-=> Ben Collver wrote to Dave Drum <=-

 DD> One of my favourite summertime drinks is a"Virgin"rita. That's my
 DD> term for a Margarita without the booze. Very refreshing.

 BC> Sounds good!  Do you prefer blended or on the rocks?  Any tips for
 BC> doctoring up a Virginrita?

If by "blended" you mean the frozen or slushie version - then I prefer
over ice cubes.

 BC> I'll probably make some lemonbalm sun tea pretty soon.  It's getting
 BC> hot here!

Our temps have been up and down like a hooker's unmentionables. Yesterday
it was 52oF when I got up @ 04:00. Today the forecast is for 88. But,
hey, it's Illinois. If you don't like the weather wait 15 minutes. Bv)=

Yesterday I was banging in a selection of Gluten-Free recipes for future
posting here when I noticed that one of the recipes called for "Trios"
Girl Sprout cookies. Nearly all cookies I've ever encountered have some
gluten unless they're labeled "gluten free". So I had to go look.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Copycat Trios Girl Scout Cookies
 Categories: Cookies, Snacks, Grains, Nuts
      Yield: 12 cookies

      1 c  Creamy peanut butter
      1 lg Egg
    1/2 ts Baking soda
    1/2 c  White sugar
    1/4 ts Salt
      1 c  Chocolate chips
      1 c  Whole-grain oats

  Set your oven @ 350oF/175oC. 

  Grease a cookie sheet with cooking spray and line it
  with baking paper.

  In a mixing bowl, beat all the ingredients thoroughly
  until the chocolate chips are spread out and a dough is
  formed.

  Grease your scooper and scoop out your cookie dough.
  Place these onto your lined baking sheet, inches apart
  from each other. Using greased hands, you may need to
  both flatten and shape your cookie dough, as it is very
  crumbly.

  Bake it in the oven for 12 to 15 minutes, or at least
  until the cookies turn light golden brown.

  Take out the baking sheet and let it cool for a few
  minutes. Afterward, have some cookies and enjoy!

  RECIPE FROM: https://recipes.net

  Uncle Dirty Dave's Archives

MMMMM

... Cook until meat is really tender, which, for blade, could be days.
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