Time Flies…I went on a vacation for 10 days that seemed like a month (in a good way…time seemed to stand still) and then I got back on the 11th and suddenly it’s the July 7th. I think the originator of the “time flies…” saying was off kilter a bit. It seems like when I’m in survival mode just trying to get the urgent things done that time flies much more quickly than when I’m having fun and I’m eternallly grateful for that! My thought process started down this path when I realized it has been almost a month since I last posted. I apologize to all of you for that long interlude between posts and hope you enjoy the Thai Beef Salad recipe at the end of the post (no real connection to the rest of the post, by the way, it is just a great way to celebrate summer produce) Also, I wanted to let you know that I will be posting more frequently and will begin making some very positive content changes later this summer. Back to the subject at hand; vacation or the concept of time. We had intended to go to Europe this summer, but a big launch at Kyle’s IT job intervened and we felt a stateside vacation would work better. We have not been back to California as a family since we moved to Texas in 2013 and decided it was time since both boys are now teenagers and one is actually a full-fledged adult. They both had been expressing memories of California so we thought it would be fun to revisit many of the things we did when they were younger. It turned out to be the most fun we’ve had as family and felt like four unique vacations.
Before I get to the recipe, I thought I would share a few highlights in photos. Happy Summer!
One thing I want to note is what I learned in California the first time we went and what we now support every time we go. Ingredients matter. We seek out farmers’ markets in every city and find restaurants that use these same farmers to procure ingredients. I do this at home, too, but it’s just not as prevalent here. However, it has gotten easier and is getting easier thanks to a handful of people that are beginning to see the light. I am thankful that I get to support local farmers through Rock Farmers Market Buyers Club. Through this club, I am able to get locally pastured meats, veggies, dairy products and eggs. If you are in the D/FW area, click on the Rock Badge to the right and reserve your products for the next delivery date. Also, look for farm-to-table restuarants that actually list the farms and farmers they use. You will notice that Rock uses a lot of the same farms as some of the best restaurants in the Dallas/Fort Worth metroplex.
Now for the entirely unrelated recipe:
Thai Beef Salad
Thai Beef Salad
- For the steak:
1 lb thinly sliced sirloin, preferably grass-fed
3 tbsp coconut aminos
1 tsp powdered ginger
1 tsp garlic powder
1 tsp sea salt
2 carrots, thinly sliced with veggie or julienne peeler
1 cup jicama, thinly sliced
4 green onions, thinly sliced
2 persian or pickling cucumbers, thinly sliced
1 red pepper, thinly sliced
1-2 tbsp red curry paste (to taste)
2 tbsp coconut milk, shaken well
2 tbsp lime juice or more to taste
1 tbsp maple syrup (or to taste)
1 tsp salt
2 tbsp avocado or olive oil
White sesame seeds
- Marinate the steak strips for 30 minutes at room temperature or overnight in the fridge.
- Thread onto metal skewers and grill on very high heat for 2 minutes on each side.
- Combine all the veggies and a bowl
- Mix together the dressing ingredients starting with 1 tbsp red curry paste. Taste it and add more curry paste, maple or lime juice to get the flavor you want.
- Arrange the steak on top of the mixed veggies and drizzle all with the dressing.
- Sprinkle with sesame seeds and cilantro to garnish.
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