It’s been one crazy week.

We’re on day three of the fires here in San Diego County and it’s creeping closer and closer to my house. The last two days we’ve been able to see the smoke in the distance, but it wasn’t covering the sky or smelling like ash/smoke. Today, that’s a very different story. You can see my images below of the area around my house.

We have such wonderful men and women out there putting their lives on risk for our safety and I want to really thank them for that. For those who can in the area, we should stay off the roads as much as possible allowing access to the emergency vehicles. If you’re told to evacuate, just please evacuate. There is not much you can do against the flames and you’re putting yourself and others in danger.

Front yard

Backyard

Spicy Chinese Cabbage Salad after the jump!

On a happier note, Chinese Cabbage Salad! This stuff is wondrous.
One thing this pregnancy is really making me crave is spicy food. Like super spicy foods. My spice level at Thai or Indian restaurants have gone up from 7-8 (depending on the place) to 8-9. I happened to find some ghost pepper salt from Hepp’s and I’m in love. Pretty much, I’ve been using it in place of my regular salt for everything. The spice is perfect and you can really taste it unlike some flavored salts.

Here in San Diego, it’s about 104 degrees. Kinda crazy. Simply put, we needed a cold salad that still packed a lot of flavor. You can use regular salt, or a different flavored salt (habanero, chili, etc) if you’d like and it should still taste great.

Spicy Chinese Cabbage Salad and San Diego Fires of ’14

Author: ApronWarrior

Print Recipe

Ingredients

1/2 HeadCabbage, sliced finely
5Green Onions, diced
1 HandfulAlmonds
1 TbspButter
1/2 PacketUncooked Ramen Noodles, crumbled
2 TbspCoconut Sugar (or regular sugar if you want)
1/2 TbspBlack Pepper, ground
2 TbspSalad Oil (Canola, Vegetable, Olive)
1/2 tspGhost Pepper Salt
3 1/2 TbspRice Wine Vinegar

Instructions

Place sliced cabbage, green onions, and almonds in a bowl.
In a pan, melt the butter and lightly fry the crumbled ramen noodles till browned.
Mix together the sugar, oil, pepper, rice wine vinegar and salt and emulsify in a blender.
Comine all ingredients in the bowl with the cabbage and toss.
Enjoy!