We had tilapia for lunch today, broiled quickly with just salt and pepper. Along with that were snap peas blanched, a souffle casserole made out of 3 eggs, a cup of milk, and about a 1/2 c of feta cheese with leftover mashed potatoes and green beans; surprisingly a hit. But the piece most commented on was the coleslaw made with the pickles given me by Kimberly Khosla (sounds like "coleslaw") last month. We were making room for Thanksgiving dinner groceries so I needed to put the remaining pickles in a smaller container than what we'd been using. There was one whole dill pickle left over and a couple cups of brine. So here goes, to be repeated:
1/2 head cabbage, processed quickly in food processor
1 dill pickle, also processed
1/2 tsp dill weed
salt and pepper to taste
1/3--1/2 c mayo
1 T dill pickle juice
Toss, chill, and if you're into health nutty things, sprinkle with whole flaxseed.
Cheers!
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