I know I have been posting lots of strange photos lately, though I surely hope you guys bear with me until I get all my creative juice out of my system. However, to be honest, I don’t think it will ever be drawn out of me completely. San Francisco is the city with unlimited creative energy, and you should blame it for my odd posts, including this one.
Let me show you. I recently walked past this sub-street one morning— it’s located between Clarion & Valencia in Mission, and was fascinated by these murals. The colors were so vibrant, I could’t stop taking them in. I was pretty sure that those images stayed with me because the next day, I shot these ‘posh coleslaw breakfast’ photos — as you can see. Now you understand how this city can be such an inspiration, and that I probably won’t be able to stop taking strange photos. I will keep it in check though, I promise.
Anyway, if you don’t like the photos, I hope you— at least, like the recipe. The only think you have to make is the coleslaw; arranging it on a toast, top it with fried egg, and you are good to go either for breakfast or lunch — easy peasy.
Until next post, I hope you have a fantastic day.
- 1/2 medium green cabbage, finely shredded
- 1/2 medium purple cabbage, finely shredded
- 2 large carrots, peeled & finely shredded
- 1/2 cup mayonnaise
- 1/4 cup fromage blanc
- 2 tablespoons white balsamic vinegar
- 1 tablespoon apple cider vinegar
- salt & pepper, to taste
- Combine both cabbages and carrots in a bowl. Mix the rest of the ingredients in a separate bowl, and gradually add it to the veggie mix; you might not need all the dressing. Mix well to combine. Keep in the refrigerator.
- put coleslaw and cooked egg on top of a toast; serve immediately
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Thank you so much.