My current strategy (naptime aside) is to alternate studying with bike trips to move my things. This seems to be working semi-effectively, though I'm having some balancing issues cycling with my enormous backpack.. and my neighbour just gave me a puzzled look and curiously asked if I was going on some really long trip. Nope, just transporting a lot of clothing and a crock pot.
All complaints aside, I am really excited to move. I'm excited for a new apartment and for summer time and to be living with new people and the most adorable little kitten. I'm excited to live in an apartment with roof access, and though it may be a little tricky - it's only accessible by a ladder - I am hoping that I will be able to grow a few things on the roof. Somehow. I'll figure out the moving thing, and THEN I'll figure out the planting thing.
One side effect of moving is that my fridge is pretty empty right now, except for a few dishes I concocted to use up as much of my remaining food as possible. My fridge certainly does not contain this cole slaw, which I actually made a few weeks ago, but I really wish that it did. This salad is exactly what I'm craving with this warm, sunny weather. It is crunchy and sweet and tangy, fresh and bright and light with a hint of spice from the cinnamon and ginger to mix things up. It is also pretty cheap and very easy to make, lasts well in the fridge, and produces enough cole slaw to eat for days (and feed your friends, as well). When I move, the first thing I put in my fridge might just be a cabbage so that I can make this again.
- 1/2 of a large head of cabbage
- 1 apple
- 2 large carrots
- 1 onion
- 2 cups of fennel
- 1/4 cup sesame seeds
- 1/2 cup cider vinegar
- 2 tbsp lemon juice
- 3 tbsp mustard
- 3 tbsp grated ginger
- 1 tsp salt
- 2 tbsp cinnamon
1. Thinly slice cabbage and fennel. I hear that mandoline slicers are quite useful if you have them, but I just used a big knife. Dice the apple and onion, grate the carrots, and combine all of these ingredients in a large bowl.
2. Combine vinegar, lemon juice, mustard, salt and ginger in a jar. Shake it up, and pour over salad.
3. Add sesame seeds and cinnamon, mix everything up, and leave it for a few hours.
Note: This is oil-free and sugar free, but if you would prefer to add a bit of olive oil or sweetener to the dressing, go for it. Alternately, use orange juice instead of lemon juice for a sweeter cole slaw.
Side note: Does anyone else have difficulties replying to comments on blogger? For some reason I have not been able to reply directly to comments lately, so I have just been posting new comments. I am not sure why, since I have replied to comments in the past using that super handy reply button, but it now does nothing when I click it.