Into a large cooler, pour the vodka and beer. Add 4 cans of lemonade concentrate. Stir and taste. Continue adding lemonade concentrade until you're pleased with the taste. Serve over ice.
If you'd rather serve the drink straight, you can also pre-freeze water in freezer bags, and then drop those bags into the cooler to keep the drink cold.
Makes about 4 dozen
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.
Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.
Serves 4 to 6
* Coarse salt and ground pepper
* 4 slices bacon, sliced crosswise into 1/2-inch pieces
* 2 shallots, halved and thinly sliced
* 1 box (10 ounces) frozen peas, thawed
* 1 cup half-and-half
* 18 ounces fresh angel-hair pasta
Directions
1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
2. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
3. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.
