I'll admit- I'm a klutz. People see Mr.S and me holding hands all the time, they often smile and think, "Awww, cute." In most likelihood though, Mr.S is probably holding on to me to:
a) make sure I don't fall over my own feet.
b) prevent me from bumping into innocent passersby.
c) keep me from falling ass over teakettle down an escalator.
d) make sure I don't wander off (this last one isn't klutz related, but it happens often).
There's no reason for my klutziness, it's just how I am. Always been. I ran into a wall once in the 4th grade while running at warp speed through the house. My dad still chuckles over that one. My proclivity for getting injured is why I try to be extra-extra careful when cooking in my kitchen. I don't know about you, but I feel like I need all ten of my fingers.☺ I still have a few battle scars though, like this one from a few years ago when I wrestled with my new oven while baking some spanakopita. The oven won and I ended up with this souvenir. It's faded somewhat but the burn was deep enough that'll it probably be there forever...a constant reminder to slow down just a tad in la cocina.
Mr.S told me once he tangled with a mandoline and sliced the tip of his finger. Egad! He had to go to the ER and get several stitches. This was before we started dating...and to be honest I've never seen him use a mandoline since. Coincidence? I think not.
Anyhow being accident prone, mandolines terrify me...especially my Benriner. I'm positive that sucker is looking to lop off a digit or two. I could use my food processor but sometimes that seems like too much of a hassle. So when making slaw, I usually buy the pre-shredded crunchy broccoli and carrot slaw from the supermarket. This dish is super easy to prep and I like to use lowfat Greek yogurt in place of mayo. It keeps the calorie count low; but it's also high in protein and packed with calcium and live bacterial cultures.
Broccoli-Apple Slaw with Greek Yogurt
12 oz. bag of broccoli-carrot slaw
1 Fuji apple- cored, peeled and sliced into matchsticks
1/2 cup dried cranberries
1/2 cup Trader Joe's candied pecans, pieces cut in half
1/2 cup lowfat Greek yogurt
2 tablespoons apple cider vinegar
2 teaspoons honey
3 tablespoons of fresh lime juice
1/2 teaspoon celery salt
salt and pepper
1. In a large bowl, mix together the broccoli-carrot slaw mix, sliced apple bits, dried cranberries and pecan halves.
2. In a smaller bowl, whisk together: Greek yogurt, apple cider vinegar, honey, lime juice and celery salt. Add salt and pepper, to taste. Mix thoroughly.
3. Pour yogurt mix over slaw and toss well.
4. Refrigerate until ready to serve. (I like to leave the slaw in the fridge for at least a few hours so that the flavors have a chance to meld together.)