I know I have whinged and complained in the least attractive way about my hatred of the heat in almost every summer post I have ever written, but really, it’s horrible in Pennsylvania.  It’s just a pit.  Our weather lately has bounced between three day downpours and unrelenting killer heat, both accompanied by the kind of sticky, sweltering humidity that leaves you instantly moist the moment you step out of the air conditioning.  Ugh!  And cooking in the heat sounds about as appealing to me as running laps around the house dressed in a balaclava, wool long johns and a sanitary belt.  So it’s no surprise that my favorite refrain around 7 pm is “Let’s have ice cream for dinner… Again!”  And even less surprising that I am running out of pants that fit. Instead of encouraging more bad habits, here I offer a recipe that I like because it is delicious and malleable; you can switch out the ground turkey for ground chicken or tofu crumbles, use soy instead of hoisin sauce, or turn up the heat by adding a side of garlic chile oil mixed with rice vinegar, and you will still come out with something yummy.  Don’t get caught up on the exact ingredients; cucumber will work as well as carrot.  You can convert it into a mexican spiced dish with fajita seasoning and add avocado.  Be free!  It’s the cool, crisp lettuce surrounding the spicy filling that is the heart of this dish.  The filling cooks quickly and keeps in the fridge for up to 2 days, so you can cook it during a cool respite and have something good and good for you to nibble on when the heat returns.  Because return it must, just as surely as the earth turns, and a feminine and awesome sweatring graces the collar of every shirt I wear from May through October. Five-Spice Turkey & Lettuce Wraps Courtesy...