Try out some of our favorite Blueberry Recipes:

Blueberry Soup

Ingredients:

• 4 1/2 cups fresh blueberries
• 1 (12 oz ) can frozen lemonade concentrate, thawed
• 1/2 cup cold water
• 1 tsp dried lavender
• 1 tsp vanilla extract
• 1 1/2 cups vanilla yogurt
• Sweet Cake Croutons

Directions:

1. Stir together blueberries, lemonade concentrate and water.  Bring to a boil; reduce heat and stir in dried lavender.  Simmer, stirring occasionally for 5 minutes or until blueberries begin to burst.  Remove from heat, and cool 5 minutes.  Stir in vanilla extract.
2. Presh mixture through a fine wire-mesh strainer into a large bowl.  Put pulp aside (delicious as a yogurt topping/mixed in with yogurt).  Stir in yogurt to "soup".  Cover and chill 4 to 24 hours.  Serve with Sweet Cake Croutons.

(Sweet Cake Croutons can be made by using any dense cake - butter pound cake or a vanilla pound cake, cut up into small cubes and drizzled with butter and toasted lightly)

Blueberry Cobbler

Ingredients:

• 1 cup sugar
• 1 cup flour
• 1 stick of butter
• 1 egg
• 1 tsp vanilla
• fresh blueberries

Directions:

1. Mix the first 4 ingredients in a bowl.
2. Pour blueberries into the bottom of a pie or small casserole dish (I filled my pie dish to the half mark)
3. Use a spoon to dollop the "crust" mixture on top of the berries.  Gently flattening it out.
4. Preheat oven to 400 degrees and cook for 30 minutes.

Also be sure to check out the recipe we featured for Amazing Blueberry Cream Scones!

Ingredients

• 1 package refrigerated pie dough in large sheets
• 1 pound ground beef
• 1 cup thick and chunky salsa
• 1 can sliced ripe olives
• 1 cup shredded Mexican cheese blend
• All-purpose flour for dusting

Directions

1. Preheat oven to 400 degrees.
2. Brown ground beef in a large skillet or medium high heat. Drain well, patting with paper towels to remove as much grease as possible. Return to the skillet and combine with salsa and olives. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes. Check seasoning. Remove from heat and stir in cheese.
3. Roll dough out on a flour dusted surface. With a 3 inch round cutter, cut out 18 circles, re-rolling scraps as needed. Place about 1 tablespoon of the beef mixture in the center of each circle. Moisten edges with water. Fold circles in half and pinch to seal. Pierce tops with fork.
4. Place empanadas on baking sheet. Bake for 15 minutes or until golden. Serve hot.

Notes

• Canned olives are easy, but fresh deli olives add so much more flavor. Look for a pitted variety - ripe or green, both are good.
• I like to add the cheese separately from the meat filling - just a sprinkle on top of the filling before you close up the empanada.
• Naturally, you can experiment with fillings. Try chopped cooked chicken mixed with some cream cheese, green chilis and pepper jack cheese.
• Plain old breakfast sausage browned and combined with cheddar cheese would be a winner, too! I'm of the opinion that anything encased in pie dough is going to taste pretty darn good.
• Go Italian and use Italian sausage and mozzarella or provolone cheese. You could even put a scant teaspoon of prepared spaghetti sauce in each empanada before folding up and sealing. Maybe a sprinkle of Parmesan?

Here's an amazing way to cook shrimp that can be enjoyed by itself or used in any other shrimp dish you can imagine.

Ingredients:

• 16 shrimp, peeled and deveined
• 6 garlic cloves, minced
• 4 tbsp olive oil
• 1/2 tbsp pimenton
• 1 tbsp parsley, chopped
• 1 tbsp cilantro
• 1/2 cup lemon juice
• 2 tablespoons lager Beer

Directions:

1. Place sauté pan over medium-high heat . Add 2 tablespoons of the olive oil to the pan.
2. Season the shrimp with salt and fresh ground pepper.
3. Sear the shrimp 1 minute on each side. Remove from pan.
4. Add the rest of the olive oil along with the garlic. Lower the heat slightly and cook the garlic for 2-3 minutes.
5. Add the pimenton, mix well and then return the shrimp to the pan.
6. Raise heat to medium and then add the beer. Cook for 30 seconds and then finish with the chopped parsley, cilantro and the lemon juice. Serve hot.

