Fennel and Carrot Slaw

Are your forearms getting a bit flabby? Any of the church-lady wave happening? I've got the cure.

Slaw. You bet. Because the only way to make it is to squeeze those veggies of any excess moisture. In fact, you have to work those forearms to make sure you don't end up with a watery slaw. Nothing's worse. (Well, OK, we can all probably think of a few things worse. Don't tempt me to start a list!)

Besides giving his forearms a Popeye workout, Bruce takes care of that watery blech by basically curing the fennel. It's a two-step process that yields the very best slaw.

So let's get to it:

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Summer Slaw

I'm pondering all those fantastic responses to the declaration of independence post. If you haven't read through them, don't miss them here. (And thanks to everyone who has emailed me as well! It's all fodder for a new discussion, coming soon.)

Still and all, those responses at the end of the post are an excellent discussion with great honesty on the part of many--and some snarkiness, to boot.

You know I love the snark. You can't be a Southern guy lost in New England without loving the snark.

Anyway, I thought I'd take a break from thinking about all that to offer a recipe for a quick, all-vegetable slaw: all raw, no-cook, and perfect for these hot days that have descended like a scratchy wool sweater on us up here in the land of the Puritans.

This isn't going to be a recipe exactly. Rather, it's a recipe concept that you can adapt at will. So let's get to it.

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