Month August 2024

Refreshing summer beverage using watermelon

Mrs. Rhodes 1 Comment

This is a yummy beverage to use up any leftover watermelon during the summer holidays. You can easily swap out the ingredients to your liking.

Strawberry Watermelon Lemonade

Ingredients:
8 cups seedless watermelon (cubed)
1 cup strawberries halved or sliced
1/2-3/4 cup lemon juice
1 cup white sugar plus 1 cup water (see directions)
2 cups cold water

Directions:
Start by making some simple sugar syrup by boiling 1 cup of water with the sugar for a minute (you just want to get the sugar to dissolve not let the water boil out). Let that sit to the side and cool off. Next in a blender blend the lemon juice, watermelon, and strawberries (may have to do in 2 batches) until pureed. Pour this mixture through a fine mesh strainer into a big pitcher. After all the liquid falls through you can discard the pulp or do like I did and put into a container to use up in a smoothie. It’s best to put into ice cube trays to freeze then pop out and keep in a Ziploc bag. Use as many cubes in your smoothie as you like. Now it’s time to add the sugar water and the cold water and stir. This is really good for drinking when the weather is hot and holidays like Memorial Day, July 4th, Labor Day.

Note: You can leave out the strawberries or add another type of fruit. It’s a very versatile recipe.

Here is another take on this refreshing drink. I swapped out the above ingredients to come up with a new blend. Since it’s a very versatile recipe, you could try using other fruits to come up with different flavor profiles of your choosing 🙂

Watermelon Pink Lemonade

Ingredients:
6 cups seedless watermelon (cubed)
4 cups (1 quart prepared) Country Time Pink Lemonade
1/2 cup white sugar
2-3 cups cold water plus 1 cup of ice cubes

Directions:
Start out by making 1 quart of Country Time Pink Lemonade. Set aside. Next in a blender blend the watermelon, 1 cup of water, and sugar until pureed. Pour this mixture through a fine mesh strainer into a big pitcher. After all the liquid falls through you can discard the pulp or do like I did and put into a container to use up in a homemade sorbet, slushy, or fruit smoothie. It’s best to put into ice cube trays to freeze then pop out and keep in a Ziploc bag until ready to use. Now it’s time to add the cold water and the ice cube then stir. This is really good for drinking all summer while the weather is hot and of course holidays like Memorial Day, July 4th, Labor Day.

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Humble yourselves under the hand of God

Mrs. Rhodes 2 Comments

1 Peter 5:6-7

6 “Humble yourselves therefore under the mighty hand of God, that he may exalt you in due time:

7 Casting all your care upon him; for he careth for you.”

An update on my roof situation: I’m thankful to finally have our roof and ceiling fixed. Everything was repaired last week. I can now stop praying it doesn’t rain (LOL) because we need it being so hot and humid where we are. It is even hotter now that we have no trees around us since the two we had were cut down to keep from having to worry about another incident like the last time.

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Deviled Eggs {2 ways}

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Southern Style Deviled Eggs
Ingredients:
12 hard-boiled eggs
1 Tbsp. Yellow or Dijon Mustard
3-4 Tbsp. Mayo
2 Tbsp. sweet or dill pickled relish (or do a mix of 1/2 dill and 1/2 sweet relish)
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
paprika for garnish (optional)

Directions:
Peel and cut 12 hard-boiled eggs in half. Lay them on a dish, plate, or any pan. Plop out yolks into a medium size bowl. Mash them up into fine crumbs. Add in all the other ingredients except paprika. Mix well then fill each egg half with the filling. Sprinkle paprika on top of each egg and transfer them to an egg dish. Cover with plastic wrap to chill before serving.

***The recipe can be halved to do only 6 boiled eggs.

Curried Deviled Eggs
Ingredients:
6 hard-boiled eggs (see note below)
2 tsp. Dijon Mustard
2 Tbsp. Mayo
1 Tbsp. sweet pickle relish
1/4 tsp. curry powder (use more if you like)
1/4 tsp. salt
1/8 tsp. black pepper
paprika for garnish (optional)

Directions:
Peel and cut 6 hard-boiled eggs in half. Use a plate to lay these on. Plop out yolks into a small bowl. Mash until fine. Add in other ingredients (You can switch sweet relish for dill pickle relish if you desire). Mix well and fill each egg half with filling. Sprinkle paprika on each egg and transfer to an egg dish to chill and serve. If you are making these the day before be sure to cover them with plastic wrap or store them in a covered container.

Note: These aren’t my best looking eggs. I was in a hurry so I just piled it on instead of filling them neater. At least I know they were very tasty because they were all gone in no time 😉

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God so loved us…

Mrs. Rhodes 1 Comment

John 3:16

For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.

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Be still and know…

Mrs. Rhodes 2 Comments

What a trying week. I had some sort of stomach bug all week that I had to take advantage of the times I felt enough energy to tend to homemaking. We also had a storm in our area this week. A big chunk of a tree broke off during the storm and hit our roof. Now we have a crack in our ceiling and a leak coming from the roof. Now we have to wait for the tree people to cut down this dying tree and wait on the insurance people to get this repaired. *sigh*

When life seems so uncertain, I’m glad I can be comforted in knowing that God says:

Psalms 46:10

Be still, and know that I am God:
I will be exalted among the heathen, I will be exalted in the earth.

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