking in the serene ambiance. Eventually, it was time to bid farewell. My friend and I parted ways, each heading back to our respective homes, cherishing the memories of a wonderful day.

Thank you for your support
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