First of all, did you know Sunday, June 14th is Flag Day? I didn't know either until my local Daughters of the American Revolution chapter called me up and said the Flag Day luncheon will be my first meeting to satisfy my membership requirements, other than my lineage. Thankfully, my mom has been a member for years and has already done all the lineage work for me.
It's really humbling to know that I am a direct descendant of those who fought for the very rights we have today in our country. Though we all have our differences of opinion, at least we have the right to openly discuss them. I will look forward to the day when Hollon can join and respect her lineage as well. It's very important to Stuart and I that she knows the lineage from both sides of her family and the fact that so many members of our family have served, not only in the Revolution, but in Korea, Vietnam, the World Wars.
So, my first DAR luncheon. It's a salad luncheon and how appropriate that I get to post my recipe for my favorite salad because it is in fact, one of my favorites and goes right along with this great COOKBOOK giveaway over at Vineyard Vogue.
I have very few recipes that I love to cook, and do over and over again. But interestingly, I like to read the cookbooks and I collect recipes from all my magazines, relatives, friends etc., but hardly ever cook them. I just collect them and put them in my book and read through them everyonce in a while. I have no idea why I don't cook, too busy being a full-time working mom. Maybe one day. I am however, known as a go-to-gal around my office for recipes though because I have them all scanned and stored on my computer and alphabatized by primary meat/veggie/fruit (yeah, I'm an organzing FIEND).
But I digress....here is a fabulous crunchy, cold, fresh summer salad (well cole slaw) that goes great with any BBQ or other summer dinner. I got it from my friend, Rachel and it has become one of our favorites for potlucks, BBQ's or just at home.
Asian Cole Slaw
3 tablespoons white wine vinegar
2 tablespoons sugar
1 package of Asian Ramen noodles (oriental flavoring I think - the blue package)
2 tablespoons sesame seeds
1/4 cup slivered almonds
Green onions - about one bunch sliced up - to your liking
Bag of pre-mixed cole slaw
Toast almonds and seeds.
Wisk together oil, vinegar, sugar, Ramen noodle season packet. Let the dressing stand in fridge for a few hours.
Break up the Ramen noodles into smaller pieces. Mix everything.
If you're taking to a potluck and won't be eating for a few hours.
Mix the almonds, seasame seeds (when cool) and noodles into one small ziploc.
Place dressing in another and mix when you get where you're going....so the noodles don't get soggy.
Yummmm!
Okay, last but not least. Hollon, she is growing right before my eyes, way too fast and it makes me tear. Last night, I told her to pick out her two books for her nighttime story. She chose Brown Bear, Brown Bear. At school, they've been reading this book and while reading, they have matching cards that the kids are to match to the pictures in the book. So, she's been reading it a lot lately. Well, last night, I sat down to read it to her and SHE started to READ it to ME! She'd say "red bird," "purple cat," "teacher." I quickly screamed for Stu to come in and listen to her read to me. I'm not ready for her to grow up yet. I've been so frustrated with her not talking lately, but now that she is, I don't want her to. I want her to stay little forever. At the same time, I am so proud of her and happy that she is finally starting to use her words.
For the grandparents who read the blog every single day. Here's a beautiful finger painting she did yesterday at school. Her Great Uncle David would be so proud!
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