They let you mix up a refreshing lemonade wherever you find a glass or bottle of cold water. We’ve become hooked—a surprise to us, as we haven’t liked other mixes we’ve tried—and this one has just five calories per glass! So congrats to Crystal Light for the excellent lemon flavor.

After we used up the individual packets—in one day—we raced to the supermarket to buy the pitcher-size packets, which make two quarts. While 64 ounces of lemonade sounds like a lot, it’s the equivalent of four 16-ounce bottles. We’ve been going through a pitcher a day.

We’ve also been playing with flavor variations.

 
We love all the variations, but will be serving pitchers of spicy lemonade on Cinco de Mayo. Yes, you can add Tequila…and gin and vodka.

Want To Make Lemonade From Scratch?

Here’s the recipe.
  

Many people enjoy tacos at restaurants, but far fewer make them at home. It’s really easy.

You don’t need a holiday to make this family and party favorite. But if you haven’t made tacos before, use the upcoming Cinco de Mayo as the occasion.

Tacos require a relatively long list of ingredients, but they’re all easy to gather: chopped beef or diced/shredded chicken, canned black beans and corn, onion, taco seasoning (packaged, or use the recipe below) and an optional jalapeño—remove the white ribs and the seeds unless you like things really hot.

Then, it’s simply into the skillet for these ingredients. When the meat is cooked (20 minutes), set the skillet on the table, buffet style, along with taco shells, chopped lettuce, salsa, shredded cheese and sour cream.

Then, everyone can build his/her own taco.

Tacos can be nutritious food, especially when you:

 
Beans, lettuce, onions and salsa contribute fiber (in addition to nutritients), and corn taco shells are whole grain.

MAKE YOUR OWN TACO SEASONING

McCormick’s Taco Seasoning includes chili pepper, cumin, paprika, oregano, onion, whey, salt, sugar, garlic, potato starch and citric acid.

You can eliminate the whey and sugar by making your own taco seasoning from ingredients you already have on the shelf. And you’ll save money in the process.

ingredients

 
Preparation

1. Combine ingredients in a small bowl.

2. Substitute for a 1.25-ounce package of commercial taco seasoning.

Bohemia* is one of our favorite Mexican beers. It was named after a region in the former republic of Czechoslovakia† that produced some of the world’s finest beers.

A pale pilsner-style beer, it is the most awarded of Mexican beers. It’s worth tracking down.

To set up a beer and salsa bar:

1. Pick six different beers† and six different types of salsa. Choose among green salsa/salsa verde/tomatillo salsa, red salsa, salsa fresca, or pico de gallo (fresh red salsa), salsas made with beans, chipotle, corn, and fruit.

2. Serve the salsa in bowls. Place the salsa containers behind the bowls so people know what they’re eating.

3. Use small cups/glasses. You want your guests to try all six beers, but not to overindulge. The five-ounce disposable plastic tumblers (“rocks glasses”) available in supermarkets are on the generous side. You can also use plastic or glass shot glasses.

4. Beer tasting notes. If you have time, make cards to set in front of each of the beers, mentioning the style and any tasting notes you want to provide (you can find this information online).

5. Don’t forget the napkins and plates!
 
 
MORE TO NIBBLE

 
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*Czechoslovakia split into the Czech Republic (capital, Prague) and Slovakia (capital, Bratislava) in 1993. Bohemia is located in the contemporary Czech Republic.

†The majority of Mexican beer is produced by two large companies. FEMSA is the maker of Bohemia, Carta Blanca, Dos Equis, Indio, Sol, Superior, Tecate and the seasonal Noche Buena. Grupo Modelo produces Corona, Corona Light, Modelo Especial, Modelo Light, Negra Modelo and Pacifico. Estrella, Montejo and Victoria are made by smaller producers.

[1] Serve as many different types of salsa as you like. Your guests will enjoy tasting them (photo © Rodnae Productions | Pexels).

[2] Bohemia beer: a fine way to celebrate Cinco de Mayo (photo by Jaclyn Nussbaum | © The Nibble).

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