About vaginas. Hers actually.
She was asking me questions about it and I was trying to remember all our plumbing and how it works and explaining babies and going to the bathroom and how it's all pretty complicated down there. And she was listening to me intently and then she looked at her vagina and then me and said this:
"My vagina is a long, dark tunnel with snails and a tiger."
Which I think is a damn good description of a vagina. Mine certainly has a tiger. Anyway, someone please call Eve Ensler and get this kid in the "Vagina Monologues".
No CSFB (Competent but Sexy Finnish Babysitter) so I leave you with a short post and a dish I made last night from Bon Appetite when my best friend from high school, Mary and her Mom, who was like my second Mom growing up, came for a visit yesterday. It was great to see them and this dish was quick and tasty.
A couple notes about the recipe - I put a little too much heat in the cabbage. Okay, way too much heat. I nearly set Mary and Rita's sinus cavities on fire. But I whipped up a second "no heat" batch and it was just lovely. You don't need lots of heat. It's sweet and vinegary and a nice compliment to the steak without the jalepenos. So, be light handed. Also, if you prep ahead, (cutting all the garlic, ginger etc.) the dinner takes all of ten minutes to get on the table. Oh! and make extra cabbage. It's divine and goes quickly.
I'm posting the recipe with only a little fiddling because the kids will be up any minute. I'll post again this weekend!
xxoo YM
____________________________________________________________________
Asian Flank Steak with Sweet Slaw (adapted from Bon Appetite)
Prep: 30 minutes; Total: 1 hour
Servings: Makes 4 servings
Ingredients
1/4 cup dark soy sauce
5 tablespoons olive oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 1 1/2-pound flank steak
3 tablespoons sugar
3 tablespoons seasoned rice vinegar
2 red jalapeños, thinly sliced into rounds (optional)
5 cups thinly sliced Napa cabbage (about 9 ounces)
3/4 cup chopped green onions, divided
Prep
Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
7 comments:
Okay #1 Lucy might be the coolest kid in the world and #2 I am insane for cabbage recipes and this just made my day.
I'm so impressed with Lucy's very acute descriptions of her vagina. She's already more confident about her feminine self at 3 than I am at 40.
On another note, I can never find Napa or Savoy cabbage at my grocery stores. What's up with that?
Lucy gave new meaning to "I am woman hear me roar."
That recipe looks fantastic. I can't wait to try it.
Oh i'm asking ECM to make this for dinner this week.
That does look yummy. I hope I can find grass-fed flank steak. Sometimes seems that options are fewer in the grass-fed department.
We ate flank steak all the time when I was growing up. What a great new twist on an old favorite.
I imagine Lucy very solemn and earnest as she made her pronouncement. Though I have to admit I am still kind of confused about the snails...
ECM has always raved about you and now I know why. I just spent the last hour here at your place. Hilarious and tasty and emotional and perfect. You rock!
Post a Comment