Just a quick mid-week entry to draw attention to my newly redefined love for Thai food. We stopped at Tom Yum Goong on one particularly beautiful spring day. (The website claims their second location, the one we visited, is currently closed. I am here to report that it is in fact open.) And though I have experienced Thai cuisine here and there a few times before, I now have a new favorite dish, all encompassing cultures included: pad preaw wan, which was a delicately stir-fried mix of zucchini, bell peppers, scallions, pineapple (zing!), and tofu in a sweet-and-sour sauce. Perfection.