Summer food,

Ok summers on its way and i'm looking for some nice light summer dishes!

I tend to go with salads and melons all summer lol, So i'm looking for some refreshing ideas,

Also summer drink ideas, for those hot lazy days sitting in the garden with my toes in a kids paddle pool,

(UK don't really have swimming pools in the gardens yet)

Here's a nice, refreshing recipe:

Penis Stew

1 pound of penis, ram's or bull's
3 tbls. oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 tsp coriander seeds, crushed
1 tsp salt
freshly ground black pepper

Scald the penis, then drain and clean (doesn't say how you clean a penis. Not sure a guy would know since this penis is, well . . . never mind).
Place the penis in a saucepan, cover with cold water, and bring to a boil.
Remove any scum, then simmer for 10 minutes.
Drain and slice.
Heat the oil in a large skillet.
Add the onion, garlic, and coriander and fry until the onion is golden.
Add the penis slices and fry on both sides for a few minutes.
Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil.
Lower the heat, cover, and simmer for about 2 hours, or until tender.
Add a little water from time to time if necessary to prevent burning.

*runs and hides*

Peace

I feel quite ill

lol

Is it just me, or does our Dr Love have a penis fixation

Judge Donald Thompson pumps his penis while on the bench
www.belowtopsecret.com...

Bull penis / Chinese Viagra
www.belowtopsecret.com...

And then we have the above recipe...........

Not that there's anything wrong with that.


But back to the topic at hand.

I go big on the veggies during the summer. I always find myself eating a lot of meat during the winter, and as the weather warms up, it's like my body craves the salads and greens.

I tend to eat a lot of bean salads over the summer, and I have a great recipe around here somewhere. I'll look for it and try to get it posted for you.

I've never been a big BBQ fan, especially for things like burgers, steaks, and dogs, but I can get into it once in a while.
BBQ can be great summer fair, but I like to eat more fish during the summer. I make a lot of things like poached salmon, fried cod fillet, grilled shrimp, etc......

I tend to cut out pasta in the warmer months, unless it's in a salad, and eat more rice dishes mixed with seasonal vegetables.


My summer diet also drops about 20 Lbs. off of me.

I like to grill shrimp kabobs, and bacon wrapped scallops. I usually microwave the bacon till it's almost done since scallops cook so quickly. Have those and veggies and maybe some tater salad. Yummy.

For me Summer means a lot of different foods; salads, hamburgers, hot dogs and steaks on the grill. But I was raised by parents who emigrated to the United States from Lithuania. That means I also was raised on foods that might not seem so familiar to many.

Lithuania is/was an agrarian society and the foods were basic, primarily vegetarian and ridiculously healthy. In the Summer, the one Lithuanian dish that I would eagerly wait for my mom to prepare was one called Saltibarsciai or 'cold beet soup'. I know, many might grimace at this one but it is very similar to a gezpatcho soup except that it is made with beets and, yes, it is served cold -- typically with a hot potato placed in the center and sprinkled with fresh dill.

Easy Lithuanian Cold Beet Soup (Saltibarsciai)

4 to 6 large beets, scrubbed, boiled, peeled, cooled, grated; reserve 2 cups of the water in which beets were boiled
1/4 cup chopped green onions*
2 to 3 tablespoons chopped fresh dill*
1 large cucumber, peeled and chopped
1 tablespoon lemon juice
1 quart buttermilk
Salt and pepper, to taste
1 hard boiled egg, chopped (optional)

Put the beets and reserved liquid into a large glass bowl. Add the other ingredients, except the eggs. Add the buttermilk slowly, stopping when the soup has a somewhat thick consistency. (You may end up using less than the full quart, or alternatively, use the whole quart and add more beets and/or cucumbers to get a somewhat thick consistency.)

Add the eggs at this point if you are using them. Refrigerate at least 1 hour so that the flavors have a chance to blend. Serve with boiled potatoes.

*Cook’s note: Increase or decrease the amount of dill and green onions according to your preference. www.greenearthinstitute.org...

It's an incredibly easy recipe to make and the soup can store easily in the refrigerator for up to a week. The longer it can sit, the better it gets as the tastes have time to blend together.

On a hot Summer Day, it would be difficult to find a more refreshing and satisfying meal.

This one is easy

Prosciutto and melon. I like cantelope, but you can also use honeydew.

Cut the melon into 1 inch by 2 inch pieces.
The Prosciuotto needs to be in strips about 1 by 3 inches long.

Wrap the Prociutto around the short lenght of the melon pieces, and secure it with a toothpick.

Salty sweet, and good.

