Recipe from Smitten Kitchen. This is not actually a live blog, since it’s not live, it’s more like continual updates throughout the cooking process in lieu of actually writing something. It has been a day.
I do not have a mandoline, so I’m risking cutting off my fingers the old fashioned way: with a knife. I regret not having a mandoline almost every time I make slaw. But then, it also kind of scares me. There’s something about it that screams I WILL EAT YOUR FINGERS. So I’m still julienne-ing by hand.
I did not pick a big enough bowl. Which also happens every single time I make slaw.
The julienned mango reminds me in a slightly uncomfortable way of the red wiggler worms I used to have for vermicomposting.
I now have napa cabbage bits all over the kitchen floor, which is unfortunate because I just mopped and it takes a lot for me to haul out the mop.
Oh my god, the red onion, eyes burning. Goingtodiegoingtodie.
Did not die.
Also red onion bits. On the floor.
Is larger bowl not large enough? No. It WILL BE large enough.
It looks like a slaw parfait!
Too dark for photos.
Limes are not so fresh. There is no way I’m going to get 6 tablespoons from two of these suckers. Good thing I have three.
Third lime has become petrified. Am not going to risk trying to cut it with knife. Put back in fridge.
Other lime slips from hands, catapults across kitchen, falls on floor. Falls peel side down. Still good.
My dad calls.
Finish dressing, toast cashews in skillet on stovetop. Not sure how many cashews are in a 1/4 cup. Add some more, no one wants too few cashews. Lots of cashews!
Dad: Life is like a mountain railroad.
Contemplate making chicken legs, too. Decide against it.
Hang up with dad.
Dave calls. Not sure whether we’ll have enough food. Go to pick up a slice or two of pizza.
I heart you, Otto pizza.
Slaw very good, pizza very good.