Lime

A company-commissioned test of an alternative fuel being consideredfor burning at Warner Co.'s lime kiln in East Whiteland Township concludes that the new material would increase emissions at the plant but still comply with federal air-quality standards. The test of a mixture of coal and pellets was conducted in March by Waste Management Inc. at Warner's Cedar Hollow lime kiln on Yellow Springs Road in Devault. The results were issued last month. They show that emissions of cadmium, lead and mercury increased with the alternative fuel but stayed within the same order of magnitude of emissions released when coal was the only fuel burned.

Here's a new one: Wednesday's Grapefruit League game was delayed for about two minutes while a stadium employee attempted to corral two children dressed as a lime and an orange. The kids were part of a between-inning race in foul territory from third base to first. But the lime kept running past the finish line and around the warning track. Players from the Phillies bullpen in left field kept waving the lime around as the stadium employee chased him. The orange followed. The lime made it all the way around the field, back to the Phillies dugout, where he high-fived Luis Castillo.

These recipes make one drink unless otherwise noted. SIMPLE SYRUP Mix two parts water with 1 part sugar. Bring to a boil, then let cool to room temperature. For mint-infused simple syrup, add a handful of mint after the mixtures comes to a boil, let sit till room temperature, and strain. Store tightly covered in the refrigerator. DERBY 2 1/2 ounces bourbon 1 1/2 ounces mint-infused simple syrup 1 1/2 ounces lime juice Splash soda water Fresh mint leaves Combine first three ingredients over ice. Top with splash of soda.

Bill Dupper Jr. of Swedesboro carries on a family tradition of maintaining a vegetable garden that belonged to his grandfather. Dupper yesterday spread lime to neutralize the acid in the soil.

The Southwestern look in furniture, tableware, clothing and even restaurants may be wearing thin by now, but Southwestern food still tastes pretty darn good. You can save your nouvelle Navajo tableware for the next time the decorating trend comes around, but to help you keep cooking Southwestern- inspired meals, here is a recipe for Grilled Turkey Steaks With Chili-Lime Sauce. The steaks are briefly (or longer, if you have time) marinated in olive oil, garlic, chili powder, lime peel and lime juice.

From the colonial period right up to the beginning of the Industrial Revolution, the limestone deposits of the region played an important role in its economic development. This rock was a key factor in enhancing agriculture and in constructing roads and buildings. Limestone is a sedimentary rock containing variable quantities of magnesium carbonate and quartz. Ed Addison, president of the Historical Society of Montgomery County, notes that before European settlement in America, it was well-known in Europe as a building material and fertilizer.

I recently lunched at Iron Chef Geoffrey Zakarian's restaurant, Tudor House Miami. I was won over by his pea soup with lime marshmallows. This recreation, sans marshmallows. puts lime juice in the soup. Creamy Pea Soup with Roasted Garlic and Lime Makes 8 servings 3 large yellow onions, chopped 2 heads garlic Olive oil 1 pound frozen peas 1 quart chicken broth 1 tablespoon minced jalapeno pepper slices 8-ounce container creme fraiche 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice Salt and ground black pepper 1. Heat the oven to 400 degrees.

THE cocktail menu is now taken as a given, almost an article of faith. If you go to anyplace with a liquor license and any sort of ambition above that of Bud Lights or Jagermeister shots, there's probably going to be one, usually with drinks costing in the double digits. Go back only a decade or two, and you found very few places with cocktail menus. Just about the only places that had specialty cocktail menus were places like Chili's, Applebee's or other chains, with their cloying Mudslides and Appletinis and Cosmopolitans and gigantic Day-Glo Margaritas.

Since avocados are generally quite expensive in this area, I would say they're a luxury item. But they do have a lot of redeeming qualities: they're delicious, they blend will with all sorts of other foods, the delicate flavor and buttery texture contrast with crisp or crunchy foods, and they can be easily pureed to make soups, dips, salad dressings and desserts. Though they are high in fat, and thus in calories, a little avocado can go a long way. They're higher in potassium than bananas, and have a decent amount of Vitamins A and C plus other nutrients.

We've all been eating food with names we can't pronounce in the guise of being avant-garde. This is good, since Americans are sampling foods from many regions of the country and from such cultures as India, Africa and South America. During all of this, families throughout the United States have been enjoying an American classic, succotash, without fanfare. Succotash basically is a combination of "broken pieces" - lima beans and corn. It stems from American Indians and probably spread throughout the country as Indians moved across the nation.

