Bob,

Is it okay to use Napa cabbage for your recipe?  I've got some leftover and had been contemplating making cole slaw out of it.  Your recipe was timely.  It ain't Mill Valley cabbage, but close enough?

Thx,

Dee

—–Original Message—–
From: Bob Morgen
Sent: Oct 10, 2007 3:07 PM
To: Libby Trudell
Cc: boogkb@tmo.blackberry.net, Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack
Subject: Re: BSMA Kills Devil Hills

If Herb's theory were right, then we would have even finer cole slaw here in England. Some of our cabbages are the size of pumpkins. And about as tough on the outside.

I will keep my opinion of English cole slaw brief.

Garbage.

Here is my recipe for perfect cole slaw, based on the one I used to make at the Wild Mountain Café in Mill Valley during my misspent youth:

Mince an onion to near pureé status. Mix it into a cup of mayo and add a tsp of caraway seeds. Grate a carrot into it. Add just enough chopped cabbage (color irrelevant) to thin out the mayonnaise to a non-guilt level.  Let it sit a couple of hours in the fridge.  Eat.

The English put cole slaw onto ham sandwiches. Nuff said.

-Bob

On 10/10/07, Libby Trudell <ltrudell@netbox.com > wrote:

That's one impressive lighthouse.  Hope you are bearing up under the heat –
we are actually having a light  autumnal rain here at the moment.

—–Original Message—–
From: boogkb@tmo.blackberry.net [mailto: boogkb@tmo.blackberry.net]
Sent: Tuesday, October 09, 2007 4:01 PM
To: Vox; Boogs Sack
Subject: BSMA Kills Devil Hills

9 Oct.
Another scorching day with a spectacular ride up pea island and bodie
island. Thousands of birds. Welcome center had good scopes.

Lunch break in the beach town Nags Head.

New record temp. Lucky us.

Cole Slaw. There must be a thousand variations on three basic sauces. But
why is  it that  the Slaw is always best in the East?

Another fine pound of perfect steamed local shrimp. Sigh.

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