My father-in-law likes to go all-out in typical Texan bigger-is-better style.  Sometimes this means having an air-hockey table in our living room with the legs chopped off just right, making it the perfect height for his grandson.  Sometimes this means buying an enormous citrus juicer so he can subsist on ceviche with ease.

I guess we have different ideas on “going all-out,” but here I am, with a state-fair-reminiscent citrus juicer staring at me, so I drink.  And here are a few of the refreshing summer drinks we have been enjoying. With ease.

watermelon agua fresca with lime:  Scoop watermelon flesh (seeds and all) into a blender.  Pulse a few times, then blend until just liquified, pushing down the solids as necessary.  Strain out seeds and excess pulp with a fine mesh strainer.  Add lime juice to taste, and optionally, sweeten with agave nectar or sugar.

lemonade with chia seeds:  Add a tablespoon of chia seeds (found in health food stores) to unchilled lemonade.  Let sit until the seeds have become gelatinous. Chill.  Serve with a straws - almost bubble-tea style.

sorrel mint bissap with lime:  inspired by Yolele!: Recipes from the Heart of Senegal by Pierre Thiam.  Make flor de Jamaica from Hibiscus (sorrel) flowers: In a saucepan place about two cups of hibiscus flowers,  add water until just covered.  Bring to a boil.  Turn down heat, add a handful of mint leaves and simmer for 5 minutes.  Remove from heat, let cool.  Strain hibiscus and mint leaves, add lime to taste, dilute with cold water (to taste) and chill.

Next up: my lemonbalm plant is getting bigger and I’ll be steeping lemonbalm leaves in hot water, chilling and using it as a base for lemonade.

I tagged along with my parents on a trip to Louisville, KY a couple of weeks ago.  Louisville is a charming city, and my parents are good company, especially with two little ones in tow.  So I know it’s going to sound crazy when I tell you that the highlight of the trip was lima beans.  Bruce Ucán, chef at Mayan Cafe serves them up blistered in sesame oil with toasted ground pumpkin seeds, parsley, and green onions.  I found his recipe on a local tv station website, and he was gracious enough to let me reprint it here for you.

Mayan Tok-Sel Lima Beans

courtesy Bruce Ucán, Mayan Cafe

(Tweaked a little because the recipe seemed to not scale down correctly for the home cook.  Origanal version here.)

Ingredients

serves 4:

10 oz. of frozen lima beans  (Fordhook, if you can find them)
1 bunch of green onions
1/2 bunch of parsley
Salt to taste
Lemon juice to taste
6 oz. (about a cup) of shelled pumpkin seeds
1/2 oz. (a tablespoon or two) of sesame oil

Defrost lima beans and set aside to dry.  Pre-heat oven to 350 degrees.

Chop (fine to medium) the green onions and parsley. Set aside.

Roast the pumpkin seeds in the 350 degree oven, then grind them (again, fine to medium) in a food processor.

For the next step, have all the ingredients ready as this is a quick process, similar to using a wok.

Put the sesame oil in a skillet on medium heat. When the oil starts smoking, throw the lima beans in first. Sauté them until they are brown and roasted.

Add all the other ingredients except the lemon juice and sauté for another minute. Then add lemon juice.

Ready to serve.