This past week I broke down and bought our daughter a bouncy house. It came with a pump and everything and inflates in less than a minute. In all reality I think I bought it more for myself to play in than for her. We have attended several BBQs and each time I take the bouncy house so the kids have something to do while “us grownups” tend to the food and highly civilized conversations.
Sometimes these BBQs are a spur of the moment type of thing and I want to take something with me. I don’t like to show up empty handed so I’m sharing this easy crunchy coleslaw recipe with you today. It has minimal ingredients and its super fast to put together so you don’t have to fret about having extra time for a dish.
One night before the BBQ I attended a Pompeian olive oil tasting on the web. They provided the oils while all of us Pompeian #pantryinsiders listened and tasted each olive oil provided. They ranged from extra virgin olive oils to their new varietals collection.
I of course had several favorites but I had to stick with my trusty extra virgin olive oil for this recipe. Extra virgin olive oil is different extra virgin oil blends to give you the “best flavor”. This oil is perfect for salads, vinaigrettes or a table condiment. If you are like me I LOVE to dip fresh homemade bread in olive oil and herbs. Pompeian extra virgin olive oil is also the first to attain the USDA Quality Monitored seal for purity and quality. You definitely can’t beat a brand with that kind of qualifications and experience.
What kind of oil is your favorite?
Disclosure: I have a working relationship with Pompeian as a #pantryinsider. We are a huge fan of olive oil and Pompeian.