Food

Asian Cole Slaw (Serves 6-8)

1 small cabbage
4 Tablespoons sesame oil
1/2 cup rice wine vinegar
1/2 teaspoon chili oil
1 tablespoon sugar
1/4 teaspoon salt

Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar, chili oil, and then toss with the cabbage. Toss a second time after sprinkling on sugar and salt. Adjust seasonings to taste, then chill until serving.

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I get pretty excited about going out for a Vietnamese meal. But I usually don't set an alarm for one. Still, that's just what I found myself doing before a recent visit to Pho Hoa, a casual Vietnamese noodle house in Harvey.

Nectar Syrup

3 cups sugar
1 cup water
3 tablespoons clear vanilla extract
3 tablespoons almond extract
1 cup canned Carnation milk
1 tablespoon red food coloring

Boil the sugar and water together for five minutes. Cool completely and add the rest of the ingredients. Store covered in the refrigerator.

Pour 1/4 cup nectar syrup over a couple of scoops of vanilla ice cream in a tall glass. Add soda water and top with whipped cream and a cherry.

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