I hit the cookbook jackpot today while antiquing and thrifting downtown Red Wing. I found several vintage volumes that make me so happy, including the Tassajara cookbooks, a few by the Frugal Gourmet (Jeff Smith), a Mark Bittman classic, a hardcover copy of Beard on Bread that looked like it had never even been opened, a cool looking slow cooker book, and a few others that caught my eye. From there I went to the market to get the ingredients for my Gypsy Stew and Gypsy Bread and finally home to listen to my radio shows while I cooked the afternoon away.
Now I’m looking forward to a little knitting and a pot of green tea mixed with peppermint while I get caught up on a couple of my favorite shows.
Here’s a basic, wonderful salad that is still one of Jeff’s favorites. It’s so easy and yummy and the perfect accompaniment to a warm casserole this time of year.
4 cups grated carrots
1/3 cup real mayonnaise
1/2 cup raisins
1/8 teaspoon onion powder
a sprinkle of sugar or a drizzle of honey (to taste)
salt and pepper (to taste)
Combine all ingredients and adjust to desired consistency/taste.