PURPLE PEOPLE EATER
1 1/2 oz vodka
1 oz blue curacao
1 oz sweet and sour mix
1 oz grenadine
1 oz cranberry juice
RIM: moisten with lime and dip in purple sugar.
EGGPLANT PARMESAN SOUP
1 eggplant cut down the middle and thinly sliced
1 C chopped red onion
1 jar Bertolli olive oil and garlic sauce
2 cans of vegetable broth
1 C shredded Mozerella
1/4 C seasoned bread crumbs
1/4 C grated parmesan
Cook eggplant for about 10 minutes in 3 Tbls olive oil. Add 1 more Tbls olive oil and onions. Continue cooking for 5 more minutes until the eggplant is tender. Stir in sauce and broth and simmer for about 5 minutes until thickened. Place in oven-safe bowls and top with cheeses and bread crumbs. Broil for 2 minutes.
BLACKBERRY SUN TEA
In a saucepan combine:
12 oz fresh blackberries
1 C sugar
1 C water
Bring to a boil and then simmer until blackberries break down.
Strain.
Using the juice only mix with:
4 family size tea bags
4 C water
Put in a jar with a lid and set in the sun for 4-5 hours.
Remove the tea bags and chill.
THIRD EYE CHAKRA POTPOURRI DREAM POUCH
In a small bag with drawstrings combine geranium blossoms and leaves, sage, bay leaves, and Cyprus chips. close the pouch and hang it from the bedpost at the head of the bed or put it in the pillowcase.
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