Do you know what that means?
It means that the Obis' big move is only a couple of weeks away.
I don't know whether to cheer or cry. In the end, I'll probably do both.
With time drawing near, though, hubby and I made quick trip to the ranch last week to box up some things at his mother's house. You see, not only are we moving from our house, we are having to empty my late MIL's house so it can be renovated. As if moving isn't complicated enough, we're essentially moving into/out of three houses.
But back to the reason for our trip. Inside my MIL's house are many interesting things. Like books.
Lots and lots of books.
Travel books, gardening books, children's books, school books, books that date back to the 1800's. Heaven for many of you, I'm sure. But hubby and his sister had quite the task, sorting through all of these, deciding who wanted what, what was trash and what should be donated.
While they tackled that, I worked in the dining room where three generations of crystal had been at home for the past 40+ years.
You can't tell from these photos, but each of these cabinets was jam-packed.
And though my SIL and I had already divvied-up and packed away the items hidden in cupboards, it still took me a good 9 hours to carefully wrap and pack up everything.
Ah, yes... Nothing like a clean slate to make one feel as though they've made some progress.
Of course, waking up to a cool morning at the camphouse is always good for the soul.
A hot cup of tea, a porch swing and a little steam rising from the warm water... Perfect.
A couple of weeks ago we were discussing the different ways people make potato salad. Well, here's another summertime salad that can be just a varied.
A staple of backyard barbeques. Yet it also makes a good topping for sandwiches, depending on how you dress it.
Today, though, we're talking creamy cole slaw. My favorite when eating it alone.
And so easy to make.
You simply start with some shredded cabbage or, if you're like me, a bag of the tri-colored slaw from the supermarket.
Then, in a medium size bowl or measuring cup, add 1/2 a cup of mayonnaise and 1/3-1/2 a cup of sour cream. Then add a good squirt or two of Dijon mustard (a couple of tablespoons worth). I really like Dijon in salads because it has a nice tang.
Then add 1/4-1/2 teaspoon seasoned salt and a good pinch of ground black pepper and mix well.
Pour over your cabbage...
And toss to coat.
You can serve it immediately or place it in the fridge a bit to let the flavors meld.
If you prefer a thinner dressing, simple add some milk to your mayo mixture until you like the consistency before adding to the cabbage.
My husband loves cabbage, so we often have slaw in lieu of a lettuce salad. On this night we had it with some grilled chicken thighs.
However, this recipe is so easy to change up depending on what you're serving. If we're having fish or shrimp, I'll often substitute Old Bay Seasoning for the seasoned salt. For a little more tang, a splash or two of vinegar might be in order. Some folks add a little sugar for a sweeter flavor. Whatever you can think of. And don't we all love versatile recipes?
Now it's your turn.
Do you like cole slaw? If so, what's your favorite version?
Mindy Obenhaus lives in Texas with her husband and the last of her five children. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com