News You Can Use


I learned a trick from Vicki, my sister-in-law, that makes the thankful all year long. It involves yogurt containers and water.



Filled cleaned plastic containers—like the ones yogurt and sour cream come in—with water, leaving some head space. Freeze. Presto shazam! You have ice for a small lunch-sized cooler. You have ice for ice-water, drink dispensers, lemonade, iced tea. I especially like the one pound containers; they fit every pitcher in our house.

Here is a Iced Tea Syrup recipe that is great for thirsty souls. One hot summer afternoon we were at a friend’s house for lunch. We gulped down a gallon of iced tea. She picked up the empty pitcher and brought more cold tea to the table a minute later. Who stores iced tea by the gallon? “How did you do that?” I asked. “Oh, I have a syrup concentrate,” she replied. It’s my go-to tea now.

Heather’s Iced Tea Syrup

2 quarts water
2/3 C tea leaves (=8 family sized tea bags)
4 mint tea bags
4 C sugar * 
8 whole cloves
mint leaves

Bring water to boil.
Turn heat off, let bubbles die down.
Add tea; cover and steep for 15 minutes.
Add sugar and cloves.
Stir well.
Keep covered in the refrigerator.

Mix 1 part syrup to 4 or 5 parts water,
or to taste.

* I have used Splenda instead of sugar, with good results.


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Comments are cinnamon on my oatmeal!

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