Sun Tea

2 Irish Breakfast Tea teabags

2 quarts Water

Lemon Slices

Place 2 teabags in a clean, glass, 2 quart (64 fluid ounces) Mason jar. Fill jar with cold water. Close with clean lid. Place in sun for 4 to 5 hours. Remove teabags from jar and discard the teabags. Fill glasses with ice. Pour tea over ice. Garnish each glass with one slice of lemon.

Serves 6 people.

Notes: This is a refreshing beverage especially on hot summer days.

Gnocchi with Lavender and Parsley

Approximately 1 pound (500 grams) gnocchi

3 Tablespoons salted butter

2 – 4 cloves of garlic, chopped

1/2 half tomato, chopped

2 Tablespoons diced fresh lavender

3 – 4 sprigs fresh parsley leaves, chopped

4 Tablespoons goat cheese

Place butter in frying pan on medium heat. Add chopped garlic; add gnocchi; add tomato; add lavender; add parsley. Sauté or fry until gnocchi and garlic are golden brown. Place in serving bowls and top with crumbled goat cheese.

Serves 3 people as an entree and serves 6 to 8 people as a side dish.

Notes: With the generous amount of butter, this recipe is both decadent and fast.

No Bake Cookies

1 1/4 cups sugar

1/4 cup cocoa

1/2 cup cream

1/4 pound butter (1 stick)

1 teaspoon vanilla

1/2 cup smooth, salted peanut butter (creamy)

3 cups oatmeal, raw

Melt butter in pan. Add sugar, cocoa and milk. Stir and bring to a boil. Turn off heat and cool for one minute. Add vanilla, peanut butter and oatmeal, stirring well after each addition. Drop by rounded spoonfuls onto two dinner plates or wax paper.

Yields: 2 dozen cookies.

Notes: This is a quick and easy recipe.