In Florida I put Smitten Kitchen's book on reserve. I was number 228 on the list. I checked before we left and I was 187.
Back home I added the cookbook to my local library reserve list and I had it in two days.
Difference in libraries, in Florida you can keep a book out for a month. Home- new books 2 weeks. I also use interlibrary loan at home and I can get books from all over the Island where in Florida the interlibrary range is very limited.
I'm not a fan of mayo-sogged Cole Slaw. I never make it and usually make my favorite which is Crack Cole Slaw. I saw this recipe in The Smitten Kitchen cookbook and I had cabbage in the fridge which I brought back from Florida and wanted to give it a try.
1 medium head green cabbage, cored and shredded
1 large seedless cucumber ( about a pound) sliced thin( used a seeded cucumber)
2 Tbl. chopped fresh dill( used dried)
1/2 cup white wine vinegar
2 Tbl. Kosher Salt( used 1 Tbl. salt)
4 tsp. sugar
1/2 cup cold water( didn't add, I don't like my slaw watery)
I also added one carrot for color and my personal taste.
I shredded the cabbage and carrot in the Cuisinart. I added the cabbage and carrot to a large bowl and added the sliced cucumber and the dill and gave it a good toss to make sure everything was combined.
In another bowl I added the vinegar, salt and sugar and used my whisk to mix until the salt and sugar was dissolved.
Pour the vinegar mixture over the salad.
Left it in the fridge and tossed a few times and picked on it to see how it tasted.