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One of the tastiest side dishes in the world of Thai cuisine is the nation's vegetarian spring rolls. Preparation for this dish involves making the paste that is the roll's filling: this consists of various vegetables, noodles, sauces and spices, which are all mushed together. The paste is then rolled up inside sheets of rice paper, and deep fried until cooked and crunchy. Best served hot, and best dipped in fresh sweet-chili sauce. This was yet another one of the mouth-watering foods that I made during today's cooking class.

Green Curry Chicken (in Thai: "Gang Kiew Wan Gai") is the classic Thai curry dish, and it remains my favourite of the nation's many curries, due to its rich coconut taste and its refreshing spice. The preparation for this dish can be quite long — especially if you need to prepare the curry paste yourself — however, as with most Thai dishes, actually cooking it is both quick and simple. "Gang Kiew" ("green curry") is generally cooked with "Gai" ("chicken"), but alternatives are fine as well. This was the main course of today's cooking class.

Pad Thai is so famous, it's virtually synonymous with Thai cuisine. For many people, it's the only Thai dish they know; and for more still, it's the one that they love above all others. And it's little wonder, seeing that this quick and simple rice-noodle stir-fry dish — generally cooked with egg, and sometimes also with chicken, pork or shrimp — is one of the tastiest, the cheapest and the most widely-available in all of Thailand. I love Pad Thai, and as far as I'm concerned, today's cooking class wouldn't have been complete without it.

Tom Yum Gai is a delicious hot and spicy chicken soup, and is one of the classic dishes of Thailand. "Tom Yum" ("hot soup") consists of a watery broth, as opposed to "Tom Kha" ("coconut soup") whose liquidy substance consists mainly of coconut milk. Either can be prepared with "Gai" ("chicken"), or with various other meats / seafoods, such as "Goong" ("shrimp" / "prawns"). The dish is amazingly quick and easy to prepare, and it tastes divine — especially when you add lots of chili! This was the first dish that I cooked during today's cooking class.

I found a little semi-street-vendor restaurant for lunch today, in downtown Chiang Mai, where they serve a delicious 20B Pad Thai. When I sat down and tucked in, a local kid sat down at the table next to me. He indicated that he was hungry and that he hadn't had lunch, and he asked me for 20B. I sympathised with the poor kid being hungry; but I know the rule: "if someone says they're hungry, don't give 'em money — give 'em food." So instead of giving him the 20B, I gave it to the restaurant lady, and asked her to cook up another Pad Thai for the kid. He didn't seem very happy about this — clearly he wasn't hungry, and he wanted the money for something else — but stuff that, if he wants lunch then a plate of noodles couldn't do him any harm.

Last night, I caught a nice 2^nd-class overnight bus from Bangkok (along with my mate Jutta; and this morning, I arrived in Chiang Mai, northern Thailand's largest city. The bus last night was quite luxurious (very comfy seats, snacks served in-trip), but not exactly perfect: they played a loud and annoying Thai movie for half the night; and the air-con was on far too strong, which meant that I almost froze to death in my t-shirt and shorts. As such, I barely slept during the trip, and I arrived in Chiang Mai groggy and exhausted. Still, it's very nice to be here: after the hustle and bustle of Bangkok, Chiang Mai (although still a big place) is refreshingly serene and peaceful.

Jutta is a solo traveler like myself, from the teeny European nation of Slovenia. I met the bloke this evening at Bangkok's northern bus terminal, and we found ourselves travelling on the same overnight bus from Bangkok to Chiang Mai. When we reached Chiang Mai, we both checked in to the same dump of a guesthouse (until we got sick of it :P). Jutta's backpacking in Thailand for several weeks, and in greater south-east Asia for a few months. Nice guy, and very easy-going.

Back in South America, I lived on the stuff. In "filled with artificial preservatives", "packaged and sealed three months ago and four countries away" Europe, it was nowhere to be seen. But now that I'm in Thailand, ever-present and ever-delicious fresh tropical juice is back! Banana, mango, coconut, orange, papaya and watermelon are just some of the varieties to be found on every street corner around here. Sadly, neither Ecuador's trademark jugo de mora ("blackberry juice") nor Brazil's sumptuous açaí are available — but the selection is nevertheless nothing to complain about. My "fresh juice twice or more daily" diet is once again in full swing, and life couldn't be better.

I've heard the stories, same as everyone else. But I must admit, I never took them that seriously. Well, I should have believed — because every tale that ever passed by my ears is 100% true. Bangkok really is full of 50-year-old American men, walking hand-in-hand (or hand-somewhere-else) with 19-year-old Thai girls. And despite the blatant grotesqueness and desperation, most of them stroll the streets loudly and proudly, with no shame whatsoever. It's cliché, it's oh-so-stereotypical, and it's downright sad — but when you look around you, it's undeniable: this is the true story of "Thai love". This is one strange, sleazy and deplorable place: never before have I seen romance being so widely touted to the highest bidder.

My first purchase from the sprawling markets of Khao San Road, this evening, was a new backpack. Jack Wolfskin — high-quality German brand — and of course, this being Thailand, 100% genuine and original :P. For 400B (about $15), not a bad deal either. The plan is to leave my enormous bulky backpack (along with all my unneeded warm clothes and other accessories) in storage, here in Bangkok; and to travel around Thailand with this much smaller and lighter pack instead. 'Coz let's face it: you really don't need much when you're romping around in Thailand.