
This weekend has been quiet. I finally got all of the reading done that I needed - two novels in one day, a record? I don’t know, I’ve always been a fast, voracious reader. But it’s definitely a record for assigned reading. Alejo Carpentier’s Kingdom of this World & Louise Erdrich’s Tracks. Magical realism, voodoo, Native American myths. Heady stuff. I really enjoyed Tracks, it’s the first of Erdrich’s books I’ve read and I think I’m going to keep reading. She paints beautiful pictures about Native American lore and culture at the turn and first half of the 20th century. Truly lovely, heartbreaking narratives.

I did some work in my workshop this weekend too - playing around with cutting the metal, shapes and silhouettes. Of course, the first thing I liked were these little state of Texas charms. I can’t wait to string the initialed one on some vintage chain. These will probably be going up on the shop in necklace form very soon, so keep an eye out.

And here’s a recipe I am in love with that I made twice this weekend!
Vietnamese Inspired Salad
Ingredients:
1 teaspoon (to taste) of chili garlic sauce (we love love love this, but be careful, it’s potent!)
1 large garlic clove, minced
1 tablespoon sugar
1½ teaspoon rice vinegar
1½ tablespoon lime juice
1½ tablespoon fish sauce (Vietnamese or Thai both work)
1½ tablespoon vegetable oil
½ medium onion, finely sliced
freshly grated black pepper
7 to 8 ounces white cabbage, shredded
1 medium carrot thinly sliced
1 bunch of mint, chopped
salt
Optional:
7 ounces of shredded chicken
- Stir together: chili sauce, sugar, vinegar, lime juice, fish sauce, oil, onion, black pepper. Set aside for ½ hour.
- Combine in seperate bowl: cabbage, carrot, chicken, mint. Toss.
- Pour cabbage mix over dressing and slowly toss with tongs.
- Add salt to taste.
Ohmygoodness it’s so good. So spicy! The mint really makes this, so don’t leave it out! We made it as the recipe says (without chicken) and it turned out amazing. Tonight I used finely chopped lettuce instead of cabbage and added mushrooms and it was still good! It makes delicious leftovers too, after a day in the refrigerator those sauces really soak in.
adapted from a Nigella Lawson (i think?) recipe