Simple Syrup:
3/4 cup sugar combined with 1 cup of water; boil for 3 minutes.
Gimlet:
Into a cocktail shaker, place ice, 1 jigger of simple syrup, 1 jigger of Sweet Rose lime water, and 3 jiggers of vodka.
Shake well.
Can be served over ice or straight up.
For company, add a thin slice of lime.
Friday, January 21, 2005
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2005
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January
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- Nadine Kelley's Princess Potatoes (Christmas 2006)
- Nadine Kelley's Barbecued Beef on Buns
- Pamela's Meat Loaf
- Nadine Kelley's New England Clam Chowder
- Alberta's Savory Meat Sauce ....
- Pamela's London Broil
- Alberta's Steamed Chocolate Pudding
- Alberta's Fried Prawns
- Alberta's Potato Salad
- Aunt Claire's Sugar Cookies
- Alberta's Whipped Cream Banana Cake
- Alberta's Mock Crab Salad
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- Nadine Kelley's Creamed Tuna in Toast Cups
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- Alberta's Fishermen's Grotto Chef's Special Salad ...
- Nadine Kelley's Brown Rice
- Alberta's Oven-fried Chicken
- Pamela's Fettucine
- Alberta's Lamb Shanks with Herbs
- Nadine Kelley's String-bean Casserole
- Alberta's Broiled Zucchini and Squash with Cheese
- Nadine Kelley's Santa Maria Beans
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- Maxine Kelley's Chile Beans
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- Nadine Kelley's Crab Meat Dip
- Alberta's Roast Beef
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- Nancy Syneider's Rollup Pancakes
- Alberta's Veal Stew
- Nadine Kelley's Enchiladas
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- Alberta's Gimlets
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- Marinated Salmon Seared in a Pepper Crust
- Potato and Wild Mushroom Napoleons (New Year's Eve...
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- My First Dinner Party
- Essential Oriental Ingredients
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