digsandthat.com

DigsMagazine.com make your stomach happy  .
.
.

what's for dinner?

take the poll

 

 

 

 

a home + living guide for the post-college, pre-parenthood, quasi-adult generation

05.05.2003

home
editor's note 
_____________

DEPARTMENTS
 
o lounge 
o nourish 
 
o host
o
laze
_____________

o BOARDS
o SHOP
o send an ECARD
_____________

about
contact
submit your ideas
support digs
search
links  

 

..
got a food question? jump to the boards

copyright ©1999-2003
DigsMagazine.com.

hello sunshine by Yee-Fan Sun | 1 2
continued from page 1

salad with tangy citrus dressing
This is a nice dressing to whip up along with the tequila chicken, as it lets you use up the remaining orange half leftover from making the marinade. I like my dressings a little bit on the sweet side, but feel free to leave out the sugar if you prefer.

greens of your choice
red bell pepper

dressing
juice from Ĺ orange
1 Tbsp. fresh lemon or lime juice
1 Tbsp. tablespoon cider vinegar
Ĺ tsp. Dijon mustard
Ĺ tsp. sugar, optional
2 Tbsp. olive oil
1 clove garlic
salt and pepper to taste  

Mince the garlic. Combine all the ingredients and adjust seasonings to taste. Toss with greens and sliced bell pepper.

sun tea with fresh mint
For the last couple of weeks now, Iíve been spying big cheery jugs of dark amber liquid concoctions sitting atop the stucco walls of many a neighborís home. With the weather starting to feel downright summery, itís sun tea season. Now, many folks will tell you they like making sun tea because the long, slow brew produces a clearer, less cloudy tea than you get with the usual quickie boiling-water method. Which is true. But personally, I just like it because you can only do it in the warm summer months, when the sunís good and strong, and the tea tastes extra good poured into a tall, tall glass of cold, cold ice.

about one bag of tea per cup of water (I use 10 bags of tea for the big sun tea jug with spigot that I bought at my local Safeway)
big handful of fresh mint
sugar to taste
a big glass jar with lid
plenty of sunshine

Fill the glass jug with water. Tie the mint sprigs together with string and hang the end of the string over the lip of the jug.  Holding the string with one hand, mash up the mint leaves a bit with the back of a wooden spoon to help release some of that yummy minty flavor. (You can also squeeze the mint leaves with your clean hands too).  If your teabags have strings, tie those strings together. Drop the teabags into the water and let the strings hang over the lip of the jug, to make them easier to remove later. Screw on the lid, and find a nice, sunny spot to let your sun tea brew. After about an hour or so, check on it and see whether the flavorís strong enough for your liking. If so, pull out the tea bags (I leave the mint in, but you can remove it if you donít want your tea to be too overpoweringly minty). Serve over plenty of ice, and add sugar to taste.

o

check out these related articles: 
grilling 101 |
grill sides | burger basics

or search the recipe index !

---------------------------> lounge . nourish . host . laze . home.