The relief of summer break lasted only momentarily. Five days, exactly. Then we started back up with the math and language worksheets, summer camp, and oh…that’s right…Haley’s annual dance recital that takes over our life every year in June.
Had a dream about a lady wearing a blue dress, floating in air. She was holding a bunch of bobby pins and screaming…pleading with me to use them. “You must use the bobby pins!!” That was Monday. Then Tuesday’s dream was about me driving in the Indy 500, except the winner received one free recital ticket to next year’s production. And it was a heated race. I came in 7th place. And cried, as if my life was over. THEN….then last night I dreamt that one of the hard core stage moms threatened to pull a Tonya Harding on Haley if she forgot any of her moves.
I’m afraid to go to bed tonight.
So, I’ve turned to more trusty lettuce wraps. They never let me down when I’m busy (and hot.) But who am I kidding? Next week, after the recital is behind us (and I assume these psycho dreams), won’t be any less busy (or hot.) Which means I better buy more lettuce.
Spicy Asian Sirloin Lettuce Wraps
Prep time: 10 minutes
Cook time: 5 minutes
• 1 1/2 pounds sirloin, cut into long thin strips
• 1/2 cup thick Teriyaki sauce
• 2 tablespoons chili garlic sauce
• 2 tablespoons sesame oil
• 2 cups coleslaw mix
• 4 scallions, chopped
• Lettuce leaves
In a medium bowl, combine the Teriyaki sauce, chili garlic sauce, and sesame oil. Add the sirloin strips to the bowl and coat thoroughly with the sauce.
Heat a large non-stick pan over medium-high heat. Add sirloin and cook, without stirring for 1 minute. Then cook for another 2 minutes, stirring occasionally until cooked through, but still tender.
Place a few strips of sirloin on a lettuce leaf, topped with some coleslaw and scallions. Drizzle some of the pan sauce on top and serve.