Grapefruit Slush

This is a recipe that my Aunt shared with me a few years ago.
In my recipe book it’s written on a 3×5 card in her handwriting.  I like that.
I’ve modified it just a little, but it’s super yummy.  It has more substance and less sugar than the  Slush that I grew up eating.

And it’s so pretty!


The recipe is very simple.  You just have to make it at least 24 hours before you want to serve it so that it has time to freeze.

First, combine 3 cups sugar and 3 cups water in a saucepan.


Bring to a rolling boil for 2 minutes and remove from the heat to cool.

Meanwhile, open two cans of grapefruit.  With a fork, remove the grapefruit from the cans while preserving as much juice as possible.


Place the grapefruit sections on a cutting board.


Slice the grapefruit into small pieces.


Put the grapefruit back into the cans.  Drain the juice from a bottle of maraschino cherries.
Pour them onto a cutting board.


Now chop them up!


When the sugar syrup has cooled, add the grapefruit to it.


Then add the chopped cherries.


Now open two cans of crushed pineapple and dump them in.  No draining!


Stir it together.


Pour the slush into a large freezer-safe container.
I like to save the big plastic buckets that we sometimes buy ice cream in.
They are perfect for freezing things like this.
Now freeze the slush for 24 hours or until firm.

To serve, remove from freezer and let soften until you can scoop it.
Place slush in a cup and add some 7-UP or Sprite.


Grab a spoon and enjoy!
This is a great summertime refresher.

Here’s the recipe:

Grapefruit Slush

3 cups sugar
3 cups water
2 cans grapefruit sections (around 14 oz.)
1 jar maraschino cherries
2 cans crushed pineapple (20 oz.)
2 liters 7-Up or Sprite (you could also use ginger ale)

Combine sugar and water in large saucepan and bring to a boil.
Boil for 2 minutes and remove from heat to cool.
Remove grapefruit from cans, reserving juice, and chop.
Drain jar of maraschino cherries.  Chop cherries into small pieces.

When sugar syrup has cooled somewhat, add grapefruit and grapefruit juice.
Add maraschino cherries.  Open cans of pineapple and add.
Stir well.  Pour into large freezer-safe container and freeze 24 hours or until firm.

To serve, thaw slush at room temperature for 10-15 minutes.
Spoon in to glasses, top with 7-UP or Sprite.

Makes about 1 gallon of slush.

Gratitude: good for the soul

“I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder.”  -G.K. Chesterton

I love that quote.  It’s one of my favorites.
Earlier this week I was feeling a little bit tired, frustrated, and to be very honest, sorry for myself.
I realized that I needed to move to a higher plane of thought, to remind myself that it’s not about me.

So I sat down and wrote some letters of gratitude to people who have blessed my life lately.


It felt good.   In fact, it was a great cure for the way I was feeling.
It reminded me once again that the choice to be grateful is a powerful one.
It changes our lives because it changes us.
And that’s really all that we can control.

So today, find something or someone to be grateful for and no matter how busy you are, do something about it.  Enjoy the lift that will follow your efforts.

Happy day to you!

Eggplant Parmigana

A couple of  weeks ago my husband and I had dinner at a lovely Italian restaurant.

The eggplant was a disappointment.
So I had to make it for dinner to remind us how yummy it really is.

First, beat two eggs in a shallow bowl (I used a cereal bowl).

Next, place 1 cup flour into another bowl.
I added some seasonings to mine:  salt, pepper, rosemary, basil, and some bread crumbs.

Now, wash and peel your eggplant.

You can see how quickly they begin to brown.
Next, slice it into slices that are 1/4 to 3/8 inches thick.

Dip each slice of eggplant into the egg, being sure to coat both sides.

Then do the same thing in the flour.

Continue until every slice is covered with flour.

Heat some oil  and butter in a frying pan.

When the pan is hot, gently place each slice of eggplant in the pan.

Let it cook until it looks like this when you flip it over.


While you are cooking the eggplant, boil some water and cook a little pasta.
My husband picked fettuccine noodles this time.

In a small saucepan, I also opened some garlic and herb spaghetti sauce and began to heat it.

When the pasta is al dente, drain it.

Remove the eggplant from the heat as soon as it is cooked on both sides,
and assemble your dish.

Tonight, I first put pasta on a plate, then eggplant followed by your sauce and Italian cheese.  Garnish with Italian parsley.

Delicious!  You want some?

The thing to remember about dishes such as this is how inexpensive they are.
Because this is a meatless dish, the cost per serving is incredibly low.   I love summer barbecues, but sometimes I feel like we end up eating too much meat.   Dishes like this are nice to rotate into the mix.  It’s also a great way to take advantage of summer produce.
Try it!

Hopeful Homemaker’s Eggplant Parmigana

1 eggplant
2 eggs
1 cup flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried rosemary
1/2 tsp. dried basil
2 Tb. dried bread crumbs
1 Tb. oil
8 ounces pasta of your choice
2 cups spaghetti sauce
1 cup Italian blend shredded cheese
Italian parsley (for garnish, if desired)

Beat eggs in small bowl.  In separate bowl, combine flour and seasonings.
Wash, peel and slice eggplant into 1/4 to 3/8 inch slices.
Dip each slice of eggplant in to egg mixture and then into flour mixture.
In frying pan, heat 1 Tb. oil.  Gently place eggplant into pan.
Turn when golden brown, and remove from heat.
Boil pasta until it reaches desired tenderness.  Heat spaghetti sauce.
Place pasta on plate, drizzle with spaghetti squash and 2 Tb. cheese.
Place 2 slices eggplant on top of pasta, drizzle again with sauce and sprinkle with more cheese.
Garnish with Italian parsley.  Enjoy!

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