1/3 peeled cucumber (sliced)
20 mint leaves
1 oz simple (sugar) syrup
2 oz lime juice 3 oz light rum
club soda

Directions:

Muddle first four ingredients in a glass. Strain into a coctail shaker. Add rum and ice. Shake until cold. Pour into two cocktail glasses with ice. Top off with club soda.

Makes 2 glasses

2 TBS extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
salt
1 TBS fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cup dark beer (Guinness recommended)
6 cups beef stock
6 slices country bread, toasted (cut 1/2 inch thick)
1/2 pound Irish Cheddar, sliced thin

Directions:

Heat olive oil in large skillet over high heat. Add garlic ad cook briefly to release aroma.
Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and
cook for about 15 minutes, stirring occasionally until the onions are golden brown.

Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer
and cook for 10 more minutes.

Preheat broiler. Transfer soup to ovenproof serving dish or bowls. Top with toasted bread slices and sliced cheddar. Broil until cheese melts and starts to brown slightly.

8 oz can of whole chilis
1 pkg breakfast sausage (dried and drained)
1 lb Mexican mix cheese - shreaded (monterey Jack, cheddar, etc.)
12 oz evaporated milk
2-3 TBS flour 1 tsp baking powder
8 eggs - slightly beaten

Instructions:
Layer chili, sausage and cheese in a 9×13 baking dish. Combine milk, flour, baing powder and eggs. Pour over layered chili, sausage and cheese. Bake at 350 for 50 minutes. Let sit 10 minutes before serving. Serves 6

1/2 small red onion, finely diced

3 cloves garlic, minced

3 ribs celery, finely diced

20 oz cherry tomatoes, halved

1/2 cup fresh basil leave, torn

1/2 cup grated Parmesan cheese

1 cup small mozzarella balls

1/4 cup extra virgin olive oil

2 Tbs balsamic vinegar

salt and pepper

Cook the couscous according to package directions.  Allow to cool.

In large bowl combine the cooled couscous, red onion, garlic, celery, tomatoes, basil, Parmesan, mozzarella, olive oil and vinegar.  Stir to combine and season with salt and pepper.

Let sit for 30 minutes to improve flavor. Makes 10 generous servings.

1 lb. Linguine or Penne pasta
3 tablespoons olive oil
2 to 3 cloves garlic, chopped
1 28 oz. cans of Hunts diced tomatoes, drained
2 tablespoons fresh basil or 2 teaspoons dried basil
Salt and freshly ground pepper to taste
1 to 2 tablespoons chopped fresh parsley
Grated Parmesan cheese
Serves 4
*You may use tomatoes other than the Hunts brand, but this is what I have had the most success with.

Preparation

Boil water and begin cooking pasta as directed.

While the pasta is cooking, heat the oil in pan at medium heat and cook garlic about 1 or 2 minutes, stirring frequently.

Stir in drained tomatoes and basil, salt and pepper and cook a few more minutes, until heated through.

Drain pasta and mix with the sauce.

Transfer to a serving dish, sprinkle parsley over top and serve with grated Parmesan cheese.

Butter for greasing pan
2 cups sugar
2 cups roasted peanuts, salted or unsalted, or other nuts
Salt, if using unsalted peanuts (optional but recommended).
Yield: About 1 pound.

Preparation

1. Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown, which it may do rather suddenly. I have certainly had the sugar mature quite quickly, so resist the temptation to talk on the phone, look out the window, mix a martini, etc.

2. Stir in the peanuts and, I recommend, a large pinch of salt. Pour mixture onto greased baking sheet and spread out as best you can. It can and will fight the smoothing out part. Don’t be afraid to show it who’s man. Cool for about one half of an hour, then break into pieces and consume way too much immediately. One cool trick you may want to try - you can score the brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares. Personally, I kinda like the random chunky pieces you get when you don’t bother scoring the brittle. Your choice. Store in a covered container for up to two weeks.

I first saw this recipe in the NY Times Minimalist column on December 13, 2006. I have modified it only slightly since first using the recipe.