April 2021 Week 5
jlhart76
2 years ago
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OklaMoni
2 years agodbarron
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Recipes for Slaw - Week 5 April 2013
Comments (15)Garlicky Coleslaw Makes 6 to 8 servings 2 cloves garlic, minced 5 to 6 green onions, chopped 1/2 head thinly sliced or grated cabbage (about 6 cups) 1/2 carrot, coarsely shredded (about 1/4 to 1/3 cup) 1/2 to 2/3 cup Miracle Whip salad dressing Salt and pepper to taste In large bowl, combine garlic, onions, cabbage and carrot. Stir in about ý cup dressing, adding more as needed. Season with salt and pepper to taste. Refrigerate for a few hours before serving. Calypso Slaw 1 cup vegetable oil 1/4 cup sesame oil 1/4 cup pineapple juice 1 cup Teriyaki sauce 1/4 teaspoon ground ginger 1/2 teaspoon garlic powder 1 or more packages broccoli slaw (usually a mixture of broccoli, red cabbage, and carrots) or you can cut your own veggies For dressing: Combine all ingredients but the packed slaw and mix well. When ready to serve, lightly coat slaw with the desired amount. Serve immediately. Do not add dressing in advance as slaw will wilt over time. You will have dressing left over to make additional slaw later. Dressing keeps refrigerated about 1 week Red Cabbage and Apple Slaw 1/2 medium red cabbage, finely shredded and outer leaves trimmed 2 green apples, cored and grated 3 scallions, sliced (or leeks) 2 tablespoons Dijon mustard 1 clove garlic, finely minced 5 tablespoons olive oil 3 tablespoons white wine or cider vinegar or whatever variety of vinegar you want 1/2 cup finely chopped pecans or nut of your choice 1/2 cup chopped dried cranberries or cherries Prepare veggies, put into a bowl and mix well. Prepare dressing by mixing mustard, garlic, olive oil and vinegar together. Pour over slaw and blend in thoroughly. Just before serving, stir in pecans and cranberries. Limed Coleslaw 3 cups thinly sliced red cabbage 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 2 teaspoons finely grated lime peel Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper. Cabbage Beet Slaw with Ginger Vinaigrette 1 small head red cabbage 1 medium-sized beet 2 tablespoons rice vinegar 4 tablespoons oil (vegetable or canola) 1 1/2 tablespoon honey 1-inch piece of ginger, peeled and grated Salt & pepper to taste Chop the cabbage into 4 wedges. Trip away any any of the tougher core. Cut the remaining cabbage into thin strips. Place in a bowl. Peel the beet using a vegetable peeler. Using a hand-held grater or box grater, shred the beet into the bowl with the cabbage, being careful to not stain clothes with beet juice. Make the vinaigrette. Combine vinegar, honey, and ginger in a small bowl. Add oil and whisk to combine. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow the slaw to stand 20-30 minutes before serving, tossing regularly. Add salt and pepper if needed, and serve....See MoreWhat are we reading? April 2021 Edition
Comments (64)Just finishing The Upside of Hunger, an excellent true tale that has been hard to put down. Though part of it takes place during WWII, that is not the primary focus of the story. From Amazon: Book Overview This description may be from another edition of this product. "Beautiful, shocking, at times painful... the magnificently told story of a man who triumphed over the limitations of history to become his greatest self."Fans of All the Light We Cannot See, The Nightingale, and Unbroken will enjoy this riveting true story of history, suspense, and beating the odds.The life he was born into was too small for Adam Baumann. But would escaping Hungary cost him everything?Based on a true story shared with the author over 400+ recorded interviews, this is the epic tale of a young man's survival as the world plunged into the darkest days of WW2.Growing up in an isolated village in eastern Hungary between the great wars, Adam couldn't remember a time he hadn't yearned for more excitement, more freedom, and often more food. Locked up for theft at age nine, Adam's life took one tumultuous turn after another as Hitler plunged Europe into war.From a 12-year-old runaway searching for food, to a 15-year-old shivering in the mud of a frozen foxhole on the Eastern Front, Adam's survival hung in the balance. When a Russian bullet found it's mark, Adam was catapulted into a series of captures and narrow escapes from enemy forces while Europe reeled from the final destruction and horror of WW2.Never standing still, Adam struggled through war-torn landscapes to find his family, and began to build a life from the ashes, until the results of a medical examination at an American Embassy in Germany changed the course of his future forever....See MoreShow Us Your Landscape/Gardens - A Photo Thread - April 2021
Comments (60)Defrost - It’s really a shame that life has to get in the way of our gardening. [g] Last year, we changed our mowing habits a little. We started mowing higher on the first cut of the season and staying higher. Normally we’d cut as low as possible in both early spring and fall and not start keeping it long until it gets hot. I thought it made sense to follow that recommendations because the taller grass shades out some of the weeds. I thought it looked better last year. Don’t get me wrong - we leave a lot of ‘weeds’ growing in the lawn and do not use commercial lawn products at all. We have clover, violets and dandelions and a few others. We use all the grass for mulch mixed with fall leaves when we have them and mulch the vegetable garden. I’m always afraid to delay cutting the dandelions because they go to seed so quickly and I don’t notice and then miss my chance before the seeds are flying all over the yard. I am happy to have some dandelion but I don’t want to keep increasing them. [g] I’m doing the same thing with my Blue Holly. It needs a hard pruning but it’s full of flower buds that the bees just love and I’m waiting until that is done to prune it. Dunbarton for a daffodil display - that sounds nice. I’ve always wanted to go to Daffodil Week on Nantucket but have never made it. Too busy using every weekend to get the garden ready every year. That’s a nice idea for a community to focus on adding daffodils. I don’t know of another place, sorry. I don’t have the fiddlehead ferns either. I wonder if New England Wildflower Society has them?...See MoreNovember Week 2 2021: Thinking about Turkeys and Hams and stuff
Comments (47)Well, it's just prior to the changing of the week...and I've been cold pretty much all day. But the house is the same temperature on the thermostat, so it's just me probably. Next week this time, I'm sure I'll be soundly asleep after a trip to Wagoner. Larry, any chance you could re-consider, it's not as long a trip for you as for me? And a final set of images from Thursday's hike on the upper area of Wilson Lake. Always nice to remind everyone I have two dogs (including me). They clambered over and (in Rag's case) under the rocks like ground squirrels. Sure hard to believe we're mid November and 2021 is in it's final six weeks....See Morehazelinok
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2 years agoOklaMoni
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2 years agolast modified: 2 years agoNancy RW (zone 7)
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