I’m back in B-More. This weekend I went to Long Island to visit my Loyola friends. I realized that I’ve been going to visit once every summer for SIX YEARS. That makes me feel ridiculously old. My parents also happened to be on LI this weekend visiting their college friends- here’s hoping mine will still be inviting me back in 30 years!
The weekend was a lot of fun. Other than me basically crying when one of the bars started playing Don’t Stop Believin’ and a Glee montage in tribute to Cory Monteith, it was full of high points.
We celebrated Connor’s 24th birthday- I hadn’t seen him since I left Thailand so that was very exciting. We went and got sushi which I haven’t had in forever and I overdosed on edame and this “Fiery Roll”.
I stayed with my BFF Danielle and her family as usual. She’s been gluten-free for almost two years now, and more recently she’s also sugar-free. It made me realize that maybe there are bigger grocery dilemmas than being money-free.
She’s a foodie too, so she’s gotten pretty creative with her dietary restrictions. We had lettuce wraps for lunch one day with guacamole and chicken which were delicious, and inspired me to make something similar for dinner tonight.
Turkey Lettuce Cups
1 lb ground turkey
1 shallot, minced
2 garlic cloves, minced
1 tbs vegetable oil
3 tbs low-sodium soy sauce (or tamari!)
1 tbs chili garlic sauce
1 tsp fish sauce
1 bell pepper, diced
1/2 cup shredded or diced carrots
2-3 scallions, chopped
4-6 lettuce leaves
Cook the shallots and garlic down in the vegetable oil for 2-3 minutes. Add the ground turkey, and cook until no longer pink. Turn off the heat, and drain any excess liquid. Stir in the soy sauce, chili garlic sauce, and fish sauce.
Place some of the turkey mixture into a lettuce leave. I actually used savoy cabbage because it’s a little sturdier, but you could use iceberg, bib, or romaine.
Top with peppers, carrots, and scallions to garnish.
Of course I had cookies for dessert which totally ruins my whole manifesto, but if you want to stick with it I would highly recommend my favorite banana ice cream.