Originally posted by anxietydisorder
Is it just me, or does our Dr Love have a penis fixation

Yes, I love mine thank you very much.

I didn't realize someone was keeping track of my penis threads.

Peace

Originally posted by spacedoubt
This one is easy

Prosciutto and melon.

Salty sweet, and good.

Mmmmm yummy! I also luuuurve feta cheese and watermelon in the summertime. Sometimes big, fat crunchy seedless grapes too but the watermelon and feta are just too good together

Mmm mmm good!

Roast veggies are always nice, flavorful and light...

I normally chop up a variety of different sweet peppers (red, orange, green, yellow), with chunks of sweet spanish onions, button mushrooms and zucchini... toss with olive oil and your favorite spices and cook on the bbq (use a veggie rack thing, unless the grill is tight)

you can also toss some asparagus, green and wax beans with olive oil in a pan.. put in a little bit of soy sauce and then sprinkle it all with lemon pepper spice and lemon juice.

This goes good over brown basmati rice, drizzled with a little bit of oil and chunks of cold tofu marinated in lemon, oregano and other spices and sunflower sprouts!

you can do up asparagus with lemon, as well. it goes nicely, keep the asparagus tender crisp!

for a light pasta, you can do a whole wheat linguini or spagettini, tossed in olive oil and topped with diced sweet peppers, onion, and tomato and then topped with crumbled feta... then with freshly ground black pepper. It's good cold, too. Serve small portions, but in general it's a light meal.

I'd have to say my favorite summer dish is just sliced garden tomatoes with salt, pepper and a little bit of red wine vinegar splashed on them. If you don't put on too much vinegar it just enhances the fresh tomato taste. Mmmmmmm!

Summer Drink Idea......

I made this up back when I used to bartend. It's called a Cherry Bomb..... quite refreshing with or without alcohol. Myself, I prefer the alcohol version.....


* Over a highball glass full of ice, pour one shot of your favorite vodka

* Drizzle in a bit of REAL cherry juice (not the fake stuff)

* Add a splash of sweet/sour cocktail mix. You can usually buy this at a liquor or grocery store.

* Top off with Sprite, mix with a spoon and garnish with a cherry.

MmMmMmMm I really want to try that melon and prosciutto! sounds interesting yet hella good i love ove love proscuitto! has anyone had asparagus with cream cheese wrapped in proscuitto??? when i lived with my uncle and aunt he made it all the time ! yum o

I'd like to suggest the hypodermic watermelon.

If you have access to a syringe with a needle long enough to penetrate the skin of your mellon and a bottle of vodka you're good to go.

You can get a good long needle from any vet that deals with farm animal for under $5.00.

Get a nice ripe melon from the local grocer, and keep it at room temperature.
Fill the syringe with vodka and start injecting it into the melon in a series of shots along the length of one side, and then partly down the sides.
Try to get a full 26oz bottle injected into the melon, and only stop if it starts kicking back fluid from the puncture marks.

Do not puncture the area you determine to be the bottom......
It needs to sit without leaking.


Place the melon on a plate and refrigerate over 1 - 2 nights.
I've even heard of people that put them in a freezer for a couple days because the skin will freeze solid but with the alcohol in the flesh it turns into a boozy slushy.

Just don't be shy on your injection points.
You need at least 30 - 50 on a small head sized sugar baby, and 75 -100 on a good sized watermelon.


If you freeze it, and then crack it open the next day. you can make great slushes in a blender without adding anything other than a little condensed milk.

ive had that vodka watermelon before its good but i dont dig vodka anymore.. at the time though yyum

This year I am always making tuna macaroni salad and pitchers and more pitchers of red Sangria.

My tuna salad:

3 cans albacore tuna
1 bag of macaroni or a little less macaroni if you'd prefer a stronger tuna taste
mix sour cream and mayonnaise and a splash of pickle brine together in proportions to suit your taste
salt and pepper to taste
optional: green onion, garlic and whatever else tickles your fancy (I like to keep it simple for that tuna flavour to come through)

Traditional Spanish Red Sangria (my recipe):

1 bottle Spanish wine (preferably Garnacha) or go the easy route and use Merlot or Tempranillo or any medium bodied wine (I find using true Spanish Garnacha wine gives it that traditional flavour)
1/2-3/4 cup brandy
a splash of real maple syrup
1/2 juice of an orange
1/2 juice of a lemon
1 slice of lemon and 1 slice of orange
thick apple pieces and grapes
1 can soda water
Let it marinate in the fridge for no less than 2 hours and up to 8 hours
optional: melon, blueberries, strawberries or whatever tickles your fancy

Enjoy.