It’s been a long time since our last update, and the world has changed quite dramatically.
Sarah and I recently returned back to work from vacation, which I spent reading “The Great Influenza” by John M. Barry (eerily similar and many parallels). We’re back in our respective departments and hospitals. Fortunately, the situation in DC has not yet evolved into what is currently happening in NYC. We wish only the best to our friends, family, and front line providers.
But I don’t want to dwell too much on the anxiety, doom and gloom that seems to permeate the news cycle. Despite social distancing, I feel more connected in some ways. Seeing the faces of my colleagues via Zoom has only made me wish that we could spend more time together in person. I’ve been catching up with family and friends more frequently. I have started having weekly zombie slaying sessions with college friends via online video games.
Our resilience and ability to endure (and thrive) through these unprecedented times highlights the importance of our connections and support network.
Without further adieu, let’s move on to our actual recipe. Quarantine time should allow some of us to spend a bit more time in the kitchen. Here’s a simple and fresh recipe that is sure to please.
Larb Lettuce Cups
Ingredients:
- ground meat 1 lb
- ginger (julienned) 2 T
- garlic (thinly sliced) 2 T
- onion/shallot (diced) 1 onion, 2 shallots
- red thai chili (optional) 2
- soy sauce 3 T
- fish sauce 1 T
- sugar 0.5 T
- Lime 1
- Lettuce
- Cilantro
- Salt To taste
Heat some oil in a wok/pan on high heat. Start by adding all your aromatics (shallots, garlic, ginger) and a bit of salt. Cook until shallots start turning translucent. Add in ground meat of your choice and brown it. Add in soy sauce, fish sauce, sugar. Add juice of half a lime and lime zest. Salt to taste.
Spoon into lettuce wraps and garnish with cilantro before serving.
-D
Renmaicha | 任米茶 