Anne McAlpine: August 1, 2019

This barbecue beer dip is a good one for either bread or raw vegetables. I am not a beer drinker, so I had to ask my son what lager style beer was and he even had some on hand.

I love to bake but it has just been too humid and hot to turn the oven on, so I tried a couple of new salad recipes instead. I am glad that I did as they both were really delicious.

The cauliflower recipe is one that I found in a cookbook that my friend Theresa recently gave to me. It intrigued me because the dressing was an interesting combination of ingredients. I used half sour cream and half yogurt and it turned out really well.

I don’t get any of the ‘food’ channels on television because I would be tempted to just sit and watch them and I typically only watch television in the evenings because I like to keep busy during the day. While I was stuck in the house recuperating from an injury this past March, I realized that the Food Network was free for a month and so I had my daughter record it for me. I copied a few of the recipes down and this broccoli salad was one of them. I really like the combination of the grapes, broccoli, nuts, and celery. The nuts are best when added just before serving because they soften slightly in the dressing, although I still really liked the leftover salad. As my friend Ruthanne noted, it does get a bit watery after a couple of days.

Also included here is the coleslaw recipe from Fisherville Tavern chef Kathleen Milroy that I discussed last week.