Long term goals are something I am always working towards and it seems some people are just made like that. It’s simply apart of our DNA to be looking for the next thing to achieve because this.life.is.just.so.short. I look at people who glide by enjoying, but wasting so much time and don’t feel an ounce of envy because there is just so much to do and coming home from work and sitting in front of the TV is not how I’m going to achieve much.
One of my coworkers has worked her entire life only to have a retirement plan nearing in less than twenty years, this means her time will be freer and life can be lived with a less regimented way. She’s a great mother, girlfriend and daughter, her stories show this. Her spirit also suggests how fun she is and so when I questioned what her plans are for retirement she sounded astounded, admitting she only thinks about today. My question took her out of the right now and into the life she is waiting to live.
When she admitted a project she had worked on and eventually hid away in a box because she just didn’t have enough time, I immediately responded with a hole in her schedule that screamed she did have time and waiting fifteen years for this to happen isn’t an option. She had to admit she would think about making this distant dream a reality or at least think about working on it more. Life.is.so.short and nothing waits for our dreams to come true if we don’t make time for them.
Now, if dreams are wrapped in idyllic beaches then Thailand will make all yours come true. Today’s recipe is fun to say and even more fun to eat. Larb. Laab. Laap. I don’t think it matters how you say it as long as you try to be authentic. This has to be one of the most authentic Thai dishes though it isn’t much served at Thai restaurants or a hot favorite on any menu. But this is a recipe that can be served with a salad or rice or simply as an easy workaday meal that is actually bursting with flavor with so few ingredients.
Adapted from Thai Table
1/2 pound/225g ground pork
1 large lime
3 tablespoons fish sauce
Handful of cilantro, finely chopped
Pinch ground chili
2-3 scallions, finely sliced
1/2 onion, finely chopped
1 tablespoons toasted rice, to serve
For the toasted rice, place a tablespoon of uncooked rice in a frying pan over medium heat until golden in color. Place in a mortar and pestle and crush until the rice resembles crumbs.
Place the pork in a bowl and squeeze half of the limes over, stirring to combine.
Meanwhile heat a frying pan up on high heat with a little water in the base.
Cook the pork until well cooked (approximately 6 minutes). Remove from the heat and place in a bowl.
Add the fish sauce, cilantro, ground chili, scallions, onion and the remaining juice from the lime and stir through.
Sprinkle over the toasted rice.