I never had ginger beer until we lived in Swaziland. It was a great drink for hot days, but we did not make it often. The recipe our friend gave us was very good but required the mix to ferment a few days before drinking. We rarely planned far enough ahead, or we let it sit too long, so enjoying ginger beer was rare.
Then we discovered this recipe. We often make extra base to freeze. It defrosts quickly and is a nice beverage to enjoy on lazy summer days.
We prefer this with sugar, but it also tastes good with raw honey.
Another version that we enjoy is replace the water with very strong peppermint tea that has been cooled and strained.
My girl friend Heather and I would often make these at her house. We almost always doubled the crust and would eat one batch of it as the second batch baked.
Now Adrian loves lemon desserts and this is one of his favorites.
I discovered some date sugar at a discount store and really wanted to try it. I had read that you could interchange it with brown sugar, but it did not mix in as well as regular sugar did.
We decided to start with our favorite cookies and experiment. The cookies are soft and cake like, but very good! I thought they were a little two sweet, so next time I will reduce the sugars. But everyone else thought they were perfect.
These cookies work well with regular flour if you do not want them gluten free.
Growing up, I can only remember eating strawberry rhubarb pie. I was happy to learn that plain rhubarb pie is so much better than strawberry rhubarb!
Allan and I were given this recipe many years ago when we were first married. This is the pie we make most often and will eat it often while the rhubarb lasts. We also try to freeze some rhubarb for a special treat later.
We could not buy bagels in Swaziland. So, I learned how to make them. It was always fun to surprise the single guys with fresh bagels when they got home from work. This was a favorite recipe that I made often.
While you can use all purpose flour, the high gluten bread flour makes a much better bagel. If you do not have bread flour, add a Tbl of gluten to the mix.
To change the bagel crust some, either add 1 1/2 tablespoon sugar or 1/4 cup instant malted milk powder to the the boiling water before adding the bagels.
I asked Mark what he wanted for dinner when he was home for Spring break. He really wanted a good stew. He gets it at school, but it is often salty and served with noodles.
Stew is a very flexible meal. Add more or less vegetables or add other favorites. Serve with a lettuce salad and maybe some bread, and you have an easy meal.
If you have frozen stew meat, you can still cook it in the crock pot. Skip browning the meat. Start cooking the stew on high in the morning and cook for 8 hours. We prefer to cook the frozen meat for 3 or 4 hours with pepper, garlic and onions, then add the remaining vegetables and spices for the last few hours of cooking.
Simple, but very good!
While any asparagus works, the thinner, less woody stalks taste the best.
A simple dish we learned in Swaziland. It is a little tricky to master the perfect cooking time, but once made a few times, you can tell if it is done by how it smells.
If you have leftovers, reheat the next day for breakfast. We enjoy it with butter and maple syrup.