Feel free to drink the remainder of the beer.  We can't let it go to waste!

Ingredients

• 1 12 pound turkey

For the brine:

• 1-1/4 cups salt
• 1 quart hot water
• 4 quarts cold water
• 1 cup maple syrup
• 1 medium onion, thinly sliced
• 4 cloves garlic, peeled and crushed with the side of a cleaver
• 10 peppercorns
• 5 bay leaves
• 4 strips lemon zest
• 2 cloves

For the basting:

• 4 to 6 tablespoons melted salted butter
• Maple Red Eye Gravy (see below)

Directions

1. The night before, unwrap the turkey, remove the giblets from the main and front cavity, and wash the bird inside and out.
2. Make the brine. Place the salt and 1 quart hot water in a large deep pot and whisk until salt crystals are dissolved. Whisk in the cold water and maple syrup and add the onion, garlic, peppercorns, bay leaves, lemon zest, and cloves. The mixture should be no warmer than room temperature: if it's hot or warm, let cool. Add the turkey. Place a large zip top bag filled with cold water on top to keep the bird submerged. Place the turkey in the refrigerator and let marinate overnight or at least 16 hours.
3. Set up your grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in center and toss the wood chips on the coals. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. If using a smoker, light and set it up according to the manufacturers instructions and preheat to 275 degrees.
4. Place the turkey on the grate over the drip pan away from the fire. Brush with melted butter. Indirect grill until cooked, 2-1/2 to 3 hours. (Use an instant read thermometer to test for doneness-the turkey is ready when the thigh meat is 180 degrees.) If using a charcoal grill, replenish the coals and wood chips every hour. Baste the turkey with melted butter every hour. If the skin starts to brown too much, tent the bird with foil. On a kettle grill, you'll probably need to tent the sides closest to the piles of coals. If using a smoker, you'll need to cook the bird about 3-1/2 to 4 hours.
5. Transfer the turkey to a cutting board and let rest for 10 to 15 minutes before carving. Serve with the following gravy.

Maple Red Eye Gravy

Makes 3 cups

• 2 cups turkey drippings
• 1 to 2 cups chicken or turkey stock
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 cup Madeira wine
• 1/4 cup coffee
• 1/4 cup heavy cream
• 2 tablespoons maple syrup
• coarse salt (kosher or sea) and freshly ground black pepper to taste

1. Strain the turkey drippings into a fat separating gravy boat. Wait a few minutes, then pour the drippings into a large measuring cup, stopping when the fat starts to come out. Add enough chicken stock to obtain 3 cups.
2. Melt the butter in a heavy saucepan. Stir in the flour and cook until a dark golden brown, 3 to 4 minutes.
3. Remove the pan from the heat and gradually whisk in the Madeira, coffee, cream, maple syrup, and the turkey drippings with stock. Return the pan to the heat and bring to a boil, whisking steadily. Simmer the sauce over medium heat until richly flavored and reduced to about 3 cups, 6 to 10 minutes. Correct the seasoning, adding salt and pepper to taste.

The next few recipes we showcase will be dedicated to helping you with those amazing recipes.  And there is no better way to start off that with dessert.

Our recipe for Ice Cream Pumpkin Pie mixes a little traditional with a little non-traditional and is a bold flavor that will blow everyone's socks off.

Ingredients:

• 1 packet prepared pie crust
• 1 pkg vanilla ice cream (softened)
• 1 can pumpkin
• 1 cup whipped cream
• 3/4 cup powdered sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Directions:

1. Fill pie crust with thin layer of ice cream; freeze until solid.
2. In a bowl, mix pumpkin, whipped cream, sugar, pumpkin pie spice and salt.
3. Spoon mixture over frozen layer of ice cream in crust; freeze until solid. remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.

Here's an awesome appetizer that will leave them wanting more.  They may even recommend you start your own restaurant or cooking show.

