Coleslaw Redux
My parents were here over the long Labor Day weekend, and we threw a huge BBQ one night. There was corn, and rotissery chicken and coleslaw galore. My mom made the fantastic ‘slaw with only CSA (local) veggies, and it turned out great. It was so simple, I’ll have to do it again someday: shred cabbage, cucumbers, carrots and cilantro into a big bowl. Add a little olive oil and a lot of white whine vinegar, some toasted poppy seeds, and you’ve got yourself a tasty slaw.
In fact. She made a lot of coleslaw. So much, that after eating it at two meals a day for about 3 days, we hadn’t hardly made a dent, and were getting a little sick and tired of eating coleslaw.
That’s when inspiration struck. One night, over our coleslaw, I said to Mark: “You know, this would make great filling for spring rolls!” He agreed heartily, and the next day he came home with eggroll wrappers. Not exactly the same thing, but all they had at our local market.
We had a ball rolling the slaw up in the wrappers and then Mark fried them in about 2 inches of 350F vegetable oil.
The result was so nice, I had to photograph it. And very, very, very tasty. Mark doesn’t like to waste fry-oil, so we also made churros, and then wrapped left over brownies in the eggroll wrappers and fried those! At that point, we got a little sick.
Oh and one more note. I love photographing food for some reason. Yes, mountains and climbers and adventures are fun too. But for some reason, I think making food look beautiful and tasty is an incredible art. I buy cookbooks for the photography sometimes. If anybody out there wants to write a cookbook and needs illustration, just let me know. I’d be more than happy to help out. :)
