1. AANNOOTTHHEERR FFIINNEE MMAAGG
I’d like to express my admiration for
M2F magazine. It not only gives news
updates but entertainment for readers
who work in many occupations.
Twenty pages is quite a good number
to present stories about trends and for-
eign and local news. I pick it up five days
a week. I think most people like it
because it’s free of charge.
Supaluck Amnuaychailert
Bangkok
I’m glad you also enjoy reading M2F,
Supaluck. I know it’s become quite popu-
lar in the short time it’s been out. I see
lots of folks on the skytrain and subway
who are reading it. We’re quite proud of
our new little-sister publication here at
SW. All of the Post Publishing titles are
proud to have a new and successful pub-
lication in the family. Just don’t forget to
keep reading Student Weekly, too. —
Editor
Connectchatroom
Editor
,
s note
44 August 4,2014
WWEEEEKKLLYY
SSEEEEKKEERR
I used to study in Chiang
Mai, and during that time I
enjoyed reading Student
Weekly very much. It helped
me to learn English easily.
Since I moved back to my
country, I have not been able
to read Student Weekly. I tried
searching the Internet. Could
you please send me informa-
tion if you can? Your help would
be appreciated!
Phornsay Daungprachan
via email
Once upon a time, finding SW
was quite hard, Phornsay. But
since the advent of the Internet
and mobile computing, you can
find us anywhere. Just point your
browser to www.student-
weekly.com for the online version.
It’s got most of the content you’ll
find in the print edition.You can
also find the SW app for your mobile device. Details about that can be found on the SW
website and on the front cover of the magazine.Thanks for reading. — Editor
PhotoscourtesyofAP/PostPublishing
]
Letter of the week
]Ispent a good deal of time this weekend cooking. I
enjoy cooking, as far as it goes, but it's not what
you'd call a hobby of mine or anything I particularly
relish as an activity. This being the case, I often take
chunks of time to get into a flurry of activity to make
certain foods that I can freeze and save for later.
That's what I was up to this weekend.
I eat lots of Thai food. It's everywhere, of course,
and it's cheap and usually good — if you find the right
restaurant. Consequently, I don't cook Thai food.
What I do often make ahead to freeze for later is
spaghetti sauce and chili. Canned pasta sauce and
chili are extremely expensive here in Thailand.
They're also not that great. They're usually too
sweet, and you never really know what's in them
ingredient-wise. So when I have a few hours on the
odd weekend, I gather all the ingredients and spend
a couple of days making my own.
There are a couple of great things about making
the pasta sauce. First, the day that I make it, I get to
absolutely stuff myself. I love pasta. It's got to be my
favourite food. And the key to good pasta is good
sauce. I make really good sauce.
The thing that takes the longest is chopping up all
of the ingredients, but once that's done, it's just cook
them all up and let them simmer on the stove for a
few hours. Once I've eaten my fill on the day I make
it, I seal the rest up and throw it in the freezer for
later. It's really nice to know that if I've got a han-
kering for pasta, there's sauce just waiting for me.
Pasta sauce is usually a Saturday project. It takes
longer. On Sunday, I get down to the chili. Making
that does involve some chopping of garlic and onions,
but most of the creation of that particular favourite
amounts to opening cans of tomatoes and several
kinds of beans. I can get most of the work done in
less than 15 minutes.
Lots of Thai people don't like chili, but I grew up
on the stuff. I think that the main reason chili's not
very popular here is that it's got a lot of beans in it,
especially red beans. Around these parts, red beans
are for dessert, and it's hard for a lot of people to
wrap their minds around the idea of beans being used
for a savory dish.
In all honesty, I still can't stomach beans as part
of dessert, so I can imagine what it's like to be on
the other side of the equation. No harm, no foul.
Faults on both sides. Let's say no more about it.
So back at home I know I've got chili and pasta
sauce just waiting for me, should I want them. It's
comforting to know that I've got a little taste of
home-cooking, squirreled away in my freezer.
I think I'll have Thai food tonight. I'm sick of
being in the kitchen.
Sean Vale
Editor
seanv@bangkokpost.co.th
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2. GGAAMMEE NNOOTTEE
I recently read your Editor’s Note (July
14,2014) about a game that you are
addicted to playing. I am a video
game addict, too.
Could you please tell me the
name of the game that you
wrote about?
Peeradon Tayawitid
via email
ADMIRATION (n):
a feeling of respect
and liking for some-
body or something
ADVENT (n):
the coming of an
important event, per-
son, invention, etc.
EVOLVE (v):
to develop gradually,
especially from a
simple to a more
complicated form
VIRULENT (adj):
extremely danger-
ous or harmful
and quick to
have an
effect
GRIM (adj):
unpleasant
and depress-
ing
PREMISE (n):
a statement or an
idea that forms the
basis for a reason-
able line of argument
August 4,2014 55
have your say A
Vocabulary
WE WANT TO
HEAR FROM
YOU!
For letters and any general comments you have
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You can also email us at student-weekly@bangkokpost.co.th
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Your words must be your own (except for quotations
and well-known proverbs or sayings) and
they may be edited. The Letter of the Week
wins a prize of 150 baht!
Thanks for reading the Editor’s Note, Peeradon. I’m never sure that
anybody’s reading it.The game I wrote about in that issue is called
Plague Inc. As a reminder to the other readers, the goal of the game is
to develop and evolve a deadly disease. In order to win the game, your
disease has to be virulent enough to wipe out all of humanity. It’s a bit
of a grim premise, but a fun game. Let’s just hope it doesn’t really end
up happening. — Editor
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