Thanks, Len!
For dinner on Friday, I made coleslaw with red cabbage that I bought several weeks ago at the farmers market. It kept well, wrapped tightly in saran, in the refrigerator. I also made Salmon Patties, which was Scott's choice for entrée. We had them on the Whole Wheat/Rye/Semolina buns that I baked today, which go especially well with salmon patties. I added a thin slice of onion to my sandwich and put a bit of the coleslaw on top, which was yummy.
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