|Still naked coleslaw|
But last week, before I started packing the kitchen for the move, I just started making it differently and that just went on. I hope I can document it because it was capital W Wonderful and I want it again. Dave said it was the best coleslaw he'd ever eaten in his life (ah, gee), but the thing was, the stuff KEPT WELL. It was crispy and piquant and sweet and hot a day later and then two days later. It didn't know it should have wilted. And that's worth alot. I'm thinking it was the brining. To have a veg salad, dressed, ready to go for three days. I still liked it better the first day, but that's me. I'm picky.
Brined Coleslaw with Apples serve 3-4
4 c shredded green cabbage
1 apple such as Gala or Honeycrisp, cored and sliced thinly (don't peel)
1/4 c thinly sliced red onion
2T kosher salt (for brining)
2T white sugar " "
1t freshly-ground black pepper " "
1T olive oil
3 t apple cider vinegar
3T olive oil mayo (or your favorite)
1/2 t sugar or more/less to taste
1/4 c raisins
1/2 t kosher salt and 1/4t freshly-ground pepper, or to taste
Pinch of Cayenne pepper
In a very large bowl, place cabbage, apple and onion. Cover with water and a cup or so of ice cubes. Add 2T kosher salt, 2T white sugar and 1t freshly-ground black pepper. Set aside for 15-20 minutes at room temperature.
|Brining the cabbage, apples and onions|
Drain cabbage mixture well and remove ice from the colander. Shake colander repeatedly to remove as much water as possible. Pat cabbage mixture with paper towels to further dry. Return to large bowl and drizzle with olive oil and white vinegar. Mix well. Add mayonnaise and raisins and mix again. Season with sugar, salt, pepper and cayenne. Taste and adjust seasonings. You may need a bit more vinegar or sugar, etc to suit your taste.
Two-Dog Kitchen and Around the 'Hood
|I'm working on a lemon tart from Dorie Greenspan's PARIS SWEETS. This is the first try. It uses a whole lemon-all of it.|
|Very watchful as the kitchen gets packed...|
And then again ...................
|View of "new" kitchen|
Meantime, if you're keeping up with or reading more about what's happening to the Presbyterian Church, USA, you might be interested in Wilson Gunn's (The Presbyterian Outlook) response to "The Deathly Letter." John Huss (Clerk of Session, Central Presbyterian Church in Atlanta) has also responded in The Presbyterian Outlook on behalf of that church. There are, in fact, a few back and forths by now; you might want to read them. Adam Walker Cleaveland in Pomomusings includes a clip of Jim Singleton (Senior Pastor at First Pres in Co Springs) explaining the new vision...and responds here. I have prayed this church might find its way peacefully and intact through the current (and former) quagmire; other denominations have done it. Witness the UCC church where Dave and I currently happily worship. During the last year, another local UCC congregation became open and affirming. The church we attend went through that process maybe 15 years ago. Perhaps it isn't necessary to be all together on everything all the time; some things require years of patient hope, education and loving prayer. I've always found it one of the beauties of being Presbyterian that we do have the latitude for varying ideas, interpretations and beliefs. I am grateful we aren't cookie cutter Christians, but it seems to me the unhappy churches ought to acknowledge their unhappiness and......just leave. There is a process within the PCUSA for just that. Thanks, God for giving so many of us the ability to agree and disagree; I know we all have this in common--You are God of our lives and the love that we so badly need in our world.
Sing a new song,