In my six years in NYC, I used my kitchen maybe three times a month. I didn’t exactly use my oven to store shoes, like SJP’s “Carrie” in Sex & the City, but I did (and d0) like going out to eat. Even if I wasn’t going out, I’d be perfectly fine eating cereal (or Chipotle) for dinner as I’d usually grab a bigger lunch at work to escape my desk.
Even though I don’t cook a lot, when my local Sundara friends mentioned that Thuya’s sister May taught a cooking class {Pennywort Cooking Class} in Bagan, I wanted in on it. I was absolutely LOVING the Burmese cuisine, as I knew I would with my little taste at Cafe Mingala in NYC. During my visit, I was especially obsessed with the green tea leaf salad, a traditional salad that was incredibly delicious but at the same time completely unrecognizable to me. I needed to be able to recreate these tastes for myself and also wanted to share them with my family once I returned back home, even though my dad can be quite picky.