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Lime, Grapefruit and Ginger Juice


3 tablespoons natural cane sugar
2 tablespoons ginger, peeled then grated
1 cup / 240 ml water

very scant 1/2 cup / 95 ml fresh lime juice – 2 juicy limes

1 1/3 cups / 310 ml fresh grapefruit juice – 2 juicy grapefruits


In a small saucepan, over medium heat, stir together the sugar, ginger, and water. Simmer for 5 minutes, transfer to a glass bowl or cup, and place in the freezer for a few minutes to cool.

Strain the ginger into a pitcher along with the lime and grapefruit juices. You can either strain the citrus juices or leave them pulpy, just be sure to catch any seeds before they go in. Stir and taste, if you want a bit more sugar, go for it, but I find this plenty sweet. Serve straight in a tiny chilled glass with ice. Or use a splash to freshen up a glass of sparkling water.

Makes about 2 cups / 1 pint.

Adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery


Prep time: 5 min – Cook time: 5 min

You can find the website and actual recipe from this site:





Ingredients: (When I made this recipe with my mom we trippled it so that we could feed 11 to 12 people)

1/2lb ground beef

1/4 lb ground pork

1 egg

1/2 t. Worcestershire sauce

1/4 c. bread crumbs

1/2 t. salt

1/4 t pepper

1 T. minced onion

1 t. minced garlic.


Ketchup, mustard and brown sugar.


1. Mix all ingredients in a large bowl.

141 142

2. Roll into small balls and place on foil-lined cookie sheet with sides.


3. Bake for 10 minutes at 425 degrees.


4. Warm BBQ sauce in a saucepan. Toss cooked meatballs in sauce and serve.



Food from Hungary.

These next couple of pictures are of food that my parents had while on a cruise in Hungary, Germany and Austria. I’m so jealous! Look at the nice placement and the delicate touches on all of the dishes!

Hungry 1 Hungry 2

Hungry 3