Michelangelo painted the Sistine Chapel. Ford invented the Model T. Steinbeck penned Grapes of Wrath. I can’t muster the resolve to adequately clean my garage to the extent that I can walk through it without nearly breaking my neck. Man is capable of anything or absolutely nothing. This is dependent, I surmise, on the man. As I felt that today I ought to pursue more fruitful activities, today’s chili prep is enormously non-time consuming and confoundingly uncomplicated.
2 T pickled jalapenos, diced
1 T sugar
2 T cider vinegar
1 T chili powder
½ T taco seasoning
½ C mayonnaise
1- 14oz package shredded cabbage and carrots.
Diced fresh tomatoes.
- In a glass measure, mix jalapenos, sugar, vinegar, chili powder, and taco seasoning.
- Microwave on high for 20 minutes (this heating allows encourages molecular movement, thus allowing the flavors to meld)
- Add mayo to and mix well.
- To a large bowl, add shredded cabbage and carrots then add the mayo/seasoning mix.
- Mix well and store (covered) in a refrigerator for at least 1 hour.
- To serve, spoon onto a plate and add diced fresh tomatoes.
I served the spicy chili slaw alongside simple mashed red potatoes and a pork tenderloin I had prepared in the slow cooker. The effect was quite nice. The spicy slaw accompanied the tender meat to the extent that they became a single blissfully spicy/umamic entity. Chili Jr. and Pre offered this appraisal, “The coleslaw was good, some underlying chili flavor, not too much. Just enough.” I really couldn’t have said it better myself. Wholly, a success.
The quick prep meal afforded me some time to take care of some important household tasks. If you peak into the garage, you’ll see that it remains, by appearance, a candidate for federal disaster relief. I had more personally pressing matters to attend- like bottling my Wholly Grail Pale Ale. “Let he who would move the world, first bottle his brew.”