In This Episode
This week Erin Ryan and Alyssa Mastromonaco discuss how our government has seemingly given up on the fight against COVID-19 and Ted Cruz’s relentless search for a guy to fight actor Ron Perlman. Then Tien Tran joins to discuss how to process positive changes in light of continued setbacks. Then, Sanity Corner.
Show Notes:
Transgender Law Center offers legal resources to advance the rights of transgender and gender nonconforming people.
Trans Justice Funding Project is a community-led funding initiative that support grassroots trans justice groups run by-and-for trans people.
National Queer and Trans Therapists of Color Network
G.L.I.T.S Gays and Lesbians living a Transgender Society
Sanity Corner:
Erin: Brit Bennett: The Vanishing Half
Alyssa: Master of jam, website tk.
Tien: Mama Tran Eggroll Recipe
A quick disclaimer: I’m trying to bring precise measurements to my mother’s instructions of “I’m not sure, maybe a little less than a spoon or a little more. You know… to taste.” So, please forgive me for not delivering NYT Cooking-level accuracy, but I’m almost positive these are close-ish measurements.
Makes about 25 eggrolls.
Ingredients
- Egg roll wrapper (I’m a Spring Home brand fan)
- 1lb ground chicken
- ~1cup shredded carrots
- 1 serving of bean thread noodles (I use Lungkow brand, and they’re separated into serving sizes. How cute!)
- 1/3 of a yellow onion thinly sliced
- 1.5 TBSP brown sugar
- 2 TBSP fish sauce
- Black pepper
- Green leaf lettuce
- Soak the bean threads in hot tap water for at least 15 mins. Drain and roughly chop.
- Make the marinade by combining the onions, brown sugar, and fish sauce. Mix well and adjust to taste.
- In a big bowl, combine the chicken, carrots, bean threads, and marinade. Mix well. Feel free to get your hands in there. As you’re mixing, sprinkle in some black pepper to finish.
- Wrap those lil egg roll babies up. There are lots of vids online for technique!
- Fry until golden brown and fully cooked inside. About 12-16 minutes per batch.
We usually eat them wrapped in a leaf of lettuce and dipped into nuoc cham. Here’s a great recipe for the sauce because I would definitely mess that one up. You can also make egg roll noodle bowls out of them, which is my fave.
