UBE- My Purple Yam- Positive Attitude

At THD, being the only Filipino-American resident among 167 people has its amusing side. I have somehow become the resident expert on the Philippines, its history, its culture, its traditions, and, most happily, its food. The other day at bridge, one of my friends asked, “Hey David, I heard the Philippines has a black potato?” I laughed and said, “Not quite, you mean ube, the purple yam.” “Oh yes, yes, that’s it,” she said. And just like that, we were off on one of my favorite topics.

https://www.cnn.com/2026/05/02/business/ube-farms-philippines-intl-hnk-dst?utm_source=cnn_Five+Things+for+Monday%2C+May+4%2C+2026&utm_medium=email&bt_ee=8sFDucPfz8d27WMfMyTcoMgEIIvkQwDM%2Bqv34k4gbQKDUMnttJrYjqHFLNq9dQSb&bt_ts=1777891724469

Ube is one of those ingredients that makes people stop and smile. Its color is striking, but its charm goes far beyond appearance. It is not a potato at all, but a purple yam with a mild, slightly sweet flavor that is comforting, earthy, and just different enough to be memorable. In Filipino kitchens, ube has been loved for generations, not because it is trendy, but because it belongs to the heart of our cooking.

For many Filipinos, ube brings back memories of family gatherings, fiestas, and desserts that seem to vanish as soon as they are served. One of the best-known versions is ube halaya, the thick, creamy jam made from mashed purple yam, milk, and sugar. It is delicious by itself, but it also finds its way into ice cream, cakes, pastries, halo-halo, and all kinds of sweets that make people ask for seconds before they’ve finished their first serving.

I have always thought ube is a wonderful symbol of Filipino food. It is simple, beautiful, and a little surprising. It does not shout for attention, but once you taste it, you remember it. That is often true of Filipino cooking in general, it looks modest at first, then reveals layers of flavor, memory, and affection.

And maybe that is why I enjoy talking about it so much. Ube is more than a dessert ingredient. It is a little purple reminder of where we come from, what we value, and how food can carry culture across oceans and generations. So when someone asks me about the Philippines, I am always happy to start with ube. It is sweet, it is colorful, and it tells a good story.

Meanwhile,  

Here's how to develop a positive attitude?

Developing a positive attitude can be achieved through a combination of practices and mindset shifts. Here are some strategies to help you cultivate positivity:

Practice gratitude: Focus on the good things in your life. Keep a gratitude journal to write down three things you're thankful for each day.
Reframe negative thoughts: Challenge negative self-talk by reframing negative thoughts into positive, realistic ones.
Surround yourself with positivity: Spend time with people who uplift and support you, and consume content that inspires and motivates you.
Take care of yourself: Get enough sleep, exercise regularly, and eat a balanced diet to help regulate your mood and energy levels.
Set achievable goals: Break down large goals into smaller, manageable tasks to build confidence and momentum.
Practice mindfulness: Focus on the present moment and let go of worries about the past or future.
Celebrate small wins: Acknowledge and celebrate your accomplishments, no matter how small they may seem.
Develop self-compassion: Treat yourself with kindness, understanding, and patience, just as you would a close friend.

By incorporating these habits into your daily life, you can develop a more positive attitude and improve your overall well-being.

Lastly, Did you know that......

The moringa tree, known as the “miracle tree”, is one of the most nutrient-dense plants on the planet and is prized for its healing qualities. It also has another huge benefit, according to new research: it’s excellent at removing microplastics from water. https://cnn.it/4cFEcp6

Personal note: At Chateau Du Mer, Boac, Marinduque, Philippines, I have two Moringa ( Malunggay) in our backyard. We used the young leaves in our Tinola ( Chicken soup).     

A Simple Thai Dinner-A Complex Culinary Story

Continuing our ongoing food adventure, my daughter and I recently found ourselves in downtown Walnut Creek, settling into a quiet evening at Andaman Thai Restaurant. Compared to some of our previous culinary explorations, this meal felt simple, almost understated. Yet, like many things in life, simplicity often carries a depth that reveals itself only when you slow down and pay attention.

We began with soft shell crabs and sweet empanadas paired with a refreshing cucumber salad. The contrast immediately stood out: crisp and savory against cool and slightly tangy. It reminded me of something I’ve come to appreciate across many cuisines, balance is never accidental. It is intentional, cultural, and deeply rooted in tradition.

Our main dish was equally unpretentious: eggplant and mixed vegetables with tofu, gently cooked in a ginger and lemongrass sauce, served with steamed jasmine rice. I opted for tofu instead of chicken, and I did not feel I was sacrificing anything. The dish was fragrant, light, and nourishing-proof that flavor does not depend on complexity or heaviness.

To further appreciate Thai cuisine, it is worth noting that even within Thailand, culinary traditions vary significantly between regions. Northern Thai cuisine tends to be milder and more rustic, shaped by mountainous terrain and cooler climate. Sticky rice is the staple, often paired with grilled meats, herb-based dips, and dishes that emphasize earthy, subtle flavors rather than heat. Coconut milk is used sparingly, if at all. In contrast, Southern Thai cuisine reflects its coastal geography. It is bolder, spicier, and more intense, with a heavy use of coconut milk, turmeric, and seafood. Curries in the south are richer and more fiery, often carrying a depth that lingers long after the meal. These regional differences highlight an important truth: even within a single country, food evolves in response to environment, culture, and history, adding yet another layer to the story behind every dish we taste.

