with the late day sun hitting our spokes and ice cream running down our arms, we pedaled frantically, our bodies shaking with laughter until we couldn’t hold on any longer and tumbled off to the side of the road. Our bikes followed in a heap beside us landing on the dusty earth. Tiny gravel stones pushed into my sides and I had that unmistakable feeling that all was possible again ~
Summer has a way of restoring our childhood. It’s not much of a mystery I suppose, the birds find their way back every year and so do we.
And while it’s all unfolding I’m afraid to shift my gaze for too long. Both the glory and the tragedy of the season are bundled up in its fleeting nature. I like to keep it hanging over us, suspended in the air like a soft balloon filled with promise.
With our son heading off to college in a few short weeks, it has felt more imperative than ever to hunker down together and make things last just a little bit longer.
So like many of you I suspect, I’ve been keeping our routine very simple and uncomplicated through the summer months to maximize on family time and outdoor living.
I made this tangy summer slaw for an ocean side picnic in early June ~ the colors were so soft and gentle that day, I couldn’t bring myself to alter the palette, so this is how the day appeared in its delicate beauty. And as for the slaw, we made it over and over again and brought it along to two potluck suppers where it received enthusiastic reviews (and maybe more reliably, no remains left in the bowl).
When it comes to coleslaw, our preference is for sour over sweet ~ la traditionnelle svp (I have never been a fan of mayo based slaws and it has nothing to do with health, a good mayo is simply made with a quality oil & egg, nothing wrong with that, it’s just a taste preference ~ I’m a briny kind of gal).
The chile-lime seasoning adds a touch of heat and interest and brings all the flavors together in a crave-worthy mix of deliciousness. This is one addiction I can definitely get behind. I hope it serves you well too ~ use any ingredients that strike your fancy; this recipe is easily adapted to personal preferences, seasonal finds and fridge cleaning.
if I kept my speed steady and followed the same foot path, the wind would catch me at the base of the neck right before the water shot across my back. I timed it over and over again yesterday and the day before that to get it right. When she called after me I stayed as I was. She didn’t know anything about sprinklers anyway ~
- For the Coleslaw
- 18 oz (450 g) coleslaw mixture (I used a combination of shredded green cabbage, red cabbage and carrot)
- 6 oz (170 g) crumbled feta (full fat) or cheese of choice
- 1 small carton (about 20) small tomatoes of choice (I used golden tomatoes), sliced in half
- 8 oz (227 g) green beans, (snap/garden peas or other) steamed and cut in half or thirds
- 1 oz (28 g) pine nuts, or nut/seed of choice, lightly toasted
- For the Chile-Lime Dressing
- 5 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 tsp coconut palm sugar (brown sugar is fine) or honey
- ½ - 1 tsp chile lime seasoning blend or chili of choice (see Notes)
- Place green bean pieces in a small pot with covered water and bring to a boil for a short time (about 30 seconds or so) before removing from heat and carefully draining under cold water - the beans should be slightly softer and brighter in color. Set aside.
- In a small dry skillet, toast pine nuts over low/low-medium heat just until they become fragrant and begin to brown (being careful not to burn). Set aside.
- In a large bowl, add: cabbage, tomatoes, beans, feta and toasted pine nuts.
- Place dressing ingredients in a small bowl with fitted lid and shake vigorously before drizzling over ingredients. Use two spoons to carefully toss ingredients, taking care not to mash tomatoes as you combine. Adjust seasonings as desired.
Sodium: if you are using a chile seasoning blend (such as TJ's Chile Lime), it already contains a generous amount of salt so be sure to sample before making adjustments.
The Sugar: the acidity of this dressing combined with sodium from the seasoning contributes to the overall briny (salty/sour) taste - to balance, a touch of sweet is nice. I happen to like the texture of coarse sugar (coconut palm and brown are often ones I have nearby) but feel free to use your preferred sugar of choice or pass on it altogether as desired.
Pine Nuts are delicious but they are also very expensive. Sliced almonds make a great substitute and you can toast them as well.
she pressed her cheek into the soft grass keeping her head low and one eye fixed on them as she had done so many times before. But the sky was different now and she couldn’t help sense its mockery as it foretold the tale of change before she had a chance to catch up to it in her heart ~