Well today I had brunch in Odessa, it has been a long time but I still had the old reliable Vegetarian breakfast with bacon on the side, oh and a dash of hollandaise. Mind you I didn't get through much of the bacon, it was not crispy enough, more steamed than fried if you got my drift, God love the pigs.
Anyway it was the most delightful afternoon, with my good friends Donny and Emma, just passing through Dublin on their way back to Stockholm. I should also add that they both looked exceedingly beautiful as always, but more clean cut in a way, I believe this is the Sweedish way - no knobby jumpers or holes in the shoes.
Meanwhile Emma has been following my blog, she found it before I had even sent it to anyone, she is a bit of a web nerd, by the way, if you ever need an expert researcher for any random sort a thing she is your woman, I can put you through to her.
The lady questioned my post on the coleslaw reciepe - the thing is I forgot to actually post the recipe. She thought I led you to believe, and I guess I did, that the receipe was solely red cabbage and mustard. There I go again, thinking ya'll are telepathic.
Ingredients
* a 1-pound red cabbage, quartered, cored, and sliced very thin (about 6 cups)
* 1 small red onion, halved lengthwise and sliced very thin
* 1/3 cup sour cream
* 1/3 cup mayonnaise
* 2 tablespoons minced fresh dill
* 1 tablespoon fresh lemon juice
Preparation
In a large bowl combine cabbage and onion. In a small bowl stir together remaining ingredients and add to cabbage mixture, tossing well. Season coleslaw with salt and pepper and chill, covered, 1 hour.(Coleslaw may be made 1 day ahead.)
Serve coleslaw chilled or at room temperature.
Well lads do enjoy and remember Red Cabbage Colaslaw is best server in a ceramic Jug, and according to Jammy Dodger, tastes better after sliding down the stairs a few times on a goose down duvet.
I don't have a picture but as soon as Jammy Dodger forwards me on one I shall post it here.
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