Easter was a busy weekend, to say the least! Coloring eggs, hiding eggs, wagon ride, cooking, eating and more eating! I feel like a stuffed pig! I had all intentions of starting a diet today but I’m backing out already and it’s just Monday afternoon! I love to eat good food because it’s just GOOD! That’s what we do in the South.
My newest and most intimidating adventure will be producing a video for a local “Restaurant of the Month” and “Business of the month” for April. Seeing myself on camera and hearing my slang voice could be scary! Be on the lookout for that upcoming very soon. You can find it on Facebook/Douglas Now page. We have a new website that will be launched, also, douglasnow.com, that will be a great access to all things Coffee and more. It will contain news, sports, community, obituaries, opinions and “At Home with Pam.” Just a click of the keyboard will get you to the best and most current news, sports and community happenings available.
When I think of spring, I automatically picture flowers, green grass, being outside with the grandkids and grilling hamburgers and sausage. I enjoy salads in the spring and summer just because it’s a lighter meal in the hot weather. I spotted this recipe in a magazine years ago while at the beach and it’s been a family favorite ever since. It is great with anything but I love to add it to a pork sandwich. You have got to try!
Sweet Southern Slaw
1 large head cabbage, shredded
1 small bag shredded carrots
1 teaspoon celery seed
1 cup vegetable oil
1 cup sugar
½ cup white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 medium onion
In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over the cabbage mixture and toss to coat. Cover and refrigerate.
**This recipe makes a large bowl of slaw. Don’t overdress the cabbage. Leftover dressing can be used on other veggies.