Wednesday is the new Friday! At least this week. My family is in town for the holiday so I’m putting blog and work aside and will be back next week. I hope you’re doing the same. TTFN.
We’ve talked about good TV a few weeks ago (and you guys more than doubled my TV on DVD list, but I ain’t mad ‘atcha), so how about those movies that you can watch over and over (and over) again? Sometimes once just isn’t enough and I find myself popping these movies in when I want to relax.
I’m not proud of some of these, but I like what I like. What are some of your most irresistible movies (and/or guilty pleasures)?
High Fidelity – Selena – Sister Act – Closer – Bridget Jones’s Diary – PS I Love You
Beaches- 13 Going on 30 – While You Were Sleeping – Circle of Friends – With Honors - Fried Green Tomatoes
Ahh! I totally forgot The Cutting Edge! Toe pick.
We had an incredibly sad looking little salad bar as one of our lunch options in high school, but the one highlight was the coleslaw. It was creamy and sweet and the cabbage and carrots were cut into tiny little pieces. I’ve never had a coleslaw that good. Until now.
Lunch Lady Coleslaw
Adapted from America’s Test Kitchen’s Creamy Buttermilk Coleslaw
Makes 8 servings. 6 Weight Watchers points per serving.
- 1 medium head of cabbage, finely chopped
- 2 large carrots, shredded
- 1/4 cup onion, minced
- 1/2 cup mayo (not Miracle Whip)
- 1/4 cup sugar
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- salt and pepper to taste
Toss cabbage, carrot, and onion in a large bowl (preferably one with a lid — this comes in handy later). In another bowl, whisk together all dressing ingredients. Pour dressing over slaw mixture and mix thoroughly (or if you have a lid, shake to coat). Refrigerate for 2 hours, minimum. Serve very cold.