Happy 4th of July!

I hope today finds you all well and happy. Today I'm going to celebrate my freedoms and give thanks and prayers for the men and women who protect them. It's a crazy month, but I'm thankful that I have the stamina and energy to plow through it. Today is my sister's birthday, as well as the nation's. Next weekend we are throwing a huge shindig with 60 of our closest friends. The weekend after that is a celebration of my birthday and my son's, weekend after that I'm in Baltimore for my brother's wedding and the weekend after that we celebrate The Man's birthday. So far this morning, I've made myself sick on Cabbage/Ramen noodle salad. I made it for the party later and have tasted myself into a pouch ache. It's healthy and I'll get over it. My friends, be safe, be well and take good care. Love, Connie

Connie, I hope you and your family have a great day today and a good time all the other days that are coming up in the next few weeks!! My Mama used to say we were making memories. I really didn't understand what she meant till now. My most wonderful memories are the times we were together as a big happy family. Have a good Fourth!! Judy

Hope you have a wonderful 4th!! I'm just back from my second run to the market. Costco was closed....the nerve of them. I made brownies this morning, bought an apple pie, we have burgers, dogs and corn, you name it. It'll be fun and I'll be too busy to eat. The cabbage ramen noodle salad sounds good. Recipe, please? I would like to try it an keep the pouch ache in mind as I do it. Take care and be well! Joanie

Joanie, I almost never measure so I'll give you approximations. I know there are versions of this recipe on the web so you may be able to find a more precise recipe if you search. I always tell people that if they like something I make, enjoy it because I'll never make it this way again. If they don't like it, the good news is that I'll never make it this way again. Head of cabbage sliced thin or a very coarse shred (I've seen this made with broccoli slaw also) 1 bunch of green onions sliced diagonally couple of cups of fresh broccoli chopped 2 packages of Oriental flavored Ramen soup crumbled Here's where it gets dicey: Sesame seeds Almond slivers Sundflower seeds Oil (I use a mixture of olive and sesame oil) Vinegar (I use a mixture of rice and balsamic vinegar) Splenda Toast the ramen soup noodles, and a combination of sesame seeds, almonds and sunflower seeds. Use any combination you like. I prefer all three and usually enough to make about a cup. Dressing: Mix the Ramen seasoning packets with oil and vinegar and a couple of tablespoons of Splenda. You want about a cup of liquid by the time you're done. I usually mix the oil and vinegar 1/2 and 1/2 and add the Splenda to taste. Some people don't like it too tart so use more oil and some cut the fat and use more vinegar. Some people also add soy sauce or different flavors of Ramen seasoning. All of this is to taste. About 15 to 20 minutes before serving, toss the veggies, nut/seed/noodle mixture and dressing together. This salad is very forgiving and you can adjust any way you want. It's also great for crowds because it can sit out and not spoil. It's probably a great recipe for the get togethers at your beach house. Hugs, Connie

thx for sharing connie! i have had vaiations on this theme-some including chicken or turkey-tho they would spoil if left outside! yummo! thanx!

i'm hungry after reading this recipe! heading to the local store for suppliees to make it now.

Hey Connie, What dates will you be in Baltimore? Hugs, Mo