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Recipe from a Tifton B&B

Going to my business partner’s home in Tifton is always a treat … because of the thoughtfulness of his wife, Linda!  She’s a grand hostess.

Linda’s delightful quilling hobby results in (after some well-placed hints) a little packet of her handmade cards wrapped in tissue and tucked up on my pillows!  She knows how much I envy the BLTs the Roger gets for lunch from time to time — so I get them, too!  Along with a disgusting many-layered caramel iced cake that will make you cry, it’s so good.

This visit produced another culinary delight from Linda’s kitchen — Oriental Coleslaw.  I ate as much as was even moderately polite — drove back to Marietta straight to the market and purchased the ingredients to make it for myself!  If you hate mayonnaise, you will love this coleslaw.  Here’s her recipe:

Mix the dressing ahead of time:
1/2 cup oil (I used grapeseed oil with a few drops of sesame oil in it)
1/4 cup white vinegar (I had a white wine vinegar, but rice wine vinegar would also work)
1/2 cup sugar (just do it)
a dash of salt and (get this!) the flavor packet from chicken Ramen Noodles!

Here’s how to do the slaw:
Mix a 16 oz package of angel hair slaw mix with about 4 chopped or slivered green onions.  Just before serving, add a cup of slivered almonds, a cup of sunflower seeds, and (another shocker!) the crunched up uncooked package of Ramen Noodles!  If no one in your crowd hates cilantro, you could have put a few chopped leaves in the mix, as well.

I tried to decide how to find a good photo of the slaw to post here, but it’s difficult when it’s consumed about as quickly as it’s made.  So, I posted a picture of Linda instead.  She will hate this, but I think it’s an adorable shot of her trying to pull up the boat anchor or something!  The photo is about as unusual as the slaw recipe is, eh?!