The Times - Serving Waitsburg, Dayton and the Touchet Valley

The first winter snow recedes, and what do we find? Mushy gardens. So what now, weather person? Maybe more rain, wind, even another good dusting of snow? Are we experiencing global warming or just a mild winter? Even the Farmer's Almanac can't seem to make up its mind. Maybe it's too early to tell. I was home this weekend and pulled a box of bulbs from the basement where I usually store unplanted bulbs from the fall. Be­cause we haven't had but one freeze this winter, I was able to dig in the earth and plant the straggling bulb. Now, I wait for spring and the beautiful Paper Whites to appear and say, "Hello."

Earlier on Saturday morning, Wine Guy mentioned he'd like my Smoked Cole Slaw recipe to accompany a set of juicy ribs he'd picked up at Thundering Hooves Clean Meat Market on Isaacs in Walla Walla. This winter cole slaw recipe is an old favorite around our house, replacing the summer cold slaw dressing recipe made with oil and vinegar. I think you'll findit kicked-up and easy to make.

You might pair this dish with the '08 Sangiovese red wines from Minnina Cellars tasting room found at the port in Walla Walla. Wine Guy had never tasted this particular bottle before, a rarity with him, but I know it well, rippling in dried cherry, spicy cayenne and cinnamon nuances, earning winemaker Don Red­man 98 Points from Wine and County Living, for his sumptuous regional wine. Congratulations Don!

Smoked Coleslaw

1-medium-head green cabbage, shredded

1-red bell pepper, chopped fine

2-grated carrot

3-green onion, chopped fine

1-japalpeno, seed and chopped fine

1-tablespoon cilantro, chopped fine

1-cup whole egg mayo

½-cup smoky barbecue sauce

1-tablespoon corn oil

1-teapoon sweet vinegar

Method:

In a large bowl, toss shredded coleslaw salad mixture well. In a separate bowl add mayo, barbeque sauce, vinegar and oil. Whisk well and drizzle over entire salad, tossing well before serving.

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