I went up there with two of Oliver's friends who are visiting from New York. They are both really warm people and I had a lot of fun, despite not knowing them well at all. One of them is a really native of the city, and he occasionally entertains me with his New Yorkness. For instance, I pointed out a lemon tree at a winery and he was commented "So you can just eat the fruit that grows on that tree?" If there is anything a New Yorker can seem naive about, I suppose it is fresh produce.
At that particular vineyard we had a nice little picnic that I had packed under the fruit trees in their lawn. I brought cumin spiked tofu (a recipe from 101 cookbooks), black bean avocado salad, good coleslaw, and pita chips and artichoke dip. I was pretty pleased with my menu. I'll give the recipe for good coleslaw (not to be confused with gross coleslaw, of which there is plenty) since I'm tired and it's short and you all should try it in any case.
Good Coleslaw
1/2 head green cabbage, chopped
~ 1/4 cup cilantro, chopped
4 scallions chopped
2 T toasted seasame seeds
1.5 T lime juice
1 T rice wine vinegar
2 T olive oil
Mix together the vegetables, cilantro and seasame seeds. Whist together the dressing and coat the vegetables. Makes a nice crisp accompaniment for any number of picnic foods.
Now I leave you with this question: Why would anyone EVER have a beer when you could be drinking wine?
1 comment:
THis is excellent. Even with carrots it's excellent. It also relieved me of two Refrigerator Sins: (1) the Sin of the Cavalierly Unconsumed Carrots, which I expunged by whipping out the shredding disc for my FP (we don't want to go overboard when we're repenting now, do we)and adding these ageing carrots that I'd been ignoring and (2) the Sin of the Victimized Vinagrette, likewise overlooked in the back of the frig and redeemed by adding it to the cole slaw. THanks for the recipe!
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