It Was Always More Than Just Food at Thai Time, Belmont CA

Remembering the warmth of Thai Time and Tom

Editor's note: Sadly, Thai Time has shut down and has been replaced by a residential building. However, the essence of TT endures, and this blog stands as a testament to the lasting influence of one bartender's kindness.

There’s a restaurant in my neighborhood, Thai Time I’ve been frequenting the past decade or so. It’s got a varied menu which remains consistent in quality and a very friendly staff.  Oh and the bartender pours a mean cocktail.

On a recent visit the night was slow and I took a seat at the bar. Tom (the bartender) and I started chatting about pretty much nothing and we landed on the topic of me having worked at Oral B Labs (yes, the toothbrush company) and him meeting a former co-worker. Turns out that co-worker was also a frequent diner at Thai Time who visited twice-weekly and always ordered the same dish, the Mango sticky rice.

A year or so of this schedule and – poof! – Louie vanished. After some time passed and still no Louie, Tom dug out a business card and dialed the corresponding phone number. When Louie answered Tom asked why he’d stopped coming to the restaurant. Louie suggested they meet at a nearby location (other than Thai Time) where he told the full story.

Louie had leukemia and was in need of a transplant.

I worked with Louie but not on an every day basis. I remember him telling me he had leukemia and feeling sad for this guy who seemed full of life and yet was obviously clinging to life. Our company was then in the throes of moving to Boston and we were shutting things down in Belmont CA. I lost touch and moved on to a new job and new co-workers.

Along the way I heard that Louie lost his race against time. I was sad to hear he passed away but then, being so busy he faded from my thoughts. Until my recent conversation with Tom.

The thing that amazes me is that someone not really connected to Louie took it upon himself to shed just a little humanity on someone so in need. And finally it made me understand why there are always so many people hanging around the bar at Thai Time who call it “their family away from home.”

So this year, my New Year’s resolution is to bother to care a whole lot more when someone replies with “not doing so well” to my casual “how are you?” question. And of course, to make sure I check in with Tom if I plan to take a leave of absence from my favorite dish – pattaya prawns with green beans – and Thai Time.

Get Your Gazpacho and The Perfect Pop of Seasonal Flavor

Author's note: Bidwell Street Bistro in Folsom, CA is now closed, but the gazpacho still inspires this homecook!

I've always valued gazpacho for its refreshing simplicity, but it was during a meal at the Bidwell Street Bistro (Folsom CA), which is now closed, that I truly fell in love with it.

Determined to recreate the mix, I whipped up a batch in my kitchen at home. Alas, I only had cantaloupe—not watermelon—on hand. While not quite the same as Bidwell's delicious concoction, it still had me swooning with culinary delight!

Gazpacho topped with avocado

Serves 2 with leftovers

· 1 1/2 pounds tomatoes, peeled, seeded and roughly chopped

· ½ red bell pepper, stemmed, seeded and roughly chopped or..roasted peppers (jar)

· 1 cucumber (hothouse) peeled and roughly chopped

· 2 slices stale white bread, crusts removed

· 3 cups cold water

· 1 clove garlic, peeled

· 1/8 cup sherry or good wine vinegar

· ¼ cup olive oil

· Salt, freshly ground pepper to taste

Soak the bread in 1 cup water for 5 minutes then squeeze out the water.

Place the bread in a food processor or blender along with the tomatoes, pepper, cucumber, water, garlic and vinegar. Process until smooth. With the processor running slowly add the olive oil. Season with salt and pepper.

Refrigerate until ready to serve.

To serve, roughly chop the avocado and place in the center of the gazpacho. If desired add watermelon or cantaloupe balls.

Recipe courtesy of “How to Cook Everything” – Mark Bittman.

Enjoy Summer All Year Long with Raspberry Freezer Jam

Raspberry freezer jam

One of my mom's favorites and mine too, this quick and simple raspberry freezer jam makes the most of your summer fruit bounty. It's also great as a topping for ice cream, blintzes and whatever else you can think of.

I stash a few of each flavor in the freezer to enjoy a bit of summer when it's chilly and wet outside. You can find recipes for all types of fruit on the Sure Jell website.

Easy freezer jam (raspberry)

• 3 cups crushed berries

• 5 1/4 cups sugar

• 1 box Sure Jell pectin

  
  

Wash and rinse berries then crush about half (some lumpy fruit is ok.) Measure exact amount of sugar and add to the berries. Stir well and let sit for 10 minutes.

Stir one box of pectin into 3/4 cup water in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil one minute, remove from heat.

Stir pectin mixture into the fruit until the sugar dissolves completely. About 3 minutes.

Pour the fruit mixture into clean containers. Let stand at room temperature for 24 hour to set. Refrigerate up to 3 weeks.

Freeze up to one year and thaw in the refrigerator.