As mentioned in our bio post, Jess and I have had many years of friendship. Just like most relationships, ours has gone through different phases, paralleling the phases in our lives. Our friendship and weekly traditions began years ago in college for Friday movie night at Jessica and Glen’s apartment. We each had cups with our names on them and plenty of popcorn and laughs to go around. Soon, these Friday nights morphed into Saturday afternoons helping each other with house projects (all new homeowners have plenty of those). After a few more years, along came our boys, 4 little guys between us. Our focus shifted once more to family, togetherness and the importance of sharing a meal with the ones you love. Lots of people are fortunate enough to have good friends, and I am thankful to call Jessica and Glen good friends, but I am so grateful to call them my family as well. So, from cups full of popcorn to fresh, local meals (and always a little spilled milk), it is with great excitement that we extend the invitation to share with you the food that brings us together each Sunday night as family.
Tonight was my night, we take turns hosting every other week. It’s always a great Sunday to host when the day before was a share pick up day, so many options. Our main course were those juicy Springdell burgers with crumbled garlic and herb goat cheese, topped off with beet slices and kale that I quickly sautéed in a dab of Amish roll butter. I made a flavorful slaw with green and red cabbage, carrots, and corn I had frozen from my summer share. I topped it off with a creamy avacado and lime dressing, yum! We finished out the meal with a pumpkin cake roulade using puréed pumpkin I had frozen from the fall. A delicious Springdell meal.
We may share our meal details to give you some ideas and hopefully a bit of inspiration, we may share a recipe or a quick story about our night. Whatever it may be that week, I do hope you tune in and join us as our Springdell family.
Would you mind Posting your Slaw Recipe? Was you Avocado and Lime Dressing homemade, and local, too? I also have some beautiful Red and Green Cabage awaiting a Decent Slaw Recipe, too. Thank you Ladies!
Hi Kathleen, I would be happy to share. The dressing was something I put together on the spot so here goes: put two very ripe avocados in a food processor with the zest and juice of one lime and purée until very smooth. I then added cumin, salt and pepper to taste. My dressing was very thick at that point so I added a splash of water to thin it out. Toss it together with the shredded green cabbage, corn, and a couple shredded carrots. Note: next time I make this I will toss the red cabbage in at the last minute, the color spreads and made my slaw a bit brownish. Enjoy!