We’re on count down now until we’re off on a family holiday to Phuket, Thailand for a week. On an excitement scale of 0 – 10, I’m about a 15 and as it gets closer, there’s only one direction it can go … up, up, up.
It isn’t our first trip to this beautiful island – we’ve been twice before – but we all loved it so much that returning again is definitely a pleasure. Previously we have stayed at The Indigo Pearl – an independant hotel which was badly damaged by the 2004 tsunami and then lovingly rebuilt under the watchful eye of a talented Australian architect. It was built on the site of an old tin mine and uses this theme as the inspiration for the design and decor. A themed hotel could be naff, but it works – even down to the cutlery.
When day to day home life is too frantic, too stressful, too annoying … when we’re feeling hacked off and a bit grumpy, Indigo Pearl is where we all wish we could escape to. We all have our favourite bits … I love their iced coffee – tall glass, decaf, ice cubes (NOT crushed), a dash of milk, sugar syrup on the side. I’ll admit that I’m high maintenance about my coffee – my lovely husband says it’s not just on coffee! Joe and Finn like the buffet breakfasts where there is a large lady who makes small omelettes, and a small lady who makes large ones … cute. Hella likes the blue ice cream – that has to be Smurf flavoured doesn’t it? My lovely husband likes lazing by the pool with a good book – oh, and also riding on an elephant.
We all like the rain storms as long as they are shortish and warmish and of course we love the beautiful, gentle Thai people.
We’re trying a different hotel this time – controversial – but I feel sure that it will be just as lovely. And in preparation for the onslaught of the fresh, zingy, buzzing flavours that make up Thai cooking, I have made one of my favourite dishes this week – Thai Green Chicken Curry….