I have a problem with Bladder Infection too. When I am getting a cold I know it right away because water has a horrible taste to me. MY daughter is the same way. I have found out that if I eat too much chocolate I get it sometimes. Another home cures that I know about is cornsilk tea. You can buy the cornsilk at health food stores. I remember going into someones cornfield to get some silks one time when I had it so bad. I drink mine unsweetened though. I think just the slice of lemon in the water might work though. I just said to my boss how I hate the taste of water when I'm sick and she suggested that. I do drink it sometimes but I never even thought of doing it. Usually after I have a cold I end up with BI because I dont drink enough water

I know this is a older forum but i thought i would post ideas for others looking for this too. My husband is having this test this week & i was searching for things for him because he has had a hard time with this 3 days liquid diet.. (Be sure to ask your dr if you have questions about any of these before you try it) and i have more for the 1st day liquid diet and a list of light foods to use at the first of the prep. The prep is so much worse than The test it's self. Good luck to all :) Clear Liquid Drink Recipes NO RED OR PURPLE COLORED ITEMS & no milk based or fiber items either... High Protein Fruit Drink 8 oz commercial clear liquid nutritional drink 1/2 cup sorbet (no seeds in this!) 6 ounces ginger ale Mix all ingredients and blend until smooth Fruit Fizz 1 cup clear fruit juice from your clear liquid list (ie. apple juice/white grape juice. 1/2 cup sparkling water 1/2 cup ice Blend ice and juice until slushy. Pour in glass and add sparkling water Frozen Fruit Slush 1-6 oz can of frozen clear juice concentrate 4 tbsp sugar (if u want it) 3 cups crushed ice Mix all ingredients and blend until smooth Lemon Lime Slushie Juice from two limes Juice from one lemon 1 cup sparkling water 1 cup ice 4 tsp. sugar or to taste Blend ice and juice until slushy. Pour in glass and add sparkling water Home-made ice pops can also be made using fruit juice, a sports drink or other favorite clear liquids. Remember: no red or purple liquids. And if your looking for a hot "meal" other than beef or chicken broth, you can drink the jello while warm (i know i know, but its diffrent. My mom called it jello soup :). ) also use chicken broth, and root veggeis, boil for 20mins, season to taste then strain it, you will have a good clear broth. Japanese or Chinese soups are really good, you can get them ready to go as take out too. And you can use the meal replacement shakes on the first day "liquid diet" (not clear liquid part) to make some great meals..

