I haven’t spoken about this again since that original post in February, but I have been finalizing up my book to send it off to agents.
In its very self, writing is something countless individuals do on this earth. Whether that be as a novelist or a poet.
So many want to be successful, yet only 1% succeed at being published.
That fact…that tiny number is daunting in itself.
I have thought a lot recently how putting oneself out there is extremely terrifying, whether that be as a writer or traveling or opening up to a new person in life; a lover or otherwise.
It is terrifying, but it’s also exhilarating. Putting oneself out there leads to new and amazing things, the road is so open it could go anywhere and for that I will not be afraid of that small seemingly Everest number.
This dinner dish comes from an area of the world that may daunt people to go to, but trust me, it’s really not as scary as it may seem.
Something that we find all too often when we begin down that open road.
Thai Beef Salad
Adapted from Bill Granger’s Bill’s Basic’s book
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon caster sugar
1 teaspoon sesame oil
2 x 300g/10 ounces rump steaks
1 green chilli, finely chopped (with or without seeds, your preference)
1 garlic clove, finely chopped
1 tablespoon soft brown sugar
4 tablespoons fish sauce
4 tablespoons lime juice
Half a full lettuce, roughly chopped
Handful mint leaves
Handful coriander leaves
1/3 large cucumber, cut into large quarters
1 red onion, thinly sliced
Place all the marinade ingredients in a bowl and stir to combine.
Place the steaks in the marinade and leave for 5 minutes to marinate on one side before turning to marinate for a further 5 minutes on the remaining side.
Meanwhile, place all the dressing ingredients in a serving dish and mix well.
Prepare the salad on each individual plate.
Once the meat has marinated, cook on a chargrill pan on high heat on either side for 2 minutes.
Transfer to a plate to rest for 5 minutes.
Slice the steaks and serve over the salad.