Deconstruction of a Name, Part 2



The story of this word and myself starts with Dixie.  I used to word with Dixie at a lawyer’s office.  She sometimes refer to “all the various and sundry” ideas, papers, or documents we needed for a property closing.  “All the various and sundry” means something difference from “all.”  “All” clumps the world into a uniform block of three letters.  But “various and sundry” is more majestic and gives tribute to the dizzying infinities of diversity in the world.  Even in the world of property closing documents.




Other things Dixie used to say:

this, that, and the other

“While he was doing this, that, and the other, I was chopping up some celery hearts for him to take to lunch.  Now, I detest celery hearts, butmy husband loves them.  He’ll sit himself down and crunch his way through a package of celery hearts in a single sitting.”

in any way, shape, or form

“Before I married my husband, I didn’t even know what green salad was.  There’s no green salad in any way, shape or form up in the Delta- only coleslaw.  I grew up eating cabbage coleslaw all my life.”




I have always hated coleslaw, my whole life.  This hate of coleslaw can be traced directly back to my hate of sweet pickles.  Everyone always puts sweet pickles in coleslaw.  This is the worst of abominations.




Lemon Tahini Coleslaw

  • about ¾ of a head of Napa Cabbage
  • 2 carrots, peeled and grated
  • 2 celery sticked, diced
  • 1 cup of chopped cilantro
  • 4 lemons, juiced
  • scant cup of Greek yogurt
  • scant cup of Tahini
  • ¼ cup chopped chives or green onions
  • around 2 tablespoons of salt
  • pepper to taste

Wash and chop the Napa Cabbage roughly into about one inch pieces.  You can use whatever cabbage you want- those round white cabbages are traditional back in Mississippi.  The advantage of using Napa Cabbage is the all the variety of textures and colors a single Napa cabbage contributes.  Put the chopped cabbage into a large bowl, and add the carrots, celery, and the cilantro.  Whip all the dressing ingredients together, and taste to make sure the seasonings are on point.  Then, mix the dressing into the vegetables.  You may want to massage the cabbage into the dressing at the point.  Because it is a hardy green, the massaging and the lemon juice can break down some of the rougher fibers.  Taste and adjust the seasonings one last time.  You may find you need more salt or more lemon, or both.  Cover the coleslaw, and let it rest in the refrigerator for at least three hours before serving.  These portions are designed to feed about six people as a side, or an entire backyard at a potluck-style event.