If you love Watermelon and Lemonade as much as I do, you will want to try this refreshing drink. Put it in a punch bowl for a party or a glass to sip all day. There are only four ingredients in this delicious drink. Make this with a sugar substitute for an even healthier drink.

Source: Debi Schull

Ingredients

Place the watermelon in a blender.

Liquefy it until no pieces are left.

In a large bowl, add the fresh squeezed

lemon juice. Add the sugar and stir until the

sugar is dissolved. This takes a few minutes.

Add the water and stir.

Add the liquified watermelon and stir.

Refrigerate until cold then

serve in the bowl for a party.

Or keep refrigerated for a

refreshing drink anytime.

Past’s
fears
released

Tomorrow’s vision
seen plainly

in your 
eyes

Open palm
reveals 

the key

This Heart's 
Key

Given
joyfully

Copyright (C) 2019 Penny Wilson 
For Rick

Image by Horst Winkler from Pixabay

Another weeknight; another adventure into the fridge in hope of finding something delicious to make.

Lucky for us there was a pack of julienne stir-fry veggies and three skinless chicken fillets ready for a hot pan.

After experimenting with a new kind of sauce when I made Teriyaki chicken the other day, I decided to make a similar Asian-inspired sauce to go with the chicken stir-fry.

I think I’ll call it the Two Tablespoon Sauce from now on — or maybe the Ten Tablespoon Sauce. You’ll see why when you read the ingredients section. (Let me know which one you prefer!)

Who’s hungry? Vincent and I, so this recipe serves two.

Ingredients

• 400g chicken fillets, cut into strips
• 400g julienne vegetables
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 1 tbsp green onion seasoning
• salt & pepper

For the sauce

• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp…

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon…

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Jumping Chicken Noodle Bowl! I love it when I can go to the kitchen and use ingredients I already have on hand. The “make ahead” Vietnamese Dipping Sauce* (nuoc cham) is a multi-purpose staple that livens up Asian cuisine nicely. By making supper a noodle bowl with prepackaged veggies and spicy chicken, the blend of flavors quickly satisfy hunger pangs while providing comfort at the same time.
JUMPING CHICKEN NOODLE BOWL
Ingredients:

8 ounces boneless chicken breasts, cut into 1-inch strips

1 tablespoon olive oil

1/4 cup soybean sauce

1 teaspoon red pepper flakes

1 bunch broccoli florets, cooked and drained

1 cup blend of shredded cabbage and carrots

1 green onion, chopped

1/3 cup cashew pieces

1 cup Vietnamese Dipping Sauce*
Instructions:

Heat a skillet over medium temperature. Add olive oil and chicken strips, single layer. Cook 3 minutes per side until…

What’s Cooking in Gail’s Kitchen? Be Our Guest: Broccoli Florets in Cashew Sauce! Are you one of those siblings who used to roll your eyes at the idea of being told to “eat your vegetables”? Isn’t it amazing how we outgrow childhood perceptions and turn them into a food-lover’s paradise? I know, right! Take broccoli, for instance. I remember sitting at the table until every tender green floret had been pushed around my plate, refusing to eat another bite. Nowadays, I practically cheer when the waitress says I can substitute broccoli in place of french fries.
BROCCOLI FLORETS IN CASHEW SAUCE
Ingredients:

1 pound broccoli, cut up and stems removed

1/3 cup unsalted butter

1 tablespoon brown sugar

3 tablespoons Golden Mountain sauce

2 teaspoons garlic vinegar

1/4 teaspoon Mrs. Dash Herb and Garlic Blend

2 cloves garlic, minced

1/3 cup cashews, chopped
Instructions:

Cut the stalk off a head…

What’s Cooking in Gail’s Kitchen? Be Our Guest: Broccoli Florets in Cashew Sauce! Are you one of those siblings who used to roll your eyes at the idea of being told to “eat your vegetables”? Isn’t it amazing how we outgrow childhood perceptions and turn them into a food-lover’s paradise? I know, right! Take broccoli, for instance. I remember sitting at the table until every tender green floret had been pushed around my plate, refusing to eat another bite. Nowadays, I practically cheer when the waitress says I can substitute broccoli in place of french fries.

BROCCOLI FLORETS IN CASHEW SAUCE

Ingredients:

1 pound broccoli, cut up and stems removed

1/3 cup unsalted butter

1 tablespoon brown sugar

3 tablespoons Golden Mountain sauce

2 teaspoons garlic vinegar

1/4 teaspoon Mrs. Dash Herb and Garlic Blend

2 cloves garlic, minced

1/3 cup cashews, chopped

Instructions:

Cut the stalk off a head…

River of abundance. Two goldfish frolicking in a bed of lotus.

I’m in love with the colour teal 💙
Gouache on paper.