Chayote Sancochado - Steamed Chayote

(To those that don't know what "Chayote" is it is also known in English as "Alligator Pear", when raw it's texture is hard and crisp yet somewhat slippery? The taste I can describe it as a cross between a cucumber and Italian or Mexican squash, I've never consumed it raw however. It can be peeled, the center core removed, cut into chunks or however and added to soups or stews. It can be sauteed on it's own,with meat, used in stir-fried, or steamed it is truly very very versatile.)

Ingredients:
-3 large Chayotes
-water (enough to fill the pot about 1 inch or 2)
 To serve once cooked:
-some butter and salt OR a squeeze of lime and salt OR Mojo de Ajo (Cuban Garlic Sauce)

Directions:
(1) Wash really well, cut in half, then wash again, drain.
(2) Place in a pot with enough water to cover one inch, bring to a boil on high heat, cover, and lower heat to medium.
(3) Steam for 30 minutes until tender. 
(4) Serve with a squeeze of lime and salt, or some butter and sprinkle or salt OR if your used to/ or love the pungent Cuban garlic sauce and don't mind the dragon breath feel free to smother it with "Mojo de Ajo"

Te Frio de Yerba Buena (Cold Mint Tea)

Ingredients:
-1 big bunch of fresh mint leaves (washed and cleaned well)
-16 cups of water
-3/4 cups sugar (more or less to taste)

Directions:
Bring water to a boil, add mint leaves, boil for 10 minutes uncovered.Now when it changes color, shock it with a cup of cold or room temperature water this will make the color deepen stronger when it comes back to boil for another 5 minutes.Turn of heat, let it cool a bit, put in large pitchers making sure to strain it to get the leaves out of the tea.Add sugar to taste, and chill in the fridge :)