“Many mumbling mice are making midnight music in the moonlight … mighty nice; mmm!” For some reason this page from Dr. Seuss’s ABC’s often runs through my head, like numerous other children’s literature phrases and quotes that burrow into my subconscious after having read them so many times. I’m a visual learner, and of course the M’s come with a picture, which makes it even more memorable — and somehow, mercifully, in a pleasant way, since the more I consider it, the more horrific it sounds to have a horde of small rodents come harmoniously marching and mumbling across the lawn in the dead of a moonlit night. 

Fortunately, the myriad of M’s that have been marching through my head this week in preparation for this article have been actually mighty nice. Instead of a phonics “mmm,” these elicit a taste-response “mmm.” I started thinking of mustard, then mayonnaise, then milk, then meatballs, then mangos, then mint, then M&M’s, and the ideas kept coming. And each seemed to offer its own reason why it was serendipitously logical to choose it. 

It’s easier to make mustard than you would think, and it made sense to follow homemade nut butter with another homemade condiment. May is of course the appropriate month in which to discuss mayo, especially considering the recent Cinco de Mayo and the fact that this week I sheepishly watched a 20-minute America’s Test Kitchen taste panel on nine different mayonnaises. Milk, well, it’s always a good time to talk about milk when you live on a dairy farm. Last night as the kids were chowing down our red curry chicken meatballs, Brian deduced that I was recipe developing meatballs…but I wasn’t, we just super randomly also had barbeque meatballs and kale-parmesan balls earlier in the week; I never make meatballs, but here we were. Mangos were on sale at Dillons, so even the grocery magnates were angling for a mango article — plus I usually identify mangos as my favorite food, so I’m always ready. My garden stock tank of spearmint and peppermint is in full spring production, and I just tried two new variations in my routine daily pot of mint tea that I wanted to share (with a hint of lemongrass, and sweet iced fenugreek!). And I have a 35-lb box of colorful sugarfree M&M’s that are begging to be written about and explained. 

Too many options. Yet I’m at this point in my rife-with-possibilities article and honestly I don’t know what recipe I’ll be sharing in a hundred words … mmm. If I suggest a mashup of all of the above, you’ll be happy with anything else, right? I’m closing my eyes and envisioning mole-esque meatballs: made with mustard and a splash of milk in the meat, a dollop of mayo and some melted M&M’s in the sauce, garnished with a fresh mint mango salad. I can’t tell if that’s marginally manageable, or straight up in the horror realm with those many mumbling moonlight mice. 

Maybe mixing all of them isn’t the best idea, even though I’m fairly certain (or at least I’m praying) it would be a completely original recipe. Taken in wise pairings, however, the M’s could be majorly moreish. Mango meatballs are sounding very appealing, especially with some gentle touches of tangy mustard and creamy mayo, and no one should ever balk over a minty M&M milkshake. 

M is mighty nice. 

Minty Mango Slaw

Hey, at least it’s not all my M’s together, right? I am just not making more meatballs this week, and the milkshake was too easy, so you’re getting this. Mint is so often relegated to desserts and drinks in North America, which clearly I approve of (*takes a sip of tea*), but other cultures often use it more as a “normal” herb, incorporating mint into savory things. Mayonnaise offers magical creaminess, so it fits anywhere within reason, and I adore mango in salads (and everywhere else). 

Prep tips: This is not the time and place to get in an argument, but *cough* Duke’s and Hellman’s are the best mayos; ATK’s taster panel agrees. 

• 1 small head red cabbage, shredded

• salt

• 2 carrots, shredded

• 2 mangos, peeled and diced small

• 1 cup mayo (can use part plain yogurt)

• zest and juice of a lime

• minced pickled jalapeños, to taste

• a handful of fresh mint, minced

Toss the cabbage with a decent sprinkle of salt, scrunching it in with your hands. Add in all remaining ingredients, adjusting seasoning to taste.

Amanda Miller lives with her husband, two young children, and whoever else God brings them through foster care on the family dairy farm in Hutchinson. She enjoys doing some catering, teaching cooking classes, and freelancing, but mostly chasing after her kids. Reach her at hyperpeanutbutter@gmail.com.