1 Pear Spicy Savoy Cabbage Slaw

I was messing around with some left over savoy cabbage and pears (don't ask) and came up with this. It might not be for everyone, you can tweak it easy - just add bits of the dressing ingredients as you go to fine tune it.

Dressing
3 Tbsp Mayonaise
1 tsp apple cider vinegar
1/2 tsp cayenne pepper
1 tsp mustard
pinch garlic powder
2 tsp sugar
salt and pepper
Slaw
1 medium carrot
1 Savoy Cabbage
1 pear

Dressing: Stir all ingredients together until smooth. Good idea to taste this, and add a bit of this and that until you get to something you like, then cover and put in the fridge. Keep in mind it will get a bit sweeter and spicier as it rests.
Slaw: Shred the carrot. Chiffonade the cabbage, you will only need about 2 cups. Core and cut the pear into a fine julienne.
Gently toss the dressing with the pear, carrots and cabbage. Cover and refrigerate. Don't let it set too long, it's better with the pear still crunchy.
This is a great side for barbeque pork or chicken, or in barbeque-leftover sandwiches.

Tomato Jam

This stuff is great. It can go anywhere ketchup goes, and goes even better on things like grilled poultry burgers. Excellent on crackers or crostini with any of the stinky cheeses - brie, feta, parmesan, etc.
You can make this with fresh tomatoes, just make sure they are very ripe, it's just easier with canned.

1 can of tomatoes
2/3 cup sugar
1/4 cup lime juice
2 tsp grated ginger
pinch ground clove
pinch ground cinnamon
1 tsp chili flakes
5-6 leaves of fresh basil
salt and pepper to taste

Strain tomatoes, separate the cores and stringy insides and remove. Finely chop the strained tomatoes, with the seeds. Don't remove the seeds, keep them, they help offset the sweetness of the tomatoes and sugar.
Bring all ingredients, except basil and sugar, to a boil in a sauce pot and reduce to a simmer. Stir in the sugar a bit at a time, tasting as you go, careful to not make too sweet. Stir regularly for about an hour until it is thick and sticky. Remove from heat and let cool.
When it is cool to room temperature, finely chop the basil and stir into the jam. scoop the jam into a jar and refrigerate. It will keep in the fridge for about a week or so - if it lasts that long!

David Chang

Here are a few reasons why David Chang is great.
Why vegatarians suck: http://www.details.com/blogs/daily-details/2011/04/david-changs-top-5-most-annoying-things-customers-do.html

Q and A with DChang: http://www.details.com/celebrities-entertainment/music-and-books/201105/david-chang-celebrity-chef-momofuku

How make crack pie: http://www.marthastewart.com/257161/cereal-milk

Tony Bourdain loves him: http://blogs.villagevoice.com/forkintheroad/2010/09/the_bourdain-ch.php

this is handy...

Ever try to fold that stupid fitted sheet? Here you go:
http://kottke.org/x/4pa2