Ingredients

• 1 Loaf French Baguette
• 1 can Cream of shrimp soup
• 1/4 cup Finely chopped fresh parsley
• 1/4 cup Milk
• 2 tbsp Butter, melted
• 1/2 tsp Salt
• 2 Garlic cloves, peeled
• 1/8 tsp Ground cayenne pepper
• 2 tbsp Finely chopped shallot
• 8 oz Cream cheese, softened
• 1 tbsp Olive oil
• 2 (3-4 oz) Uncooked lobster tails in shells
• 1/4 cup Sherry

Directions

Prepare Bread Cubes and Dip

1. Preheat oven to 400 degrees farenheit. Slice baguette into 1/2-inch-thick slices; cut slices into quarters.
2. Combine bread, parsley, and butter in a mixing bowl, then lay out on a sheet pan.
3. Bake bread on the sheet pan for 10-12 minutes or until golden brown.
4. Slice garlic into thin slices. Cook garlic, shallot, and oil in a 2 quart saucepan over medium heat 3-4 minutes or until shallot is tender.
5. Add sherry; bring to simmer.
6. Whisk in soup, milk, salt, and cayenne.
7. Add cream cheese; whisk well and remove from heat.

Steam Lobster and Garnish

1. Place a steaming colandar (looks like a strainer that attaches to a pot) into a saucepan; add 3 cups water and bring to boil. Reduce heat to a simmer.
2. Place lobsters in steaming colandar; cover and steam 6-8 minutes.
3. Remove meat from cooked lobster tails; coarsely chop and reserve 1/4 cup.
4. Add remaining lobster meat to dip.
5. Pour dip into a small baking dish and bake 6-8 minutes or until hot.
6. Garnish with reserved lobster meat and additional parsley and cayenne if desired.
7. Serve with the bread.

This recipe makes about 24 servings (2 1/2 cups dip).

Tip From The Chef

Steaming is a quick and easy way to prepare lobster tails.  To remove lobster meat from the shell, cut down center of top and bottom of shell with kitchen shears.

This recipe for "Ted's Magic Ribs" was obviously created by Ted Murphy, as you'll see in the video.  Ted is the owner of Izea in Orlando Florida.  A company that hosts IzeaFest, the best social media and blogging conference known to man.

If you try this rib recipe and you love it, let Ted know by visiting his blog, www.ted.me, and leaving a comment.  Let me know what you think as well!

Preparing Ramen Noodles for a Recipe

Boil the noodles according to the directions on the package and drain. If raw noodles are called for, then just break the noodles into bite-sized pieces before opening the package. Fried ramen noodles add crunch and a unique flavor to a recipe. For a recipe calling for fried noodles, heat 1/3 cup of canola oil in a frying pan and break the noodles into small pieces. Add them to the hot oil, and stir constantly until they are nicely browned.

Boiled Ramen Noodle Salads

1. To make a basic ramen cabbage salad, shred a cup of Napa cabbage and a cup each of red cabbage and carrot. Add cup dry roasted peanuts and toss with boiled noodles and a dressing of 1 tablespoon each vinegar and sesame oil, a splash of lime juice, and a teaspoon sugar.
2. For a chicken ramen cabbage salad, follow the directions for recipe 1 above and stir in 1 cups diced cooked chicken and cup each chopped bell pepper and snap peas.
3. For a spicier ramen cabbage salad, add 1 cup shredded cabbage and some chopped scallions to the boiled noodles. Make a dressing of 3 tablespoons mayonnaise, 1 teaspoon lemon juice, teaspoon chili sauce (or to taste), and a pinch of sugar and salt. Garnish with toasted sesame seeds.
4. Greek salad with ramen is another great bet. Over boiled noodles, place 1 cup chopped red bell pepper, 1 cup feta cheese crumbled, and cup each chopped onions, tomatoes, green olives, and black olives. Mix cup canola oil and cup lemon juice to pour over the salad.
5. Make an antipasto salad by adding cup each sliced pepperoni and black olives plus 1/8 cup sliced Bermuda onion to a package of cooled boiled ramen. Add Italian dressing to taste.
6. For a more traditional pasta salad, you can also add cup mayonnaise, 2 tablespoons mustard, tablespoon honey, 1 chopped celery stalk, 2 chopped hard boiled eggs and cup cubed cheddar cheese a package of boiled noodles.

