OK, I know, I already have several coleslaw recipes on this site. But I love coleslaw. Good coleslaw! Not just shredded cabbage with no dressing or at best, a wimpy dressing, which is what I encounter so often in restaurants. What’s with these people? Do they not think that some of us actually like coleslaw? Hello! I mean really! Put some savory/sweet dressing on the cabbage and I promise to stand up and applaud the cook who actually shows some interest in what he or she is serving.

Actually, there is one restaurant that I know of in our area, that makes really good coleslaw. And that’s Orlando’s Southern Barbecue in beautiful Oak Harbor on Whidbey Island. They make great coleslaw, fabulous fried catfish (in case you are interested), and other terrific, barbecued items. And they have live music. Mr. C. plays in some of the bands that are featured on their stage. So, good on them for serving good food and good music. A winning combination. But back to this coleslaw.

When I was preparing the menu for our last JazzVox concert, I needed some crunch. And what is better at crunch than coleslaw. And of course, it’s a very inexpensive dish to serve. And that is always a consideration.

But enough about coleslaw. (Even if this post is all about coleslaw!) I need to get back to my current read – Remarkably Bright Creatures by Shelby Van Pelt. So far, I love this book. So, more to come about this delightful read when I have actually finished the book.

But the book I can write about is one we have had on our shelves for a very long time. The book is entitled Through the Looking-Glass by Lewis Carroll. And although I must have read this book at some time in the past, it just jumped out at me when I was perusing our bookcase. And since I really couldn’t remember the story, I decided to just sit down and open my mind to this wonderful piece of writing. And to once again enjoy the poetry of Charles Lutwidge Dodgson (his pen name was Lewis Carroll) and the fabulous illustrations by Sir John Tenniel.

So, if you have never read this fascinating tale or haven’t read it for a long time, I suggest you do so. And just to refresh your memory, I will give you a brief taste of what you will experience.

Jaberwocky.

“Twas brillig, and the slithy toves

Did gyre and gimble in the wabe:

All mimsy were the borogroves,

And the mome raths outgrabe.

Humpty Dumpty

Other wonderful illustrations in the book

Well, it’s Friday, and we actually have no plans for this evening. And that, my friends, does not happen very often. So, today I am trying out a recipe for arancini. (Italian rice balls.) I plan to serve them as an appetizer at an upcoming event at our home. And although I usually throw caution to the wind and try out new dishes on guests, I decided with these little darlings that I plan to bake rather than deep fat fry, I better use a bit of good sense and try them out on Mr. C. first. Wish me luck!

And as always, from our home to yours, peace and love to all.

¾ c. mayonnaise

2 T. apple cider vinegar 

1 T. Dijon mustard

1 T. pure maple syrup  

¾ tsp. celery seeds

¼ tsp. fine sea salt

freshly ground black pepper

6 c. thinly sliced and chopped green cabbage

2 c. thinly sliced and chopped red cabbage

2 carrots, grated

2 celery ribs, plus leaves, finely chopped

2 green onions, finely chopped

Whisk the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, salt, and pepper together in a covered container.

Toss the green cabbage, red cabbage, carrots, celery, and green onions together in a mixing bowl. Add half of the dressing and toss until every bit of vegetative matter is coated with the dressing. Cover and refrigerate overnight. Also place the remaining dressing in the fridge.

About an hour before serving, remove both salad and reserved dressing from fridge. Using a large, slotted spoon, lift the salad into a pretty serving dish. (You want as much of the liquid that accumulated overnight in the bottom of the bowl to stay in the bottom of the mixing bowl. Discard the liquid in the bottom of the bowl.)

Stir in the remaining salad dressing, taste, and adjust seasoning if required.