This is a post that might be an ongoing series called Singing for My Supper where I tell you what I made and what I sang while I was doing it. Because if you don’t sing in the kitchen, I don’t know what you are doing there…
Sometimes you have one of those days where everything is going great, and then the universe comes and kicks you in the junk. It’s on days like this I head to my kitchen. I used to head to the bar. Now I’m old and that just seems like a lot of work. When I’m alone in the kitchen I can be anyone I want. I’m usually the host of my own show on Food Network called “Watch Me Make Other People’s Recipes and Pawn Them Off As My Own”. Lemme tell ya, it’s a pretty good show. However, there are days when I don’t want to be the host. I just want to stop my brain from spinning. So I tell Alexa to pump up the jams and I get to cooking.
I got my box of goodness from Boston Organics today and I wanted to make something right away so those pretty veggies didn’t sit in the crisper for two weeks and then end up in the compost bin because they have to make room for new veggies… it’s a vicious cycle. In the box today, among other things (like a variety of squash I’ve never heard of), I had a head of green cabbage and some beets. So, I called my mom.
How is that for a segue? Anyway, my mom made a cole slaw unlike any I’ve ever had since. It was simple. It was made with cabbage cut into big slices. And like, two other things. And that’s it. No carrots, no curry, no artisanal anything. So, like I said, I called my mom to ask her what she put in her brand of slaw. I knew it was mayo, white vinegar, and salt and pepper. She reminded me of the secret ingredient… sugar! Yes. Plain, white, refined, terrible for you sugar. So here’s the recipe as best I can explain…
MB’s OLD SCHOOL COLE SLAW
- 1/2 head of green cabbage
- white vinegar
- salt and pepper
Slice the cabbage in big slices. No shredding here babe. Set aside. Then mix together the mayo, vinegar, sugar, salt and pepper in a small bowl. I have no measurements to give you. You have to feel it. I has to come from inside.. maybe from the spleen… mix it together and enjoy.
While I made the slaw I turned up an artist I hadn’t heard in a long time – Don Henley.
Why Don Henley? I have no earthly idea. But, as he started to sing “Boys of Summer” I found myself using wooden spoons as drums and thinking back to summers in Virginia when life wasn’t so busy, the sun was warm on my face and every summer was filled with possibilities. I always wanted to be that girl with a Deadhead sticker on a Cadillac. Funny story, when that song came out I didn’t know what a Deadhead was.
I also dug some beets out of the box and decided to roast those bad boys. Beets are so yummy. I usually just throw them in some foil with oil, salt and pepper and peel them after they cool, but I decided to peel them beforehand, leaving my hands looking like I had just hurt someone real bad, but so worth it.
I love beets. As I peeled “Sunset Grill” came on. That song just takes you somewhere else. And I sang it out really loud. The dog stared. I didn’t care.
It’s at this point, dear readers, that I’m getting really introspective ( I also feel like I’m starting to sound like Patrick Bateman from American Psycho). It’s just me, my kitchen, the dog and a glass (or two) of cab. Then “New York Minute” comes on. It is also at this point I wish my recipe needed onions as it was getting dusty in the kitchen. I sang. I cried a little. I felt better. I listened to it three more times while I prepared the main course – salmon.
SALMON AND GREEN BEAN STIR FRY
- 1.5 lbs salmon fillet, cut into cubes
- 3 tbsp soy sauce
- 11 oz green beans, trimmed & cut into 1″ pieces
- 1 tbsp garlic, crushed & divided
- 1 tbsp ginger, minced & divided
- 2 tsp sesame oil, divided
- 1/4 cup green onion, chopped
Put salmon in a bowl with 2 Tbs soy sauce and let sit while you are getting everything else together. Cook the salmon over med heat in the sesame oil and add half of the garlic and ginger. Remove the salmon, add more oil, throw in the green beans and the rest of the garlic and ginger. Cook until the veggies are done, put the salmon back in to heat up. Serve immediately over rice topped with green onion.
Wrap it all up by dancing along to “All She Want’s To Do Is Dance” and your night is complete.