One of our oldest friends is a guy named Rick but who we never call Rick. He’s Fredeye to us and always will be. The etymology of the name “Fredeye” is sort of a vague story and is completely unimportant. Suffice it to say that he is, indeed, Fredeye. Lulu’s known him since she was a little kid and I’ve known him since Lulu and I got together back in 1975. Fredeye lives in Coeur d’Alene and there was no way we’d pass through without a visit.
Somehow, and we really are unclear on just exactly how, but somehow Fredeye’s career morphed from being a florist to working in, and then running, a restaurant. Maybe several. For the past 25 years or so he’s been the head chef for the Culinary Arts Program at Northern Idaho College in Coeur d’Alene. Weird since the only food prep I remember him doing back in the day was making a carmel covered garlic clove and then braying like a freakin’ donkey when he fed it to me without telling me what it was. However, his skills have definitely improved over the years. Besides his extensive food preparation experience, he also happens to love visiting Thailand, and has learned a lot about Thai cooking along the way. Nice for us.
We parked Flipper in Fredeye’s driveway, got her all leveled up, started the fridge, and then headed inside for some visiting. We caught up with what his family has been up to and he got caught up with ours. And then it was dinnertime.
On the menu was Thai curry with chicken and pork, and sticky rice. The sticky rice is made by steaming rice that has been pre-soaked. The rice is in the big bamboo cone that’s sitting over a pot of boiling water.
After the rice was done, Fredeye set aside a little of it in three bowls. This would later be served along with vanilla ice cream and mango chunks for dessert.
And then it was time to eat. He accompanied the rice and curry with a Thai salad of cucumber, onion, some other green stuff, some red stuff, and a dressing of nuoc nam, a Vietnamese dipping sauce. I was particularly impressed with the salad and am going to have to try reproducing at least a version of it. Guess that means I’ll have to figure out what the “other green stuff” and the “red stuff” actually is. I’m thinking cilantro and chiles.
Dinner was superb. Fredeye’s come a long way since that caramel-garlic clove way back when. Always fun to stop and visit and not just for the good eats.
I’d like to report our mileage but right now Flipper, with the mileage records, is not exactly in the same place we are. More on that in the next post. I’ll update the mileage then as well.