We've been munching on something delicious these past few days so I'm sharing a recipe today, adapted from Sunset's Backyard dining issue, June 2007.

Chipotle Slaw
Makes 6-8 Servings

1/3 C mayonnaise
1/3 C sour cream
3 tbsp. to 1/4 C white vinegar
1 tbsp. molasses (not blackstrap)
1 1/2 tsp. raw sugar
1 canned chipotle chile, minced, plus 2 tbsp. abobo sauce from the can (I usually add adobo sauce to taste, as we love spicy foods around here)
About 1 tsp. kosher salt
6 C each packed shredded napa and red cabbage
7 green onions, light green and pale portions, sliced into thin rounds
1 C tightly packed chopped fresh cilantro leaves (optional)

1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1tsp. salt.

2. In a large bowl, toss together cabbage, green onions, and 3/4 C chopped cilantro (if using). Pour dressing over vegetables, toss well, and refrigerate for atleast 30 minutes and up to 4 hours before serving. Also, before serving, scatter remaining cilantro on top (if using).

We find this slaw goes with anything. Especially if anything is grilled. Its even incredibly good by itself. In that case all you need is a big spoon. ;) This lovely slaw gets better with age, so if you are planning a party, I would recommend making hours or a day in advance. Stays fresh in the fridge for a good 3-4 days, if it lasts that long. :)

I've been spending a lot of time in my studio these days.

I'm off to my show with a bunch of studio flat mates.. Its a really fantastic show and I am thrilled to be apart of it. stop by if you're a chicagoan!..

oh yes.. there may be free beer as grolsch has kindly sponsored the event.

Everyday life images making breakfast and watering our plants a few weeks ago. Our roma tomatoes are ripening. So anxious to eat them in a summer salad with fresh greens from our neighborhood farmer's market.

Happy weekend friends!