I had a little sumpin sumpin for you yesterday, but there was a baby Blue Jay in the yard all morning and we just got sucked into "bird TV" so ...
That poor little dude got on the ladder that goes up to the zip line. It was so funny because the bird kept looking up at the next rung which made it kinda dizzy and then it would almost fall off and have to start over.
It finally got its nerve up to fly to the next rung and, yep, BAM, flew its little head right into the thing.
Fascinating to watch the mama and daddy jays going crazy trying to coach it.
They would coo and cheer when it was doing well, then squawk and holler when it got back on the ground.
That bird spent way too much time on the ground for this yard. We had to lock the cats up until it got higher up.
Definitely did not want this:
Now, to address why we have Friday Food since it's clearly Thursday.
I'm heading out of town this weekend to go see my brother in Tucson so I won't be here for FF proper so I thought I'd be nice and set you up today with a KILLER recipe for the weekend.
Me = Nice
So ... let's talk about FOOD!
I told y'all that my mama bought me this book:
So. Very. Good.
Grow Cook Eat
(I am too damn lazy to add this to my Amazon page thingee so just go ahead and buy it, dammit.)
Best book ever.
(Lindsay, tell them again, will ya?)
So many great recipes!
Can you say Roasted Brussels Sprouts with Capers?
Mustard Green Turnovers? (For you mama.) (My mama haaates mustard greens.) (Heeeee)
Mixed Melons in Lemon Verbena Syrup?
Oh, but I was doubly, triply happy to find a recipe for Spicy Cabbage Slaw in there amongst all the other shitbomb recipes.
I used to have a recipe for this that my friend Lynell (of yesterday's vacuum fame) got from her friend Laura, but I'd long lost it and had been unable to recreate it exactly. Actually, I just emailed Laura a month or so ago to see if she could remember it and she did give me the major layout, but it wasn't exacta. I have tried to make it without the exacta and it didn't work quite as well as before.
But, Voila! Here it is again and it is sooooo good crazy good summer good good good.
SPICY CABBAGE SLAW
From Grow Cook Eat by Willi Galloway
(PS The photos in this book will rock your world. I heart Jim Henkens whoever he is.)
zest and juice of 1 large lime
1 teaspoon apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup grapeseed or canola oil *(I used olive)
2 hot chiles, stemmed and seeded *(I used canned adobo chilies with some adobo sauce clinging to them. I highly recommend this.)
1 fat garlic clove, chopped *(I used 2)
1/2 cup packed fresh cilantro leaves (Fresh is mandatory)
2 cups thinly sliced green cabbage
2 cups thinly sliced purple cabbage *(I only had green this time)
1 cup shredded carrot *(I used 2)
1/2 cup thinly sliced red onion
Place the lime zest and juice, vinegar, sugar, salt, oil, chiles, garlic, and cilantro in a blender or food processor and process until well combined.
Mix the purple and green cabbage, carrots, and onions in a large bowl. Pour the dressing over the vegetables and toss to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, but preferably overnight, stirring every now and then.
*NOTE* Now, I agree that letting the salad sit does wonders for the taste. However, I don't really like the wetness of the cabbage. Cabbage does hold up to some extent, but I would slice up another cup (just 1) of cabbage and mix that in with the wet salad just before serving. Just gives it more crunch and oompf.
On the table.
It's gonna have a little kick to it, so you might wanna have a refreshing beverage on hand to soothe the old taste buds.
Icy cold Mexican Coke is the perfect accompaniment.
I buy those short prayer candles and when they burn out I clean them up and make little glasses out of them.
Instant trendy and $1.00 a pop!
Wabi-Sabi that, y'all!
***Inserting note here since so many of you asked.***
These prayer candles come short just like this. I get them at HEB here in Austin, but they're made by Reed Candles. You can get them at Fiesta, I'm sure. You can't order online from Reed, but you can look here: ( REED CANDLE COMPANY FOUR INCH) I use them until they are almost burned totally down. Then I put them in the sink and turn the hot water on HOT and let it run inside the candle until the wax melts and then I just kinda dig it out with a butter knife. Then I wash it with a scrubbie. That's it. YOu can also heat up a kettle of really hot water and pour it in. The wax will melt that way too, obviously. You can also wait until they have been burning for some time and then carefully pour the hot wax into a box and throw it away once it cools. Then you just have to wash. They're small so you don't have to use them that many times before the wax is pretty burned down. You'll see what to do. It's easy. ***
Speaking of cold beverages reminded me that I said I was gonna give you The Best Margarita in the World recipe for Friday Food this week.
OK, well, I'll just have to type it up tonight and post it ahead of time so look for that on the real Friday.
I'm so confused.