The Walk (and some slaw)

Younger daughter and I decided we'd better take an extra long walk this morning to counteract some of the good stuff we've eaten lately. We set out before 7:00 a.m. and you'd think with temperatures in the mid 70s it would be pleasant. Factor in humidity of more than 90% and it quickly becomes a sweaty experience. Let's just say after walking close to five miles at a fairly good pace we felt like we'd gotten quite a workout!

We live in a rural area with no leash law, so we always hope that none of the dogs along the route bite..... and believe me, there are LOTS of dogs in our area! Many barked at us, a few came to the edge of their yards, and one came up to give us a sniff or two. Some of you might remember that two years ago we sold Debby to some friends up the road. She was pregnant at the time and gave birth to a little girl they named Bella. Evidently Bella's new family gives her lots of attention. As we walked past her pasture she started plodding her way towards us, clearly expecting something. She tuned up and gave a little bray as we passed her by. I sort of felt bad that we didn't stop and pet her! On the return trip she didn't come to the fence, but kept a close eye on us until we were out of sight. I think the most disconcerting part of the walk was when we passed under a high-voltage powerline. You could actually hear the surge of electricity coming from the wires!! Maybe next time we walk I'll take the camera along so I can illustrate my narrative.

My family isn't much on slaw, especially when it's not the mayonnaise variety. The vinegar types are healthier, though, and I really like this version I put together this morning.

Colorful Coleslaw

1 pkg. (10 oz.) angel hair coleslaw mix
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium yellow summer squash, chopped
1/2 cup chopped red (purple) onion
1/3 cup white wine vinegar
3 Tablespoons lime juice
1 Tablespoon canola oil
1-1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon lemon pepper

Combine first five ingredients in a serving bowl. In a separate bowl, whisk together remaining ingredients. Pour over vegetables in serving bowl and toss to coat. Cover and refrigerate at least a half hour before serving.