Honeysuckle1 ½ oz Firefly
1 TBS honey
¼ oz fresh lemon juice
3 oz Sprite or 7up
Stir Firefly, honey and lemon juice together in a tin shaker until honey is dissolved. Pour mixture into a rocks glass of ice and top with Sprite or 7up.
And now that you've got a cocktail to sip, here's the delicious dinner we had last night which I found in the March issue of my favorite magazine Everyday Food...
Shrimp and Cabbage Lo Mein
8 oz. linguini
1T vegetable oil
coarse salt and ground pepper
1 lb large shrimp, peeled and deveined
1/4 c soy sauce
2 garlic cloves, minced
1/4 c rice wine vinegar
1 head green cabbage halved, cored and thinly sliced
2t grated peeled fresh ginger
1/4c fresh cilantro (optional)
1/2t red-pepper flakes
1. Cook linguini in large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar and red-pepper flakes; set mixture aside.
2. While pasta is cooking, heat oil in large skillet over medium. Add shrimp and half of garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2-3 min. Transfer to a plate. (Reserve skillet)
3. Place cabbage, remaining garlic, and 1/2 cup of water in skillet. Cook, stirring occasionally, until cabbage in crisp-tender, 6-7 min. To pot with linguini, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve garnished with cilantro, if desired.
I served this with some egg rolls. My family loved it! The above serves 4 although 3 of my family of 5 went back for seconds and two of us ate it for lunch today.