Weekend Sips

This weekend we'll be having mocktails thanks to pain meds after my surgery. 

Watermelon Limeade - from Martha Stewart
Makes 2 quarts

Ingredients:

Via

• 8 cups chopped seedless watermelon (about 6 pounds)
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 2 tablespoons sugar, plus 2 tablespoons more, if needed
• 1/2 cup vodka, (optional)
• Mint leaves

Directions:

1.      Working in batches, puree in blender watermelon with lime juice and sugar until smooth. Add more sugar, if needed.

2.      Transfer puree to a pitcher; add vodka, if desired. Cover; chill until ready to serve.

3.      Stir; pour into tumblers, over ice. Garnish with mint.

If I am feeling up for it I will whip up these nuts for Dad...otherwise he'll have to munch on whatever is available in the house!

Spiced Ginger Cashews - from Martha Stewart

Via

Ingredients:

• 3 tablespoons sugar
• 2 teaspoons coarse salt
• 3/4 teaspoons ground ginger
• 1/4 ounce to 1/2 teaspoon cayenne pepper
• 1 large egg white
• 2 1/2 cups roasted cashews
• Sugar
• 1/4-inch-thick slices peeled fresh ginger

Directions:

1.      Preheat oven to 300 degrees. Stir together sugar, coarse salt, ground ginger, and cayenne pepper in a small bowl.

2.      Whisk egg white in a medium bowl until frothy. Stir roasted cashews into egg white; toss to coat.

3.      Sprinkle sugar-and-spice mixture over nuts, and stir to coat. Arrange nuts in a single layer on a parchment-lined baking sheet. Bake, stirring halfway through, until golden brown, about 30 minutes. Let cool, or serve warm.