I recently lunched at Iron Chef Geoffrey Zakarian's restaurant, Tudor House Miami. I was won over by his pea soup with lime marshmallows. This recreation, sans marshmallows. puts lime juice in the soup. Creamy Pea Soup with Roasted Garlic and Lime Makes 8 servings 3 large yellow onions, chopped 2 heads garlic Olive oil 1 pound frozen peas 1 quart chicken broth 1 tablespoon minced jalapeno pepper slices 8-ounce container creme fraiche 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice Salt and ground black pepper 1. Heat the oven to 400 degrees.

THE cocktail menu is now taken as a given, almost an article of faith. If you go to anyplace with a liquor license and any sort of ambition above that of Bud Lights or Jagermeister shots, there's probably going to be one, usually with drinks costing in the double digits. Go back only a decade or two, and you found very few places with cocktail menus. Just about the only places that had specialty cocktail menus were places like Chili's, Applebee's or other chains, with their cloying Mudslides and Appletinis and Cosmopolitans and gigantic Day-Glo Margaritas.

The region has ice cream, frozen yogurt, gelato, and water ice shops by the score. Cupcakes and soft-serve are sold off of trucks. Think you have seen everything in desserts? How about a shop dedicated to pudding? Mike Leibowitz and Bret Binder, who met at Villanova Law School, are about six months into Pudding Lane, a shop on Havertown's commercial district on Brookline Boulevard devoted to the creamy treat. Much like an ice cream shop, Pudding Lane's centerpiece is a windowed refrigerated case full of bowls of pudding.

Here's a new one: Wednesday's Grapefruit League game was delayed for about two minutes while a stadium employee attempted to corral two children dressed as a lime and an orange. The kids were part of a between-inning race in foul territory from third base to first. But the lime kept running past the finish line and around the warning track. Players from the Phillies bullpen in left field kept waving the lime around as the stadium employee chased him. The orange followed. The lime made it all the way around the field, back to the Phillies dugout, where he high-fived Luis Castillo.

1 Rickie Fowler's electric color combination was lime green and white Friday. It looked innocuous enough until you saw his matching shoes, lime green and white, like saddle shoes. "I didn't see those at Golf Galaxy," one Aronimink member said of the golf outlet store. They weren't selling them in the Aronimink pro shop, either. (Where's Carrie Bradshaw when you need her?) The shoes did not help as Fowler missed the cut. 2 Local knowledge is a good thing. On the 14th green, golfer after golfer missed what looked like makeable putts.

It can feel like the tropics around here when Philly hits the muggy final weeks of its hot season. So it's little wonder I've been gravitating toward aged rum as my dark summer spirit of choice. The better the rum, the less adornment it needs. But one of rum's best qualities is also its ability to mix well without losing its character - as long as you keep it simple. A splash of brisk ginger ale (twice the quantity of rum) and a slice of lime over rocks has become my default drink.

These recipes make one drink unless otherwise noted. SIMPLE SYRUP Mix two parts water with 1 part sugar. Bring to a boil, then let cool to room temperature. For mint-infused simple syrup, add a handful of mint after the mixtures comes to a boil, let sit till room temperature, and strain. Store tightly covered in the refrigerator. DERBY 2 1/2 ounces bourbon 1 1/2 ounces mint-infused simple syrup 1 1/2 ounces lime juice Splash soda water Fresh mint leaves Combine first three ingredients over ice. Top with splash of soda.

With a twist of the lid this BPA-free water bottle becomes a cooling mister. A portion of the proceeds benefits the Breast Cancer Research Foundation, but the bottle's perfect no matter what charity you're walking for. Students from Working Class Studios, a division of SCAD, the Savannah (Ga.) College of Art and Design, designed these cool unbreakables: amber tumblers and a green belly pitcher. And why spoil this lovely summer drink with a treacly tonic made with high-fructose corn syrup?

  Good news if you're fond of the extraordinary baguettes at Parc, the Rittenhouse Square brasserie. You can take them home. By popular demand, the Stephen Starr boite now stocks a basket of the crusty, lightly salted loaves at the hostess desk. They're made on premises (from a "secret recipe," says Starr) by baker Carlos Aparicio. The bread's at its best warmed up, though when Parc's kitchen gets busy it can sometimes forget. - Rick Nichols "La bonne baguette," $3, Parc Brasserie, 227 S. 18th St., 215-545-2262, www.parc-restaurant.

Here are a few of chef Jose Garces' recipes from his newest restaurant, Distrito. ESQUITES (MEXICAN CORN) 1 medium onion, small dice 8 cups corn kernels, cut off the cob 4 cups corn stock (recipe follows) 1 stick (4 ounces) butter 1 tablespoon chopped epazote, a fresh Mexican herb Lime Mayonnaise (recipe follows) Queso fresco Chili piquin Sweat diced onions in butter. Add corn kernels and cook until soft, about 15 minutes.