Two days ago my friend Amy came up from San Diego to work on her boat. After several hours with our new friend Jim showing us how to bleed the lines of air, we got her up and running again. Well, Jim got her up and running again. As a reward we bought him a drink and some bites at the Canal Club in Venice.
Yesterday when we went down to the boat again to start her up and take her for a quick trip around the bay, we couldn’t find the keys. We lifted every cushion, searched every compartment. I even walked the docks looking in each slip in case it had fallen out of her pocket. Had it fallen in the water, the little floaty would have kept it from sinking. After several hours, we sat down dejected.
“Let’s not think about it any more today,” I said to her. “Let’s just go back to my house and drink Manhattans.” So we did.
We also ordered Thai food from a local place that fulfilled both our cravings: green curry for Amy and phad thai for me. And I whipped up a little Thai-style salad to accompany it. We felt a little better, but Amy was still frustrated and dejected when she left to go back to the boat. About thirty minutes later I got a call.
Play the Twilight Zone theme here… She came back to find the keys, right in the middle of the settee.
Thai-style Napa Cabbage Salad
One honeycrisp apple, shaved in thin slices with a peeler
Two carrots peeled
Three to four Napa cabbage leaves, sliced thinly
1 T. mayonnaise
1 T. sweet chili sauce
5-6 dashes fish sauce
Juice of half a lime
Optional dash of sriracha for extra heat
Optional sesame oil for shine
Whisk the dressing in a big bowl, toss with vegetables and spoon into bowls or onto plates.