Just July

Ahhhh, an unintended but well enjoyed hiatus! The month of July was swift and sweet, a wonderful flow from from Pride celebrations into adventure, joyful time with family, and visits from sweet friends. Our tomato plants started to bear fruit! Our neighborhood bunnies promptly ate that fruit! We made it to beaches on both coasts, ate really good food, finally hung some long awaited art in the guest room, and our team won the league kickball tournament.

July has felt chaotic and serene in lovely ways. All the while unemployed, I’ve read a LOT. I’ve cooked a lot too. Last week, Larb Noodles appeared in my mind and we ate them as our first meal on new plates. We’ve fully embraced the summer joy of Poke Bowls. Corn is finally in season and filling our plates as well as our teeth. Floss is in high demand.

Food comes with travel for me, of course. I had my first Dim Sum ever (I KNOW) in San Fransisco on a self-date day in the city. I rode the trolley, walked to China Town, ordered SO much food, and ate it by the water – right by the Golden Gate Bridge. I at fresh boysenberries on the porch with my 98 year old cousin who I hadn’t seen in 14 years. I made Latkes in July with my dearest friend, and we used blended stale sesame sourdough because we couldn’t find matzah meal. I ate a million pieces of sample cheese at Tillamook, and had the best vegan ice cream of my life (I love you, Fifty Licks).

Food and family. Food and friends. It’s a cycle. Returning home, we’re looking ahead to the depths of summer and the start of fall. Looking ahead, I wonder what is next. Will our jalapeño plants produce a few more peppers? Will we get a warm start to autumn? Will I find a job? I’m not sure of any of it, but I relish being in the in-between. I hope it continues to bring space, laughter, and fullness.

Larb-ish Noodles

• Your favorite rice noodles, boiled and drained
• 1 Lb ground turkey
• 1 Green pepper, diced small
• 1/2 Red onion, diced small
• 1 Bunch of scallions, chopped into pieces (greens and whites!)
• A heaping handful of mint leaves, chopped
• 1 Whole juicy lime
• About 1/3cup Banchan’s Japanese BBQ Sauce (I use the Gluten Free)
• Chili flakes to your hearts content
• 1 Tsp Garlic powder
• EVOO

In a big pan (I used my cast iron), heat olive oil until shimmering. Drop in your dices onion and pepper and sautéed until soft. Add your scallions, sauté until shimmery and soft. pushing your veggies to the side of the pan, add in your ground turkey and sauté, breaking into smaller pieces as they brown. As it cooks, sprinkle in your garlic powder and incorporate with the meat. Once cooked through, mix together veg and meat. Add in your chopped mint and chili flakes. Sauté until fragrant. over the cooking mixture, add your BBQ Sauce and the juice of your whole lime. Continue to cook long enough for the sauce to heat, mix, and coat the veggies and meat. Add your drained noodles to this mixture and stir, over heat, to incorporate and coat the noodles. Enjoy!