Y’all, I do not have a wild thing for prematurely embracing fall.
Pumpkin maniacs, please cease and desist for the next two weeks. It’s 80 degrees and spiced anything does not have license to move on the same retail timeframe as…Christmas. When it’s finally crisp enough to wear boots and sweatshirts, we can talk.
But back-to-school time? Football season? It is The Business.
This week I had a wild craving to just hole up and cook. But when you get back from California on Monday evening and you spend the better part of a week observing Rosh Hashanah, pretty much no cooking happens.
Tuesday – Asian Chicken Lettuce Wraps
I know. These have been popping up like crazy lately. Honestly, I was more thinking Ketsana’s take-out (and their awesome Thai Beef Salad) for dinner but Marcus seemed disappointed that we weren’t going to attempt cooking.
Since I had some holiday baking to action as well, this was the level of commitment to creating dinner that I was able to make.
An added perk is that since this meal is straight protein-vegetables, it’s a great way to get back on track after a weekend of feasting.