Recipe for the Week: Easy Coleslaw
1/2 head each of green and purple cabbage
1 medium carrot, peeled and grated
1 sweet apple, diced no larger than 1/4″ (do not substitute applesauce – yuck)
1/2 c. Hidden Valley Coleslaw dressing*
In a large bowl or plastic container, shred/grate/cut/chop(however you like your coleslaw) the cabbages. Add carrot and apple. Mix with coleslaw dressing until well blended. You may need more, depending on taste. Cover and cool before eating, putting it in the refrigerator or cooler.
Thought for the Week: It’s not raining. Every morning it’s cloudy with a hint of rain, but the sun dries the clouds and shines again. Bummer! This portends drought conditions. Already we have yet to see any wildflowers, whereas last spring they were abundant. More sprinkler time will be needed, unfortunately. Also, the deer will be prone to eat even the deer-resistant plants.