You’ll Never Believe What Happened to Lacey: Crazy Stories About Racism by Amber Ruffin & Lacey Lamar
Mini Summary: Sisters Lacey Lamar and Amber Ruffin team up to write this bowl-you-over banter on racism and their overflowing backlog of experiences with people thinking, doing, and saying what people shouldn’t think of, do, and say to other people.
Have you read this book? I really loved it. And when I finished it there were more than a few things swirling around my head. The first was, “Those are crazy stories about racism!” and the second was, “These are cool ladies. Maybe we could be friends even though we’re thousands of miles apart….”
I’ve read a few books regarding racism in the United States and have felt a million heavy feelings at the end of each one. But this is the first book that made me laugh out loud several times while also sparking those tough introspective questions as well as reflecting on general societal behaviors.
Amber and Lacey invite you into what feels like an intimate dinner party and, since we’re on the subject, have a few stories about racism of their own. Real and honest while also nailing the element of hilarity, Amber and Lacey show super-human resiliency and class while they share blips of their lives as Black American women.
So why Steak Salad? Lacey’s colleagues hosted a lunch potluck for her and a glowing example of ignorant racism was in attendance.
“…She did choose the salad!” Lacey stared at her, bewildered. Ellen then explained that as they were planning the potluck, there was a discussion about whether they should even bring salad because she didn’t think Black people ate it. She had “never seen a Black person eat salad before.” Okay. This is the behavior we all expected, and Ellen at her worst can’t stop the fun. Lacey was like, “Ellen, that is a crazy thing to say.” But she looked around and most of her other coworkers were nodding their heads in agreement. They didn’t think Black people ate salad. They didn’t think Black people ate SALAD. Salad. Sal. Ad. It made Lacey a little sad but it also was a harsh reminder not to get too comfortable at work.
You’ll Never Believe What Happened to Lacey: Crazy Stories About Racism by Amber Duffin and Lacey Lamar
Rereading this quote just reminds me again how exhausting it must be constantly negotiate uninformed, racist, ignorant statements and behaviors. Way to fight the good fight, Lacey, and saying what needs to be said. Over. And over. And over. That’s a good example for me. I can say more.
So thank you both for opening up about the blowing-my-mind realities in your lives and presenting it in an entirely new way. You’re both super cool. Can we be friends??
Steak Salad
Course: Lunch, DinnerCuisine: Nebraskan, North AmericanDifficulty: Beginner4
servings25
minutes10
minutes3
minutes5
hours30
minutesIngredients
- Steak Marinade
1 1/2 lbs flank steak
4 cloves minced garlic
juice of two lemons
1/2 onion, roughly chopped
1 tablespoon dried oregano,
1/4 cup olive oil
2 teaspoons salt
1/2 teaspoon pepper
- For the Salad
Marinated, cooked, and cooled flank steak
16 cups mixed baby greens
1 english cucumber, thinly sliced
1/2 lb grape tomatoes, halved
1-2 avocados, sliced
- Creamy Balsamic Vinaigrette
1/4 cup extra virgin olive oil
3 tablespoons wood aged balsamic vinegar, see Note 1
1 teaspoon dried crushed oregano
1 teaspoon pepper
1/2 teaspoon salt
3 tablespoons mayonnaise
- Fresh Basil Dressing
3/4 cup loosely packed fresh basil leaves
1/4 cup extra virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
juice from 1 lemon
1-2 teaspoons red wine vinegar
1 garlic clove, minced
- Blue Cheese Dressing
3 ounces crumbled blue cheese
juice of 1 lemon
3 tablespoons mayonnaise
3 tablespoons sour cream
1/4 cup whole milk or half and half
1/2 teaspoon salt
1-2 tablespoon finely chopped fresh chives
1 teaspoon minced fresh thyme leaves
pepper to taste
Directions
- For the Steak
- In a gallon ziplock or glass bowl: whisk all the marinade ingredients together, then put in the steak, covering it completely if possible, or at least turning it to coat. Marinate for 3-24 hours in the refrigerator.
- An hour before grilling, remove the steak from the fridge and rest it on the counter.
- Fire up the grill and grill on high, turning once, to an internal temperature of 125-130 degrees. OR heat up a cast iron skillet on the stove until it’s blazing hot. Pour about a tablespoon of oil in the pan then immediately put in the steak. It will spit, so watch out! After about 5 minutes, flip the steak and cook to an internal temperature of 125-130.
- Remove the steak from heat to a plate. Let it rest for at least 15 minutes. Let it cool off some before slicing against the grain and placing on lettuce. This can be done ahead and refrigerated until ready to use.
- For the Salad Assembly
- Put the mixed lettuce into 4 large individual bowls and layer on the tomatoes, cucumbers, avocado, and sliced steak. Serve with dressing of your choice.
- For the Dressings
- For the Creamy Balsamic Vinaigrette and Fresh Basil Dressing: Put all the ingredients into a blender and blend until smooth.
- For the Blue Cheese Dressing: Using a whisk, smash the blue cheese into the the side of a medium bowl. Add in the mayonnaise and sour cream and continue smashing and whisking until the cheese is broken up into small bits. Whisk in the remaining ingredients. Thin with more milk if needed.
Notes
- Note 1: Getting good balsamic vinegar sometimes means hitting up a specialty store. You’re looking for a syrup-like consistency and some sweetness. If you only have the thin vinegar, add a teaspoon or two of sugar to help balance out the acid. Some tinkering to get the right flavor for you may be necessary.
Basil Salad Dressing is adapted from Two Peas & Their Pod.