Dealing with reality has been a bit of a challenge lately. We're nearing the end of the semester, but we're not close enough yet to start celebrating, just close enough that school work is getting taxing and many large projects are coming due. On top of that, the weather is schizophrenic and threatens to drag us along on its treacherous roller coaster of warm weather, snow, thaw, rain, slush, and then warm weather once again.
We're not letting it get us down, because we know that when life hands you lemons, make lemonade! For an extra special touch, we made our lemonade with fresher-than-could-possibly-be lemons from Krista and Steve's house.
Honey Lemonade
1 C water and 1 C honey for every 1 C lemon juice
3-4 C cold water to dilute
Method:
Make a simple syrup by dissolving equal parts honey (or you can use sugar, or both) and water, and in a saucepan on the stove. Once you have a thin syrup, remove from heat and mix in the freshly squeezed lemon juice. Dilute with cold water. Make adjustments as necessary, either less water or more sugar or more lemon juice-this means you get to sample as you go! Some people think that honey is less sweet measure per measure than sugar, so more sugar may be necessary if you like really sweet lemonade. If you like a little zip, the equal parts measure will be perfect.
To embrace the schizophrenia, we used the lemonade to wash down some sinfully delicious potato soup. Summer drink and Winter soup. Things are looking up.
The potato soup recipe is from my bestie, Ash pants. Thinking of you lovely! I only tweaked it by dropping in a hunk of parmesan cheese and its rind and letting it melt and absorb before I added the mashed potato to the broth mixture, and I also added some sauteed slices of kielbasa to the mix since I don't love bacon. These two make it sinfully delicious. We devoured this soup, with Jeffie licking his lips and exclaiming, "I could eat this everyday for the rest of my life!"
No comments:
Post a Comment