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While I was having coffee, I also was sitting next to a trio of professional cyclists, and as one got up, he complimented my FiveFingers
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Every year I sort through my favorites stores dresses looking for a new shift or two to add to my closet
Ingredients Coleslaw 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty) 2 cups finely sliced green cabbage (one small cabbage will be more than plenty) 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife) cup chopped fresh parsley Up to cup mixed seeds (I used mostly pepitasAKA green pumpkin seedsand sunflower seeds, with some sesame seeds and poppy seeds) Lemon dressing cup olive oil 2 to 3 tablespoons lemon juice, to taste 1 clove garlic, pressed or minced teaspoon ground cumin teaspoon salt Instructions In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley
