Mr. Mike and I took our first two-wheeled trip of the year over Labor Day weekend. We rode part of the Natchez Trace and camped at Grand Gulf Military Park. Yes, camping on a battleground site. It is well maintained for campers. Plus, they don’t care if you drink PBR. The Grand Gulf cemetery is part of the park. It is one of the spookiest places I’ve visited, even in daylight.

This is life in the slow lane; Ural sidecar and Sym scooter.

Caught red-handed. Click on Food Scrounge News for the latest on food and health.

After you peruse and are waiting on your ‘que (pulled pork) to finish, make this coleslaw. It is similar to the KFC coleslaw. Recipe is from Allrecipes.com

Aw-Some Cole Slaw
1/3 cup mayonnaise
3 Tablespoons sugar (use less if you don’t like sweet slaw)
2 Tablespoons + 2 teaspoons milk
1 Tablespoon and 2 teaspoons lemon juice
1 Tablespoon vinegar
Salt and pepper to taste
6 1/3 cups shredded cabbage
1/3 cup grated carrots
2 Tablespoons minced sweet onion (like Vidalia)

Whisk together the seasonings and liquids in a large bowl. Have your veggies ready to add, because the dressing will curdle if it sits more than a few minutes without the vegetables. Toss the cabbage, carrots, and onions into the dressing and mix well. Refrigerate at least 3 hours before serving or overnight. Serves 8.

Have a great scroungy week!