Monday, April 18, 2005
When Making a Jail Break Over the Back Fence, Remember to Bring the Warden Back Some Flowers.
From Alex:
Jambo!
It's 77° and sunny here in Suburban Heck, and as you can see, we are right in the middle of the first pool party of the year, a party that is certain to end badly for someone at some point, when the pool will be shut down as a punishment for something or other. For right now, though, things are swinging:
It is time to start making the African Ginger Soft Drink that I like that nobody else in the family does, but it is so totally NOT ABOUT THEM. In sub-Saharan Africa, everybody makes their own version of this, versions most likely better than mine, but if you've never tried the Ginger Soft Drink before, you're stuck with me.
This recipe makes 3 quarts of concentrate, to be mixed with soda water* or Perrier or regular water or don't dilute it at all and see if I care. If you can't live your life without a garnish in your beverage, you're probably an alcoholic. The next time your bartender turns her back on you to answer the phone, lunge over the bar and root wildly through her garnish tray with your filthy hands and steal some lemon or lime wedges. Bartenders love it when you do that.
6 Cups boiling water
1 Cup grated fresh peeled ginger root (this means 3 or 4 big chunks of ginger, the peeling and grating of which is tedious and annoying. But the rest is easy, so it balances out.)
1 Cup sugar
2 teaspoons whole cloves
4 cinnamon sticks
1/2 Cup lime or lemon juice
1 Cup orange juice (or pineapple, or guava)
8 Cups cool water
*Pour the boiling water over the grated ginger root, sugar, cloves, and cinnamon in a large pot or bowl. Stir. Cover and let sit in the sun for an hour.
*Strain the liquid through a fine sieve or cheesecloth. Add the juices and water. Throw all that grated ginger your worked so hard on into the garbage. Let the mixture sit for another hour. Store in fridge.
____________________________
*What is the difference between selzer water and club soda? Anything? I have no idea.
Jambo!
It's 77° and sunny here in Suburban Heck, and as you can see, we are right in the middle of the first pool party of the year, a party that is certain to end badly for someone at some point, when the pool will be shut down as a punishment for something or other. For right now, though, things are swinging:
It is time to start making the African Ginger Soft Drink that I like that nobody else in the family does, but it is so totally NOT ABOUT THEM. In sub-Saharan Africa, everybody makes their own version of this, versions most likely better than mine, but if you've never tried the Ginger Soft Drink before, you're stuck with me.
This recipe makes 3 quarts of concentrate, to be mixed with soda water* or Perrier or regular water or don't dilute it at all and see if I care. If you can't live your life without a garnish in your beverage, you're probably an alcoholic. The next time your bartender turns her back on you to answer the phone, lunge over the bar and root wildly through her garnish tray with your filthy hands and steal some lemon or lime wedges. Bartenders love it when you do that.
6 Cups boiling water
1 Cup grated fresh peeled ginger root (this means 3 or 4 big chunks of ginger, the peeling and grating of which is tedious and annoying. But the rest is easy, so it balances out.)
1 Cup sugar
2 teaspoons whole cloves
4 cinnamon sticks
1/2 Cup lime or lemon juice
1 Cup orange juice (or pineapple, or guava)
8 Cups cool water
*Pour the boiling water over the grated ginger root, sugar, cloves, and cinnamon in a large pot or bowl. Stir. Cover and let sit in the sun for an hour.
*Strain the liquid through a fine sieve or cheesecloth. Add the juices and water. Throw all that grated ginger your worked so hard on into the garbage. Let the mixture sit for another hour. Store in fridge.
____________________________
*What is the difference between selzer water and club soda? Anything? I have no idea.
