I gave up diet drinks, and am trying to cut down on wine consumption (the struggle is real!), so sparkling water is my drink of choice. I also enjoy flavoring my water with cucumber, mint and lemon. Apparently that combination has a lot of health benefits in addition to being refreshing and delicious. But I didn’t love the texture of the pulp and the mint leaves getting stuck in my teeth.
Now I’m using the Fruition fruit-infusing water bottle. It has a basket on the bottom that I place the ingredients in. Then I press on the bottom to give it all an extra squeeze. Now I have infused water ready to go. The bottle is BPA-free and all the parts can go in the dishwasher.
I throw in a few slices of cucumber, several leaves of mint and a half of a lemon or more, as I love lemon juice although the tips say if you use lemon, try to keep it to a quarter of the other ingredients as it tends to take over the show so I should probably give the flavors of the mint and cucumber a chance to come through.
Here’s another recipe from the Fruition website I want to try.
Orange, Grapefruit Citrus Detox
1/2 orange, in wedges
1/2 grapefruit, in wedges
Add orange and grapefruit to the fruit basket, place the filter and attach to the bottle. Fill up the bottle up with iced water and screw on the lid. Squeeze the bottom to inject some flavor.
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My dad has had Masters tickets for decades and loved making the trek to Augusta National every year. When my mom was still alive, he would sometimes take her although her interest was mainly in how pretty the azaleas were.
I finally had my own Masters experience a few years back and while I’m not a big golf fan, loved attending this iconic event. I stood about six feet from the (pre-sleazy) Tiger Woods and enjoyed hiking the impossibly green, perfectly manicured course from hole to hole, checking out the vast variety of clothing, which for men ranged from khaki shorts and polo shirts to … khaki pants and polo shirts.
One of the best parts of attending, of course, is enjoying the dirt cheap food and beer. I don’t think the menu has ever changed much and includes barbecue and egg salad, ham and turkey sandwiches. Prices range from $1.50 to $3.00. Beer ranges from $4 for domestic to $5 for imported. That’s right — you can get a sandwich and beer for less than $6.
But my favorite is the pimento cheese sandwich, available for $1.50. While some people consider golf to be a high-brow sport, pimento cheese is definitely not. Let’s start with the bread. No fancy-pants multi-grain, artisan loafs here. It’s white. (I’m resisting the urge to make a comment about the attendees at the tournament.)
As for the recipe, well, there seems to be some mystery around it and no one has the real, true, official Masters recipe. Apparently it has been the source of controversy, leading to Pimento Gate in 2013.
So a man in Aiken, SC made the sandwiches for years. Then the golf club switched vendors, and peeved about losing the business, Mr. Cheese Man wasn’t about to share the recipe. The new vendor tried to recreate it, but had trouble finding the exact right cheese.
They finally found the correct cheese by going to the man’s suppliers for mayo, pimentos and cheese. But there was still a secret ingredient missing. The recipe they have today is as close as they can come.
It’s like the recipe for Coke, reportedly locked in a vault. And Google turned up more several varieties, all claiming to be close to the real thing.
I even saw some versions with blue cheese, which I can’t believe is in there. That’s too fancy and too expensive to be sold for $1.50 alongside egg salad. So I’m going with this version adapted from www.theteesheet.com. Because these folks put a lot of time and thought into it. And because it has processed American cheese in it. That just seems right.
The Masters Pimento Cheese Recipe
6 ounces processed shreddedyellow american cheese. If you can only get sliced, just chop it up
6 ounces shredded swiss cheese
2 ounces pimentos chopped up and some of the pimento liquid
2 generous tablespoons of mayonnaise
dash of hot sauce to taste
1 tablespoon (or more) of heavy cream (optional)
salt and pepper (optional)
Put shredded cheeses and chopped pimentos (with juices) in a bowl. Add the mayonnaise and cream. Mix with a spoon or spatula. If it’s not easy to spread, add a bit more calories. I mean mayonnaise and/or cream.
Add hot sauce, salt and pepper to taste.
Spread on two pieces of very white bread.
Serving size: 2-3 sandwiches
Calorie Count: You do not want to know. Just look at the ingredients. Forget about that and just enjoy.
I’ve been making RV Pimiento Cheese for years – one of my go-to recipes. It’s called that because the first time I had it was on a deluxe RV as we were barreling down I-65 on our way to JazzFest in New Orleans. Many adventures ensued, some of which I choose to remember whenever I make this recipe.
Tonight I’m making Sun Valley Baked Brie, so named as we first had it earlier this summer during an amazing trip to Idaho. We had purchased an amazing brie baker at Summerfest in June in Atlanta from potter Greg Johnson of Pottery for Living, who makes beautiful and functional items.
We were staying with friends, who also had other friends with them so there were six of us. The brie was a big hit but is so rich, it lasted for days.
Sun Valley Baked Brie
Buy one round brie that fits in the brie baker. Costco makes a perfect one. Top with honey, toasted almonds and dried cranberries. (Craisins – my new obsession that I put on everything! Also purchased by the bushel at Costco.)
Bake at 350 degrees for about 30 minutes. Serve with Wheat Thins flatbread or other plain cracker.
Drink: We were enjoying La Creme chardonnay, one of my favorites. I purchased a few bottles at, where else? Costco!