your purple slaw.

Above: less computer-centric days at Restaurant Stork last month.


Good god. I probably mentioned our big computer crash from May, wherein we lost approximately two months' worth of accounting data for our bidness. You can imagine how one might procrastinate for as long as possible around the rebuilding of this data, until finally there comes a time when one can procrastinate no longer, and that time is unfortunately.....last night.

So that's what we're doing, staring at our laptops, shouting out invoice and PO numbers and payment amounts while clutching calculators and reams of paper to our chests and alternately swearing and cheering as the worm turns.

We're also making lentil thingies tonight, with all of the accoutrements, plus a new version of the red cabbage slaw, slightly tweaked so that it doesn't overlap with other flavors.


red cabbage slaw with buttermilk, harissa, scallions, and cumin

half a red cabbage, chopped in a food processor
1/2 cup or more apple cider vinegar, to taste
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1 tbsp harissa
1/2 cup buttermilk
1 tsp salt
1 tbsp sugar
almost a cup of chopped scallions


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