Took two postings to outshout her Red. (LOL Just kidding.. didn't even know I'd posted twice.. heh heh)
S is for Sucking up some great A & W Root Beer... which is what I'm doing right now. One of my favorite summertime beverages.
S is for Sucking up some great A & W Root Beer... which is what I'm doing right now. One of my favorite summertime beverages.
Oh yeah~!
If that isn't in that song by the Oakridge Boys (Do You Remember When) it sure should be~!
Some of my best teenage years were spent working at, and cruising through, an A & W Root beer stand. Those were the days~! This bottled A & W Root Beer is just about as good. I didn't have this in a frosty mug, but I sure coulda. I have an old A & W Mug, and I know its gotta be worth something. I have it put away. Maybe I'll get it out, and let it be worth something to me all summer! Easy to frost a glass!
Thanks for the memory, Kit.
If that isn't in that song by the Oakridge Boys (Do You Remember When) it sure should be~!
Some of my best teenage years were spent working at, and cruising through, an A & W Root beer stand. Those were the days~! This bottled A & W Root Beer is just about as good. I didn't have this in a frosty mug, but I sure coulda. I have an old A & W Mug, and I know its gotta be worth something. I have it put away. Maybe I'll get it out, and let it be worth something to me all summer! Easy to frost a glass!
Thanks for the memory, Kit.
I hate to say it, but gonna anyway...lol The smell of root beer actually makes me gag. My parents always took us to A&W cuz those baby ones were a nickel or something. I would get all the way back in the station wagon and cover my face with a pillow so I couldn't smell it.
Yea thanks for the memories Kit and Sheila. lol
U is for a trip to Uraguay
Yea thanks for the memories Kit and Sheila. lol
U is for a trip to Uraguay
Ohhhh, Red girlfriend! You just fell off your pedestal. LOL. Can't BELIEVE you don't like Root beer! There are so many many things we are so alike on, that this just really shocked me! I didn't know ANYBODY didn't like root beer. I guess sassafras tea is out of the question too??? Those little baby ones were free to start with. But they did have a small mug for a nickel back then. I must be lots older than you. 😉
V.. is for vacuuming out the swimming pool! (Not me, don't own one, but if I did, I'd have to vacuum it) ;-)
V.. is for vacuuming out the swimming pool! (Not me, don't own one, but if I did, I'd have to vacuum it) ;-)
You know what??? It just dawned on me, Red girl. I feel EXACTLY the same way about Dr. Pepper! So.. we aren't that far apart after all. You prolly like the stuff! My uncle drove a Dr. Pepper truck, and when we went to my grandmas, we got ALL the doctor pepper we could drink when we were kids. And being as we didn't get a lot of pop, we really bellied up to the bar. Well, today, I cannot STAND that stuff. Not the smell, nothing about it. So there!
hahaha
Ok... better do something with a W since Im here....
W is for Watching my weight while I'm doing all this vacationing... NOT!
hahaha
Ok... better do something with a W since Im here....
W is for Watching my weight while I'm doing all this vacationing... NOT!
Z is for Zinging along the highway on a fun filled vacation. Hope everybody gets to take one this summer.
Lets do summertime recipes....
Avacado Guacamole dip
Makes about 2 1/3 cups (585 ML)
The word guacamole comes from the Nahuatl words for "avocado" (ahuacatl) and "mixture," or "concoction" (molli) -- and what a beautiful "concoction" guacamole is, pale green sparked with the cilantro's darker green and the red of the tomato. Its beauty is definitely enhanced if it is served in the molcajete in which it has been made and where it rightfully belongs. (Never, never use a blender for the avocado to turn it into one of those smooth, homogeneous messes!) If you don't possess a molcajete, then use a blender for the base ingredients and mash avocados into it.
Guacamole is usually eaten in Mexico at the beginning of a meal with a pile of hot, freshly made tortillas or with other botanas (snacks), like crisp pork skins (chicharrón) or little pieces of crispy pork (carnitas). It will also often accompany a plate of tacos. It is so delicate that it is best eaten the moment it is prepared. There are many suggestions for keeping it -- covering it airtight, leaving the pit in, and so forth -- but they will help only for a brief time; almost immediately the delicate green will darken and the fresh, wonderful flavor will be lost.
Ingredients:
2 tablespoons finely chopped white onion
4 serrano chiles, or to taste, finely chopped
3 heaped tablespoons roughly chopped cilantro Salt to taste
3 large avocados (about 1 pound, 6 ounces/630 G)
4 ounces (115 G) tomatoes, finely chopped (About 2/3 Cup/165 ML)
To Serve:
1 heaped tablespoon finely chopped onion
2 heaped tablespoons roughly chopped cilantro
Directions:
Grind together the onion, chiles, cilantro, and salt to a paste. Cut the avocados into halves, remove the pits, and squeeze the flesh out of the shell and mash into the chile base to a textured consistency -- it should not be smooth. Stir in all but 1 tablespoon of the tomatoes, onion, and cilantro, adjust seasoning, and top with the remaining chopped tomatoes, onion, and cilantro. Serve immediately at room temperature (see note above). I do not recommend freezing (Lemon juice added will keep it from darkening, and I like to add a chopped fine large garlic clove as well)
Lets do summertime recipes....
