When I was pregnant with Will, I ate everything in sight – except lobster (one of my favorite foods). The favorites during that time were sausage and pepper grinders, nachos and anything from McDonald’s. I couldn’t have chosen a worse diet really.
This pregnancy is the polar opposite. I still like lobster, for one thing. But more importantly, this baby craves fresh vegetables – except for broccoli, something we used to eat a lot of. Figures, it just so happens to be Will’s favorite vegetable. On the other hand, I am suddenly psyched to eat green olives – something I wasn’t fond of prior to pregnancy.
In any case, knowing that my best friend absolutely loves my broccoli slaw (and has told me as much) I had to make it for her Mother Blessing Ceremony yesterday. What is a Mother Blessing Ceremony? It’s a gathering of a woman’s nearest and dearest, also called a Blessingway, to celebrate her womanhood and passage into a new stage of life. Although this is Angel’s second child, a few friends and I thought this would be the perfect way to celebrate for her. But more on that later.
Of course, I forgot to photograph the final product. Isn’t that always the way? Nonetheless, it was a huge hit. Worth making, even if the idea of it doesn’t agree with me right now.
Broccoli Slaw
serves 8-10
8 slices bacon
2 heads fresh broccoli, washed and chopped
1 1/2 cups sharp cheddar cheese, shredded
1/2 large red onion, chopped
2 stalks scallions, chopped
1 cup red grapes
1 tbsp capers
1/4 cup tarragon vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
¼ tsp dill weed
1/2 cup light mayonnaise
1 teaspoon lemon juice
In a large preheated skillet, cook bacon over medium heat until browned. Remove from heat and place on a paper towel lined plate to drain. Once it’s drained and cooled enough to tough, crumble the bacon into small pieces.
Combine the bacon, broccoli, cheddar, onion, scallions, grapes and capers in a large mixing bowl and stir to combine.
In a small bowl, combine vinegar, sugar, pepper, salt, dill, mayonnaise, and lemon juice. Whisk together until it forms a smooth dressing.
Pour the dressing over the broccoli mixture and stir to combine. Cover tightly and place in the refrigerator until ready to serve.