And then came dessert. Sticky rice with sweet mango slices.

I have to admit, this was the highlight of the evening. There was something almost poetic about it, the warm, slightly salted rice against the cool sweetness of ripe mango. It was not just a dessert; it was a conclusion, a quiet statement that sometimes the most memorable part of a meal is its simplest expression.

As I reflected on this dinner, I could not help but connect it to my earlier explorations of Filipino, Southeast Asian, South American, and Mexican cuisines.

Filipino cuisine, which I know intimately, often leans into bold, comforting flavors-rich stews, tangy broths, and dishes shaped by history and resilience. Thai cuisine, while also Southeast Asian, takes a different path. It is lighter, more aromatic, and built around harmony-sweet, sour, salty, and spicy working together rather than competing.

In our previous Southeast Asian explorations, I noted how geography and climate shape food. Thai cuisine exemplifies this beautifully. Fresh herbs, coconut, citrus, and spices reflect a land where ingredients are abundant and meant to be used in their most natural state.

South American cuisine, on the other hand, often celebrates earthiness-corn, beans, grilled meats, and bold seasonings. Mexican cuisine, which we recently enjoyed, carries that same sense of vibrancy and tradition, where each dish tells a story of indigenous roots and cultural fusion.

What struck me most during this Thai dinner was how differently cultures interpret the idea of satisfaction. In Mexican cuisine, satisfaction may come from richness and spice. In Filipino cooking, it may come from depth and comfort. In Thai cuisine, satisfaction comes from balance and restraint.

This meal with my daughter reminded me that food is not just about taste-it is about perspective. Each cuisine we explore adds another layer to our understanding of the world and, in many ways, to our understanding of ourselves.

Simple? Yes. But also deeply meaningful. And sometimes, that is more than enough.

AI Overview: Thai cuisine is often summarized by its simple, accessible appeal, but beneath every "simple" dinner lies a complex culinary story woven from centuries of trade, royal influence, and precise regional identities. While many encounter Thai food through a standard "takeout" lens, authentic home cooking is an intricate ritual designed to achieve a perfect, vibrant balance of five fundamental tastes: sweet, sour, salty, bitter, and spicy. 

The Philosophy of the Thai Table

A "simple" Thai meal is rarely just one dish. Instead, it is a communal "tapestry" or a "table built for balance". 

• The Balancing Act: Dishes are selected to contrast and complement one another—a rich, creamy curry like 
  Panang
   is paired with a light, clear soup or a crisp, fresh salad like 
  Green Papaya Salad
  . 
• The Assembly: Traditional eating involves a careful process. For example, a 
  Coconut-based relish (lon)
   is often eaten by placing a piece of 
  vegetable crudité
   on a spoonful of rice, topping it with the relish, and enjoying the entire assembly in one "big bite" to experience the layers of texture and flavor. 

Complexity Hidden in Simplicity

What appears straightforward on the plate is often the result of labor-intensive preparation and historical evolution:

• Layered Origins: Modern Thai menus are "hodgepodges" of regional history. You might find a 
  Royal Thai dish
   from Bangkok's heart served alongside a Chinese-influenced stir-fry or a spicy minced meat salad from the Northern regions. 
• The Ritual of the Paste: Even a "quick" curry starts with a homemade pastemade by pounding together kaffir lime peel, lemongrass, galangal, and shrimp paste—a process that releases essential oils and creates a depth that commercial shortcuts often miss. 
• Culinary Identity: For many, these recipes are more than food; they are a connection to heritage. Experts like Leela Punyaratabandhu, author of Simple Thai Food, emphasize that while recipes can be streamlined for the modern kitchen, they must remain "unusually simple, and still really Thai," preserving the soul of the dish

Finally: For an upscale Thai dining experience in Walnut Creek with options ranging from affordable to high-end (up to $100+ per person), the top recommendations are:

Top-Rated Upscale Thai Restaurants

Torsap Thai Kitchen

4.2

(821)

Thai

1388 Locust St

• Experience: A stylish, contemporary spot known for "bold authentic flavors with a modern flair". It is a premier destination for upscale Thai in Walnut Creek.
• Notable Dishes: Pad Thai Lobster, Lemongrass Sea Bass, and 
  Angry Prawns
  ($28).
• Atmosphere: Warm and inviting with modern elements; includes a heated patio and a creative cocktail bar featuring drinks like the "Tom Yum Bomb".
• Price Range: Higher-end ($$); typical prices around $20-$30+ per entree. 

Andaman Thai Walnut Creek

4.6

(218)

$20–30Restaurant

1560 Newell Ave

• Experience: A family-owned restaurant established in 2018, specializing in authentic Southern Thai recipes.
• Notable Dishes: Rocket Shrimp, Pumpkin Curry, and high-quality Salmon dishes.
• Atmosphere: Fancier than typical Thai spots with a chic setting and helpful "picture book" style menus.
• Price Range: Moderate to Upscale ($$); approximately $15-$25+ per entree. 

Saneh Bangkok

4.8

(135)

$20–30Thai

Pleasant Hill, CA

Saneh Bangkok

 (Nearby in Pleasant Hill)

• Experience: Frequently cited by locals and travelers for capturing the "heart and soul" of authentic cuisine.
• Notable Dishes: Unique specialties like the Saneh Taco, Branzino Fillet, and Crab Omelette (Kai Jiew Bpoo).
• Atmosphere: A blend of modern style and traditional Thai touches.