You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism.”
 ~Erma Bombeck

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I feel fortunate to live near the cheapest thrift store on the planet. That’s not the name of the store, but it should be. I couldn’t believe my eyes (or ears) when I found out the prices. Want a shirt? 59 cents please. How about some pants? Better check your wallet, they raised the price to .79 cents. (It used to be .59)


 One of my favorite things in that little store to shop for, is cookbooks. All hardcover books are .79 cents (I think?) Well, if it’s not, it’s not much more than that, it might even be .59. Soft cover books are .39 cents. Unbelievable, I know. I keep expecting to show up and they announce to everyone how it’s all been a prank. Or maybe I’ll go one day and in it’s place will be a cement lot and it had all been a mirage.

It’s actually a great place that helps the community. I like to offer my support by donating items, mostly clothing. They have a pretty fast turnover, (as you can imagine) so this doesn’t happen often, but it’s always a trip to check out a shirt, really look at it, try it on even, then realize I’m the one who donated it a week before. Facepalm.

One of my latest finds, is a book named, From Bengal to Punjab, The Cuisines of India. and I am loving this book.
This fresh ginger limeade is the first recipe I’ve made from it. It’s simple. Limeade with some fresh grated ginger in it. Simple yes, but something I wouldn’t otherwise thought of, and is a great idea. I love it when a book takes me in a new direction.
This limeade has a bright ginger flavor. I am really enjoying it. First you taste the sweet and tart limeade, then you get the warm ginger. This is so refreshing on a warm day. If you like ginger I think you are in for a treat.
These blue flowers are growing wild on our property, and happen to be ready for picking right now. With the 4th of July in a few days, I couldn’t have timed it better if I tried.

I’m incredibly excited to try many recipes from this book. I’m a lover of Indian food. Samosas are one of my faves. The recipe included in the book uses puff pastry. I have some in my freezer so these may be in my near future.  The recipe is straightforward, and uses ingredients I have on hand. I’ve never ventured into making my own Indian food, and this book whispers to me, “it’s o.k. don’t be intimidated, you can do it!”

A great message for a cookbook from a different culture. I think this recipe is one of many I will be loving from this wonderful book.


More refreshing drinks

Orange Juli-ish

Mexican Horchata

Watermelon Cocktail

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Fresh Ginger Limeade

adapted from the book, From Bengal to Punjab, the Cuisines of India

makes a pitcher full


8 cups (a tad under 2 liters) cold water
2 Tablespoons freshly grated ginger
juice of 5 limes ( a little more than 1 cup, or about 10 oz. or 296 ml)
3/4- 1 cup (150-200 g.) sugar (depending on your taste)


In a pitcher, stir all of the ingredients together. Adjust the sugar to taste. Refrigerate. This is best when it has had a chance to sit for 30 minutes or more, for the flavors to meld. Strain it through a fine sieve before serving if you wish. (I didn’t because I don’t mind the small bits of fresh ginger in my drink, I liked it even.) Serve cold over ice.

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