Mint Limeade

The perfect thirst quencher on hot summer day!
Mint simple syrup can keep for a while in the fridge.
It's also great with lemon juice.
Try it with some vodka or light rum. Cheers!

Mint Limeade

Makes about 2 quarts

• 1 cup sugar
• 1 cup water
  
• 1 cup lightly packed fresh mint leaves, washed with stems removed
• 1 cup freshly squeezed lime juice
• ice
• club soda
  

1. Make mint simple syrup by combining sugar, water, and mint in a saucepan and bringing it to a boil then immediately allowing it to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
3. To assemble the limeade, add about 1 ounce each of the simple syrup and lime juice in a tall glass filled with ice. Top with about 6 ounces of club soda. Stir. Garnish with fresh mint or a lime wedge.

The mint was picked fresh from the garden. If you are not a green thumb, try growing mint. Or maybe not. It spreads fast and is fragrant and nice to pick. I find our little mint patch gets cut and used regularly for this particular drink. In the past I muddled the leaves, but who wants leaves in their drink? The mint syrup is a perfect solution to this problem and lends a refreshing green hue to the drink. Use a sprig of mint to garnish your glass.

Baked Stuffed Sole

When I browse the seafood counter at the local Shaw's, I often look but don't buy, opting for something easier, such as sushi.
After having some of my own fresh-caught flounder, as prepared by cousin Alan during our family reunion, I was wowed and inspired by his recipe. What I learned, simply, is to use Ritz crackers and mayo and crab meat for stuffing. In this case I tried chopped up shrimp. The shrimp adds a nice texture and it could even fool you into thinking it was lobster. Delicious!
So good, I want to make it again for dinner tonight.

Start with 2 filets of sole (aka flounder)
mix up:
6 Ritz crackers, crushed up using your hands
a dollop of mayonnaise (Hellman's of course)
a squeeze of lemon
chopped up parsley and green onions
6 shrimp, cooked and chopped up into small morsels

Put a heaping scoop on each filet, tuck ends under and place in a buttered baking dish. Top with a couple more crushed crackers and a pat of butter. Bake at 400º for 10 minutes.

The taster overwhelmingly approved this recipe!