1/4 cup coarsely grated carrot

Remove stems from kale and cut or tear into bite size pieces.  In a large bowl, toss the kale with the carrots and cabbage. Combine the remaining ingredients in a jar and shake vigorously.  Pour the dressing over the kale and toss well to coat. Let sit 30 minutes before serving. Actually, this salad can stay in the fridge for a day or two and it’s still good.

I often prepare this salad for Book Club meetings. And the reason for the sit time is this:  The flavors get to know each other.

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Baby Bok Choy and Peppers

I didn’t know how this would work, but it did.  I did not add as much chili sauce as listed. You must grill with care because it cooks fast. Try it!

Serves 4

• 4 heads of baby bok choy(about 1 pound)
• 1/4 cup white wine vinegar
• 2 tablespoons tomato-based chili sauce
• 2 teaspoons light brown sugar
• 2 tablespoons canola oil
• coarse salt and ground pepper

1.  Heat the grill to low.  Trim large leaves from baby bok choy; halve the heads lengthwise.  Rinse well under cold water to remove grit.

2.  In a large bowl, whisk the vinegar, chili sauce, sugar and oil; season with salt and pepper.  Add bok choy, toss to coat.  Remove from bowl but reserve the sauce.

3.  Place bok choy cut sides down on grill, cover and cook until tender..about 5-10 minutes.  Serve bok choy drizzled with reserved sauce.

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Serving Size: 12   Preparation Time 30 MIN.

• Ingredients :
• 2         cups         flour
• 1/2     cup          cocoa
• 1          teasp.      salt
• 1/2     cup           unsalted butter
• 1 1/2  cups        sugar
• 2         teasp.      baking soda
• 1/2     cup           milk
• 1         cup           boiling water
• FROSTING
• 6      tblsp    cocoa
• 3      cups     confectioner’s sugar
• 1      teasp    vanilla
• 6      tblsp     hot coffee

Preheat oven to 350 degrees.

Mix together flour, cocoa, and salt; set aside.

Cream butter and sugar together in a large mixer bowl until lightly colored.  Add baking soda to milk; add alternately with dry ingredients to creamed mixture. Add boiling water, blending well.  Pour into 2 well buttered and floured 9-inch layer pans ( or 9x 13 inch pan). Bake 30 Min. Cool on a rack 10 minutes before removing from pans. Cool thoroughly on rack before frosting.

To prepare frosting:  Blend cocoa, sugar and butter together well. Slowly add hot coffee, stirring until a smooth spreading consistency.  Add vanilla.  Fill between layers, cover top and sides of cake.

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Ingredients

• 4 teaspoons                           grated lemon zest
• 4 teaspoons                           grated lime zest
• 1/2 cup                                   lemon juice
• 1/2 cup                                   lime juice
• 1/4 cup                                   superfine sugar
• 1 pinch                                    salt
• 2 cups                                     crushed ice
• 1 cup                                       100% Agave Tequila (Resposado Tequila)
• 1 cup                                       Triple Sec

Combine both zests and juices with sugar, and salt in a large liquid measuring cup, cover with plastic and wrap and refrigerate until the flavors meld, 4-24 hours.  (If you want to serve the margaritas immediately, omit the zest and skip the steeping).

Divide 1 cup crushed ice between 4-6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add Tequila, Triple Sec, and remaining crushed ice. Stir or shake until thoroughly combined and chilled, 20-60 seconds.

Strain into ice filled glasses and serve immediately.

NOTES : I like my margarita without salt, but you can rub a cut lime around the rim of the glass and then dip in coarse salt.

Recipe by : Cook’s Illustrated

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Ingredients

• 1 1/4 oz  (2 1/2 tablespoons)                 Absolut Citron Vodka
• 1/4 oz (3/4 tablespoon)                          Rose’s Lime Juice, or fresh lime Juice
• 1/4 cup                                                      Cranberry Juice
• 1 cup                                                          Ice cubes
• 1 twist                                                        lime for garnish

In a cocktail shaker, combine all ingredients. Shake well, and strain into a Martini glass. Garnish drink with lime.

NOTES : Nephew Michael Bacher introduced me to this drink in Phoenix, April 2000. This was a mini family reunion in honor of my sister’s 70th birthday. Mandy with Leah, Mike and Kim with Jacob and Andrew, and Adam and Michelle with Alisha and Mia were there for the occasion. We rented condos near Joyce’s but would spend all day enjoying her pool and house. In late afternoon, Michael would stir up a pitcher of Cosmos. Having the five little second cousins running around was a more joyous experience that way. I hate to admit it, but we also started each morning with a mimosa at one of our condo units. Very bad. Great week tho. I regret that Jon and Allyn and their families weren’t there to share the fun.

Recipe by : Epicurious

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