Iced Teas

http://www.bhg.com/recipe/drinks/minted-iced-tea/

Ingredients

• 7 cupswater
• 2 cupssugar
• 8 tea bags orange pekoe tea
• 8 sprigsfresh mint
• 8 cupscold water
• 2 cupsorange juice
• 3/4 cuplemon juice
• Ice cubes
• Fresh mint sprigs (optional)

Directions

1. In a large saucepan combine the 7 cups water and 2 cups sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Add tea bags and 8 mint sprigs; cover and let stand for 5 minutes. Using a slotted spoon, remove tea bags and mint sprigs; discard.

2. Transfer tea to a heatproof 1-1 /2- to 2-gallon bowl or container. Add the 8 cups cold water, orange juice, and lemon juice. Cover and refrigerate at least 4 hours or up to 2 days. Serve tea over ice and garnish with additional mint sprigs. Makes 16 to 18 8-ounce servings.

AND STRAWBERRY - -

http://www.bhg.com/recipe/drinks/strawberry-iced-tea/

 

Ingredients

• 2 poundsfresh strawberries or two 16-ounce packages frozen unsweetened whole strawberries
• 1 cuppacked brown sugar
• 1 cupwater
• 2 lemons
• 3 tablespoonssnipped fresh rosemary (optional)
• Ice cubes
• 1 recipe Iced Tea (see Recipe Center) or one 1-liter bottle club soda, chilled
• Fresh strawberries (optional)

Directions

1. In a large saucepan combine fresh or frozen strawberries, brown sugar, and water. Cook and stir over medium heat until sugar dissolves.

2. Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Cover; cool to room temperature.

3. Press mixture through a fine mesh sieve; discard solids (you should have about 1 quart syrup). To serve, fill glass with ice. To each glass add 1/2 cup Iced Tea and syrup to taste (about 1/2 cup). Garnish with fresh strawberries. Makes about eight (8-ounce) servings.

Richmond Olympic Oval

Vancouver Sun / The first competition at the Richmond oval: the Canadian Single Distance Championships in December.Photograph by: Ian Lindsay, Vancouver Sun

Richmond's Olympic Oval is quite an amazing venue.

The website boasts:

Located minutes from Vancouver International

Airport, the Oval is a breathtaking facility

along the banks of the Fraser River and

a hallmark of public accessibility, environmental

sustainability and worldclass sportsmanship.

Honored with several awards including the Institution of Structural

Engineers 2009 Award for Sports or Leisure Structures, the building

has spacious, modern interiors featuring wood floors, natural light

and a broad public art program incorporated into the Oval itself and

its immediate surroundings.

Large panes of glass along the exterior walls allow natural lighting and provide unique river views.

The unique design includes large paned glass allowing natural lighting and beautiful views of the Fraser River, a giant 2 hectare roof made of "salvaged British Columbia wood that was damaged by a pine-beetle infestation" and a rain collection system which is used for irrigation and the buildings utility systems (toilet flushing).

Perhaps it's most unique feature is the "Waste Heat Energy Recovery"

This energy, recovered from ice-making is reused for heating and cooling water, the building and the rink. It is comparable to the heat you feel beside your fridge or freezer... this extra energy is being used for other sources in the building making it a "green" or "environmentally friendly" energy source.

It is a complex design of tubes and pipes throughout the building that create a "sustainable legacy"

It is a state-of-the-art design and has already recieved numerous awards including:

The Institutional Design Award from BC Wood WORKS!/Canadian Wood Council.

The Innovation in Architecture Award of Excellence from the Royal Architectural Institute of Canada.

The Green Building Practices Award from the Globe Foundation and World Green Building Council.

The Sustainability Star from the Vancouver Olympic Organizing Committee.

Considered by many to be the shining star of the Olympic Venues, it will be open to the public April 1, 2010.