November 4, 2011
An Hour to Do What You Love
As I was thinking about this slaw and how and what to write about it, I realized that leaving you with a slaw for the weekend isn't very fun. This slaw goes very well with other fall flavors and makes a refreshing side to go with the heartier autumn dishes. Still, a slaw seems a bit stern and serious for the start of the weekend.
But, as I was thinking about how it would be better to leave you with a cake or something rich and savory, I remembered that we get a little extra time this weekend. At least, those of us in the United States and that observe day light savings get back the hour that we lost last spring. A whole hour to eat slaw or cake, rake leaves or run through them, find the sun or read a book under a blanket.
When this lost hour returns, I am reminded of the fall that I spent two months living in a tent in the Oregon woods. There was a straw bale house, too, and about 12 of us learning about many aspects of sustainable living, taking turns cooking meals, feeding chickens, milking goats, walking in the forest, and living in community. Somehow we had the right mix of people and circumstance to create the magical weeks that we shared.
On the weekend that daylight savings ended, a few of us traveled to Crater Lake. I remember the washed out blues, greens and sandy colors of the landscape. So many fir trees and and the turquoise water of the lake framed by the steep sides of the crater. We hiked, took pictures, cooked oatmeal on our rocket stove and stared at the clear, starry sky. In my memory they were simple and perfectly beautiful days. With few time constraints, we didn't bother changing the clock in the car when we started the drive home on Sunday. It wasn't until after we had stopped for lunch that we decided to use that extra hour. We reset the clock and despite the time we spent, the digital numbers showed that we hadn't stopped at all.
I treasure days with no agenda, with spontaneous adventures, with unplanned meanderings that are somehow perfect. Many weekends of my life have faded from memory, but this particularly one in Oregon is like a photo I keep tucked in my wallet and pull out to warm my heart. I always remember those close friends, the freedom we had to explore and the looseness of time on that weekend. Whether or not you set your clocks back, I hope you can find an extra hour to spend doing what you love.
Kohrabi and Apple Slaw
This is a simple slaw that makes a crunchy, sweet and earthy side dish. The recipe makes enough to serve two to three people. If you have more kohlrabi and apples it is very easy to increase.
1 medium sized kohlrabi
1 medium sized apple
1 tablespoon olive oil
2 teaspoons grainy mustard
1 teaspoon honey
2 teaspoons apple cider vinegar
a pinch of salt
Peel off the tough outer skin of the kohlrabi and the skin of the apple. Slice both into thin matchstick size pieces. You can actually cut them into any shape you want, but it is best if all the pieces are about the same size. Toss the sliced apple with a bit of lemon juice to prevent browning
Combine the olive oil, mustard, honey, cider vinegar and salt with a whisk. Toss with sliced apple and kohlrabi.