Let's hear it for vegetables!
Chopped up cabbage, a shredded apple, some shredded carrots, a bit of freshly ground black pepper, all mixed up with some * " Duke’s” mayonnaise. This is the recipe for the coleslaw I made today. Don’t ask for the recipe. I did what my Mum (and your Mum) did – I guess-timated the quantities. That coleslaw was part of my simple lunch today, alongside two sliced hard boiled eggs. For dinner I had a mess of vegetables which I had put into a slow cooker with a bit of stock. Diced fresh tomatoes, mushrooms, sweet potatoes, little bits of asparagus, garbanzo beans, onions, red peppers, parsnips - all combined to create an unofficial ratatouille. I ate it tonight with a slice of the “spicy salsa meatloaf” which I’d made yesterday. Goodness gracious - vegetables are so good! (I will add some chopped red pepper and chopped celery to “extend” the leftover coleslaw for tomorrow’s lunch) * “ Duke’s Mayonnaise” is a southern regional brand. It tops ...