Boog's Blog

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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The recipe for cole slaw made with melted butter is intriguing.

Weird, but intriguing. I may have to make this to see if it is acceptable.

-Bob

On 10/11/07, boogkb@tmo.blackberry.net wrote:
>
> Here is a bit more on cole slaw.
>
> http://www.foodtimeline.org/foodsalads.html
>
> Hihi
>
>
>
> —–Original Message—–
> From: "Bob Morgen"
>
> Date: Wed, 10 Oct 2007 23:07:22
> 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 > > wrote:That's one impressive lighthouse.Hopeyou are bearing up under the heat –
> we are actually having a lightautumnal 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 isit thatthe Slaw is always best in the East?
>
> Another fine pound of perfect steamed local shrimp. Sigh.
>
>
>
>
>
>

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Here is a bit more on cole slaw.

http://www.foodtimeline.org/foodsalads.html

Hihi

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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 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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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.

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It must be the cabbage – in the East it has to be strong enough to withstand
torrid summers and horriblly cold, wet winters, while our West Coast
cabbage is kind of namby-pamby, never forced to stand up to a weather
challenge. Ergo, Strong cabbage equals good slaw. QED
Also the fact that you were hungry enough to chew asphalt when you sat down
to eat may have contributed to the taste of the kohl slaw.
Don't send any scorching days our way, please!

On 10/9/07, boogkb@tmo.blackberry.net wrote:
>
> 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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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.

pea island.jpg

egrets through scope.jpg

bodie.jpg

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Well done, Libby!

Dee

—–Original Message—–
From: Libby Trudell
Sent: Oct 8, 2007 11:30 PM
To: 'Bob Morgen' , boogkb@tmo.blackberry.net
Cc: 'Vox' <980286c3a15f1c66@moblog.vox.com>, 'Boogs Sack'
Subject: RE: BSMA Rodanthe

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How lovely! Any bird sightings? Seems someone mentioned this was a bird
watcher's paradise (or something like that)!

I saw lots of duck butt in Little Rock – and was even honorary Co-Duck
Master last Sunday. What a thrill! (lol)

Travel plans. I'm looking at coming in to SJC (San Jose) on Dec. 23 and
leaving on Jan. 2. How does that work for the Boogs? It should coincide
nicely w/ Bob's visit.

JuJu

On 10/7/07, boogkb@tmo.blackberry.net wrote:
>
> 6 Oct
> The large house in the background, one of many such in Hatteras, has 12 or
> so bedrooms. The locals referred to these as unregulated hotels. In the
> season a single person rents the house and then rents to others – maybe
> several couples or others. The house goes for $10K a week in seasoon.
> They clearly do not fit into the landscape or feeling of a National
> Seashore.
> In one section of town there are 10 or so in a row..
>
> We had, past tense, some questions about the veracity of Wiki in this case
> (refer to Bob"s research). The locals here all insist that wahoo is a
> local fish, the name comes from the catching. Apparently nice to fish with
> a line on a chartered boat. No sense of mackeral taste at all. We have
> had Ono but in this case I suspecedt we have a Nono. Does the research show
> the range of the Ono from Hawaii to NC? That question was answered by the
> local fishing shop. Queried them and they said an oceanfish with a very
> wide range, these Hawaiians just make up names, in Pacific too. Wiki's
> rep is saved.
>
> Then we asked about two other local fishes. No other names that they knew
> of. Trigger fish and Cordia.
>
> I like the image of QB in a leather jacket and wind goggles; the scarf
> too. However it is 90 plus degrees, 140% humidity (yes water keeps
> dripping out of the atmosphere). The goggles might work.
>
> I had hoped to call into the SMCG but connectivity is so spottly that it
> is unlikely a call could be made or sustained. Kind thoughts to all and
> sorry that you are missing this triip. The area is beautiful and getting
> better as we travel up the Outerbanks. As to the weather – it is too hot
> and humid for humans. Libby pointed this out a few weeks ago when she
> visited the AC of NC.
>
> Toes in the Atlantic (not the sound side a few feet away, island is quite
> narrow). Walk in the surf, does not get much better.
>
> A hearty thank you to Vanessa Cole at the tourist center. Helpful and
> friendly. A nice change from the past two centers.
>
>

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