“I’m so excited” exclaimed the expecting mother.
I was watching a video that a friend had sent me of a cute little Korean-Australian baby boy being born to proud parents. The father, all dressed in scrubs, gently picked up his oldest boy to meet his wife and the new baby. In a few seconds, the camera swiftly moved over to spotlight the little infant with his eyes was shut tight and his tiny fist clenched. He was so small! Amongst the chaos surrounding him, his delicate features showed evidence of serenity, peace and innocence. No one could tear their eyes away from the little bundle of joy, especially the mother. Her eager and loving eyes were fixated on her little baby and at that moment, something inside of me just melted. I wonder if the child would ever be able to truly comprehend truly how much his parents loves him?
I excitedly beckoned Zoe to come see the video. As we rewatched it again, thoughts of my own family flooded over me.
“What it was like when Zoe and I were born too?” I wonder would I ever be able to comprehend the feelings my parents must have felt that very moment?
Every single week I get to Skype them over the internet. Being so far from home, our conversations are limited to about 30-60 minutes a week. It was just about enough time to give an overview of the main events of that particular week. It was still very different from being able to tell them in person. .
As I reflected on the video I watched, I felt a little pathetic. Memories of the argument that had just taken place an hour ago over Skype flooded through my head.
What did I just do? I had to apologize. I choked back my pride and grabbed my phone to type those words.
“Mum and Dad I’m so sorry…”
It was hard. Apologizing is never easy, but it felt right. I knew they loved me – that video reminded of that.
A sudden beep went off my phone. I looked down and saw a text had just come in. I glanced down at my phone just enough to catch the first few words: “Mum and I love you so much…”.
My eyes teared up. It was good to know that we all felt the same way. I love my Dad and Mum – nothing was worth damaging that relationship.
Seriously, “Never let a problem to be solved, become more important than a person to be loved”- (Thomas S Monson).
I’m grateful for these small reminders each day of what matters most in life.
Thank you for always listening to me and worrying about me. I know you pray for me each day. I know I’m not the most patient person and I tend to overreact. But thank you for never being afraid to tell me what I am doing wrong and for putting up with me. Most importantly, thank you for loving me for who I am.
I love you Mum and Dad.
Adapted from Christine’srecipes
Ingredients: serves 3-4
- 1 head Baby gem lettuce, torn into separate leaves
- 1 lb Ground Chicken/Beef/Pork/Turkey
- 1/2 Bag of Frozen Mixed Vegetables
- 3 tsp GF Hoisin Sauce
- 2 tsp Doenjang Paste/ White Miso Paste (GF Option)
- Garnish: Black Pepper, Fresh Mint/Basil
How to Make:
- Heat a non-stick pan over medium heat.
- Add in the mince meat and break up using a wooden spatula. When the meat hits the pan, it should start searing immediately. Keep stirring and breaking up the meat.
- When most of the meat has turned brown, add in half a bag of mixed frozen vegetables.
- Add in the seasonings. Mix carefully. Taste and adjust seasoning.
- Mix in black pepper and fresh herbs. Serve with lettuce wraps.
How to Serve:
Traditional Method: Asian Lettuce Wraps is a popular dish found in many Chinese-American Restaurant Menus. This dish is all about the balance of flavor and texture. It can be easily made as an appetizer or even a main meal if eaten with rice for families or even for large parties.
Our Suggestions: We used doenjang instead of Chinese bean paste, because there are gluten free options and it gives it the same sort of flavor and saltiness. Definitely adjust the amount to your taste. I would recommend using ground turkey or chicken to lower the fat content. Fresh herbs would be excellent addition in this dish. It is an inexpensive, healthy and impressive dish to make!
Meat: The original recipe uses pork, but any sort of ground meat would be great for this recipe. Turkey and chicken would be leaner, but beef and pork would work just as well.
You can play around with this recipe. They all taste just as good. And we have tried it with all 3.
Doenjang: You could use Chinese bean paste, however this is not gluten free.
Vegetables: Any combination of vegetables would be great in this recipe. Just make sure they are bitesized pieces e.g. Chestnuts, celery would be great!