Following my post about the oh-so-good carnitas last week, I had a couple of requests for my cole slaw recipe. I originally didn’t measure out my ingredients, but during my semi-monthly grocery store binge, I decided to pick up the ingredients I needed and made it again… and measured my dressing! Hooray!
Here’s the thing about cole slaw – you either love it or you hate it. And I think a lot of people unfairly hate it because their experience with cole slaw is with something that’s watery and bland, and way too gloppy. Not to mention, “slaw” really isn’t the most appetizing word. Like George Carlin’s unwillingness to eat anything that has a “y” and a “g” in its name (yohhhguurt), I’m sure “slaw” just sounds totally unappetizing to many people out there. But, as Colin so aptly put it when I handed him his plate the other night, “You should call this entry, ‘Hey, people! You know you can eat cole slaw that isn’t terrible?'”
…I sa-lute you. Seriously. Not only have we been fortunate enough to have a mild winter here in Jersey, spring is HERE. While part of me wants to call Al Gore and make sure that this is not actually a sign of our imminent demise by greenhouse gases, part of me is just really happy that sludgy-grey snow hasn’t been lingering on the fringes of the highways for eight weeks.
So, I mean, if someone wanted to break out their grill today, I’d understand. Or at least, think they aren’t crazy. I’d classify my vow that when I get my own place with an actual yard and ample milling about space, I want to host a huge potluck Thanksgiving dinner where I will deep-fry a turkey. Y’know, outdoors.
But back to grilling. I don’t have a grill. Yet. Nor do I have adequate grilling space, though I assure you, I have every intent of getting my hands on a little charcoal-burnin’ baby and making do with what space I’ve got. But for now, an oven has to suffice, so I can make these tried-and-true ribs.