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| Aunt Jane circa 1969 |
My mother’s sister Jane is one of the most gracious hostesses you will ever meet. She carries on traditions, started by her own aunts. In fact, she reminds me more of our Aunt Letha with every passing holiday. Her dinner parties are legendary and unique in that even after we’re seated and eating, entrees and side dishes continue to appear from the kitchen. Following every meal, diners are provided carry-out containers to relieve her of leftovers. I have been able to feed for at least five days from the leftovers.
Lemonade or Sweet Tea is usually the main beverage at her dinner table. The amount of sugar used is so substantial that what oozes from the pitcher is a syrupy mixture, guaranteed to give you diabetes and keep children up all night. Below I’ve reduced the amount of sugar without compromising the taste. If you’re around, please join us for Thanksgiving or Easter. Fat Girl Snacks is the official dessert supplier.
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| Christmas Dinner 2010 (Sweet Tea at the head of the table) |
Lemonade
Ingredients
- 3 Lemons (halved)
- 1 ¼ cups Sugar
Directions
- In a large pot, add lemons to 2 quarts of water and bring to a boil. Reduce heat to simmer for 20 minutes.
- Cool for 30 minutes and pour warm liquid into a pitcher with the sugar. Mix well.
- Cool completely and serve over ice.
Aunt Jane likes to serve over ice, but I save my Poland Spring 3-liter water bottles for containers. Pour in lemonade, add water to top off and freeze until ice crystals form.
Sweet Tea
Ingredients
- 5 Tea bags (Orange Pekoe)
- 1 ¼ cups Sugar
- Juice of 1 lemon or ¼ cup of reconstituted lemon juice
Directions
- In a large pot, add tea bags to 2 quarts of water and bring to a boil. Reduce heat and let simmer for 20 minutes.
- Cool for 30 minutes and pour into a pitcher with sugar. Add lemon juice. Mix Well.
- Cool completely and serve over ice.
Again, Aunt Jane likes to pour over ice, but I do my water bottle process.
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| Lemonade |
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| Sweet Tea |
