Healthy Sport Drink

 
This recipe came about during a recent Kendo summer camp in Atlanta when our youngest son ran out of Gatorade (TM)and asked me to buy more for the following day. I was at Whole Foods in Atlanta (on Ponce) and could only find electrolyte water and some sport drink called Refresh (TM). The next day he announced he greatly prefered the juice drink (Refresh) and when I read the ingredients I came up with this.

1000 ml water
1000 ml 100% white grape or other condentrate reconstituted at 1:4 ratio
1000 ml hibiscus tea (we use Lemon or Raspberry Zinger 3-4 tea bags steeped in approx 2 liters of water)
1 teaspoon sea salt

combine and chill. Makes 3 liters of sport drink. *note this is not an electrolyte product, but a tasty was to hydrate*

Zucchini skillet dinner

1 2-5 lb zucchini large diced
1 lb spicy sausage (breakfast)
1/2 onion chopped
2 cloves garlic chopped
2 potatoes diced
salt, pepper, marjoram to taste

cook sausage in large cast iron skilled. add onions until translucent, add remaining ingredients. serves 4 very hungry people without side dishes.


version #2
re-hash of zucchini and squash casserole (alternate layers of zucchini, potato and crook-neck squash medallions in a 9x13 baking dish, cover in 3 cup medium white sauce to which has been added 1/2 c. mixed soft white cheese, garlic and onion powder and basil to taste. Top with Parmeson cheese. bake on 350 x 1 hr.)
to leftover casserole add 1 lb venison (or frozen ground turkey) 1 t. each sage, marjoram, salt and pepper, red pepper flakes to taste. cook until venison is browned and liquid in casserole has reduced to desired consistency.

Refrigerator bread and butter pickles, attempt #1

1 gallon container, plastic or glass, sterilized

thinly sliced pickling cucumbers to fill that container
3 thinly sliced onions layers with cucumbers

combine 4 cups vinegar and 4 cups sugar, 1/4 salt. heat until sugar is dissolved. remove from heat add 1T each allspice, mustard seed, celery seed, 1t turmeric and red pepper flakes to taste.
allow to cool and pour over layered cucumbers and onions. cover tightly and refrigerate. wait at least 24 hours before consuming. keeps 2-3 months in refrigerator.

I found this recipe to be too salty and not enough of the sweet/spicy combination that i prefer in bread and butter pickles. i would add at least whole cloves next time and cut down the salt slightly (perhaps 2 T instead of 1/4 cup, but I need to check measurements)