buddha nature

Lots of old friends visiting. Fills up the days learning to have boundaries around my having to show them around town. It is nice to have people in the house. I often dont cook for them instead we try new restaurants together. The city is full of fine food ready for the eating. tonight I had thai salad with Steak...yumm
Ingredients



Dressing:
1/3 cup fresh lime juice (about 3 limes) $
1 1/2 tablespoons brown sugar $
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic
Steak:
Cooking spray $
1 (1 1/2-pound) flank steak, trimmed $
1 tablespoon cracked black pepper $
Salad:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves $
1/2 cup julienne-cut carrot $
2 tablespoons finely chopped unsalted, dry-roasted peanuts $
Preparation

To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.
Cooking Light
AUGUST 2002

Gratitude.
1. Friends both in and out of the program.
2. My life it is full
3. My camera I love it's low light capabilities
4. Learning to pray more for those I love who are caught in the disease
5. Buddha nature it is within us all