Serve: In a punch bowl
1 qt Rum
1 qt Vodka
1 qt Strawberry juice
1 qt Orange juice
1 qt Pineapple juice
1 pt Fresh strawberries
1 pt Orange wedges
1 pt Pineapple chunks
Mix all ingredients well. Chill. Serve as you would punch. This beverage’s motto is: Hiroshima’s favorite since ’45. Guaranteed to bomb you into the next decade! NOTE: Orange juice and wedges and pineapple juice and chunks can be substituted for your favorite fruit. However, the strawberries and juice is considered MANDATORY! The vodka can also be substituted for your favorite booze, but rum is MANDATORY! The general rule of thumb for this recipe is: two quarts of booze (one of which MUST be rum), and three quarts of fruit juice including 1 pint of accompanying FRESH fruit (one of the fruits MUST be strawberries)
Here’s something simple, yet refreshing!
Serve: 8oz glass over ice (optional)
2 oz Wine
5 oz Lemon-Lime Soft Drink
Mix wine and soft drink. Pour into 8 oz glass. Add ice
1 bunch kale
1 bunch spinach
1 red pepper
1 yellow pepper
1 inch piece of ginger
1 half red onion
Strip the kale, leave off the stems and chop into bite size pieces; chop spinach into pieces. Throw greens in a large bowl. Pour 3/4 cup olive oil and squeeze one lemon on green and mix with hands.
In a food processor, process bell peppers, red onion, ginger, 1/2 cup olive oil, sea salt, and cayenne pepper to taste. Process till it’s a liquid.
Pour marinade over greens and mix with hands. eat right away, or even better let it sit for a few hours.
3-5 Pablano Peppers,
2 TBSP Vegetable oil, or another oil of your choosing
1.5 lbs of Pork Stew Meat
1 Large Onion, Chopped
5 Garlic cloves, Minced
1-2 Jalapeno Chili, seeded and finely chopped
1 tsp ground Cumin, or to taste
1/4 tsp Cayenne Pepper
1/4 tsp Oregano
1 tsp Salt
1.5 lbs Tomatillos, husked and quartered
1 – 14.5 oz can Pinto Beans, drained & rinsed
1 – 14.5 oz can corn, drained
1/2 – 1 bunch cilantro, chopped
Preheat broiler. Place pablanos on broiler pan, and broil at closest position to heat – turning occasionally, or until charred all over 15-20 minutes. Transfer to container, or zip lock bag to cool. Once cooled remove skin and discard seeds, then cut in 1 inch pieces.
Saute pork in oil until brown. Add onion, jalepeno, garlic and spices. Cook 2-3 minutes stirring frequently. Add diced pablano, tomatillos and 1/4 to 1/2 cup water. Cover, simmer on low heat for about 2 hours or until pork is tender.
Once pork is tender add beans, corn, and most of the chopped cilantro – reserve some for garnish.
Cook 15-20 more minutes – serve with corn bread, or tortillas, garnish with fresh cilantro
This was pretty good. We made it on 3/06/2009.
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See you Thursday!