Hi all! I am still busy playing catch-up from my last few weeks being gone. Oh…and ketchup has been a mainstay around here the past few days as I have thrown together whatever I could find from the freezer for meals. I need to get groceries in the worst way!
Not only for my family, but because we will have company this weekend. My mother-in-law and sister-in-law will come for a visit during our town’s big festival-The Mint Festival.
Yep, our village is known as the Mint Capitol and each year it pulls out all the stops. Our small town of just over 7,000 people welcomes over 100,000 visitors to this award winning Michigan festival. There is an arts and crafts show, several tournaments, a flea market, tons of vendors and a huge parade where they not only toss out candy, but a local dentist throws toothbrushes out to the sugar-hungry kids.
About time. 
My sister-in-law Thais, a single mom and breast cancer survivor, makes gorgeous handmade jewelry and will have a booth at the fair grounds. We’ll be taking turns helping her.
In the 90 degree weather.
The 90 degree HUMID weather.
In very little shade.
We love her.
Very much.
Nothing else could get this rather-be-too-cold-than-too-hot gal out of the air conditioning for hours at a time.
Beyond that, we will make our mint specialties we love to savor. Raspberry-mint tea, chocolate-mint brownies topped with–you guessed it–Mint chip ice cream. Here is the recipe for the tea. It works well with sugar or Splenda or Stevia.
Raspberry-Mint Tea
One frozen raspberry-white grape juice concentrate, thawed
6 Herb Mint tea bags (peppermint or spearmint)
1 1/2 C. sugar or more or less to taste (or Splenda or Stevia equivalent)
Boil 6 C. water. Pour over tea bags and sugar and let steep for 15-20 minutes. Remove tea bags. Combine tea mixture with juice concentrate in a glass pitcher. Add ice to top. Garnish with fresh mint springs. Enjoy!!!
Have a great weekend everyone!
