Sort Of

2pm, back seat packed with kids, returning home from pre-school, Wee Sing Silly Songs cranking. I enjoyed brief moments of relative quiet punctuated only by the baby screaming whenever the car slowed down or stopped at a light.

As usual I started thinking about my next meal, which technically was lunch since I hadn't eaten mine yet (I forgot a fork for my park-picnic-salad). So with my salad still chilling in my Fit & Fresh I focused on dinner.

Hamburgers were on the menu. Corn on the cob, baked beans and onions rings (Alexia again...really good). Pretty simple stuff.

But my mind began to picture the hunk of red cabbage in the veggie drawer and I suddenly needed cole slaw. Since I only had red cabbage I wondered if it would work. Should I do a vinaigrette instead of my mayo-based standby dressing? Baby screaming again and I am jolted back to the reality of this crappy commute.

Back at home the baby now content and the girls deep in the grasp of The Magic School Bus I stood in the kitchen longing for an hour or two of kitchen-alone-time. I'd even be satisfied with 30 minutes.

Knowing I didn't have much time I grabbed the red cabbage and started chopping. Grated a carrot. Tossed it all with some mayo, yogurt and cider vinegar and called it cole slaw. Sort of.



Red Cabbage Slaw
Serves 2-4

3 cups red cabbage sliced thin
1 large carrot grated
1 tablespoon mayonnaise
1 tablespoon yogurt
1 tablespoon cider vinegar

Toss everything together and chill for a couple of hours before serving. Season with salt and pepper.

And here's another sort-of-salad I threw together to go with our salmon and greens on Monday.



White Beans and Artichokes
Serves 2-4

1 can cannelloni beans drained and rinsed
4 artichoke hearts halved
1 tomato seeded and cut into "boats"

Gently combine and drizzle with really good olive oil and even better balsamic vinegar. Salt and pepper to taste. Throw in some fresh basil if you have it (apparently there was a drought and there was no basil this week at the store).