Belle of the Desert: Music For The Morning & Tasty Tuesday

It's been a splendid long weekend - wine tasting, fine dining, shopping, partying and lots and lots of laughs with family and friends. But now it's time to pack up and head back to reality - and Arizona.

Back to work tomorrow.

I had an absolute BLAST with my California family and friends. I took many pictures and will share them with you when I return to my desert dwelling.

Today is also Tasty Tuesday - With the weather warming up in Phoenix, I'm feeling a BBQ and some QT in my swimming pool comin' on at the Belle's house soon!
I've found a coconut recipe that I am looking forward to trying out at my next BBQ (hopefully next weekend!) This is a recipe I found on the Tropical Traditions website, submitted by a user at their site.

Coconut Oil Vinaigrette Coleslaw

1/2 cup red wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/8 cup coconut oil, liquefied
3/8 cup virgin olive oil
10 cups cabbage mix/coleslaw (you can shred whatever cabbages and carrots you feel like shredding)
1/8 cup roasted, salted, shelled sunflower seeds

Whisk vinegar, honey, salt and pepper until salt dissolves

Slowly add oils, continue whisking

Allow to stand 5 minutes, taste and adjust to your liking, whisk again.

If you’re serving the whole thing, add the dressing to the cabbage mix and toss - then add the sunflower seeds, mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.