« Save the Potato ... Hold the Mayo | Main | Tomato Paste With Attitude »

September 14, 2010


Feed You can follow this conversation by subscribing to the comment feed for this post.


I would cook for you any time MaryAnn! Hope our paths cross again soon, Laurie


Maybe those folks are like half the world who thinks that the only way to cook something is by opening a box??? Too salty, too many chemicals and just not good for you! I love quick and easy, but you don't have to open a box to get it.

P.S. I make a terrific cole slaw! ;-)

mary ann esposito


I love a good cole slaw! What's your secret?

mary ann esposito

Thank you Laurie. I hope our paths cross again soon too!


Ciao, Marianna!

If you are ever in the Berkshires of Western Massachusetts, come on over. We can trade notes about fig tree disappointments over dinner!


Chris Fennimore

I remember meeting a chef who said dolefully, "I wish someone would burn a meatloaf for ME!"

mary ann esposito

Kim, first shred the cole slaw very thin and hold it in ice water for several hours to let it really get crisp. Drain and dry it well. Then make dressing of olive oil, white balsamic vinegar, minced garlic, fresh thyme and parsley, diced red peppers, salt, pepper and a pinch of sugar. Add a couple tablespoons of pickle juice and you have a very nice, non-mayo doused cole slaw!

The comments to this entry are closed.