A little table set up a quilt show.
One of Taco's usual spots.  Cardboard is his favourite.
Evening watercolour session.  New brushes are the best.
Practicing with my Nikko G and Sumi ink, and practicing scripture in daily life.
Spaghetti squash from Heather's garden.  Butter, salt, pepper, parmesan is all that is needed.
Painting backgrounds.
Treated my boy to some cajun shrimp, to accompany his southern sweet tea.
Strawberry sprinkle treats with many episodes of Parks and Recreation.
'Tis almost the season.

Sweet Tea Recipe

Today I want to share a little recipe of my absolute favourite summer time (heck, anytime!) cold drink.  Since I live in Canada, I used to have to save up my taste buds for this goodness for trips to the states.  Usually the southern states.  Which just wasn't often enough!  Finally, I thought to myself one day, "What the heck Reva, why don't you just make it?" Duh.  So I did.  And now I'm going to share it with you.  Because the only thing that's better than having a glass of this is stuff, is having a glass with friends.  Enjoy!
6 black tea bags (I used Tetley, because that's what I had)
1/8-1/4 tsp baking soda (cuts the bitterness, secret ingredient!)
1-2 cups sugar (depends on your sweetness like-ability, I just use 1 cup)
2 cups boiling water
6 cups cold water

(directions below photos)

If you are in the States, and don't want to make your own sweet tea, Gold Peak is one of my favourites.  This guy has been in the fridge for months now, waiting for that special occasion.

Boil a kettle of water.  Add baking soda and tea bags to a heat safe measuring cup.  Add 2 cups boiling water and stir to dissolve baking soda.  Set the timer for 15 minutes, and let that goodness brew.
After 15 mins, gently remove tea bags, making sure you don't squeeze/wring them out.  Add desired amount of sugar (I used 1 cup) and stir to dissolve.
Pour 6 cups of cold water into your juice jug, and add tea mixture, stirring to incorporate well.
Refrigerate until cold.
Serve with ice and a straw for ultimate refreshment.  Drink up the sweet goodness and share with friends!

Flourless Dark Chocolate Cookie

(makes 2 dozen or so)

Today I want to share with you my absolutely favourite oozy gooey brownie-esque flourless dark chocolate cookies.  I love them, and so did all of our friends who got these treats in their Christmas goodie bags this past year.  

1 cup semisweet chocolate chips (melted) + ½ cup not melted
3 large egg whites (room temperature)
2 cups icing sugar (sifted) + 2TBSP kept separate for rolling
½ cup cocoa powder
1 TBSP cornstarch
¼ tsp fine salt

Preheat over to 350*F.  Spray 2 baking sheet with non-stick spray (or line with parchment…sometimes spray is filled with all sorts of weird things you wouldn't want to eat).  In a glass bowl in the microwave (about 2 mins) or on a double boiler, melt 1 cup of the chocolate chips, stirring until melted.  Cool slightly, enough to be able to handle.

Using a mixer (hand or stand), beat egg whites to soft peaks.  Gradually beat in 1 cup icing sugar. (I was bad and didn't sift it…the cookies still tasted great!)  Continue beating until it resembles marshmallow creme. 

Whisk 1 cup of icing sugar, cocoa, cornstarch and salt in a separate bowl.  On low, beat dry ingredients into the meringue mixture.

Mix lukewarm melted chocolate and ½ cup chocolate chips into mixture.  Dough will be quite thick.

Roll 1 TBSP dough into balls with your hand (will be sticky!) and roll in the extra couple TBSPs of icing sugar, to coat.  Space 2 inches apart on baking sheet.  

Bake 15 mins until puffed and tops have cracked.  Cool cookies on sheets, on baking racks for 10 minutes (or until completely cooled, if you are forgetful like me).

Eat and enjoy tremendously.  Share with your friends if you want, or hide them away for yourself.
Sorry for the iPhone pictures...but camera battery decided that it didn't want to put out any more energy this week, and, instead, take a nap on the charger for the evening.