Tomato soup; Eggplant and Yam Parmesan; Sweet potato-green bean stew; Banana walnut sourdough waffles; almond blueberry SD waffles; oatmeal cookies; photos of prep for tomorrow during a massive Winter heatwave in Los Angeles

Tomato soup

banana-walnut sourdough waffles

Blueberry-almond waffles

Yam and green bean stew to be served with quinoa

Eggplant and Yam "Parmesan"..steamed yam slices and baked eggplant slices with cheese and tomato sauce then completed with breadcrumbs, Parmesan cheese and extra virgin olive oil, to be baked at Client's home

Vanilla-almond oatmeal cookies to be sandwiched with crunchy peanut butter at client's home

All my roses are blooming like "crazy" right now

The recent ferocious heatwave we are having in LA is forcing summer and spring flowers to bloom at the same time.
Daytime record breaking Temps from low to mid 90f's.
Night time 11pm it is still 75F!

While the rest of the country battles winter storms we have heatwaves!!

COOLING FRUIT LEMONADES RECIPES FOR HOT WEATHER COOLERS

RIGHT NOW LOS ANGELES IS AT THE MERCY OF A WINTER HEATWAVE..daytime temps in low 90f's.
With this in mind here are some ideas to keep cooler and happier:


Basic lemonade

serves 4-6

3/4 cup sugar
5 cups water
1cup fresh lemon juice
skins 3 lemons


Combine the sugar with 1 cup water and skins left after squeezing the juice and simmer for 6 mins covered.
remove from heat and cool, squeeze out the skins and discard.
Add the remaining water and lemon juice.
Serve over ice and you may add lemon slices.

Variations:
add carbonated water instead of still.

add fresh lime juice and skins instead of lemons.

VIRGIN MOHITO makes 5 cups before pouring over ice

1 1/2 cups water
1/2 cup sugar
1/2 cup lemon juice
1 bunch fresh mint leaves (remove leaves from stalks and crush do not mince)
 3 cups ginger ale
ice 


Combine water and sugar bring to boil and simmer for 3 mins.
Remove from and allow to cool.
The add lemon juice and ginger ale, and crush in the mint leaves.
Serve over ice,with mint leaves and lemon slices

ORANGE LIME FIZZ

 2 cups fresh orange juice
1/2 cup sugar
12 sprigs mint
4 tbsp fresh lime juice
1 1/2 cups carbonated water
ice


Heat 1 cup orange juice and add the sugar, bring to boiling point  and mint leave.
remove from heat and allow to cool completely.
Strain then add the remaining orange juice and lime juice.
Just before serving add the carbonated water and ice.

RASPBERRY MINT COOLER

1 CUP RASPBERRY JAM
1 CUP MINCED FRESH MINT
4 CUPS WATER
1/2 CUP LEMON JUICE


 Combine jam, mint and 2 cups water, bring to boil for 3 mins then let stand 2 hours to cool.
Strain
Add lemon juice and remaining 2 cups water*.
Serve well iced
*you may also use carbonated water for this.

TEA PUNCH makes 2 gallons (8 quarts) before adding ice block

4 quarts boiling water
1/2 cup loose tea or 8 -10 black tea bags

let boiling water stand on tea for 10 mins then strain.

Add 2 cups powdered sugar
and stir to dissolve.
Then add 1 quart ice cold water
10 cups pineapple juice
2 cups lemon juice

Chill for several hours or overnight.

Serve with a block of ice in a chilled punch bowl

MONEY saving food tips from 70yrs ago and still GREAT!!

REAL BUTTER SPREAD..makes 1 1/2 cups

Stop buying costly margarine-butter blends...make your own using real ingredients, here's how:


1 cup (8ozs) softened butter
1/2 cup milk (or sour cream, evaporated milk)
pinch of sea salt


Method:
whip the butter until light and fluffy, then beat in the milk, until completely blended.
Add the salt and beat to complete then store in fridge in covered dish.


Saving on butter for sandwiches

Whip softened butter with:
mayonnaise, salsa dressings, cheese spread, peanut butter, prepared mustard, honey, syrups, molasses, apple sauce. spread on the bread and then add the fillings of choice.

When Grilling sandwiches, brush with melted butter or olive oil, instead on spreading with butter.
( this is great with herb/garlic scented olive oils too)



Equal to a serving of meal as a source of protein

2 MEDIUM EGGS COOKED ANY WAY

1 PINT MILK, WHOLE, SKIMMED, BUTTERMILK

3 ozs (6TBSP.) COTTAGE CHEESE

2ozs/1/2 CUP GRATED CHEDDAR CHEESE

4TBSP PEANUT BUTTER

3/4 CUP COOKED DRIED BEANS/PULSES

1 CUP MACARONI & CHEESE  (own made not from a packet)