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I don't bother nobody. I'm a real nice girl. Kind of laid back like a dead squirrel. Da ha, da ha, da ha ha ha ha. On a more serious note, I was born in Brooklyn, NY, then after nine years moved to Richmond,VA and lived there for thirty years. Lived in Fayetteville,NC for two and a half years. I lived in Savannah,GA for two years. I'm back in Richmond right now. I'm a recently divorced Christian BBW foodie concerned about human rights, ex-offender re-entry, recovery from all addiction, behavioral health,natural beauty,healthy living,etc. Right now I'm a caregiver,for the elderly,children and those with special needs and I am also trying to become a professional restaurant reviewer and blogger as well as looking for partners,investors & other resources to open a diner in the Bay Area of California or in Savannah Georgia 

Friday, July 3, 2015

Summer in a Glass Lemonade Tart Nonalcoholic Strawberry Lemonade with Fresh, Sweet Berry Puree by Cindi Leive from 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life


Our pregnant friends inspired this nonalcoholic drink. No matter how cute that baby bump gets, nine months without cocktails is a bummer. Enter this fruity twist on old-fashioned lemonade. It’s much more special than seltzer— and, if anyone is drinking, also works nicely with a shot of rum mixed in.


Serves 6 to 8

INGREDIENTS:

⅔ cup sugar
5 cups cold water
Zest from 2 lemons
1 cup fresh lemon juice (from 5 to 7 lemons)
1 pint strawberries (fresh or frozen), chopped in half and with the hulls removed
2 dozen ice cubes

DIRECTIONS:

1. In a medium saucepan, combine the sugar, 1 cup water, and the lemon zest. Simmer gently over moderate heat for 10 minutes; transfer to a bowl and let cool.
2. Strain the syrup into a 2-quart serving pitcher. Stir in the lemon juice and remaining 4 cups water.
3. In a blender, puree the strawberries.
4. Pour the strawberry puree into the pitcher, stir in the ice, and serve.


GLAMOUR GIRL TIP:

To make lemon zest, just rub the medium-fine side of a grater over the lemon skin, stopping when you get to the white stuff (called the pith).


#RelationshipCooking  #EngagementChickenCookbook #GetInMyBelly #CindiLeive #TheEditorsOfGlamour #4thOfJulyEntertaining