Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Tuesday, July 21, 2015


 This recipe came from here
I changed it to be very Thai inspired adding some Thai basil, lemon grass paste and coconut oil.  Costcos coconut oil has a lovely distinctive coconut flavor that I like. I made it once with tuna and once with canned chicken.  I can see it made as a shrimp salad or a salad without meat.  It is a good salad without the lettuce.  I added some crunchy rice noodles - WOW!  It is healthy crunchy and I know I will make it often for lunch.   This makes about 4 servings.


Chop small:
2 C. cabbage
1 C. broccoli
1 C. course grated carrot
(or use 4 cups of slaw mix)

3-4 T. minced cilantro
1 T. Thai basil or regular basil chopped (optional)
2 chopped green onions (I used some chives from my garden)

Put 2 T. coconut oil in a small frying pan and grate in 1 large clove of garlic and fry just until it starts to brown.  (I don't like raw garlic so I usually do this as it infuses your oil with a toasty garlic flavor)

2 T. rice vinegar
1 T. soy sauce
½ tsp. sesame oil
2 tsp. grated ginger (peel and freeze your ginger for future use.  It grates easier)
½ tsp. honey
Juice of 1 lime
2 tsp. of lemon grass paste (optional)  If you use reduce the lime to ½
½ tsp. Sriracha (optional) not enough to make it hot but adds a nice color.

When ready to serve add 1/2 C. dry roasted peanuts or you could use cashews and a can of drained tuna or chicken.  Toss with the dressing and enjoy!

 I didn't have slaw mix so made my own.

 If you put the sauce in the refrigerator it will harden with the oil and will need to be nuked for a few seconds before use.  

 As a salad with crunchy rice noodles.