“Winter” in Chicago

Today was another beautiful summer-like day in Chicago.  With temperatures in the 80’s (!!) and no clouds in the sky, it was hard to believe that the official season is still winter.  Like most Chicagoans, we took full advantage of the perfect weather and spent a good part of the day outdoors.  I packed a picnic lunch and we headed to the lakefront for kite-flying, bubble blowing and running free with no shoes on.

A summer day like this deserved a summer-style dinner.  We made brats, sweet potatoes and homemade coleslaw.  I used my dad’s recipe – its a family favorite in summer and winter (he makes it every year for Thanksgiving!).  For dessert, I made banana “ice cream” – a super healthy and surprisingly delicious warm weather treat.  Chris also mixed up some cheladas, a summery lime-beer cocktail.  Although I’m 37 weeks pregnant, he made me a mini version heavy on the lime juice so we could celebrate the end of another gorgeous day together!

My Dad’s Coleslaw

1 head green cabbage, shredded and chopped

2-3 carrots, peeled and finely diced

1 small onion, finely diced (I omitted this because onions give me horrible heartburn during pregnancy!)

handful curly parsley, chopped

1 cup mayonnaise

2 tablespoons sour cream

3-4 tablespoons milk or cream

2 tablespoons white vinegar

1 tablespoon sugar

1/2 teaspoon celery salt

1/2 teaspoon garlic powder

salt, pepper

In a large bowl, combine cabbage, carrots, onions and parsley.  Mix very well.

In a separate bowl, stir together mayonnaise, sour cream and milk until creamy and well incorporated. Add vinegar, sugar, celery salt and garlic powder.  Stir.

Pour half of the dressing over the veggies and stir.  Add in more dressing until the veggies are coated to your liking.  All of the dressing may not be used.

Add salt and pepper to taste and stir well.  Refrigerate for at least an hour before serving.

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