Since getting the camera yesterday, I've been wanting to try out another recipe from the cookbook my mom compiled. My goal is to make and photograph as many of these recipes as possible because I'm hoping to reformat the recipe book with juicy photos. I have taken some photos, but they were with my old camera, and some of them didn't turn out as great or as appetizing as I had hoped. So, I think I may have to make/photograph some of the recipes twice. I'm pretty sure Chris won't mind. This afternoon I decided, at the last minute while grabbing groceries for something else, to make Asian Lettuce Wraps. I love this recipe because it's so filling, and yet so refreshing, a perfect summer food. In fact, I don't think my mom makes this in the winter, so I really only have summer memories of this food. It has something to do with the crisp, cool iceberg lettuce. Maybe I like it so much because last weekend it got up to 90 degrees in our apartment, and I was craving nothing but iceberg lettuce. Strange, I know. Basically this is the PF Chang's lettuce wraps recipe, I believe. I think my mom found it somewhere in the Deseret News a while ago. It's really easy, fairly fast, and a fabulous finger food. By the time we finished eating them last night, my plate, face and belly were covered with food. I'm a messy eater I guess! Here's the recipe. . .

SPICY ASIAN LETTUCE WRAPS

1 lb. boneless, skinless chicken breasts, cubed 1 lb. pkg Green Giant Frozen LoMein Stir Fry 2 T. chili-garlic sauce 2 T. soy sauce 3 T. oil                                          1/3 c. peanuts, chopped 2 garlic cloves, miced                1/4 c. green onions, chopped 1 T. sugar                                     2 T. finely chopped cilantro 2 T. peanut butter 2 T. water 8 lg. leaves Bibb lettuce 1 1/2 c. grated carrots Cook chicken in oil, add stir fry, then sauces, garlic, sugar, peanut butter and water. Mix remaining ingredients and place in lettuce leaf. Serve immediately.