I put random photos throughout the introduction that have nothing to do with anything except the happenings in my life. Hover over for a brief description
I haven’t been blogging much and at first that was really nice, deciding not to blog when all I wanted to do was sleep, clean, spend time with the hubs, play Wii with my nephew, go to the lake with my family, etc. It was very freeing, recognizing that it was my choice. But last week, though I didn’t post at all, I really missed it!
I finally got a “permanent” schedule at work (“permanent” because it is still subject to change, based on the demands of the PO), 2:30-11 PM M-F with weekends off (praise God for that!) and I’m trying to go to bed right after getting home each night so that it won’t be as hard to get up early on Sunday mornings for worship. So that was the main reason I held off blogging, because my intentions were good, to go to bed early, but then I’d get caught up in email/Facebook/Pinterest and I still ended up staying up till 3-4 AM each day, making it also impossible to blog in the morning since I slept through it. And yes, Sunday was a very tired day for me, as always. Week 1 of trying to go to bed early: FAIL.
So I still don’t know how regular I”m going to be while I’m trying to get on a schedule that will allow me to get up at 8 AM each day with 8 hours sleep, but ultimately my posting time will likely start to be in the late morning/early afternoon as I switch from scheduling my posts for 8 AM the night before, to publishing after typing them each day before work.
Anyway, I’m happy to share something with you today and sorry for the rambling personal introduction that has nothing to do with coleslaw! Oh wait! If you can wait one more second, I have something else to share. When I came home from work after a really bad day almost two weeks ago, I found a package waiting for me on the kitchen table. It was the kitchen tile I won from Kudos Kitchen by Renee! It was the happy ending I really needed that day.
She painted it from this image I sent her that I found on Pinterest:
I was pretty demanding for someone who won something (i.e. got it for free!), asking if she could make the colors a deeper red, green and blue to match the colors in my kitchen, and I even went so far as to ask her to change the font to a fancier one. She didn’t complain at all and I’m totally thrilled with the tile and with Renee. If you want to check out her work, visit her Etsy shop here.
Thanks for putting up with me today–it’s hard trying to write a short blog when you’ve been silent for so long! Onto the coleslaw. Finally!
I’m not a huge coleslaw fan, but I have always liked KFC’s coleslaw. Have you met my sweet teeth? (I usually claim they’re all sweet, but a few of my molars are actually partial to savory foods. ;)) Yeah, I think they enjoy the sweetness to it. So when I volunteered to bring the coleslaw to our family’s July 4th celebration, I searched for a KFC copycat recipe and found one on Amanda’s Cookin’. I was pretty stoked to find it there, because I already follow Amanda’s blog and have much love for her since she started the Secret Recipe Club, which I enjoy participating in every month.
This coleslaw is just like KFC coleslaw! So good! And if you have a food processor, man, this comes together in 10 minutes or less. Even easier, you could just buy that bagged coleslaw mix and use the dressing on it. Either way, this is a winner and my family raved over it. Dennis and I ate an entire batch of it last week, so you know we love it too.
KFC Copycat Coleslaw
1 head of cabbage
2 medium carrots, peeled (about 1/2 cup shredded)
2 tablespoons dried minced onion
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
Chop cabbage into chunks, discarding the core, and run through your food processor using the shredding blade, or chop fine. Empty into a large bowl. Chop the stems off the carrots and shred them too, then add to the cabbage along with the minced onion. Combine all of the dressing ingredients in a large bowl, whisk well, and pour over the slaw. Stir well, then cover and refrigerate at least 4 hours, preferably overnight, before serving to allow the flavors to marry. Serve cold.
Recipe source: slightly tweaked from Amanda’s Cookin’