i like transparency. i’m a nosy person, and want to know details so i can plan accordingly. so i appreciate context around the grade breakdowns for my classes (there was one prof who only gave my class a syllabus after massive prodding, which ended up being completely inaccurate), the minutiae of my friends’ lives, the itinerary for trips, etc. so i hate the lack of transparency in our government. violence from both sides? covfefe? and while i do understand that any politician, no matter what party or age or race, has some degree of schmooze and bs, this particular politician is particularly adept at being vague.
so fight their opacity with transparency. be loud with your displeasure about what’s going on in the world, preferably to your senators. speak up when you see something sketchy or wrong or weird, even if it’s easier to stay quiet. and while this is another plea to you to help your community, it’s also a reminder for me. sometimes i have an opinion, one worthy of being heard, and i silence it. because i’m afraid that anyone who listens will perceive my words the wrong way, or that it’s a reiteration of what other people have already said (my thoughts can sometimes veer towards: these people have already been brave enough to talk about it, therefore i don’t have to). i’m going to speak up more. i hope you will, too.
what i have no problems being transparent about is how much i love this nutty mango and napa cabbage slaw (and mangoes in general). it’s crunchy, but softened ever so slightly by the dressing that soaks into every crevice and pore within the cabbage. it’s minty and fresh, juicy and sweet. creamy too, if you opt in for some sliced avocado on top. rich avo = more energy to make the world a better place, yes?
1 year ago: Vaguely Thai Zucchini Salad, Texas 2016
2 years ago: Caramelized Nectarine Cake, Vietnamese Spring Rolls
3 years ago: Layered Almond Shortbread Bars, Banana Muffins with Cream Cheese Frosting
4 years ago: Happy Corn Day, Ode to Olives
Nutty Mango and Napa Cabbage Slaw
adapted slightly from Smitten Kitchen
2 mangoes, peeled, pitted and julienned
1 to 1 1/4 lbs Napa cabbage, halved and sliced very thinly
1 cup cherry tomatoes, halved
1/4 red onion, minced
6 T lime juice, from about two limes
1/4 cup rice vinegar
2 T toasted sesame oil
1/4 tsp fish sauce
1 clove garlic, minced
1” knob ginger, minced
1 tsp chili garlic paste
1/4 cup thinly sliced mint leaves
1/4 cup toasted peanuts or cashews, coarsely chopped
Toss the mangoes, cabbage, tomatoes and onion in a large bowl. Whisk the lime juice, vinegar, oil, fish sauce, garlic, ginger and chili paste in a smaller bowl and pour over slaw. Season with salt to taste. You can either serve immediately or marinate for an hour in the fridge. Before serving, toss in the mint and sprinkle with the nuts.