Minted Melon Potion The Arabs have always believed that mint increases virility, and modern herbalists prescribe it for cases of impotence and decreased libido. Whether added to a glass of ice water or a tub of bath water, peppermint supplies pick-me-up vigor!

Cut each melon in half. Scoop out and discard seeds, Remove the rind and cut melon into 1 inch cubes. In a blender, blend half the melon with 1/2 cup water and half of the peppermint until smooth. Repeat with the remaining melon, 1/2 cup water and rest of the peppermint. Transfer the puree into a large pitcher and add the 4 cups of water and sugar. Stir until the sugar is dissolved. Pour into glasses filled with ice. Garnish with peppermint sprig and edible flower blossom. Makes 12 cups. Other fruits such as watermelon, honeydew or strawberries can be substituted for cantaloupe.

As for the garden mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat. — Pliny the Elder 23-79

Molé Spiced Grilled Tuna Steaks & Jumbo Shrimp with Lemon Herb Sauce

Light the grill with mesquite wood, and let burn down to a medium-hot fire, about 400 F degrees. Sprinkle Molé Spice Rub heavily on tuna steaks and jumbo shrimp. Brush fish well with Lemon Herb Sauce and score tuna to mark 1/2-inch thick slices. Generously oil the grill and cook fish over hot fire until crusty, opaque, and charred , about 4 minutes. Move fish to the side of the grill where there is less heat, and lay damp Hoja Santos leaf over all to allow fish to smoke for 15 minutes. Halfway between smoking time, baste fish with the Lemon Herb Sauce. Remove to plate and serve at once.

Lemon Herb Sauce

In mini-food processor, finely chop first five ingredients. Scrape bowl and slowly add remaining olive oil, vinegar, and wine. Process until sauce forms in bowl.

Simnel Cake (or Mothering Cake)

Preheat the oven to 300° F.

In mini-food processor, blend sugar and lemon verbena until very fine. In a large bowl, cream together butter and sugar until fluffy. Beat in the eggs slowly. Fold in the flour and spices. Add the fruit and fold in. Add a little milk if the batter is too stiff. Butter and dust with flour a 7-inch round cake pan. Roll a third of the almond paste into a circle the size of the cake pan. Spoon half of the cake batter into the cake pan. Place the almond paste circle on top of the cake mixture. Then add the rest of the cake batter. Bake for about 2 hours, or until brown and firm. (Check after an hour; if the top is getting too brown, cover with foil.) Cool the cake for ten minutes and turn it out onto a cake rack. Let cool completely. Roll half of the remaining almond paste into an 8-inch circle. Place the circle on top of the cake and crimp the edges to create a scalloped edging. Use a sharp knife to make a cross pattern on the almond paste. Shape the remaining paste into 11 balls (tradition says that these represent the 11 apostles - minus Judas). Brush the cake top with the remaining beaten egg and then place the balls around the outside edge. Brush the tops of the balls with the rest of the egg. Brown the cake quickly under the broiler until golden. Decorate the top with carnations.

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