Well, it’s a bit of a dramatic claim, with little justification. But still I have been getting all very international with my cuisine, and successful too even if I do say so myself. Considering I once had only the talent to turn any set of ingredients know to man into a plate of colourless slop, I have come along way! Curries and Chinese are my speciality, with a few tasty Mexican dishes in my repertoire too. This week I experimented with a Thai dish, Pad Thai, and today I cooked up some mini chicken kebabs with nopales (cactus) and rice.