Sunny Delight

First, I used the excuse that the gloom that permeated most of June with cloud cover and drizzle prevented me from snapping acceptable photos for this blog. Then, when the sun did come out, I was so wrapped up in my attempts at yard and garden care and lounging under that glorious golden orb that I still neglected to post anything. The sun has felt too good to tie myself indoors with the computer. (Nevermind that I have wireless and can easily take the laptop outside...which is where I am right now.) I have been a slacker about sharing my recipe discoveries and wildly interesting *insert sarcasm* life.

Truth be told, daily cooking at home has dwindled. It is that time of year when if Hubby can work, he does. His hours are long and dinner doesn't usually happen before 9pm, if not closer to 10pm. He makes hay while the sun shines, and in the age of technology and headlights on field equipment, often longer. Our menus have been lighter and sometimes nothing more than odd assortments of snacky stuff pulled from the fridge in a hunger induced haze (when I ignore the signs of my plummeting blood sugar levels and wait for his return home to eat anything at all). At that point, food is just another necessity and has lost all fun and appeal. Anything will do; and anything usual does. (I think that there was a day that my "nourishment" totally consisted of Peanut Butter Filled Pretzels from World Market and Diet Cherry 7-Up...unfortunately.)

Occasionally, I have planned a bit better and our dinners were made up of quick, cool, and simple salads and something tossed on the grill. A fresh, sunny coleslaw from Martha Stewart Living caught my eye and paired really well with some extremely lean buffalo hotdogs (samples provided by a friend at the Tanka Bar company). It was a perfect summer supper...except that the Citrus Slaw and Tanka Dog landed On My Plate about the same time as the 10pm news. It is just that time of year.

Citrus Slaw

2 navel oranges
3 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1 small head Savoy cabbage, cored and shredded (2 cups)
1 cup fresh flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced
coarse salt and freshly ground pepper

Cut peel and pith from oranges. Slice oranges along membranes to remove segments, letting segments and juices fall into bowl. Squeeze juice from membranes over segments and discard membranes. Remove orange segments from bowl and set aside. Combine champagne vinegar with orange juice. Slowly whisk the oil into the juice and vinegar until emulsified. Combine cabbage, parsley, basil, scallions, and orange segments in serving bowl. Add dressing and toss to coat. Season with salt and pepper. (Serves 4)