I had an almost perfect week. Summer has really started around here. Camping with Bethany and Chris at Deception Pass, staying on a gorgeous Whidbey Island beach with my parents, sister, niece, and nephew. We encrusted all our earthly possessions with sand, dirt, and campfire smoke, and consumed at least 1,000 more calories per day than usual.
I love how filthy the kids get in the summer. Neither Wyatt or Loretta has even a small bit of squeamishness or fastidiousness where dirt and grime are concerned. I have determined never to quit buying baby wipes. They are indispensable for marshmallow-covered faces and righting the wrong of offering Cheetos on a car trip. (What mothers do that?! They must be crazy.)
One of my favorite hours was the one spent doing laps on Chris' Korean bike. Chris picked up a "camping bike," as he calls it, a three-seater which an adult pedals while schlepping two smaller people. It even FOLDS. I must have done a dozen laps around the campground with Loretta and Pippa, who kept saying "One more! One more!" Every camper we passed smiled, waved, or commented on the bike, and I felt so happy to be part of our threesome, taking delight in repetition, in their small hands around my waist.
Speaking of repetition (and ungainly segues), I've made this salad a million times since last summer when I saw it on Orangette. It was the first thing gone at our family BBQ this week. Even Wyatt was shoveling it. I think lots of folks expect coleslaw to to be heavy, creamy, maybe even downright unappetizing. Of course, you and I know better. We know about the unsung virtues of cabbage--how it stays crisp and pairs with a surprising amount of flavors, how it's full of fiber and keeps forEVER in the fridge. I often bring this as a side dish to summer potlucks--I can often make it without a trip to the store, which is priceless.
P.S. I can't believe my niece HannahMae will be in kindergarten this fall. Watch out, world. She'll rock it.
Parmesan and Lemon Slaw
This serves six as a side dish--double it for a crowd. Thinly slice 1/2 head of green cabbage--as thin as you can get it with a knife, but not shaved. In a medium bowl, toss the cabbage with 1/2 c. finely grated parmesan, the juice and finely grated zest of one lemon, salt, pepper, a big glug of good olive oil, and finely chopped lemon thyme. Best not to let this sit around a super long time before eating it.