Wild Faasai lunch
10:36pm, Thursday 8 September 2011
Guest blog by Marina Bagley
After an intense two years of setting up and running my own company in my 50's with no previous experience I was in desperate need of rest, rejuvenation and to revive my flagging body mind spirit.
The only solution for me was to hijack someone to take care of my business and make my escape. I became obsessed with the idea of a month in Thailand, as I knew I would need this long to make the necessary changes inwardly and outwardly to make a difference and to give me the energy and renewed strength to take the next steps.
I came back with so much more than that! I came back a new woman!
Fortunately for me my sister Bronwen Evans lives there and she not only has an eco resort but she has become an expert in healing plants and wise practices for rejuvenation.
I was pampered, fed and nurtured, Thai massages from a great therapist, ayurvedic massage, and the elixir of youth, herb teas Bron gathered from trees and plants and prepared daily. All this was beneficial along with gotu kola smoothies, plucked fresh from her kitchen garden.
Bronwen's true love is nature and the latest development is the Faasai ″wild garden″ is an old cashew orchard with a few rare specimen trees , rattan and wild butterflies. Thereby ensuring protection for flora and fauna which would otherwise be lost to the area.
One of my memorable experiences was what I call the ″Wild Faasai Luncheon.″
″Mike″, Bron said to my husband, ″we are going to Nong Nam Kao (white water lake) for lunch, you can catch a fish or you will have to forage for it″ Mmm I thought, what will that mean, knowing my sister's sense of fun and mischievousness, let's hope he catches a fish.
Surin packed the Ute and we drove to the sanctuary with its healing mineral spring waters. Bron and Surin are in the process of making it a haven for birds with fish, tropical fruits, flora and fauna of the area.
Mike caught a fine fish, much to his surprise with a bamboo pole and no reel!
Surin prepared it, seasoned and grilled over a ceramic Thai barbeque heated with bamboo twigs and charcoal. He made accompanying dishes, including red ant eggs entree, sticky rice and green papaya salad. Desert was sun-warmed mangoes, which we knocked down from the tree on the land.
Washed down with cold Thai beer, it was certainly one of the best and most entertaining meals I've ever experienced.