I made a small batch of tom kha gai tonight, but there was another dish I wanted to make, to use up a bunch of the Thai basil I had to harvest - a Thai basil emulsion sauce, which I originally found in a favorite CB - Asian Flavors Of Jean Georges, where it was a dip sauce for a beef satay, but I've used it for a number of things since. And on another forum, in a discussion of using the juice from canned beans as a substitute for egg yolks, for those vegans out there, or those that don't like eating raw eggs. I tried it - just 1 tb chick pea juice, in place of an egg yolk, and it worked great! I thought that I might need to add more, but didn't, and the taste was barely noticeable - even though I knew it was there, I could barely tell - the other flavors came through as always. I'll post more on this topic on another thread.
I roasted chicken legs over corn and pearl onions with several thyme sprigs from the garden. Served it with pan-roasted green beans and homemade sweet-potato caramelized onion bread. I added roasted garlic to the bread this time. So good [emoji39]
We picked up pizzas and went to a friend's house where we ate pizza and talked around a large fire pit while keeping socially distant. It was nice to see other people.