This morning, it was back to sunny, hot, and humid. Knowing that our cooking class would take up the mid-afternoon to mid-evening period, we wanted to hit the beach earlier than usual today. We got to Long Beach just before 11 AM. It was absolutely stunning; azure-blue skies, the sea a graduation from Celadon-green to deep blue, slack-tide so there was no surf to speak of, miles of sandy beach, and virtually no else to have to share it all with.

Calm seas, beautiful view.

Almost deserted to the north.

Likewise to the south.

Mini-mart and Tailor Shop right on the beach.

Not too far away; a Mini-mart and a Massage Hut.

We only spent about 2 1/2 hours out in the midday sun but we started to feel it. So, it was time to head back, shower, and get ready for the cooking class.

The driver picked us up in front of the resort; it was one more pick-up and we were at the “Time for Lime – Creative Thai Cooking School” (http://www.tripadvisor.com/Attraction_Review-g303905-d1223357-Reviews-Time_For_Lime_Creative_Thai_Cooking_School-Ko_Lanta_Krabi_Province.html). It is located on a sandy cove just to the north of Long Beach.

Junie Kovacs, the owner of “Time for Lime”, is also the founder of “Lanta Animal Welfare” (http://www.lantaanimalwelfare.com). The profits from the Time for Lime school and restaurant are directed toward this non-profit organization which relies entirely on the donations and goodwill of visitors, volunteers, and local businesses for their monthly operating expenses of approximately 90,000 Baht (about $2,700 USD). The organization Spays/Neuters their animals and vaccinates for Rabies. They have also adopted their animals to new forever-homes all over the world. Doggie and kitty-affection starved visitors to Koh Lanta are welcome to come to the shelter and help look after the animals, take dogs for walks, or just sit and cuddle with the cats.

As we walked into the school, this was parked right in front…

Hello Kitty tuk-tuk.

Luckily, we were quickly ushered into the bar area so I didn’t have to actually spoon my eyes out. Once there, we enjoyed drinks while waiting for other class-members to arrive.

Fishing boats in front of Time for Lime.

Beach north of Time for Lime.

Time for Lime teaching kitchen.

Once everyone had checked in, “Mai” (our instructor) issued our aprons, led us upstairs, and presented our classroom portion of the class. She did a very good job of introducing us to the theories behind Thai cookery, the mainstays of Thai cooking, and the general “rules” of Thai food preparation. We also got to make and sample a Time for Lime fusion-appetizer called, “Thailand in One Bite!”.

“Mai”; our Time for Lime instructor.

After the classroom time, it was (of course) cocktail-break-time.

Time for Lime Chili Margarita.

That glow you see on Eron… remember when I said we started to “feel” the sun. Well, apparently we didn’t feel it quite soon enough… I got a wee bit toasty on my forehead and shoulders but poor Eron got good and fried… by now she was “day-glo pink” and just radiating waves of heat. Just the condition you want to be in before going into the kitchen for cooking lessons.

Roger’s ingredients for the Tangy Coconut Soup with fresh Thai herbs and chicken (chicken not in photo).

Class members in the teaching kitchen.

First we made fresh “Red Curry Paste”. Then we went to work making the first two of our main dishes. Once we prepped and cooked our dishes, we plated them with presentation and got to eat (devour?) them. Our first two dishes were the “Tangy Coconut Soup with fresh Thai herbs and chicken” and “Shrimp with Holy Basil”.

Roger’s version of the two dishes.

Eron’s version.

After eating, it was cocktail-break-time again! We had an opportunity to wander about the school and its attached restaurant.

Time for Lime Restaurant.

Then Mai-the-slave-driver put us back to work in the kitchen. The next two dishes were the “Thai Fish Cakes with a Kick” and the “Chicken, Chili, and Cashew Nuts”.

Ready to start prepping the Thai Fish Cakes with a Kick.

Eron plating her Chicken, Chili, and Cashew Nuts.

Roger’s version of the dishes.

Eron’s version.

By the time we finished eating, Eron was in the midst of a sunburn-induced case of full-blown “Man-Hot Melt-Down”. So, we grabbed a tuk-tuk (NOT the Hello-Kitty one) and headed back to the resort… the cool breeze on the ride back felt soooo good, we almost made an offer to have the driver just take us up and down the road for a couple of hours.

For Eron, it was a cool shower, anti-inflammatories, air-con, and laying under moist towels. I just took my cigar and tunes out to the veranda; there is just nothing quite like sitting in the still, hot, humid air of the tropics to smoke one’s cigar… it’s like the smoke knows it’s “home” and just hangs above you as if it is a friend who yearns to keep you company… to shield you from the vicissitudes and pressures of everyday life….