The kid-let, the Nana, and I headed off this morning to see the Academy of Sciences. We walked from our house in the Haight and found that the museum, the one with the line around the park was the one we wanted to visit. So, we thought better of just standing in the forever line and headed across the street to the de Young. I didn't limp on the way there or across the park.
I hobbled through the museum, bought tickets to King Tut, and hobbled some more. My knee hurt so much by the time we left that we took a taxi home.
I sit, now, nursing some white wine, ice on my knee, and watching Elf. For lack of any particular reason, Elf, for my son and I, can only be described as our feel better movie.
As soon as the motrin kicks in, I'll be up on my bad knee grilling some steaks, making cole slaw, and boiling some corn. It might not be warm, but it's Memorial Day weekend damn it and we need hot weather food.
Here's a cole slaw recipe from Smitten Kitchen:
1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh parsley leaves
Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor* with the slicing blade (according to manufacturer’s instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don’t fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
I hope your people take as good care of you as mine. Remember, summer with fog -great art and good people makes the world go round.