Sunday, June 24, 2012

An Old Standby

The extreme heat is still with us and the flowers are suffering as a result.  Even with regular watering they are droopy and the color is blanching from the petals. 

Trips outside are shorter than usual and our meals are lighter.  Iced tea is going by the gallons these days and the little hummingbirds are making themselves scarce at their feeder.  I make nectar for them and my recipe is one cup granulated sugar to three cups water.  Bring to a full boil for one minute, remove from heat and let cool to room temperature.  Our hummers need one full recipe every other day. Toward the end of the summer just before they leave for their long flight south, they will eat a full feeder every day and sometimes two per day. 

This evening we will have baked chicken breasts, coleslaw and baked beans for dinner.  Nothing really special but old standby recipes.  My coleslaw is often requested at benefits and other functions and it's so easy to make.  Take one bag of coleslaw mix (cabbage, carrots and red cabbage (optional but it gives nice color).  Empty cabbage mix into a large mixing bowl and with kitchen shears cut into it to make the shreds smaller.  We like our slaw shredded very fine.  In a separate bowl combine 1/2 cup sugar, 1/2 cup real mayonnaise (not MW), 1/2 cup buttermilk, 1 1/2 Tablespoon white vinegar, a small squeeze of fresh lemon juice (about a teaspoon), a rounded teaspoon of salt and 1/4 teaspoon back pepper.  Mix well with a whisk and pour over slaw mix.   Mix well and refrigerate at least 3 hours before serving.  The nice thing about this slaw is that leftovers will last about three days in the fridge.  I think the lemon juice is what preserves the color.  Enjoy!  

Enjoy your Sunday with your family.  I wish you loads of Peace & Plenty!!

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