WritersButt Wednesday – Recap from the road and Lettuce Wrap Recipe
Whew, I have been a busy girl since last week. When I left you, WritersButt was going on the road to Sacramento to speak with RWA’s chapter, Sacramento Valley Rose. Well, it went, it had fun and it returned home safely and by ‘it’, I mean me! Let me share the trip with you.
I arrived in Sacramento mid-day and got to finally meet Patricia (who writes as Jansen Schmidt) in person. In no time, there was much talking and laughing. I have to add that Patricia is a fabulous tour guide. I think I know more about where she lives and grew up than I do about where I live. It was so fun to learn about a place I’d never been before. As I describe any photos and/or places, I hope Patricia will correct me where I get the details wrong. I had been up since 4 am!
We set off to find food since we were both starving. We went to a lovely little restaurant called The Independent. We both ordered their roasted beet salad, which was delicious. Their soup special was a carrot soup that sounded so unique that I had to try it even though it had a dairy base. It was worth a little tummy discomfort to try the blend of flavors; carrots, jalapeño, radish and something else I can’t remember.
I got the drive-by tour of Hangtown, aptly named because they originally had a hanging tree. Here’s George displayed as an homage to the days gone by.
Nestled into the hills were remnants of houses, stairs, and chimneys from long ago. I took this picture for some very important reason that I can’t recall. Patricia will have to fill in the pertinent details here.
After lunch, we did what any smart women would do in wine country. We went wine tasting. We went to two different wineries. Even though the vines were pruned and there was a lack of green, I loved how the rolling hills looked and the stark branches. Here are some photos.
I enjoyed meeting Patricia’s husband and especially their sweet dog, Sherlock. (I mean with that name, how could you go wrong, right?)
It was about time for dinner so we drove ‘back down the hill’ to meet up with some of the board members of Sacramento Valley Rose. I enjoyed meeting them and getting to chat over a lovely dinner. By the time I got to my hotel room, I was exhausted. It wasn’t late by west coast standards but I was two hours ahead and limping along on very little sleep by that point.
The next morning, I did a little workout in my hotel room. YES, that’s right! No excuses! Enjoyed a lovely little breakfast and then got ready for my presentation.
I want to thank Patricia for inviting me to speak. The workshop went very well. The members of SVR were awesome. They asked amazing questions. I could have talked with them all day. I wish them all much success in their writing AND in incorporating fitness and healthy nutrition into their lives. I hope it helps their creativity soar and keeps their muses happy and dancing!
BONUS: A recipe for you!!
The first night after my return home, I made Chicken Lettuce Wraps from a recipe I got from a friend. I did alter the recipe a bit to accommodate one of my childrens’ aversion to bell peppers. I’ll post the recipe she uses and tell you my alterations. You can create your own version. I made a HUGE batch so we could use it for 2 nights and we still have a little left to use in eggs tonight. I love a meal that keeps providing for days.
Chicken Vegetable Lettuce Cups
|Additional toppings of choice: Avocado, Guacamole, Salsa, etc.|
|Lettuce leaves (such as Bibb), washed and dried|
|Salt and Pepper to taste|
|2 to 3||tablespoons fresh parsley or cilantro|
|2||teaspoons chili powder|
|1||pound ground chicken (or turkey or beef)|
|2||cloves garlic, minced|
|1/2||cup carrots, shredded|
|1/2||cup yellow bell pepper, diced|
|1/2||cup red bell pepper, diced|
|1/2||cup green onions, chopped|
|1/2||cup yellow onions, diced|
|4||tablespoons extra-virgin olive oil (or coconut oil)|
**NOTE: Both my friend and I added mushrooms because we like them. I will say that I more than doubled this recipe, like quadrupled, because I did want it for multiple meals. I used a whole bag of shredded carrots, 2 cups mushrooms (sliced small), 4 fresh zucchini sliced small instead of bell peppers.
Cook all your veggies in a large skillet with coconut oil and garlic until softened. (If you’re going to add mushrooms, cook them first w/ no salt until they get good color and then add the other veggies) Don’t overcook and let your veggies get mushy! Add your salt and pepper.
Brown your meat in another skillet or pot.
Once your meat is cooked through, add your veggies to your meat, add in your chili powder and more salt and pepper to taste if needed.
Remove from the heat and stir in your fresh parsley or cilantro.
NOTE: You can add in an Asian sauce for flavor but only if you find one without added sugar and no high fructose corn syrup. Good luck! I suggest a little tamari soy sauce – tamari because it’s gluten free. If you are going to use the soy, hold back on your salt seasonings until the end because you may not need any.
To serve, place chicken/veggie mixture into lettuce cups and serve with toppings of choice. I used large green leaf lettuce cups instead of the typical iceberg because it’s healthier. You could use red leaf lettuce, butter lettuce, romaine ‘boats’, etc.
YUM – enjoy!!
Posted on January 30, 2013, in Uncategorized and tagged blogging, Ginger Calem, recipe, Sacramento Valley Rose, wine tasting, WritersButt, WritersButt Wednesday, Writing Workshop. Bookmark the permalink. 23 Comments.