Put a Hole in it – Stay Cool with Ball Jars & Elixir Recipe

watermlon 5

Photo by David Kiang

I get a hammer and a screwdriver and put the disk part on top of the ring. I pound a hole into the disk with the screwdriver, being careful not to drive it so hard that I damage the table beneath.water lid Then I flip the lid and whack it with a hammer to seal the scratchy edges.  I usually have to wiggle in a bigger hole with the screwdriver,  because I like fat straws.

Do this. Don’t buy water in plastic bottles. Just don’t.watermelon 1

And drink this all day – (from my book of course).

Homemade Watermelon Ginger Elixir 

3 quarts lemonade
2 cups watermelon juice (puree watermelon in a blender to make juice)
2 cups or more ginger juice
Sprigs of fresh mint, rosemary, or lavender

Mix everything together in a beautiful pitcher. Garnish with sprigs of fresh herbs.

Excellent wth a shot of vodka.


2 cups sugar – –  2 cups fresh lemon juice – – 3 quarts water

Melt sugar and lemon juice together in a small pan over medium-high heat just until the sugar melts and the mixture is smooth, about 10 minutes. (Alternatively, combine them in a pitcher and stir until the sugar is melted, also about 10 minutes.) Remove from heat and mix in enough water to make 1 gallon.The concentrate keeps indefinitely in the refrigerator. Mix with water before serving.

Ginger Juice

1 pound fresh ginger, unpeeled, sliced or chopped in a food processor – –  4 quarts of water

Place ginger and water in a stockpot and bring to a boil over high heat. Reduce heat to medium and cook at a high simmer until reduced to a quart, about 1 hour. Remove from heat, strain ginger pieces from the liquid, and store in a clean quart container.

(To make a cup of healing tisane, mix 1/4 cup Ginger Concentrate with 3/4 cup hot water and a squeeze of fresh lemon and sweeten to taste.)

Buy the book at Indie Bound, read reviews on Amazon.

Soul Kitchen with Steve Taylor & Greg Whipple Benefitting Silverlake Conservatory of Music

Come into the Soul Kitchen on May 18th, 2017 for an evening with Steve Taylor and Greg Whipple, benefitting the amazing Silverlake Conservatory of Music.

This is an intimate evening with the artists. The commissary is turned into a stage and food and libations are flowing! We all share a meal in between sets!

After the first set, we’ll share a family style supper. Of course, we begin with specialty cocktails and assorted hors D’oeuvre.

Steve and Greg with give us a set while we settle in for the evening.

This is Steve. He’s a bit of a legend. I think it’s going to be a great night.

“Steve’s a multi-instrumentalist with a diverse background. He’s played with everyone from black gospel churches to the LA electro soul group Rhye.

His new opus, “The Land of Milk and Honey”,  was recorded in between international tours and recording gigs. A sparse, moody, and soulful record, it is full of ruminations on the search for an idyllic paradise amidst the chaos and loneliness of modern day life.”

The evening is all inclusive. Buy your tickets on the event page ( scroll down to the PayPal button) and show up on May 18th!

You will get an e-mail confirmation and a reminder.

We wine you and dine you and entertain too. It’s an indoor outdoor kind of venue, and you may have to move your chair from dinner to  the last set.

This is Greg.

Normally Greg is behind the scenes singing on film, television, and commercial scores. He’s also worked with  Imogen Heap and Muse.  Greg is excited to step into the spotlight  and share some of his favorite pop songs… that most people have never heard.

Come have a listen. Enjoy an amazing  four course supper with appetizers,  a bountiful vegan friendly menu for omnivores and desserts.

There will be wine, elixirs and cordials, it’s a grown up event.

Tickets: $75. to the benefit of The Silverlake Conservatory of Music

Pay here –  scroll down to the PayPal button.