Fried Ramen Noodle Salads

1. Make bok choy ramen with a package of fried ramen noodles, a head of thinly sliced bok choy, a few green onions sliced and a half cup of sliced almonds. Toss with a dressing made of 1/3 cup olive oil, cup vinegar, 1 teaspoon soy sauce and cup sugar. Serve immediately.
2. Substitute Napa cabbage for the bok choy in recipe 7 above and then add 1 tablespoons soy sauce to the dressing for a Napa cabbage salad.
3. An Oriental Chicken salad can be made with a package of fried noodles, 4 cups cooked chicken breast, 6 green onions sliced, 1 cup toasted slivered almonds, cup sesame seeds, cup vinegar, cup canola oil, 2 teaspoons seasoned salt, teaspoon black pepper, 3 tablespoons sugar. Toss with half a head of shredded lettuce, garnish with mandarin oranges if desired and serve immediately.

Uncooked Ramen Noodle Salads

1. A tasty broccoli and ramen noodle salad requires two packages of raw broken ramen noodles, a 16-ounce package of broccoli slaw mix, a bunch of green onions chopped, and a cup each of unsalted peanuts and sunflower seeds. Mix these ingredients and pour over a dressing of cup vegetable oil, 1/3 cup cider vinegar, cup white sugar, and 1 seasoning packet. A squirt of lime juice and some chopped cilantro can also be added.
2. For a light ramen salad, toss 4 cups shredded lettuce, 1 grated carrot, 4 green onions sliced and cup slivered almonds, with a package of uncooked ramen noodles. Pour over a dressing made of 2 tablespoons each of canola oil and honey, the seasoning packet (chicken or beef are recommended) and cup each rice vinegar and apple juice. Toss and serve.

Ramen Noodle Soups

1. The easiest ramen soup recipe is to simply cook 2 cups of frozen vegetables of your choice (chopped broccoli or California blend works well) about half way and then add the ramen noodles and seasoning packet and cook according to package directions.
2. Shrimp ramen soup can be made by heating frozen cooked shrimp (as much as you like) while bringing the water for the soup to a boil. Then just cook soup according to package directions.
3. Japanese vegetable ramen is made with cup each chopped scallions, chopped green pepper, and bamboo shoots simmered in 2 cups of Shitake mushroom broth. Add cooked ramen noodles and garnish with dried kelp and a hard-boiled egg, cut in half lengthwise.
4. For Shiitake chicken ramen soup, prepare the soup as in recipe 14 above but add 1-2 poached chicken breasts diced.
5. Cook ramen according to package directions, adding 1-2 cups chopped broccoli to the boiling water at the same time as the noodles. Pour into serving bowl and top with four slices of fried Spam and a poached egg.
6. Ramen tomato soup is super simple. Cook ramen noodles in 2 cups of water and then add a can of condensed cream of tomato soup. Stir occasionally as you heat just to boiling. Add a squirt of hot sauce if desired.

Beef Ramen Dishes

1. Make Tex Mex ramen by browning pound of ground beef. Stir in package of taco seasoning mix and boiled ramen noodles. Place on serving dish and top with cup each diced tomato, chopped onion and shredded cheese, a bit of chopped cilantro and some crushed nacho-cheese flavored tortilla chips.
2. Ramen beef pie is a new twist on shepherds pie. Brown 1 pound ground beef with cup onion. Place in a glass casserole dish, sprinkle with about half a bag of frozen peas and carrots and then for the top layer, use two packages of boiled ramen noodles. Bake at 350 degrees for 10 to 15 minutes.
3. Stir fry 1 pound beef steak strips. Stir in 2 cups chopped broccoli and 1 cup chopped onion along with a seasoning packet. Stir fry for an additional 5 minutes. Add 1 tablespoon soy sauce and 1/8 teaspoon crushed red pepper. Continue cooking until vegetables reach desired tenderness.

