Vodka slush

Looking around for ways to finish up my bottle of citron vodka, and this seems the most yummy way, considering the heat we’ve I’ve been enduring.

7 c. water
2 c. sugar
12 oz. can frozen Orange juice
12 oz. can frozen Lemon Aid
3 c. Vodka
4 Green tea bags made up with 2 c. water
(9 c. of water all together)

1. Boil 7 c. water and sugar till sugar melts.
2. Make Green Tea up with the other 2 c. of water.
3. Mix Tea water into the sugar water.
4. Add in the Lemon Aid, Orange Juice and Vodka.
5. Put all into a large plastic container and Freeze.
6. When frozen, it will only be to a Slush stage due to the Vodka, spoon Slush into tall glasses and pour in 7-UP, Sprite, Squirt or any other clear soda pop of your choice.
7. Can garnish as desired with mint leaves, Lemon or Lime slices.


Simple Caesar Salad

5 slices pancetta
4 thick slices white bread, crusts removed
2tbsp vegetable oil
2 baby gem or romaine lettuces
50g (1¾oz) freshly shaved Parmesan

For the dressing:
4 anchovy fillets
1 clove garlic, crushed
2tbsp lemon juice
1 egg yolk
½tsp Dijon mustard
60ml (2fl oz) olive oil

1. Grill the pancetta until crisp then break it into bite-sized pieces. Cut the bread into 2cm (¾in) cubes and fry them in the vegetable oil, tossing constantly, until golden brown. Drain on a piece of kitchen paper to get rid of some of the fat.
2. To make the dressing, place the ingredients in a blender and pulse until combined. Season to taste with salt and freshly ground black pepper.
3. Separate the lettuce leaves and rinse under cold water. Dry them in a salad spinner, or pat them dry with a clean tea towel. Place the leaves in a serving bowl or platter, scatter over the crispy cooked pancetta and croutons, and drizzle with the dressing. Top with a sprinkle of shaved Parmesan.

You can easily turn this into a chicken caesar salad by adding the shredded flesh of 2 grilled or roasted chicken breasts. You can also try replacing the pancetta with bacon if desired.


Microwave Buttery Scrambled Eggs

1 tbsp. whipped butter
4 eggs
1 tbsp. chopped chives or scallion (green onion)
1 tbsp. grated Romano or Parmesan cheese
2 tsp. chopped fresh parsley
Dash of pepper

In a 2 1/2 cup microwaveable mixing bowl microwave butter on high (100%) for 30 seconds, until melted. Using a wire whisk, in separate small mixing bowl beat together remaining ingredients; add to butter in mixing bowl. Cover with vented plastic wrap and microwave on medium-high (70%) for 2 1/2 minutes, stirring halfway through cooking. Microwave on low (30%) for 30 seconds. Let stand for 1 minute.