This is a delicious two-part liquid libation in which you can control the flavor and the potency. So it could be a potent drink that may result in a face plant, or it might just be a delightful diversion – you choose. You can use an insulated mug; a short, wide glass; or a fancy Tiki mug. (You may need to taste and add more ginger ale.) This recipe will quench the thirst of two or three people.
Mix the following in a small pitcher:
3 ounces (2 shots) Sailor Jerry spiced rum
3 ounces light rum
Juice of 1 lime
3 ounces pineapple juice
Pour over ice in two or three Tiki mugs. Add half an orange slice to each glass.
Pour ginger ale over all until desired strength is reached. Stir and add a colorful umbrella!
Our friend Paula from Montana can promote the health benefits of Montana red wheat berries ’til the cows come home. She swears that they have magical properties. Whole unprocessed wheat kernels, especially Montana organic red spring wheat berries, are high in protein and fiber, and they’re delicious! This colorful salad recipe showcases their nutty goodness, and it’s perfect for a summer potluck.
1 cup cooked wheat berries (see below)
1/2 cup pineapple chunks
1 cup dried cranberries
1 cup shelled pistachios
1/2 cup pine nuts
1 cup dried apricots, chopped
2/3 cup agave nectar
1 1/2 tsp. cinnamon
Wheat berry prep:
1/2 cup wheat
1 3/4 cup water
1/4 tsp. sea salt
1. Rinse wheat. Combine wheat, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 1 hour or until tender. Drain and cool.
2. Combine all ingredients with cooled wheat berries. Mix and serve.
Sue worked hard this week to create the Asian-inspired dressing for this salad, a perfectly blended balance of sweet, salty, spicy, and tart flavors, with none overpowering the other. Her husband loves it.
2/3 cup orange juice
3 Tbs. peanut oil
1 Tbs. sesame oil
3 Tbs. tamari
2 Tbs. lemon juice
2 Tbs. dry white wine
1 tsp. sugar or agave nectar
1/4 tsp. garlic, minced
1/4 tsp. ground ginger
1/4 tsp. hot red pepper flakes
1/4 tsp. salt
Dash of white pepper
2 cups cooked rice
Small bunch of green onions
1/2 cup pineapple tidbits
1/2 medium zucchini, julienne sliced
1/3 cup currants
1/3 cup celery, diced
1/3 cup cashew halves
1 8 oz. can water chestnuts, sliced
1/3 cup Italian flat-leaf parsley, chopped
1. Place dressing ingredients into small mixing bowl and mix well with wire whisk.
2. Slice green onion bunch in half, and discard dark green half. Chop onions and place in large mixing bowl. Add remaining ingredients and set aside.
3. Pour dressing over salad ingredients, mix well, and refrigerate.