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On my recent trip, I managed to get in a lot of reading on my Kindle. On airplanes, waiting for airplanes, waiting for the bus to load, waiting in lobbies for everybody to show up to leave, and at night when I couldn’t sleep. A fun book was Mr. Mac and Me, by Esther Freud. It takes place in England in 1914. In a time and place where a 13-year old boy has a lot of freedom. Although the war is looming, this little village is relatively quiet and safe, as life used to be. Boys will be boys, and he enjoys sort-of spying on people, especially people he doesn’t know well. He imagines that a man who arrives in town to rent a house with his paints and easels, might be a spy. Thus begins a story that starts from that premise, but eventually takes you into a very special friendship that develops between the man, Mr. Mac, his wife, and this boy. The story is absolutely charming. War brings some brutal truths for everyone in the village, yet this friendship flourishes. Great book.

Occasionally I’ll latch onto a book about food or restaurants. This one, The Lost Recipe for Happiness by Barbara O’Neal, is a romance (not a sticky sweet one) about a youngish woman (and her dog) who take a big leap to Colorado when she’s offered a job as a chef. The restaurant is fraught with some issues, but the author weaves in a romance, her skills as a leader in the kitchen, throws in some recipes (that I have yet to extract from my Kindle pages, that I want to try) along with it, and you have a book that held my interest all the way through. Formulaic, I suppose, but it’s a cute story. Books about restaurants always divulge some new tangle of how a kitchen runs. I enjoyed the read.

If you haven’t already read it, you are missing a really good and insightful book, Killing the Rising Sun: How America Vanquished World War II Japan by Bill O’Reilly. I was riveted from page one, all the way through to the end. O’Reilly has a very engaging way of re-telling history and making it ever-so readable and interesting. He weaves people’s stories, ones  you likely haven’t read or heard, into his narrative, to give you such a sense of place. You can just feel how these soldiers, pilots, prisoners and seamen made their mark, but likely all unsung heroes. It’s a must-read, it really is.

Having read some of Kent Haruf’s other books, I read Our Souls at Night. A lonely widow decides to invite a neighbor man, also a lonely widower, if he’d like to come to her home, at night, to spend the night. I simply can’t tell you anything else because it would give away the story. This isn’t a story about s-x, but about two lonely people who come together for friendship and companionship. It’s very sweet, not twee, but sweet. You really feel for both of these older people. Read it.

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Salads, on April 5th, 2012.

cabbage_salad_buttermilk_dressing

It was about time I got around to making this salad – it’s been in my to-try file for years. Don’t tell anybody, but this is very low calorie. It’s also delicious, crunchy and a perfect accompaniment to grilled meat. In this case I served it alongside pulled pork sliders.

It was about 4 years ago and I was reading Smitten Kitchen’s blog. She raved. I mean she raved about this salad. I put it into my MasterCook to-try file and promptly forgot it. I have hundreds and hundreds of recipes in my to-try file. I should stop, right now, reading any more food blogs, magazines or cookbooks because I have enough recipes to last me until I’m at least 389 years old. But I can’t seem to help myself. I really do try NOT to buy more cookbooks. But gosh, darned, so many people just write the most beautiful books, blogs and magazine articles! I just can’t help myself!

So anyway, needing a salad to go with the pulled pork sliders I made the other night, I thought a cabbage salad seemed appropriate and this salad fit just great. It was incredibly easy to make. Now the original recipe (which came from Gourmet magazine) called for Napa cabbage. Visiting two markets, I found only Savoy, so that’s what was used in this. Savoy and Napa are similar, although they definitely look different. But both cabbages have more tender leaves, or maybe they’re just thinner-leafed. Anyway, you probably could make this with regular cabbage, but I truly liked the Savoy.

The buttermilk dressing is so very light. It’s flavored with some finely minced shallot, and a little bit of sugar (I used Splenda). Fresh chives, radishes and celery round out the cabbage. That’s it. I liked the look of the radishes on top, so I actually left them in a separate little baggie and tossed some dressing with them and sprinkled them decoratively on the top of the salad. If you make the full 4-cup cabbage recipe, you’ll use all of the dressing. Next time I might make more dressing – not only is it good, the salad might need a bit more. It could also be used on a regular green salad too. Don’t let it sit long, though, on a regular green salad. Because the dressing is mostly buttermilk, it will wilt tender green leaves.

What I liked: well, the calorie count, for one. And truly, you’d never know it’s so low calorie. It’s overall delicious. Yes, I’ll be making it again. When I used the left over dressing I added just a tad more mayo to it (I didn’t quite have enough to dress another cabbage salad) and I liked it a lot. That would “up” the calorie and fat content of the salad, though. It’s really awfully good as it is!

What I didn’t like: nada, nothing.

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Cabbage Salad with Buttermilk Dressing

Recipe By: Gourmet, November 2007, written up on Smitten Kitchen blog
Serving Size: 6

1/2 cup buttermilk — well-shaken
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar — or Spenda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chives — finely chopped
1 pound Napa cabbage — cored and thinly sliced crosswise (4 cups), or Savoy cabbage
6 whole radishes — diced
2 whole celery ribs — thinly sliced diagonally

1. Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, salt, and pepper in a bowl until sugar has dissolved, then whisk in chives.
2. Toss cabbage, radishes, and celery with dressing. It’s perhaps more attractive if the radishes are dressed separately and sprinkled on top.
Per Serving: 69 Calories; 4g Fat (50.2% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 238mg Sodium.

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  1. Robert Richards Recipes

    said on April 5th, 2012:

    This looks really good and I’m excited to give it a try!

    The slaw was really, really good. And so healthy! It disappeared in less than 24 hours, so I want to make it again too. . . carolyn t

  2. Toffeeapple

    said on April 6th, 2012:

    It even looks pretty Carolyn. I think I shall try that when I get back from Scotland next week. We don’t have Napa cabbages here but we do have Savoy. I think this is the time of year for Sweetheart cabbages too, they are very tender and tasty.

    Oh, how fun to go to Scotland! What will the weather be like? Do have a good visit. . . carolyn t

  3. Kalyn

    said on April 7th, 2012:

    Love your new photo! And I love everything about this salad.

    It’s probably on the South Beach, I’d suspect. You might want to try it. Worth making . . . carolyn t

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