Avacado Guacamole dip
Makes about 2 1/3 cups (585 ML)
The word guacamole comes from the Nahuatl words for "avocado" (ahuacatl) and "mixture," or "concoction" (molli) -- and what a beautiful "concoction" guacamole is, pale green sparked with the cilantro's darker green and the red of the tomato. Its beauty is definitely enhanced if it is served in the molcajete in which it has been made and where it rightfully belongs. (Never, never use a blender for the avocado to turn it into one of those smooth, homogeneous messes!) If you don't possess a molcajete, then use a blender for the base ingredients and mash avocados into it.
Guacamole is usually eaten in Mexico at the beginning of a meal with a pile of hot, freshly made tortillas or with other botanas (snacks), like crisp pork skins (chicharrón) or little pieces of crispy pork (carnitas). It will also often accompany a plate of tacos. It is so delicate that it is best eaten the moment it is prepared. There are many suggestions for keeping it -- covering it airtight, leaving the pit in, and so forth -- but they will help only for a brief time; almost immediately the delicate green will darken and the fresh, wonderful flavor will be lost.
Ingredients:
2 tablespoons finely chopped white onion
4 serrano chiles, or to taste, finely chopped
3 heaped tablespoons roughly chopped cilantro Salt to taste
3 large avocados (about 1 pound, 6 ounces/630 G)
4 ounces (115 G) tomatoes, finely chopped (About 2/3 Cup/165 ML)
To Serve:
1 heaped tablespoon finely chopped onion
2 heaped tablespoons roughly chopped cilantro
Directions:
Grind together the onion, chiles, cilantro, and salt to a paste. Cut the avocados into halves, remove the pits, and squeeze the flesh out of the shell and mash into the chile base to a textured consistency -- it should not be smooth. Stir in all but 1 tablespoon of the tomatoes, onion, and cilantro, adjust seasoning, and top with the remaining chopped tomatoes, onion, and cilantro. Serve immediately at room temperature (see note above). I do not recommend freezing (Lemon juice added will keep it from darkening, and I like to add a chopped fine large garlic clove as well)
B is for Banana Split Ice Cream Pie
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
C is for Cantelope Smoothie
Yield: 1 Serving
Ingredients
1 cantelope; Remove Rind, Chop
2 Tablespoons frozen limeade
-concentrate
2 Scoops Vanilla Ice Cream
7 Ounces apricot nectar
Instructions
Blend. Garnish with a sprinkle of cinnamon
Yield: 1 Serving
Ingredients
1 cantelope; Remove Rind, Chop
2 Tablespoons frozen limeade
-concentrate
2 Scoops Vanilla Ice Cream
7 Ounces apricot nectar
Instructions
Blend. Garnish with a sprinkle of cinnamon
Oooohhhh, Red. That sure sounds good. So does that Banana Split Pie thingy. I think I'm gonna try both of those!
Domain Chandon Cheese Spread
8 ounces cream cheese, room temperature
2 ounces (1/2 cup) crumbled blue cheese, room temperature
1 to 3 tablespoons toasted walnuts, coarsely chopped
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
Sourdough or French bread
In a medium-sized bowl, mix together cream cheese, blue cheese, walnuts, chives, and parsley; don't over mix. Serve with toasted thin-sliced sourdough or French bread.
8 ounces cream cheese, room temperature
2 ounces (1/2 cup) crumbled blue cheese, room temperature
1 to 3 tablespoons toasted walnuts, coarsely chopped
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
Sourdough or French bread
In a medium-sized bowl, mix together cream cheese, blue cheese, walnuts, chives, and parsley; don't over mix. Serve with toasted thin-sliced sourdough or French bread.
F is for Fruit Salad Ambrosia
Ingredients:
2 lg. cans Rosedale fruit cocktail, drained
1 tub (8 oz.) Cool Whip Lite Topping
1 to 2 cups miniature marshmallows
3/4 cup coconut flakes
Chopped pecans
Preparation:
1. Drain both cans of fruit cocktail for at least 30 minutes. Let drain well or dessert will be to wet.
2. Mix all ingredients in a large bowl until well blended.
3. Cover bowl and refrigerate for at least 2 hours.
Notes:
Fresh sliced strawberries or mandarin oranges can also be added for color.
Ingredients:
2 lg. cans Rosedale fruit cocktail, drained
1 tub (8 oz.) Cool Whip Lite Topping
1 to 2 cups miniature marshmallows
3/4 cup coconut flakes
Chopped pecans
Preparation:
1. Drain both cans of fruit cocktail for at least 30 minutes. Let drain well or dessert will be to wet.
2. Mix all ingredients in a large bowl until well blended.
3. Cover bowl and refrigerate for at least 2 hours.
Notes:
Fresh sliced strawberries or mandarin oranges can also be added for color.
