The Ann Richards School for Young Women Leaders

Looking for a snack: Simple summer recipes you can’t beet

in Entertainment/Health/Lifestyle by

Summer is a time for fun in the sun with friends and family. When you find yourself hungry,  anxious for someone to make food, you can do it yourself with some of these easy recipes. Impress your parents and friends with your impeccable culinary skills.


Lavender Lemonade


1 cup honey

5 cup water

2 tbsp dried culinary lavender or ¼ cup crushed lavender blossoms

1 cup lemon juice

Optional: ice, lavender sprigs for aesthetic



  1. Boil 2 ½ cups of water in a small pot or pan
  2. Remove from heat and dissolve honey
  3. Add lavender to honey water and let it steep for at least 20 minutes or up to you like the taste. You can put the lavender in a tea bag or strainer for an easy cleanup
  4. Strain mixture and compost lavender or leave it in if you want
  5. Add everything else and stir well
  6. Refrigerate and add your nice garnishes, invite your friends and sit outside

Agua de Jamaica


4 cup water

½ cup dried hibiscus flowers

½ cup of sugar

optional: 1 lime, a few thin slices of ginger



  1. Boil the hibiscus flowers and ginger in a pot of water, stir every few minutes
  2. When the water has boiled let steep for 10 minutes
  3. Strain the flowers into a pitcher
  4. Add the rest of the water and sugar
  5. Stir well
  6. Add ice and have a picnic




3 avocados

1 lime

½  cup of diced onions

4 spoonfuls of finely cut cilantro

¼ cup diced tomatoes


Optional: 2 cloves of garlic, 2-3 serrano peppers finely chopped


  1. Cut the avocado in half and take the pit out
  2. Mash the avocado in a bowl until it’s at your preferred consistency
  3. Mix all the other stuff in
  4. Serve with chips or use as a side dish




8 cup water

2 ears of corn

1 tsp of salt


Chili powder   



  1. Boil the corn in a pot with the salt
  2. When it’s done cooking water some plants with the water, and put the corn on a stick or in a bowl
  3. Spread a thin layer of mayonnaise on the corn
  4. Sprinkle some chili powder in that baby and we’re done
  5. Enjoy meal or snack



1 200g/7oz can Chickpeas

4 tbsp Water

2 tbsp Lemon juice

2 Garlic Cloves

1 tsp ground Cumin

1 pinch Salt

1 tbsp Tahini



  1. Boil the chickpeas in water  
  2. Drain the chickpeas and rinse
  3. Put the all the ingredients in a blender or food processor to mix into a purée
  4. Add more lemon juice, garlic, cumin, or salt to add flavor if you want
  5. Serve with pita bread or celery and carrot sticks

Frida Capitán Parra is a lover of spoons. She is a first-year staff writer on the Polaris Press, and she loves reading and writing, which is the main reason she joined Newspaper. Frida’s biggest secret (don’t tell anyone) is that she raps in her free time, hence her public knack for poetry. Her favorite things include dragons, puns (especially with the word “egg”), acting, playing the guitar, thinking of words that rhyme with the word concussion, and saying, “No please” (which she says approximately 47 times per day). The most common compliment Frida receives is about her cool handwriting. When you first meet Frida, you might be surprised by her quietly hilarious personality and the endearingly unique way she interacts with you. However, the most eggciting thing you will learn about Frida is that she is eggcellent at putting time and eggfort into eggverything she does.

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