Lime

2 cups sugar ? cup water ? cup lime juice Zest of 2 limes Cream of coconut, to drizzle     1. In a small saucepan over medium heat, combine the sugar, water, lime juice and lime zest. Heat, stirring until the sugar dissolves, about 3 to 4 minutes. Remove from the heat and allow the mixture to cool completely. Refrigerate until ready to use. 2. To use with shaved ice, drizzle a bit of the syrup over a cone or bowl of ice, then drizzle cream of coconut over the top. Alternatively, to make granita, stir another 1 ?

This is the very definition of a winning weeknight chicken dish. Lime and Fig Chicken Makes 4 servings 4 dried figs 1/3 cup hot water 4 or 5 limes Leaves from 2 stems each mint, cilantro 3 or 4 boneless, skinless chicken breast halves (11/4 pounds total) Kosher salt, fresh pepper 2 tablespoons olive oil 1/3 cup fig jam or spread 1. Stem the figs; cut into quarters. Place in a bowl and cover with the hot water.

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.

Silver Lining Playbook Crabby Snacks . . . 4 Sesame-Ginger Poached Chicken and Rice Stuffed Cabbage Rolls . . . 2 Lime and Fig Chicken . . . 3 Homemades (Homemade Pasta) . . . 4

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.

Makes 1 cocktail 2 ounces blanco tequila 1 ounce lime juice (fresh) 3/4 ounces simple syrup 1/2 ounces ginger/kale    juice (see note) 1. Rim cocktail glass with lime, then line with Smoked Sea Salt (fine grade). Fill cocktail glass with ice. Shake all ingredients in shaker with ice. 2. Strain into cocktail class full of ice. Garnish with lime wheel and kale leaf. - Recipe courtesy of Mike DiTota Note: Ginger/kale juice is made by juicing fresh kale and ginger at a 1:1 ratio.

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.

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.

Makes 1 cocktail 2 ounces blanco tequila 1 ounce lime juice (fresh) 3/4 ounces simple syrup 1/2 ounces ginger/kale    juice (see note) 1. Rim cocktail glass with lime, then line with Smoked Sea Salt (fine grade). Fill cocktail glass with ice. Shake all ingredients in shaker with ice. 2. Strain into cocktail class full of ice. Garnish with lime wheel and kale leaf. - Recipe courtesy of Mike DiTota Note: Ginger/kale juice is made by juicing fresh kale and ginger at a 1:1 ratio.

PARIS - King Richard I, the 12th-century warrior whose bravery during the Third Crusade gained him the moniker Lionheart, ended up with a heart full of daisies, as well as myrtle, mint, and frankincense. Those were among the findings of a French study, announced Thursday, which analyzed the embalmed heart of the English king more than 810 years after he died. The biomedical analysis also uncovered less flowery and spicy elements such as creosote, mercury, and perhaps lime in the heart, which has been in the western French city of Rouen since his death in 1199.

Silver Lining Playbook Crabby Snacks . . . 4 Sesame-Ginger Poached Chicken and Rice Stuffed Cabbage Rolls . . . 2 Lime and Fig Chicken . . . 3 Homemades (Homemade Pasta) . . . 4

This is the very definition of a winning weeknight chicken dish. Lime and Fig Chicken Makes 4 servings 4 dried figs 1/3 cup hot water 4 or 5 limes Leaves from 2 stems each mint, cilantro 3 or 4 boneless, skinless chicken breast halves (11/4 pounds total) Kosher salt, fresh pepper 2 tablespoons olive oil 1/3 cup fig jam or spread 1. Stem the figs; cut into quarters. Place in a bowl and cover with the hot water.

HE IS HONORABLE and bold and all beef. He is a star-spangled conservative American with a deep reverence for St. Ronald Reagan, "Ham" Rove and the unlimited wealth of secret Super PACs. Fittingly, Stephen Colbert drinks Bud Light Lime . Or, rather, he guzzles the stuff — bottle after bottle on the set of Comedy Central's "The Colbert Report. " He claims to take a sip of "the manliest fruit-flavored diet lager on the market" every time he says the word "nation. " This is no mere TV product placement.

The parade of retro treats marches on. And this summer it seems the foodie hipster scene has declared shaved ice is the hot "new" old way to stay - and be - cool. "We have lines. People are really excited about it," says David Carrell, one of the operators of the New York City-based People's Pops, which specializes in shaved ice, along with ice pops, both made with fresh fruits and herbs. Carrell, also a coauthor of the new People's Pops cookbook containing 55 ice pop and shaved ice recipes, thinks shaved ice is on the verge of becoming a mainstream phenomenon.

2 cups sugar ? cup water ? cup lime juice Zest of 2 limes Cream of coconut, to drizzle     1. In a small saucepan over medium heat, combine the sugar, water, lime juice and lime zest. Heat, stirring until the sugar dissolves, about 3 to 4 minutes. Remove from the heat and allow the mixture to cool completely. Refrigerate until ready to use. 2. To use with shaved ice, drizzle a bit of the syrup over a cone or bowl of ice, then drizzle cream of coconut over the top. Alternatively, to make granita, stir another 1 ?

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.