After 85 upbeat Jittery Cook posts, it’s time for a wee bit of sobriety. Having a platform for self-expression just begs for bearing personal concerns. Here’s hoping you don’t mind a little pathos on your plate.
My dear, sweet father, who turned 89 on Valentine’s Day, has spent his whole life helping others. He grew up in an era that didn’t coddle its young. After about 6 years of schooling, his work life began. My grandfather proved to be a taskmaster as a boss, thinking that his employees would learn valuable lessons through my father. My dad never loved running a business, but he dearly loved the people he encountered. He was famous for his generosity of spirit and for the material assistance he provided.
Just this year my dad has slipped from the world of independence to needing care. This handsome, proud man, who has given so much to others, is finally in a position to receive. It’s ‘pay it forward’ in reverse. Here’s a little open prayer that the remainder of his days be filled with a little of the joy and hope that he extended to so many over the course of his life.
As my dad was a fruit and vegetable wholesaler, this recipe is a tribute to all the wonderful produce that he showered us with throughout the years. Thanks once again to Barbara Eiswerth, who paired this coleslaw with the outstanding Portobello Mushroom Burgers with Chipotle Mayonnaise at El Encanto, in Mexico.
Jicama Cabbage Carrot Coleslaw with Anise Dressing
- 1 T anise seeds (or cumin), toasted in a dry frying pan, cooled then ground with mortar and pestle or in a processor
- 2 lb. jicama, peeled, or skinned with a knife and julienned
- 1/2 lb. carrots, grated
- 3/4 lb. red cabbage, thinly sliced
- 1/2 c parsley leaves, finely chopped
- 1/4 c olive oil
- 3 T fresh lime juice
- 2 t Dijon mustard
- 1-2 t sea salt
Combine the cabbage, carrot, jicama and parsley.
Combine the oil, lime juice, anise, salt and Dijon mustard.
Mix the coleslaw and the dressing, adding lime juice and sea salt to taste.
Jicama Cabbage Carrot Coleslaw with Anise Dressing Print Ready Recipe
Final notes:
- Here’s another great jicama salad, extracted from Chow Hound: cucumbers sprinkled with salt and left in a colander to drain for a while, cubed jicama, pineapple very thinly sliced, chile pepper finely chopped, cilantro finely chopped, lime juice and olive oil.
- Shop for jicama at Rocky Montana in NDG. They have a wonderful selection of ethnic products.
- Preserving your golden years is a theme that may resonate with some Jittery Cook followers. Then there’s also Glowing Older.
- Through my father I’ve learned the value of not judging and of not giving unsolicited advice. It isn’t easy to practice what he preaches, but he does and we should.
- A special thank you to the staff at St. Margaret’s Day Center. You gave my dad the gift of belonging. He literally danced a jig to show how much he enjoyed attending. Your day center program is fantastic for seniors needing a safe haven. Thank you as well to the JGH staff, who struggle to meet the needs of so many with limited resources.
- Jicama sticks with lime juice, sea salt and cayenne pepper. Great appetizer or snack food.
AMEN!
This is so sweet Holly, I love the recipes as well. Jicama is so hard to find and I have substituted with Asian pear which has the same consistency but sweeter, as jicama is not sweet at all.
Very refreshing, will try it for sure.Thanks for the amazing blogging. You are my hero.
Thanks Christina!
I’m not a jicama expert. I may have eaten it about 6 times and this is probably the second time I bought it, but it actually does have sweetness. Not as much as Asian pears, but enough so that it contrasts beautifully with the sea salt, lime and cayenne.
You are my cooking angel. So we’re even!
What a beautiful, tender tribute to your dad. I am thinking of him right now, and how animated he is whenever he is sharing his knowledge. He lights up like a 300-watt incandescent bulb! love to you and H
p.s. this is a fabulous new format
Thanks, and so glad you like the format. I started playing around to try something new and this just stuck. I have George’s drawing back in the spotlight. I love how the featured photo is now like a banner on top of each post.
I’ll pass on your good wishes!
Beautiful tribute. GREAT new format! The blog is growing up. Thanks.
Didn’t realize I would be anonymous…it’s me, Shorty.
Hi Holly: What a nice tribute to your Dad. I love the new format. Looking forward to trying this new recipe
Dorothy
Thanks for all your support, Dorothy!
How sweet!
By the way, your new format is really nice! I didn’t know you were so computer savy! Love your short blurbs with beautiful pics to compliment your recipes. Super impressed! Well done Holly!
Merci beaucoup, Marcia!
Your father sounds wonderful and I hope for all of the best for him.
You are too kind. Thanks so much!
beautiful tribute to your dad linked to this delicious recipe – best wishes for your dad – he must be soooo proud of you
Thanks Rochelle. I am very grateful that both my parents support this blogging business. Sometimes they even enjoy sampling!
Hi Holly-
First- WOW this is a dramatic presentation of your blog- very striking look to feature your beautiful photos (so well-lit- how do you do it?) , engaging posts and fun healthy recipes.
Second – I know what you mean, but not a sober post at all. It’s the stuff of life, You express your love of your dad so beautifully that I feel I know him. Clearly it’s a 2-way strong connection and it’s also clear how much you treasure it and him. I wish you both strength and I’m sending you both hugs.
I read my dad your comment. Thanks for that.
I am no photo expert. I am a complete novice. I think that the quality is good because of he amount of light I have coming in through large windows. I think the natural light makes food look its best.
I must admit that taking the photos is now a large part of the joy of blogging. It feels like putting on party clothes and dressing up for a special occasion.
I’ve been loving your posts lately! You are definitely one of my blog sisters!
All the best!