Hello and Happy Pink Saturday with How Sweet The Sound!
We just had our son and daughter -in-law here for a week which was heaven! It reminded me, as I pottered around readying the guest room, why I chose the color scheme I did.
In 1999 I did this counted cross stitch of a verse and chorus of a favorite hymn Blessed Assurance. I had decided to put it in the guest room and proceeded to take my color scheme from the cross stitch when we moved into this house nearly 4 years ago. The patchwork quilt and shams I found were by Laura Ashley and we added aqua drapes just the color in the border. There is pink and green in the room as well. I think the room is peaceful and welcoming and the kids love it!
These are the last of the pink rhododendrons with some purple dutch iris. They always speak summer to me!
And last night I made an Asian Cabbage Salad With Peanut Dressing from a 2007 Better Homes & Gardens recipe I used as a base than messed with...as I always do! It's not is a pink bowl...I don't have one!
Asian Cabbage Salad With Peanut Dressing
5-6 cups or 1 package shredded cabbage with carrots
1 cup fresh sugar snap or chinese pea pods cut into 1 inch pieces after topping & de-stringing
1/2 cup sliced radishes
1/3 cup sliced green onions
1/4 to 1/3 cup toasted sliced almonds
Peanut butter dressing
In large bowl combine:
1/3 cup peanut butter...I used chunky
1 tsp curry powder...I prefer Sun Madras curry powder
1/2 tsp salt
1/2 tsp garlic powder (NOT garlic salt)
1/2 tsp fresh ground pepper
1/4 tsp ground ginger
1/3 cup water
2 Tbs lemon juice
1 Tbs olive oil
additional almonds & chopped cilantro to garnish if desired (I don't like cilantro, so omitted this)
Whisk together until smooth, which takes a minute or 2.
Add the cabbage/vegetable mix to the bowl and mix to distribute dressing and coat salad well. Cover and chill for at least 60 minutes.
The recipe makes 6 servings. We had it last night aside roasted chicken and will repeat tonight. Great summer fare!