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It’s summer. It’s hot. What wouldn’t be better than an ice cold pitcher of tea? So what are your choices? You could boil up a batch and then have to wait until it cools, you could use that instant stuff or you could put a jar with a couple of tea bags out on the back porch and brew it in the sun. The only problem with the last option is that you are brewing a lot more than tea in that jar. So next time you want sun tea, but without the extra bacteria, throw the jar in the refrigerator and let it brew there. I used two bags of Harrod’s Blend 49 in a quart jar and left in the fridge for a few hours. Not only will it be pathogen free (well if you clean the jar first), it will be a lot smoother and less astringent than if you heated the water first. Sweeten with your poison of choice, if you like, and drink!



We’ve all been there, ladies. It’s cocktail hour — really, really cocktail hour — and and the shaker is already full of ice and vodka and some sick m*****f***** has gone and drunk all the cranberry juice, and you realize the only thing  for it is to rip open a juice box and get creative. This is one of those moments.

The Apricosmo

4 shots vodka or tequila
2 shots Cointreau or Triple Sec
2 shots apricot nectar
1 shot lime juice
Maraschino cherries

Fill a shaker with ice and add all liquid ingredients. Shake well. Strain into martini glass, with two maraschino cherries. Enjoy.

So you know what’s awesome after you’ve had the longest work week on record, and maybe possibly just the tiniest bit too much to drink on Friday night, to celebrate the end of the longest work week on record?


Hear me out. I know it’s got this reputation as effete Fronch foofoo, but seriously. It’s got everything your hangover needs – salt, grease, carbs, protein. Plus bacon. 

Start with a pie crust. Make your own, if you’re up to it. (There’s a gluten-free one here for those so inclined.) Press it into your pie plate, and preheat the oven to 400°.

What’s in your refrigerator? Veggies, cheese, proteins – all good in quiche. I coarsely chopped some bacon and fried it until it was right on the cusp between chewy and crispy, then sauteed some chopped zucchini and halved cherry tomatoes in the bacon fat until the zukes gave up their water and the veggies started to caramelize. Then I dumped the bacon, the veggies (drained of fat), and some crumbled feta into the pie crust.

Work in progress

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Or maybe I should say real men drank daiquiris. Hemingway for one. And JFK. And Army and Navy officers visiting Cuba, who took the recipe back with them to Washington D.C. Legend has it that the daiquiri was the invention of one Jennings Cox, working in Cuba as a mining engineer for an American company, although the basic recipe is almost the same as that for grog, which British sailors imbibed going back to the 18th century.

Somewhere along the line, however, the daiquiri went from being the drink of choice for gin-less Americans in Cuba and elsewhere and became the frou-frou too-sweet frozen nightmare that it is today. Most places don’t even make fresh ones, they just pump it out of a machine, like so much alcoholic Cheez Whiz.

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Like I may have mentioned, y’all, I’m cheap. I am so cheap that to me, paying for an iced coffee at McDonald’s is tantamount to SETTING MONEY ON FIRE. That’s two whole dollars I could have kept in the bank, where with the magic of compound interest they could turn into $4,329,317.39 by the time I retire!

Er. Anyway, the point was, you can make a delicious McCafe-esque iced vanilla coffee in your very own home. It is easy, and it is cheap. Here is what you do.

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This drink  is based on an agua fresca recipe in an article from the New York Times. I’d link, but I have changed it quite a bit. I’m sure Google will help you out if you really need to find the original. Read the rest of this entry »

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