Crunchy Cashew Coleslaw + Hot tub

Hello loyal follower(s),

Saturday I was informed by the manager of this house that we were going to have informal dinner guests on Sunday.  They are our friends from Wetaskiwin Alberta Canada who winter in St George.
Therefore, i volunteered to make some fresh bread for the informal dinner.

This was the Basic artisan bread from Jim Lahey's
book.

The crumb was good but some larger whole would be more desirable.  My dough was rather stiff this time, maybe a wetter dough would have yielded larger holes.








     My "skills" were also demanded of me by Cyndy as she requested my efforts at making Crunchy Cashew Coleslaw for the informal dinner.  I followed the recipe to the T and afterwards   commented that cutting the recipe in half might have been a better approach.   This was her secret desire all along, since she had put a square around a numeral 4 which was located in an obscure  location on  the recipe, which was to mean do half the recipe.  I swear the woman-ease  method of communication is a probably always be a mystery to me.  Anyway, it was a great recipe and will be added to Mr Nut's favorite recipes.    

The recipe for Crunchy Cashew Coleslaw follows this blog.

Our hot tub has been giving us problems with leaks lately, thus I needed to disassemble all the stuff that was built around it to make it fit into the yard better.

The hot tub was installed one foot below the ground surface with the step up around the tub.  This just had a more appealing look.


Not it was time to strip away all  the decorative stuff to get at the leaky pipes.

Age is catching up with me, since removing all the surround stuff wore me  out. It was time for a nap.



But first, it is time to go workout at the athletic club.



À bientôt
Mr Nut

Crunchy Peanut Coleslaw

From tasteofhome.com by Judy Madsen of Ellis Idaho

8 servings

Dressing

12 cup reduced-fat sour cream

1/4 cup fat-free mayonnaise

1/2 teaspoons sugar

1/2 teaspoons tarragon vinegar

1/4 teaspoon salt

1/8 teaspoon white pepper

1/2 teaspoon rice vinegar

The main ingredients

2 cups finely chopped cabbage

1/2 cup chopped cauliflower

1/2 cup chopped celery

2 tablespoons finely chopped onion

2 tablespoons chopped green pepper

2 tablespoons finely chopped cucumber

1/4 cup chopped cashews

In Zucchini season: 

Use 1 cup cabbage and 1 cup Zucchini instead of two cups cabbage.

Directions

1. For dressing, in a small bowl, combine the Red ingredients until blended.
2. In a large bowl, combine the Blue ingredients. 
3. Add dressing and toss to coat. Sprinkle with cashews.