You don't have the book any more, Westelle? I found the recipe at Recipelink: Swiss Black Forest Cake (From the Cake Bible) Brandied Burgundy Cherries Make 1 pint **Brandied cherries are flavorful after only 12 hours but the longer they stand, the more mellow they become. Ingredients: 1 lb. (454g) Pitted bing cherries in heavy syrup 1 oz. Sugar 2 oz. Kirsch or Cognac or cherry-flavored brandy In a colander suspended over a deep bowl drain the cherries for 30 min. Reserve cup syrup. There will be about 1 ½ cups cherries. In a medium saucepan combine the syrup and sugar and bring to a boil, stirring constantly. Add the cherries and simmer, covered, 1 min. Remove from the heat. Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac to the jar. Boil the syrup until reduced to ¼ cup and pour over the cherries. Cover tightly and swirl to mix. If planning to store longer than 3 months, add enough liqueur to reach almost to the top of the jar. Cool, cover tightly, and refrigerate. Moist Chocolate Genoise one 9-inch springform pan or cake tin (must be straight on the sides), greased, bottom lined with parchment and then greased again and floured. Ingredients: 4 oz. Bittersweet chocolate 4.125 oz(1/2 liquid cup) boiling water 4 large eggs (7 oz. Weight without shells) 3.5 oz. Sugar (regular white sugar is fine.) 2.625oz (75g/3/4 cup) sifted cake flour Preheat the oven to 350F. Ina heavy saucepan bring the chocolate and water to a boil over low heat, stirring constantly. Simmer, stirring, for 5 minutes or until the chocolate thickens to a pudding like consistency. (It will fall from the spoon and pool slightly before disappearing.) Cool completely. In a large mixing bowl, beat the eggs and sugar with the whisk beater on high speed for 5 min or until triple in volume. ( a hand beater may be used but it will be necessary to beat for least 10 min.) Sift ½ the flour over t he egg mixture and fold it in gently but rapidly with a slotted skimmer or a large rubber spatula until dome of the flour has disappeared. Repeat with the remaining flour until all flour has disappeared. Fold in the chocolate mixture until incorporated. Pour immediately into the prepared pan. (It should be about 2/3 full) and bake 30 to 35 min or until a tester inserted in the center as easily as it does when inserted closer to the sides. The cake rises to the top of the pan during baking and will lower slightly when done, pulling slightly away from the sides. Avoid opening the oven door before the min. time or the cakes could fall. Loosen the sides often cake with a small metal spatula and unmold at once onto lightly greased rack. Reinvert to cool. The firm upper crust prevents falling. Trim the top and bottom crust removed (very important or else it will form "crusts" in between the cream after itÂs soaked in the syrup) and split in half horizontally to make (2) ½ " layers. Super-stabilized whipped cream, make 6 cups 3 t. powdered gelatin 4 T. water 24 oz. (3 liquid cup) heavy cream 1.5 oz caster (superfine) sugar 1.5 t. vanilla Refrigerate the mixing bowl and beater for at least 15 min. In a small heatproof measuring cup place gelatin and water. Allow to soften for 5 min. Set cup in a pan of simmering water and stir occasionally until gelatin is dissolved. (This can also be done in a microwave on high power, stirring once or twice.) Remove cup and cool to room temperature (about 7 minutes). Gelatin must be liquid but not warm when added to cream. In the chilled bowl beat the cream and sugar just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add vanilla and beat just until stiff peaks form when beater is raised. Do not over beat the cream. ½ cup chocolate snowflakes: The chocolate needs to be as hard as possible to make thin flakes, so donÂt leave it in a warm kitchen. A large piece of chocolate is easiest to work with, but a flat bar will also work. Use a melon-baller (or a veggie peeler) to scrape the chocolate, making short, light strokes that do not cut too deeply into the chocolate. Allow the flakes to fall onto a small cool baking sheet. Place the sheet inside a large plastic bag and shake the flakes into the bag. Avoid touching them because they melt very easily. Store refrigerated or at cool room temperature. Use a large spoon to lift chocolate flakes onto the cake. Assembling the cake: Use a 9 inch springform pan fitted with cardboard round to a depth of 2 ½". (for really smooth finish on the sides, you will need a "French flan ring".) Add the kirsch or brandy to the reserved cherry syrup to make ½ cup. Sprinkle each side of the cake layers with 2 T. syrup. Reserve 12 whole cherries for decor and cut the remaining cherries in half if they are large. Reserve 2 ¼ cups whipped cream for the top of the cake and the rosettes. (This may be refrigerated for up to 6 hours.) Place 1 cake layer in the bottom of the pan and top with the remaining whipped cream. Poke the cherries into the whipped cream, pressing some of the cut sides against the pan. Use a small angled spatula to level the cream and top with the second cake layer. Spread with 1 cup of the reserved whipped cream. Use a long metal spatula to create a smooth top, allowing the blade to rest on the sides of the ring to create a very even surface. Use the rest of the cream to pipe rosettes, about 8 - 12, depends on the size of your decorating tube. I use a size 6 (1/2in) and make about 10. Leave the cake in an airtight cake container and refrigerate for at least 4 hours before serving. Wipe the sides of the ring with a warm, damp towel and lift way the ring or remove the sides of the pan. Use the remaining whipped cream to decorate the top with rosettes sing a large number 6 star tube. Top the rosettes with the reserved whole cherries. Spoon the chocolate snowflakes in the center. MSG URL: http://www.recipelink.com/msgid/033253

Thanks guy/gals! That pepper relish and the cantaloup sounds yummy! Here's what I have, now mind these are OLD recipes so they aren't written in cookbook format: Yellow cantaloupes or musk- Sugar melonsWater Select the large yellow variety of cantaloupe or the old-fashioned muskmelons when they are beginning to turn a little yellow in ripening. Peel the thin outer rind, and cut a very thin slice next the seeds; cut the sections in pieces one inch thick, and put them into a preserving pan with six pounds of sugar to ten pounds of fruit. Add one-half gallon of water, cover and boil until the melon becomes clear and transparent. Remove the cover and boil until the syrup is thick. Seal in jars. ====================================== Spiced Fruits: To eight pounds of fruit allow four pounds of sugar, one pint of good vinegar, one table-spoonful of ground cinnamon, one tablespoonful of ground allspice, one tablespoonful of ground ginger, one teaspoonful of ground mace, one teaspoonful of ground cloves, one tablespoonful of grated nutmeg and six crushed bay leaves; mix the spices, put them in four muslin bags and tie them loosely. Boil the sugar and the vinegar for five minutes, add the spices and the fruit and cook until the fruit is tender. Soft fruit must not remain long on the fire. Remove from the fire and cool. Next morning lift the fruit with a skimmer and put it into glass or stone jars. Boil the syrup, pour it over the fruit and let cool; do this for nine mornings. This recipe will answer for pears, peaches, apples, currants, apricots, watermelon rind, citron melon and cantaloupes. Rather than doing it for nine mornings, I would process it hot in the waterbath for whatever time your cookbook says to do the particular fruits, LOL! ====================================== Here's one that sounds more modern! CANTALOUPE OR MUSKMELON PRESERVES The melons should be ripe but firm. The rind is removed and the firm pulp is cut into pieces of desired size and shape. The prepared material is weighed and ~ pound of sugar is allowed for each pound of melon. The melon and sugar are packed in alternate layers and allowed to stand for 24 hours. At the end of this period the juice from one small lemon per pound of melon is added and the materials are set over a slow fire. Slow boiling is maintained until the syrup sheets or flakes from the stirring spoon. The hot preserve is filled into clean jars and is processed in the water bath for 2 or 3 minutes. Steph