Another iced tea creation, this one combining fresh plums and fennel seed, from a website called epicurious.com. Fennel seed has an anise-like flavor, but sweeter and more like licorice root, sometimes called sweet cumin. Combined with tart plums, fennel seed gives this iced tea a strong, aromatic flavor. Use simple syrup to balance the tartness.  

4 orange pekoe tea bags
6 cups water
1 tbsp plus 1 tsp fennel seeds
4 plumes (about 1 pound), pitted and cut into 1/2 inch pieces
simple syrup, to taste (about 1 cup) see recipe below
plum slices, for garnish

Pour 4 cups boiling water over tea bags in a heat-resistant pitcher and steep 5-10 minutes or to desired strength. Set tea aside to cool.

In a saucepan, stir together fennel seeds, plums, and remaining 2 cups of water. Bring to a boil and simmer for 5-7 minutes, until plums are soft.

Strain mixture, pressing hard on solids, and reserve liquid. Discard solids. Pour liquid through a fine strainer into tea. Stir in simple syrup to taste.

Chill tea 1-2 hours. Serve over ice and sliced plums. Add more simple syrup as needed for desired sweetness.

Simple Syrup:
1 1/3 cups sugar
1 1/4 cups water

To make Simple Syrup:
In a small saucepan, bring sugar and water to a boil, stirring. Boil until sugar dissolves. Let syrup cool and chill, covered. Simple Syrup will keep for 2 weeks. Chill, covered, until ready to use. Makes 1 1/2 to 2 cups syrup.

Here is a recipe I whipped up with the last of my Spicy Paprika Rub (see Sauces, Dips & Rubs category). I prefer using extra lean (4% fat) ground beef and skip draining. This is a  grown-up version of Beef & Mac from a can, but lower in sodium and much, much tastier.  If you don’t have macaroni, use another shaped pasta like shells, corkscrew, or small penne.

1 lb extra lean ground beef
1 small onion, diced
3 cups uncooked macaroni
3 (8 oz) cans tomato sauce with roasted garlic
1 heaping tbsp Spicy Paprika Rub, or to taste
fresh ground black pepper
1 cup shredded cheese, such as Monterey Jack or Cheddar

Bring a large pot of water to boil. Cook macaroni until al dente. Drain and add tomato sauce. Keep warm.

Meanwhile, brown and beef over medium-high heat until it crumbles and is no longer pink. Mix in paprika rub, coating beef. Saute 3-5 minutes or until beef mixture is mostly dry. Remove from pan and keep warm.

Saute onion until tender and translucent, about 3 minutes. Fold onion and beef into macaroni. Season with pepper as desired.

Serve in bowls topped with shredded cheese. Make it colorful by adding your favorite vegetables, such as sauteed mushrooms, zucchini, corn, or diced tomatoes.