Five Foot Four and Coleslaw

I am 5'4". This is normal.

Actually, it's on the tall side of petite clothes and on the short side of regular clothes. How do I know this?

Trial and error.

Petite lines are usually designed for women 5'3", though a few brands (which I am usually only able to find at The Bay), fit up to 5'4". Regular lines, according to Wikipedia, are designed for women 5'5" and up... do you see where this could be a problem? I sure do!

When I'm shopping for pants, I either look like I'm dressing for a flood, or I'm drowning in pant leg. I could just buy the regular ones and hem the goshdarn things, but let's face it -- I'm lazy.

Mm yeah... I know it's a flood out there, but if you can come in to work today, that'd be great...

And now on to my favourite coleslaw recipe! I made this recipe for chicken burgers one night, and DH loved it so much that I decided to make it for a family BBQ. They all loved it so much that they asked me to bring it to Thanksgiving that year... something has to be good about it!

This one comes from Kittencalskitchen on Food.com, and it uses a oil and vinegar marinade instead of a mayonnaise-based sauce. It's a lot more fresh-tasting and doesn't have anywhere near as much fat as a mayonnaise-based coleslaw. I don't usually use the green onions or bell pepper, but I may try it some day.

The key to this recipe is balance. Make sure to taste the dressing before pouring it over the actual slaw, and test that it is even in acidity and sweetness. Adjust the ingredients as needed to make it balance; this recipe can be used moreso as a guide towards making the flavours balance. Too far either way makes it not nearly as tasty!

Kittencal's Marinated Oil and Vinegar Coleslaw (modified)

Ingredients
1 large cabbage (shredded or finely chopped)*
2 large carrots, peeled and shredded (hand-squeeze extra moisture out)

Dressing
3/4 cup white vinegar
1 tsp kosher salt
1 tbsp brown sugar (or to taste)
1 1/2 tsp celery seeds
2-3 tbsp prepared yellow mustard
1/2 tsp garlic powder (it says optional, but I find it really helps this recipe out to have it)
2/3 cup vegetable oil
1/2 cup white sugar (can add up to 3/4 cup to taste)
Black pepper (optional, I usually skip)

Directions
In a large bowl, mix the vegetables together.

Mix first 6 dressing ingredients (that's the vinegar through garlic powder) together in a saucepan; bring to a boil.**

Remove from heat and immediately add in oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
Allow to sit out at room temperature for 1 hour, stirring occasionally with a spoon.
Cover and refrigerate 24 hours, stirring occasionally.

Season with freshly ground black pepper (if desired) before serving.

Done!

* I use a mandoline for this. If you do use a mandoline, be very careful!
** Word of advice from experience -- do not stand and look into the pot while it is steaming. That steam is slightly acidic and it will make your eyes burn. Trust me, it's not pleasant.