“Hi! Don’t start with me this morning. You know what this is, the most surreal of our unofficial national holidays.”

“We celebrate a battle fought elsewhere by people who do not pay a great deal of attention to it. We commemmorate the day by drinking to forget. Sort of. It is the Fifth of May, and an occasion for Americans to celebrate their Mexican heritage.”

“We know, we know, the whole thing doesn’t make a great deal of sense except for Vic, who is going to have some medical machinery inserted into his fore-and-aft portals tomorrow, The medical people seem to thinkhe should be empty for the occasion, and it clear liquids are the way to be empty while completely filled with nonsense. We are onboard with the way to celebrate the day.”

“Accordingly, on the day Vic and I should be scarfing tacos and tamales, he is on an uncolored liquid diet. In order to honor the sacrifice, we joined him for a Mexitale-flavored fruit beverages and have permission to join him the rest of the day in honor of his sacrifice.”

“We could talk about the first Battle of Puebla today, which the Mexicans won. Or the second one, which they lost. The Mexicans themselves do not place a great deal of emphasis on this one as a national holiday except for the people in Puebla’s Square, since we are using it for something else. So we thought we should mention the slaw, “since it just requires the salt and pepper to go with the green cabbage head, the carrot and the fresh bottle of Duke’s mayonnaise.”

“Renowned local chef Tracy O’Grady got us straightened out on the last part. There are those who enjoy hellman’s, of course, but Tracy just frowns a bit and says “Duje’s Mayo.” Firnly..We were going to do a big Memorial Day grilling feast with all sorts of cuts on the grill. Sliders and sausages, rib-eyes and shrimp. And four varieties of my creamy cole slaw transformed into unique ides that enhance the theme and grace the plate.”

“HI, Folks! This is Carol, one of Vic’s old pals. Today is my favorite surreal holiday, devoted to festive day cooking and drinking. i have taken a bunch of flak from the boomers about some of the recipes Miles let Deirdre post that featured Wyoming Pure Standing Rib Roasts and Linton’s fresh bulk crab from over on the Chesapeake. my goal had been to showcase how to do casual, restaurant-quality meals with decent shelf life and bulk preparation times.”

“The beef and crab cake sandwiches are pretty spectacular individual ways to feed the incoming and outgoing watch sifts. But you have to have sides- or with my creamy cole slaw- ‘tops” to go with the sandwiches. But if any of us were dining today, you can be sure we would like something crunchy and creamy and colorful nestled in right next to it.

So, first; my creamy slaw is easy, fast and lasts a week i the fridge. What is more is that it fits my light and tsstey industrial recipe reimine to keep people fed and active while we attempt to maintain a tight Blockade and efficient sanctions enforcment. So, that means a few central skills are applied to maximize the amount and quality of the basics while preserving taste and streamling prep time. /using a small crowd for chopping, mixing and roasting in rapid buldk makes a fun group session as well, combined with tasting some new additions to the vintage stores.

But you already know that the sandwiches and tubs of tuna, egg and pulled pork are just solid bases for garnishes of all osrts, and the Cole Slaw is just one of them. Look at these variations of my standard basic slaw, jazzed up to complement what is on the side and brought right to the front on the tip of a fork!

If you are permitted to dine today, think about some of these summer treats. And think about what the French or the Iranians could be contemplating for their version of the second Battle of Puebla!

Copyright 2026 Vic Socotra
www.vicsocotra.com
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