Text 3699, 101 rader
Skriven 2008-03-11 16:46:52 av BURTON FORD (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WEATHER VS LOCATION11
=============================
Sir Glen            3/11/08 4:25 PM

[Dave The Sas:  See note below recipe]

gj-> We have just had 7 consecutive days with the maximum over 35C (95F).
gj-> One more day and we will have broken the all-time record, set in 1934.
gj-> All this in March, when the weather is supposed to be getting cooler!
gj-> It _has_ driven me to drink!  

In my family we called that a short trip.


However, my highly moral friend, I'm sure you were referring to drinks 
of the following ilk:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wonderful Summertime Non-Alcoholic Drinks
 Categories: Beverages
      Yield: 1 Serving
 
           Numerous ingredients
 
  "Here are some wonderful, cooling non-alcoholic drinks perfect for a
  hot summer barbecue or after working on your garden."
  
  ALMOND ICED COFFEE: Combine 1 cup of strong brewed coffee with 1 cup
  of skim milk, 1/2 tsp vanilla extract, 1/4 tsp almond extract and 1
  tsp sugar. Pour the mixture into two ice-filled 10-oz glasses and
  garnish each with a light sprinkling of cinnamon. Serves 2.
  
  BANANA & ORANGE SMOOTHY: In a blender, puree 1 banana, 1 cup of orange
  juice (or 1/2 cup each of orange and grapefruit juices), 1/2 cup of
  crushed ice and 1 tb of lemon juice. Serves 1.
  
  FRUIT SPRITZER: In a blender or food processor, puree 1 cup ripe,
  seeded and cubed honeydew melon, 1 unpeeled nectarine or peach that
  has been cubed, 1/2 cup of orange juice and a 1/2 cup of cracked ice.
  Fill 2 10-oz glasses 3/4 full and top off with a splash of seltzer
  water. Serves 2.
  
  ICED CHOCOLATE ESPRESSO COFFEE: Mix 2 cups fresh-brewed, hot espresso
  coffee with 1/2 cup superfine granulated sugar and 1 oz. square of
  semisweet chocolate (chopped). After the sugar dissolves and the
  chocolate melts, refrigerate the mixture for at least 3 hours. Pour
  into wineglasses filled with finely crushed ice and garnish with
  fresh whipped cream and a chocolate covered coffee bean. Serves 2.
  
  KIWI & GINGER SPARKLE: Blend 1 ripe kiwifruit (peeled and cut up), 1
  ripe peach (peeled, pitted and cut up) and 1/4 cup crushed ice until
  liquefied. Fill two 10-oz glasses half full of mixture. Fill the
  remainder of each glass with ginger ale. Garnish with kiwi slice.
  Serves 2.
  
  ORANGE MIST: Freeze 2 cups of orange juice in an ice-cube tray. Place
  half of the orange ice cubed in a blender with 2 cups of orange juice
  and 1 tb of lime juice. Puree until slushy and transfer to a large
  glass pitcher. Repeat with the remaining ice cubes, orange juice and
  lime juice. Add two cups of ginger ale (well-chilled) and stir. Serve
  in wineglasses garnished with kiwi slices. Serves 8.
  
  PEACH, ORANGE & GINGER FIZZ: Thaw a 10-oz package of frozen peaches in
  light syrup according to the package directions. Puree peaches in a
  food processor or blender. Divide the peach puree evenly among 4
  10-oz glasses. Add 1/2 cup of orange juice and a handful of ice cubes
  to each glass. Top each with a splash of ginger ale. Stir gently and
  garnish with orange slices. Serves 4.
  
  STRAWBERRY CRUSH: Break a 10-oz package of frozen strawberries in
  light syrup into large chunks and place in food processor or blender.
  Remove orange zest (the orange part of the peel) with a vegetable
  peeler. Squeeze orange and add juice to the strawberries and puree
  until smooth. For each serving, place 2 rounded tablespoons of the
  mixture in the bottom of a champagne glass. Slowly add 6 oz. chilled
  orange flavored seltzer and stir to form a foamy head. Garnish with a
  spiral of orange zest draped over the side of each glass. Serves 8.
  
  TOMATO & HORSERADISH QUENCHER: Mix 8 oz. of tomato juice, 1 tb lemon
  juice and 1 tsp horseradish (freshly grated, if available) in a
  cocktail glass. Add an ice cube or two. Garnish with a grinding of
  black pepper, a twist of lemon peel and a cucumber spear. Serves 1.
  
  WHITE GRAPE JUICE SANGRIA: Peel the skin of 1 orange into one long
  spiral. Repeat with a lemon. Fill a large pitcher with ice. Add 1
  28-oz bottle of white grape juice, 1 32-oz bottle of seltzer, the
  juice of the orange and the lemon, and the orange and lemon zest
  spirals. Stir well. Pour into wineglasses and garnish each with a
  slice of lime. Serves 8.
  
  Source: Marie Simmons, Bottom Line personal, Vol 16, #13, July 1,
  1995. Typos & Comments by: .\\ichele  From: Michele Stewart  Date:
  06-26 U/L to NCE by Burt Ford 03/08.
 
MMMMM
 
Note to Dave The Sas:  1995....was .\\ichele ahead of her 7!|V|3 ?


Burt
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