Raspberry lime punch

• 2/3 c. ginger simple syrup, plus more to taste
• 2/3 c. fresh lime juice (about 1 bag of limes), or more
• 18 oz. fresh raspberries
• 2 2L bottles of seltzer water, chilled
• raspberry ice cubes
• 2 more limes, sliced

Blend raspberries in blender until smooth.  Use a spatula to press raspberry puree through a sieve to remove seeds.  (Alternately, and preferably, use a food mill.)

Mix ginger simple syrup, lime juice, and raspberry puree in a container and refrigerate overnight for the flavors to blend.

Put raspberry mix in punch bowl.  Carefully add a 2L bottle of seltzer water.  (It will fizz violently.)  Add seltzer water from second bottle to top off.  Add more ginger simple syrup to taste.  Add raspberry ice cubes and lime slices.

For raspberry ice cubes:  Fill one ice cube tray with water and 1 fresh raspberry per cube.  Freeze.

For ginger simple syrup:  Put into a small saucepan 1 c. water, 1 c. sugar, and peeled, sliced ginger (at least half a cup, most of a Trader Joe's pkg).  Bring to a simmer.  Remove from heat and steep for a while.  Strain out solids.

Hot chocolate

• 1 Trader Joe's 70% dark pound plus bar
• 8 c. (1/2 gal) whole milk

Chop chocolate.  Put milk and chocolate in slow cooker on low for 2 hours.  Stir occasionally while heating.  Sweeten to taste if desired.

Note:  Even at its best, chocolate wasn't fully smooth and incorporated.  Next time try the immersion blender after it's heated.

Note:  Remaining hot chocolate kind of congealed after several hours in the slow cooker and after most of it had been drunk.

Scotch broth

Broth:

• 1 lamb shank
• 9 c. water
• 1 tsp garlic salt
• 1 tsp all-purpose seasoning
• dash of dried celery flakes (or chopped leaves from ~1 celery stalk)
• 1/2 tsp dried thyme leaves
• 12 peppercorns
• 1 bay leaf

Soup:

• 1/4 c. salted margarine or butter
• 1 small onion, diced
• 1 large carrot, diced
• small handful of dried celery flakes (or 1/2 c. diced fresh celery)
• dash of garlic powder
• 1/2 c. barley
• 3 TBS flour

For broth, combine all ingredients and simmer slowly, covered, for 3-4 hours.  Strain.  Reserve meat from lamb shank (pulling it apart into bite sized pieces).  Ideally, refrigerate broth overnight and then skim off the fat.

For soup, melt margarine in a large pot.  Add onion, carrot, celery, and garlic powder.  Saute 5 minutes.  Do not allow to brown.  Add barley and flour.  Cook 2 minutes longer.  Add stock; stir well.  Simmer slowly, covered, for 1.5 hours until barley is fully cooked.  Add reserved meat to soup and heat through.  Season to taste as needed.