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[nverland]

CUBAN MOJITOS

INGREDIENTS
1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
White rum (2 ounces)
2 ounces club soda

DIRECTIONS

Place the mint leaves into a long mojito glass (often called a “collins” glass) and squeeze the juice from a cut lime over it. You’ll want about two ounces of lime juice, so it may not require all of the juice from a single lime.

Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device, though you can also use the back of a fork or spoon if one isn’t available).

Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.


Lemon Potatoes

2 lbs (900 g) small potatoes with the skins on
3 Tbs (45 ml) olive oil
The zest and juice of 1 lemon
1 Tbs (15 ml) chopped fresh oregano, or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until tender, 20 to 40 minutes,
depending on size. Drain the potatoes and return them to the
pot. Add the olive oil and place the pot over the lowest heat
possible, shaking the pot occasionally until all the water has
evaporated. Add the remaining ingredients and toss gently.
Serves 4 to 6.