Matty's Not-Too-Sweet Tea

My husband loves Iced Sweet Tea.  We live in the south and here it is sickly sweet.  Here is his adaptation.

Matty's Not-Too-Sweet Tea

Ingredients:

1 family size tea bag (whatever your preference) or 4 single serving tea bags

1/2 cup sugar

Coffee maker

1 gallon of water

A container to keep the tea in your fridge

Directions:

Fill your coffee pot almost full of water and place in the water reservoir on your coffee maker.

Place 1/2 cup sugar in your coffee pot. Add a splash of water so it doesn't harden while the tea is brewing. Put the tea bag in the coffee hopper and run the coffee maker.

Pour the tea into your container (do this in the sink - seriously - tea stains counter tops!)

Run an additional pot of water through the coffee maker (leave the tea bag in the hopper)

Pour the tea into your container.

Fill the rest of the container with cold water and stick it in the fridge!

Enjoy until it runs out and then ask your wife to make more.

Clark's Tropical Guacamole

This is Clark's recipe - I think I modified it a little - but not too much!!! It is delicious!

Clark's Tropical Guacamole with Plantain Chips

Ingredients

4 ripe Haas avocados (2 pounds total)

1 cup finely chopped red onion

1 Romano tomato (diced and deseeded)

2 fresh Serrano chilies (finely chopped -including seeds)

1/4 cup fresh lime juice, or to taste

3/4 purple grapes (halved and seeded)

3/4 cup mango (peeled and diced)

1/2 cup chopped cilantro

5-10 green plantains

Directions:

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chilies, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in grapes, mango, and cilantro. Season with salt and additional lime juice.

Slice plantains really thin and fry them in vegetable oil heated to 375 degrees for about a minute.

Guacamole can be made 4 hours ahead and chilled, its surface covered with plastic wrap. Bring to room temperature and stir before serving.

Garnish with lime wedges and plantain chips!

YUM!