Chicken Ramen Dishes

1. For chicken lo mein, place 1 tablespoon each canola oil and soy sauce in a frying pan. Heat, add 1 pound of chicken breast strips and brown. Add cup each chopped onion, green pepper and zucchini. Cook until vegetables are tender, stir in one package of boiled ramen noodles and serve.
2. Chicken Diablo begins by sauteing 1 diced chicken breast in 2 tablespoons butter. When chicken is cooked, stir in cup chopped onion and 2 tablespoons flour. Cook until deep brown. Add 1 cup water, 1 tablespoon vinegar, 1 tablespoon snipped parsley and teaspoon each tarragon and thyme. Bring to a boil, simmer for one minute and serve over hot boiled ramen.
3. For a Caesar-flavored meal, stir 2 diced cooked chicken breasts, cup crumbled bacon, and cup each croutons and Caesar salad dressing into 2 packages of boiled ramen noodles.
4. To make chicken Parmesan, bread and fry 2 chicken breasts in olive oil. Cook chicken until golden brown. Add two cups of spaghetti sauce to the pan and heat through. Add cup grated Parmesan cheese to the top of the chicken. Cook until cheese is melted. Serve over 2 packages hot boiled ramen.
5. Make a Thai-inspired dish with 2 tablespoons of soy sauce mixed with 2 tablespoons peanut butter, teaspoon each garlic powder and teaspoon chili powder. Stir into hot boiled noodles along with 1 cup diced cooked chicken and about 4 sliced green onions.

Ham Ramen Dishes

1. Fry 1 cup diced ham in 2 teaspoons sesame oil. Add cup green peas and cook until tender. Stir in package of ramen seasoning packet, teaspoon garlic powder, boiled ramen noodles and three chopped green onions.
2. Make a ham ramen fritata by melting a tablespoon of butter in a large ovenproof skillet and adding 3 sliced scallions and 4 slices of deli ham diced. Cook three minutes and then pour over 6 beaten eggs that have been mixed with 2 packages boiled ramen noodles and one chicken-flavored ramen packet. Shake pan to evenly distribute and top with cup shredded cheddar cheese. Place skillet in preheated 350-degree oven and bake until egg is set, about 6 to 8 minutes.
3. For ham and cheese ramen, boil a package of noodles with the seasoning packet. Drain noodles and stir in cup each diced ham and cheese. Cover the sauce pan and allow to sit for 5 minutes so the cheese melts.

Super Quick Ramen Dishes

1. Pour heated marinara sauce over hot boiled ramen noodles for a meal reminiscent of spaghetti in half the time.
2. Heat your favorite Alfredo sauce and pour over hot boiled ramen. Stir in diced ham or cooked chicken if you have any on hand.
3. To one package of boiled ramen noodles, stir in a can of tuna drained, a can of cream of mushroom soup and a handful of crushed potato chips, if you wish.
4. Parmesan ramen is as quick as cooking a package of ramen and sprinkling on cup of grated Parmesan cheese. Stir in a bit of fresh parsley if you've got it.
5. Stir-fry a package of frozen vegetables with 4 ounces cubed firm tofu. Stir in boiled ramen noodles and season with 1 tablespoon each soy sauce and lime juice. Add Tabasco to taste.
6. Saut a clove of chopped garlic in a teaspoon of olive oil. Stir in boiled noodles, 2 tablespoons of fresh lemon juice, and season to taste with salt and pepper.
7. Stir your favorite pesto sauce into hot boiled ramen noodles.
8. Heat up a can of chili and serve over hot boiled ramen noodles.
9. Mix cooled boiled ramen noodles with three-bean salad and some additional Italian dressing.
10. Add of a chicken flavored seasoning packet, 1 tablespoon butter, and 2-3 tablespoons milk to a package of boiled drained ramen for a creamy side dish.
11. To one package of boiled noodles, stir in cup of salsa, cup sliced pepperoni or ham strips, 1 tablespoon pickle relish, and 1 teaspoon mustard for jail break ramen.

Ramen for Breakfast

1. Break an egg in with the ramen noodles while boiling. Add seasoning packet as directed and enjoy a filling breakfast soup.
2. In a medium saucepan, boil just enough water to cover a block of ramen. When water comes to a boil, add block of ramen and then a layer of onion and tomato slices. Top with a whole raw egg. Put the over on and cook until the egg reaches desired doneness.
3. Boil ramen noodles and one beaten egg for three minutes. Drain all but 1 tablespoon water. Stir in seasoning packet, cup shredded cheese and a dash or two of hot sauce. Wrap flavored noodles in warm tortillas for breakfast burritos.

