Then on Sunday there was Unmunchkin at Neal's, and I got to play 5e DnD with a 9-year-old DM. Which was a lot of fun! And gave me a greater appreciation for boxed text. Also, my wild mage sorcerer got a wild surge the very first time he cast a spell in combat: confusion, 10' radius, centered on self. So that made me happy. :D
Last weekend I went up to Trevor's on Saturday afternoon and played board games. One was an interesting deckbuilder (Mystic Vale, I think?) with transparent cards that you slide into card sleeves to upgrade cards. It was neat, but I think it may have some unbalanced momentum issues with the accelerator cards. Then we played a round of Guillotine, which I hadn't played in ages.
On the 4th, there was a pool party at Bob & Pyro's in the afternoon, and then we did the usual fireworks-watching in Broomfield. I made Indian coleslaw for the pool party and promised the recipe to someone (Jason, I think), so here it is!
That recipe left me with extra mint in the fridge, so tonight I tried out a recipe for Thai spring rolls that was loitering my TRYME folder, rolling them up in lettuce leaves instead of rice paper. They were tasty, but the recipe was fussy, so I turned it into another coleslaw recipe.
Other than that, it's been all about wedding prep, which proceeds apace. Oh, and at lunch today the visiting grad student and I figured out how to science the thing she came here to figure out, and it turned out to be considerably easier than we originally expected. So that was pretty cool. Hooray for collaboration!
Indian Slaw (Bund Gobhi Nu Shaak)
1 bag coleslaw mix
1/4 cup dry-roasted peanuts
1/4 cup dry unsweetened coconut shreds (see tips)
1/4 cup finely chopped fresh cilantro leaves and tender stems
1 1/2 teaspoons coarse kosher or sea salt
Juice from 1 medium-size lime
2 tablespoons canola oil
1 teaspoon black or yellow mustard seeds
1/4 teaspoon ground turmeric
Food-process peanuts to coarse bread crumb consistency. (Pulse to avoid turning them into peanut butter.)
Add peanuts, coconut, cilantro, salt, and lime juice to slaw mix.
Heat the oil in a small skillet over medium heat until shimmering.
Add mustard seeds, cover, and cook until seeds have stopped popping, 20 seconds or so.
Remove from the heat and add turmeric to the oil, swirling to mix.
Pour oil over the cabbage; grab some cabbage mix and wipe the pan clean.
Mix well and serve.
Thai Spring Roll Slaw
1/2 tsp garlic powder
3/2 Tbsp sugar
1/2 tsp molasses (heaping)
1 tsp Thai green curry paste
2 Tbsp fresh lime juice (juice of 1 medium lime)
2 Tbsp fish sauce
1/2+ cup mayonnaise
2 packages coleslaw mix
1 handful cilantro, chopped
1 handful mint, chopped
1/3 pound rare deli roast beef, thinly sliced and cut into short 1/2-inch strips
1 can of shrimp
Mix the first six ingredients, then whisk mixture into mayonnaise.
Taste and add more mayo if needed for flavor or consistency
Toss the remaining ingredients in a large bowl.*
Add the sauce and mix until well-coated.
* The last two steps may need to be done in two batches.
NOTE: The original recipe uses roast beef as a substitute for shrimp, but I think shrimp would be lovely, especially if you don't have to fuss with wrapping spring rolls. I haven't tried it; 1 can is a total guess as to amount.