A break in the weather- short and lovely

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Afternoon Goy-ers.

Finally a day of cooler temps and a blue sky with puffy white clouds. A nice day of rain Monday, filled the rain barrels, which will shortly be emptied into the cherry tree bed and the tomato bed Thursday. I need to pick who knows how many yellow cherry tomatoes. Must be enough to share with the neighbors.

Grass in the front yard is about finished, even with the rain. Two inches won’t bring that back. But the back yard, in shade for most of the hot stuff is crackin after this rain! So I guess a mow job is in my future, along with weeding a bit.

Soon as the shade gets over the pond and garden I will pop out, pick tomatoes and clean the filter. Then come shower – because pond water! 8-((

Going to send myself the party pix this evening, now that I have the energy. Took me several days to recoop from that marathon heat on Saturday, cooking and cleaning up. Friends who help are a help but when they all ask at once where does THIS go… IIIIEEEEEEEE!

As mom used to say. WHAT this are you talking about? Sometimes I think it’s easier to do it myself! *-)

I hope everyone is staying busy with gardens. I have a new recipe for ya’ll..

Mom called it Railroad slaw. It keeps in the fridge for about 2 weeks – if you can leave it alone that long.

Italian Slaw also know as Railroad Slaw

3 cups finely shredded green cabbage. Sprinkle with ¼ cup sugar and ¾ teaspoon salt, 2 teaspoons minced onion. Blend.

In a small saucepan place ¼ teaspoon each:
Dry mustard
Celery seeds
¼ cup white vinegar
¼ cup vegetable oil

Bring to a boil and pour over the shredded cabbage, blend well.

Place in an airtight container and refrigerate overnight.
Mix before every serving, as the dressing will settle to the bottom.

The will keep 2 to 3 weeks.

• 27 Jul, 2011
• 2 likes

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