Ramen Desserts

1. Place three sponge cake dessert cups on a plate. Top with sliced banana, 1/3 cup maraschino cherries, package of fried ramen noodles and cup hot fudge sauce.
2. Chocolate ramen is for when you need a serious sugar fix. Boil ramen in 2 cups of water with cup of brown sugar added. Pour off most of the water and then stir in teaspoon of vanilla and cup chocolate syrup. Pour onto serving plate and sprinkle powdered sugar over it. Garnish with whipped cream if you wish. Wash down with a tall glass of milk.
3. Mix up one 3-ounce package of fruit-flavored gelatin according to package directions. Stir in a package of fried ramen and chill until set.
4. Place three scopes of ice cream in a bowl. Top with 1/3 cup hot fried ramen noodles and your favorite ice cream sauce. (Carmel works well.)

Ramen Snacks

1. Open up a package of ramen noodles, break off a chunk and dip into your favorite salsa.
2. For a trail-mix, combine a package of fried ramen noodles with cup dried cranberries, and cup each sliced almonds and dried apricots.
3. Mix together 2 packages of uncooked broken ramen noodles, 2 cups Chex cereal, and 1 cup each pretzels and peanuts. Melt cup butter and stir in 1 teaspoon season salt and 1 tablespoon Worcestershire sauce. Pour over the noodle and cereal mixture, stirring well. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Cool and serve.
4. A grilled ramen snack can be made by marinating an intact ramen cake in a mixture of 2 tablespoons soy sauce, the ramen seasoning packet, a squirt of your favorite hot sauce, cup hot water and teaspoon each of lemon juice, sesame oil, and sugar. Allow the ramen cake to sit in the marinade until tender but still cohesive, about 10 minutes on each side. Place on the grill and cook for about three minutes on each side. Watch closely. The goal is golden brown not charred noodles.

1. First, get diesel.

The best defense is a good offense. Tack on some shorts-worthy muscle to your chicken sticks with the ultimate leg-blasting workout from Mark Toorock, founder of American Parkour.

2. When bears attack!

First, don’t eyeball it. To a bear, direct eye contact is akin to kicking Kimbo in the shins. Try backing away. Never run; it loves 
a chase. If it charges, tee off on its nose. When that 
fails and it’s maulin’ time, cover your head, go limp, and play dead till you are.

3. Downplay a drunk.

Backyard bashes are all fun and games until your unemployed uncle whizzes in the neighbor’s kiddie pool. If a known glug-glug guy develops a glassy glare, give him a task to do. It’ll pluck him from planet weirdo, and he’ll rejoin humanity.

4. Stop. Heimlich time.

If a gluttonous guest gets a brat lodged in his gullet, do the Heimlich: Reach around from behind. Make a fist above his navel with your dominant hand. Wrap other hand around it, tucking in your thumbs.Pull in and up with quick upward thrusts. Call 911.

5. Protect your neck.

We don’t want to hear why you wore a deep V-neck tee (i.e., doucheneck) to a BBQ. We assume you borrowed it under duress. To avoid compounding the D-factor with a deep-V tan line, remove visor from head, place around neck, and over V. Phew!

6. Get fired up.

Avoid a lifetime of painting on your eyebrows by limiting your lighter fluid pour to three seconds for an average stack of coals. After tossing on the match, leave the blaze uncovered till the briquettes begin to gray. Now you’re ready for the meat, man.

7. Slip ‘n’ die.

Here’s how to reset a dislocated shoulder, post- Slip ’N Slide: With your workable hand, grab the now-lifeless forearm and ease it up and over your head, reaching toward the other shoulder, and it’ll pop it back in. Now quit screaming and hit the E.R.

8. Finger-blasted.

When an M-80 blows off a finger, you already know the loose nub needs to be on ice fast. But to up your chances of having the nerves reattached, too, first wrap the chunk in a saline-soaked towel. The tissues and nerves should now survive six hours.

9. Jart jam.

When a lawn dart jabs into the neck meat of a guest, don’t pull it out, no matter how freaky it looks or how loud the shrieks. Remember, this joy toy 
is now a plug. Send your annoying uncle with her in the ambulance. Next, step: Call your attorney.

10. Can of whoop-ass.

Pounding beers in the sun is summer. But it dehydrates, which makes you pass out, allowing pals to draw sunblock penises on your face. Gulp lots of H2O and eat protein (beans, burgers). This’ll help you retain water and gives you something to barf.