Today is April 2, and it seems like Groundhog's Day. Except that just can't be because my birthday is on actual Groundhog's Day and I don't feel like celebrating today. Or any day. Each day brings another slew of global bad news and another 24 hours of the same old routine. The only way to break up the monotony is to alter the times of day we eat and and the dog walk route we take. And the rooms to which we retreat trying to avoid each other. Eat. Walk. Avoid. Repeat.
Fortunately, I like to cook - and we all like to eat - so thinking about the next meal has become the most exciting part of my day. Ok, truth be told, the ONLY exciting part of my day. It is quite the adventure to figure out what to make with what was available when I went to the grocery store last week and what is still available in the house after 5 adults have already eaten a collective 105 meals from that grocery store haul. (Yes, my math is correct. Three meals a day for five adults for seven days). It seemed like SOOOO much food at the time...
To add intrigue into the mix, we are currently living in a furnished rental with very limited kitchen equipment. It really adds to the fun of the game when there isn't a skillet big enough to make more than one grilled cheese at a time and I am constantly having to improvise utensils and cookware.
Notwithstanding the obstacles, I think tonight's dinner turned out really well. I had a request for tacos, and fortunately we had all the ingredients except for a quick (safe!) trip to get shrimp. I made the following:
Sautéed shrimp (quickly marinated in lime, salt and cumin)
Fresh salsa (just Roma tomatoes, white onion, jalapeño, cilantro, garlic and lime)
Fresh guacamole (made by my daughter)
Crumbled queso fresco
Store-bought chips
Fresh slaw (recipe below)
Slaw dressing to drizzle over the top
Tangy Cole Slaw
1/2 head green cabbage
1/2 head purple cabbage
Handful fresh cilantro
Kosher salt
1 cup mayo
2+ chipotle chilies in adobo sauce, finely chopped
1+ tablespoon adobo sauce from chipotle chilies
1-2 tablespoons honey
Juice of 1 lime
1+ teaspoon cumin
Roughly chop both cabbages and the cilantro and place in large bowl. Sprinkle a teaspoon of salt over the top.
In a smaller bowl, mix the mayo with the remaining ingredients. Start with the lower amounts and then adjust, according to your taste.
Depending on the size of the cabbages, you will have to adjust the amount of dressing you use. Start with a 1/4 cup, drizzled around the rim of the large bowl, then toss. If it is too dry, try another 1/4 cup.
Save the rest of the dressing to drizzle over your tacos!
This slaw is super versatile and a crowd favorite here. It will definitely go into the regular rotation!
So, fake Groundhog's Day is almost over. Even though it was oddly similar to yesterday and the day before that (and the day before that...), it's always comforting to be surrounded by family and good food. The new rituals we are developing while sheltering in place are nurturing us all. Maybe there will be less Avoiding in the rotation tomorrow.
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