happy holidays from California!

We split and stacked wood for days,

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at the beach

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and despite a grey day the sky came through at sunset..showoff

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We passed on the traditional holiday fare this year and celebrated with good ol’ Chinese food; Peking duck (2 ways), imperial shrimp, salt and pepper squid, chow fun noodles with broccoli and an amazing Chinese coleslaw to offset our greasy spoons.

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This salad dressing is perfect for a light coleslaw. It’s one of my favorite winter salads, so simple.

Maple Sesame Vinaigrette (from Gourmande in the Kitchen)

  • 1 Tablespoon olive oil
  • 1 Tablespoon sesame oil
  • 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar)
  • 1 Tablespoon maple syrup
  • 1 Tablespoon soy sauce
  • 1 clove of garlic, finely minced

To make the salad chop up (chiffonade) a head of savoy cabbage, a bunch of lacinato green kale and shred 2 carrots (I used a mandolin to thinly slice the carrots instead). Mix everything together and when you’re ready to serve toss in the vinaigrette and a large pinch of toasted sesame seeds.

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