On Wednesdays we play music. I slap some brushes against a snare drum, Logan plucks his heavy stand-up bass strings, Ben makes his banjo sing and rattle, and Eric wails on the adobro, guitar, and mandolin. There’s a bottle of wine or a quarter of whiskey. There’s a lot of giggle-snorting. And then there’s the next morning, wherein Logan and I wake up extra late, foggy-eyed — I could easily spend all morning in bed, eating cinnamon raisin toast and watching old episodes of Mad Men. There’s usually a happy debate over who will bring who breakfast-in-bed. Followed up with both of us dragging our feet into the kitchen — Logan going through the motions of coffee and toast making, me pouring goat yogurt, slivered almonds, chia into a bowl or heating up a cast iron for a schlew of eggs.There’s half-awake conversation on business ideas, articles we read, plans we’re making. And plenty of doofy jokes.
Then, breakfast is eaten, the coffee is slowly sipped. There’s a brown lady cardinal perched on the dead branches of our fig tree.
Time for some Link Love.
Chocolate inspiration coming from all over the place: raspberry studded brownies, gorgeous Mast Brothers Inspired Double Chocolate Caramels with Sea Salt, gluten free chocolate chip cookies as big as your head, and a pumpkin seed topped flourless chocolate torte.
- 1 medium head purple cabbage, cored and chopped into ½ inch bits
- 3 ripe atulfo mangos or 1 large ripe mango, fruit cut into ½ inch cubes
- 3 tbsp rose or red wine vinegar
- 2 tbsp cane sugar
- 1 tbsp salt, + more to taste
- 1 cup fresh cilantro, chopped
- 1 tbsp whole coriander, ground in a mortar
- ½ tsp whole black pepper, ground in a mortar
- ¼ cup fresh mint, chopped
- 1 tsp chipotle flakes or 1tsp finely minced dried chipotle pepper
- In a large bowl, combine cabbage, mango, vinegar, sugar, and salt. Use salad tongs (or your hands!) to combine.
- If possible, refrigerate for an hour and add cilantro, mint, and chipotle right before serving.