Purple Cabbage and Mango Chipotle Slaw
On Wednesdays we play music. I slap some brushes against a snare drum, Logan plucks his heavy stand-up bass strings, Ben makes his banjo sing and rattle, and Eric wails on the adobro, guitar, and mandolin. There's a bottle of wine or a quarter of whiskey. There's a lot of giggle-snorting. And then there's the next morning, wherein Logan and I wake up extra late, foggy-eyed -- I could easily spend all morning in bed, eating cinnamon raisin toast and watching old episodes of Mad Men. There's usually a happy debate over who will bring who breakfast-in-bed. Followed up with both of us dragging our feet into the kitchen -- Logan going through the motions of coffee and toast making, me pouring goat yogurt, slivered almonds, chia into a bowl or heating up a cast iron for a schlew of eggs.There's half-awake conversation on business ideas, articles we read, plans we're making. And plenty of doofy jokes.
Then, breakfast is eaten, the coffee is slowly sipped. There's a brown lady cardinal perched on the dead branches of our fig tree.
Thursday.
Time for some Link Love.
Foods going in my breakfast rotation: this, this, and this.
Chocolate inspiration coming from all over the place: raspberry studded brownies, gorgeous Mast Brothers Inspired Double Chocolate Caramels with Sea Salt, gluten free chocolate chip cookies as big as your head, and a pumpkin seed topped flourless chocolate torte.
On how good it feels to go minimalist. My two splurges this month = J. Q. Dickenson Artisinal Salt (from West Virginia!!!) and Small Business Bodyguard (I'm going SO pro, you guys).
Some awesome light, green meals perfect for transitioning into this hot Summer weather here, here, and here!
I'm 100% making a gluten free version of these s'meaches this Summer.
FIGS! Fiiiiiiiiiiiiigs! (Oh how I miss you...)
This recipe for Purple Cabbage and Mango Chipotle Slaw was originally featured over on the Relay Foods Simple Living Blog! Thanks to Relay Foods for sponsoring this post!
- 1 medium head purple cabbage, cored and chopped into 1/2 inch bits
- 3 ripe atulfo mangos or 1 large ripe mango, fruit cut into 1/2 inch cubes
- 3 tbsp rose or red wine vinegar
- 2 tbsp cane sugar
- 1 tbsp salt, + more to taste
- 1 cup fresh cilantro, chopped
- 1 tbsp whole coriander, ground in a mortar
- 1/2 tsp whole black pepper, ground in a mortar
- 1/4 cup fresh mint, chopped
- 1 tsp chipotle flakes or 1tsp finely minced dried chipotle pepper
- In a large bowl, combine cabbage, mango, vinegar, sugar, and salt. Use salad tongs (or your hands!) to combine.
- If possible, refrigerate for an hour and add cilantro, mint, and chipotle right before serving.