Its hot and my son bought me a large Jamaica. A mexican beverage

[maveric]

pronounced "Ha-mike-ah", made from Hibiscus flowers. Tasty and refreshing!
What a good kid I have.

[nothingshocksmeanymore]

1. yum...I turned Misunderestimator on to Jamaica last week

[maveric]

2. Pretty good stuff, isnt it?

Its doing the trick in this 94 deg heat.

[nothingshocksmeanymore]

3. yes

then again so is my air conditioner ;)

[frylock]

4. mmmmmmmmmmmmm..

I had a large horchata yesterday. Which taco shop do you frequent? I like Los Cocktelieras on Jackson (adjacent to Big E Liquor and the Hearth House).

[maveric]

5. "Nachos" University @ Parks, La Mesa.

Great Camaron burritos too!

[frylock]

6. i've been there..

I'll check out that burrito. I do like scrimps!

[maveric]

7. BTW how'd you like that Peavey - Clemens game?

Peavey shut them down!

[frylock]

9. man, what a great game!

Giles was the man that night! If not for Peavy's incredible outing, Brian would have taken player of the game. Dave Roberts' leadoff triple was huge. Gotta give it to the ol' man. Clemens was throwing at 93+ mph all night long.

I'm incredibly fortunate to have such generous friends. They've hooked me up with free duckets all season, and it was a treat to watch such a marquee matchup.

[BikeWriter]

8. I found a recipe for them. It sounds good!

Jamaica (Hibiscus Flower Drink — Mexico)
2/3 cup dried hibiscus blossoms*
1 1/2 cups water
1/3 cup granulated sugar or simple syrup

In a saucepan, bring the blossoms and water to a boil over high heat and continue boiling for 3 minutes. Add enough water to bring the total liquid to 4 cups; add sugar. Set the mixture aside for at least 4 hours or overnight.

Strain the liquid into a glass pitcher. Add more sugar, if necessary. Serve chilled over ice with lime wedges as a garnish.

* These are labeled "sorrel" and can be found in Mexican markets in the Southwest.
http://www.recipegoldmine.com/bevnon/bevnon35.html

[maveric]

10. Thanks BikeWriter, I may try to make my own now.

There are plenty of Mexican markets in San Diego, so I shouldnt have any problems finding sorrel.
Cool!

[BikeWriter]

13. Yep, the same here in Texas, or...

if I had a dehydrator I could start from scratch with blossoms from the back yard. I may try it and see if it works as well with fresh flowers. :)

[BikeWriter]

15. Aha! Hibiscus Flower Margaritas!

http://www.101cookbooks.com/archives/000023.html

[sam sarrha]

11. no way i would consume anything from Mexico... I'm from El Paso

dont do it..

[maveric]

12. Heathier food than the hormone injected shit in the US of A.

And I'm in San Diego.

[sam sarrha]

14. no argument here about adidives.. but i have been to mexico ,,not good,...

:toast: :beer: :puke:

i now make my own Sherbet deserts, i consume no dairy products, and wouldn't touch Beef.

I am working on culturing yogurt cultures in a non dairy media.. not too hard to do, but it tastes pretty nasty.. bacteria have a very gamey flavor.. i used to be a Biologist and did Taxonomy on bacteria for years.