Read this: Summer 2014 and Rosemary Lemonade Recipe
Every now and then I post links to articles that I find interesting, this time with a bonus recipe for an herb lemonade. See below.
The Atlantic: The Importance of eating together
The Huffington Post The Best Cookbooks written by bloggers: from Manger by Mimi Thorisson to Not Without Salt by Ashley Rodriguez book Date Night In (about dating her husband, kinda cute).
Dinner, a love story: How To Be a Good Dinner Guest: 41 Rules.
Remodelista: Picnic? Boat rides? tailgate parties? Lugging your ceramic or china may be too much and paper plates a no-no? Here are alternatives: 10 Easy Pieces: Outdoor dining Plates
NYT: Ruth Reichl speaks out about misuse of antibiotics in industrial livestock and poultry: The F.D.A’s Blatant Failure on Food.
LA Times: Vegan persuasions? Vegan Octoberfest headed to Santa Monica on October 4th.
Outer shore Expeditions: Looking for a fall sailing adventure? See the Canadian Gulf Islands from aboard the Passing cloud, a 70 foot schooner, as it sails through the waters of British columbia this October. I am even considering it.
1 cup freshly squeezed lemon juice
1 cup sugar
1 cup water
4 cups boiling water
A handful of fresh, rinsed thyme sprigs
2 cups ice cubes
4-6 cup cold water
Place thyme sprigs in a bowl and pour the boiling water over.Let the thyme steep in the water for a few hours or overnight in the refrigerator. When ready to proceed remove and discard the thyme leaves and strain the water through a fine sieve.
Bring the water and sugar to a boil, cook for a few minutes to dissolve the sugar completely. Remove from heat and add the ice to speed up the cooling.
Place lemons juice and thyme essence water in a pitcher and then add the cooled syrup.
Add 4 cups cold water and taste the lemonade. Add the additional 2 cups water until the right flavour is reached.
Add a few fresh thyme sprigs to the pitcher.
Serve in pretty glasses with ice, a wedge of lemon and fresh thyme springs for garnish.