Kim, I thought I'd share a quick story about squirrels and lemonade to ease your pain. My best friend's mom and great-grandma when mom was approx 40, and great-grandma was about 80, would spend an entire day here and there, sitting on lawn chairs on porch with lots of acreage up front. Both dressed in old style dresses, with glasses of lemonade and 22 long rifles in their lap. They'd just shoot (verbally) the bull all day, drinking their lemonade. As soon as a ground squirrel would pop it's head up out of the ground, one would grab the rifle and blow it's little head off. They were awesome shots, and got up to 100 ground squirrels on some days. I got to see a b&w photo of them sitting, looked like it was right out of the 1800's. I have a 22 long rifle (but no appropriate dresses). I'm thinking about a day soon... I saw bull eye in bloom at a nursery, it just didn't do it for me. But Seil, your pink lemonade photo is absolutely gorgeous and has me rethinking.

Go for it.....what's to loose but a couple of cans of stuff, some cream and egg whites... pile in a parfait glass, chill then tell us how it is. Won't be a pie.....but..... If you want it really fluffy....heat the lemonade and mix in an envelope of gelatin....chill and whip......then fold the rest of the stuff into that.... Or you can skip the condensed milk and just sweeten the whipped cream and meringue.....and fold them into the lemonade gelatin stuff....won't be as sweet....but don't think that's a bad thing. I used to do that with lemon jello ( yeah! I really did!) half the liquid....chill, whip, fold in sweetened beaten eggwhite (use powdered if you hare afraid of salmonella) and whipped cream....pile into a pie shell. Impressive looking, not much flavor!!

There IS a first for everything, even as simple as boiling water and also making toast! How To Boil Water: boiling pot of water Boiling water is very easy to do, but it is crucial to many meals, such as cooking rice and Pasta. Choose a pot that's large enough to hold the amount of water you want to boil, and has a lid that fits. You might be tempted to use water that's already warm or hot from the tap, but this water has been sitting in your pipes for some time, getting stale. Use cold water if you're going to drink it or cook with it. DonâÂÂt fill the pot all the way up. Keep in mind that anything you add to the boiling water will increase the volume, and plus, youâÂÂll need to allow room for those bubbles to do their thing. Without enough room in the pot, for example, rice or pasta will boil over. Place the pot on the stove and turn the heat to high. If you want to speed up the process, put a cover on it Check for steam escaping from under the lid, then lift the lid carefully to see how the water is doing. Look at the water. If large bubbles are rising from the bottom of the pot to the surface, the water is boiling. NOTE: Small bubbles that stay at the bottom or sides of the pot are air bubbles present in the water; they don't necessarily indicate that boiling is imminent. Wait for bubbles that rise to the top of the pot. Making toast? There are different ways to prepare toast. My way is baked. I don't care for toast under the broiler, or toast from a toaster. I prefer to butter my bread first with softened butter, then baked in the oven. How to make toast youâÂÂd be surprised how many people are unsure of this simple skill or end up burning it every time! IâÂÂve just given you a few pointers to guide you through so youâÂÂll be able to nail it from now on. serves 1 Ingredients ⢠2 slices of bread ⢠butter⢠jam, marmalade or other toppings To prepare your toast ⢠Start by getting your toppings ready ⢠Get your butter out of the fridge so it can come up to room temperature ⢠Get your jam or marmalade out of the fridge or cupboard ⢠Get your plate and knife ready To cook your toast ⢠If youâÂÂre using a toaster, set the control for how dark you want the toast to be before you put it in, push the button down and the toast will pop up when itâÂÂs ready ⢠If using the grill, preheat to high ⢠Once itâÂÂs nice and hot, put your slices of bread under the grill to toast ⢠Keep an eye on it and when youâÂÂve got a good colour, carefully pull them out and flip the slices over with some tongs ⢠Toast on the other side until perfect To serve your toast ⢠When your toast is how you like it, pop it straight on the plate and get spreading your favourite toppings while itâÂÂs still hot

Linnea, here you go. Scalloped Chipotle Sweet Potatoes 1 or 2 canned chipotle peppers pureed with some of the adobo sauce 2 cups heavy cream 3 medium sweet potatoes, peeled and sliced thin Preheat the oven to 350 F. Puree the chipotles in a food processor until smooth. Stir in cream. In a large casserole dish arrange a fourth of the sweet potatoes and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. May be prepared up to this point one half hour ahead, covered, and refrigerated. Bake covered for 30 minutes, remove cover and continue baking for 30-45 minutes or until the cream has been absorbed and the potatoes are browned. ~variation of a Bobby Flay recipe