January 19

Winter ice watch 2012 is on. This morning we woke up to everything encased in ice. It is beautiful but treacherous. Another day trapped in doors without the fun of sledding to look forward to.

Breakfast:

1 scrambled egg
1 chicken apple sausage

I fully expected my kids to eat most of the sausage but I lucked out and got to enjoy the whole link.

Lunch:

Coleslaw
1 hard boiled egg

As I have said before, I love cabbage in all forms. There is this head of purple cabbage in my fridge so I chopped some up for some slaw.

Coleslaw recipe:

cabbage
cucumber
onion
caraway seeds
cumin
pepper
olive oil
champagne vinegar

Slice up all the veggies (peppers, carrots, red onion, yellow onion, really anything that crunches will work). Combine and sprinkle with a generous amount of caraway seeds and a large pinch of cumin. Mix equal parts oil and vinegar. Toss all together and add a few twists of pepper. Done.

It keeps for days and tastes better the day after. A whole head of cabbage will make a huge bowl, so once you start just keep chopping and you will have coleslaw for days to come.

Snack:

Carrots and about a teaspoon of tapenade
Carrots and pecan butter
3 macadamia nuts

Dinner:

Because of ice hanging on power lines and some flickering lights and the question of whether my husband was going to Canada tonight or not, I decided to save the lamb shanks originally planned for dinner for another night. Instead it was a glamorous spread of scrambles eggs, sausage, avocado and salsa. For my non-Paleo family members there were corn tortillas and cheese.

After dinner I had a few almonds.

Simple cole slaw

I love cabbage in every form. I love it even more when it comes from my garden. This year I had two lovely heads of cabbage and one of them became this simple coleslaw. Coleslaw is very forgiving, so play with the amounts and ingredients; try different color cabbages, red onion, white onion, diakon, yellow raisins, currents, sunflower seeds. Really, whatever you have that is fresh and crunchy will work. It will last a couple days so make a big batch and enjoy it for days.

Ingredients:

1 head of green cabbage, thinly sliced (about 4 cups)
2 carrots
6 radishes
1 Granny Smith apple
lemon juice (optional)

Dressing:
1/2 C mayonnaise
2 T white wine or champagne vinegar
2 t celery seed
1 t Kosher salt (optional)
couple of twists of fresh ground black pepper

Using a food processor shred the carrots and radishes. Peel and cube the apple. (If you cube the apple first toss it with some lemon juice to keep it from turning brown. I just cubed the apples and tossed them straight in with the other veggies and had no troubles with discoloration. Why dirty another bowl if you don't have to?) Combine sliced cabbage, carrots, radishes, apples in your serving bowl.

To make the dressing combine all the ingredients (to save another dish measure the 1/2 cup of mayonnaise into a 1 cup measuring cup and then just add the remaining ingredients using your measuring spoons and mix directly in measuring cup.) Pour the dressing over the veggies, toss well to coat and serve right away or chill until ready to serve. The dressing has a strong vinegar flavor on its own but the sweetness of the apples and carrots makes it a great slaw dressing.