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My son and niece (8 and 11 respectively) had made some sugar syrup* for me last week – they are pretty good with the stove these days and eager to see how things are done. I actually used most of it for adult beverages (mango-chile mojitos and passionfruit mojitos), but in return for their help, I promised I would show them how to make lemonade. It was extremely tasty and refreshing and very easy (especially for me, because they did all the work) and looked so pretty in a special bottle! 1 Cup sugar, 1 Cup water, heated on the stovetop till clear and liquid, then cooled.

Riding high on the success of last session’s passionfruit mojitos, I decided to make mango mojitos. The drink itself followed much the same construction, but the mango was decidedly sweeter than the passionfruit, so I decided that it needed a spike of heat and salt for proper balance. Once again, big hit (except for the bit about the plastic cups…it is not good form to use one-time use cups in our world, but sometimes it happens; mea culpa)! 1 part simple syrup (1 part sugar, 1 part water heated until clear and liquid and cooled) Mix rum, juice and syrup together and place in a container until you are ready to use.

So I have employed the slow cooker; it makes for tasty and tender meals and doesn’t heat up the kitchen. 2 medium carrots, peeled and sliced on the bias (1/2 inch slices, about 1 Cup) Your preferred poultry seasoning or salt and pepper 1 4-5 lb whole chicken, cut into large pieces, or bone-in chicken parts, skin removed 1 8oz can of tomato puree (or Latin style tomato sauce with green pepper) Lay onion, carrots and scallions on the bottom of a large slow cooker. Cover slow cooker and cook on high for 3-4 hours, then finish on low for another hour or two.

Occasionally on a Friday some of us neighbors bring out folding chairs and sit together in one front yard for a bit of happy hour while the kids go mental on someone else’s lawn. It’s pretty much BYO, but we do mix up a pitcher of experimental cocktails sometimes. These Passionfruit Mojitos (which I call “Monrojitos” after our street) were very pretty and tasty. 2 parts passionfruit juice or nectar (nectar will be sweeter) 1 part sugar syrup (put equal parts water and white sugar in a saucepan, bring to a boil, lower heat and simmer until slightly thickened; 1 Cup of sugar and one of water will yield about 1.5 Cups of syrup) Mint leaves (you’ll need at least three per glass) Limes, quartered (at least two quarters per glass) Mix rum, juice and syrup in a pitcher or bottle you can close tightly and keep chilled.