Tanya’s peach cobbler.

peaches

As much as I love fall, I’m not one of those people who starts heralding its coming in late August. I cling to the last few fleeting days of summer like they’re keeping me from drowning. Summer is my favorite, hands down, and here in Jersey, it’s far too short. I don’t need it to be cut any shorter by early arriving pumpkin beer (who wants to drink pumpkin ANYTHING when it’s still 86 degrees, guys?) and people trumpeting all over social media about how “FALL IS HERE!!!!” Because you know what comes next? Winter. And winter is lame. You all remember last winter, right? With its dirty mounds of snow sitting in parking lots until April, and how it was a miracle if the temperature broke like, 25?

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Bright & crunchy cole slaw

cole slaw

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?'”

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