A Cool's Summer Seltzer

This summer's cocktail of choice when I'm not seeking the opportunity to drink my friend Juno's Basil and Lemon Vodka Gimlet (I'll pursuade her to sed along the recipe) is something not quite as intoxicating but yummy and refreshing during hot summer days:

Lemon and Lime Seltzer served over Ice
Splash of Lemon Juice
Three sprigs of fresh mint
Lemon Wedge

While I make this virgin drink each night to cool off...vodka wouldn't be a bad addition when it's a Friday!

If not too much vodka is added on Friday night...Bloody Mary's are a great drink to serve over bagels before heading to the beach with friends. Here's what I throw in mine:




Ice
2 Shots of Vodka
Fill Glass with Tomato Juice (I don't like V8 for this...tomato juice is a bit thicker)
Juice of half a lemon

This is where instead of sticking by just one recipe I've brought together a whole bunch...leave out ingredients that you don't have on hand.

-Salt and Pepper
-Spoonful of Horseradish (less if your taste buds are sensitive)
-Four drops Worcester Sauce
-A few splashes of Tabasco Sauce
-Celery Salt or Old Bay Seasoning (what ever you have on hand)
-A splash of the juice from the olive jar or pickle jar

Garnishes vary...
Celery
Pickled Green beans (I ordered mine off Amazon after a few glasses of wine but I think you can hunt down at the market)
Olives
A small dill pickle
Paper Umbrella (it's festive for a beach day!)

All your veggies and a nice start to Saturday morning! Cheers.

Ramping it up...and a stir-fry for tonight

I'm driving traffic to the blog with all my "food blogging" chit chat and so I think I ought to step up my posting frequency, which I promise to try to do. Here is something I make on occasion and it allows for a lot of variations.





Beef or chicken strips
One Orange
Can of baby corn
Can of water chestnuts
Snap peas
Red pepper
Onion
Ginger
Sesame Oil
Low-sod soy sauce

Mix juice and zest of one orange with 2 Tbsp. sesame oil and a quarter cup soy sauce, add ginger to taste but I would suggest 2 Tbsp. grated ginger. Hot pepper flakes if you want a hot bite.

Divide the sauce.

With one half of the mixture marinate the meat (shrimp works too) for and hour or more. Keep the remaining sauce on side.

In saute pan or a wok if you have one, coat with a bit of sesame oil and cook chicken or beef until just cooked through. Remove meat and keep warm while cooking the veggies.

Add onion and red pepper to pan with some slices of ginger. Cook for 3-4 minutes and add snap peas. Cook for 3 more minutes and add remaining sauce, water chestnuts (drained and rinsed) and baby corn (also drained and rinsed). Simmer for 3 minutes and add meat, simmering in sauce for a few minutes to combine all the flavors.

Serve over rice or stir fry rice noodles.