the point stuck

The other day at breakfast a good friend's husband described in great detail how he made ribs the night before. At the time I thought nothing of it. Later she sent me a text message saying:

"We got in the car and B said 'I tried to be very specific about the rib sauce so Melissa wouldn't get mad at me again'".

I couldn't help but laugh. Last year I wrote a post about a really good hamburger and how the host wouldn't share the recipe. Apparently, the point stuck.

I love people who share recipes.

Another friend has made an amazing cold raspberry soup for me a couple times this summer and she passed the recipe along so I could share it with you.

The last time we ate it with a few salads on the side but it would be amazing with cucumber sandwiches.

Andrea's Cold Raspberry Soup

1 package (20 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups water
1/4 cup whit tine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1//1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 cup (8 ounces) raspberry yogurt
1/2 cup sour cream

In a blender, puree raspberries, water and wine if desired. Transfer to a large  saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium  heat. Remove from  the heat; strain and allow to cool.

Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

Makes 4-6 servings.