The Pork-Blood Cake Stir-Fry with Green Onions That Got This Newsletter Started

"That is there. This is here. And here we eat this." (Bonus Track: What's Boobs Got to Do With It?)

Back in January, a journalist reached out to me with some questions for a piece he was writing. He wanted to know about the significance of blood in my own cooking and its role in Thai cooking tradit…