tag:blogger.com,1999:blog-10129853.post112609642506706115..comments2023-10-23T13:01:12.765-05:00Comments on Four Obsessions: perpetually shifting between cooking, reading, knitting and writing: Friends from far awayKatehttp://www.blogger.com/profile/03113130840039776447noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-10129853.post-33216939493412822632011-09-18T16:34:37.512-05:002011-09-18T16:34:37.512-05:00And just looked it up too MJ!And just looked it up too MJ!John Bairdhttps://www.blogger.com/profile/00785867608559239029noreply@blogger.comtag:blogger.com,1999:blog-10129853.post-79592101530310202182007-08-10T22:39:00.000-05:002007-08-10T22:39:00.000-05:00I bet you wouldn't think a two-year-old post would...I bet you wouldn't think a two-year-old post would still get read, would you? But this week a cabbage appeared in our weekly delivery of organic produce (we recently signed up with a service called Urban Organics) and I was like, all right, cole slaw. Hey, I remember Kate wrote about cole slaw once. <BR/><BR/>I don't own a mandoline, so I used the grating attachment on my food processor. I didn't get the nice long ribbons of cabbage as in your picture, but the taste I tried right after making it was pretty good. I'm letting it sit overnight to develop the flavors. <BR/><BR/>You are a resource indeed, Kate!Anonymousnoreply@blogger.com