As well as baking tomorrow, I will be packing for a trip to our nation's capital! I know I will have lots to share with you later this week. We are staying near the Byward Market and a hop, skip and a jump from the Parliament buildings. I have read a lot about the market and can't wait to wander from vendor to vendor. We are thinking about going to the Royal Canadian Mint too. We have planned a proudly patriotic trip!
It has been a mostly lazy Sunday at my house. We have all had our noses stuck in books while we lounged in the backyard or sprawled on the sofa. We are all readers at my house as the heap of books and magazines on the coffee table can attest to, not to mention the basket in the upstairs bathroom.
Cupboard Love Coleslaw
1 head of green cabbage, shredded
3 carrots, grated
3 stalks celery, diced
6 green onions, sliced thin
2 cups mayonnaise
1 cup sour cream
2 tbsp sugar
3 tbsp Dijon mustard
2 tbsp white wine vinegar
2 tbsp lemon juice
salt and pepper to taste
Shred cabbage in food processor or alternatively, slice cabbage into thin strips. Place grated cabbage into large bowl. Grate carrots in food processor or by hand using a box grater and add to shredded cabbage. Clean and dice celery and add to cabbage, carrot mixture. Finally, clean and slice green onions and add to bowl. Using your hands, toss coleslaw until well mixed. In separate bowl, mix together mayonnaise, sour cream, sugar, mustard, white wine vinegar and lemon juice. Whisk until well combined. Add dressing to shredded vegetables and stir to combine. Season with salt and pepper to taste. I think next time I am going to add diced apples. Dear Reader, if you add the apples, let me know how it was. We're in this together!
sealed in refrigerator to enjoy with another meal.
So Dear Reader, tonight the PVR gets a rest. I can stay up and watch The Newsroom and True Blood ( a guilty pleasure) as my alarm will not be screeching me up and out of bed tomorrow. Hooray for holidays! See ya tomorrow!