Sunday, June 10, 2007


I have my Bass back --- with a new bridge: all spiffed up, polished, with small repairs to the dings on the shoulders, etc. Really looks good and sounds good. The instrument should do better this summer. The new, full house air-conditioning we had installed last summer should help control the humidity.

A good forage at the farmer's market yesterday. Broccoli crowns, Kale, Savoy Cabbage, Cheddar Cheese block, and Baby Lettuces. I used the Savoy Cabbage in the following slaw recipe last night: (actually, I used 1/4 recipe)

Herb and Fennel Slaw

2 medium Fennel Bulbs with tops
1 medium Cabbage head (about 8 cups), shredded
3 cups Italian Parsley Leaves
1 cup Mayonnaise
2 tablespoons Sugar
1/4 cup Cider Vinegar
1 tablespoon Dry Mustard
1/4 teaspoon Salt

To prepare the fennel, remove and snip green leafy tops from fennel bulbs. Set tops aside. Cut off and discard upper stalks from fennel. Remove any wilted outer layers from bulbs. Cut a thin slice from each fennel base; discard. Thinly slice fennel bulbs, removing the core.
In 2 very large bowls combine half of each of the sliced fennel, snipped fennel tops, cabbage, and parsley leaves. In a small bowl stir together mayonnaise, sugar, vinegar, mustard, and salt until well combined. Add half of the mayonnaise mixture to cabbage mixture in each bowl, tossing to coat evenly. Cover and chill for 2 to 8 hours before serving.


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