zero degrees and even though i’m watching the world frost, buckle, and harden beneath the command of any icy grip, a curious position is taking place. beyond the equinox the days are slowly and patiently lengthening. there is an extension of intent and light. our tongues are numb before we can comment to one another in expletives how we really feel about the windchill. our hands (and hearts) fumble for the inner comfort of a pocket closer to our breast or thighs. our breath is a visible exertion of our glacial lungs, but the days are slowly growing.
& with the growing days comes the growth of another year. there have been moments in the past week where i’ve needed to remind myself that it’s january. i see winter, spring, summer, and autumn. my dog sees icicles, muddy paws, cold rivers, and musty leaves. my neighbor sees tax season, valentine’s day, this shit is hot, and this shit is cold. sometimes when i think about food i feel like i’m dreaming. sometimes when i think about food i am dreaming. juxtaposition in my mind is born out of sheer eccentricities. reminding myself it’s january.
- 2 lb white skinned sweet potatoes (about 4)
- 3 tsp vegetable oil + 2 tsp vegetable oil
- 1 small head of napa cabbage, shredded
- 1 / 2 large daikon radish, shredded
- 1 bunch of scallions, green and white parts chopped
- 2 medium carrots, shredded
- 1 / 4 cup grapeseed oil
- juice of 1 lime
- 2 tsp wasabi powder
- 2 tsp tamari
- 1 tsp mirin
- sesame seed
- peel and shred sweet potatoes. place shreds in a colander and rinse beneath cold water until it runs clear. squeeze shreds to remove all excess moisture (you want them very dry).
- in a large non-stick pan heat the first part of the vegetable oil over medium-high heat. add sweet potato, fan out, and press lightly on top. cook sweet potatoes slowly and undisturbed, until browned on bottom and sides, about 10-15 minutes. flip sweet potatoes, add remaining oil if needed, and cook to brown opposite side.
- in a large bowl combine cabbage, radish, scallion, and carrot. in a medium bowl whisk together grapeseed oil, lime juice, wasabi powder, tamari and mirin. taste and adjust seasonings accordingly. dress coleslaw and serve with sweet potato hashbrowns. garnish with sesame seed and cilantro.