Homemade Lemonade

Lemonade is easier than you think. No creepy Crystal Light packets - just sugar and deliciousness. That being said - this drink has 3 ingredients and 1 of them is pure sugar. Don't let your kids have 10 cups or you'll be sending me hate mail.

Summertime Lemonade

- 8 cups water

- 1 3/4 cups white sugar

- 1 1/2 cups lemon juice

If you have ten minutes before your party - here's the super fast way to do it. Put the sugar and 1 cup of the water into a large microwave-safe bowl. Stir together and nuke it in the microwave for 1 minute. Pour into pitcher, adding lots of ice, the rest of the water and the lemon juice. Stir like mad. Lemonade.

If you want to make 100% sure it's perfect: Mix 1 cup of the water and the sugar in a small saucepan over medium-high heat until it boils and the sugar dissolves. Set aside to cool. When cooled off, mix with the rest of the water and the lemon juice and serve over ice!

Green Goddess

If you've eaten so many salads, you're starting to feel like a bunny - change up your dressings and toppings. It's an amazing way to get a few more green meals before you head for the pizza place. Green goddess dressing is a bit of a throw back to my parents' age but as always, they were right. (To make it truly authentic - you need to add two teaspoons of anchovy paste...but I just can't do it!)

Green Goddess Dressing


- 1 cup mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice
- 2 cloves minced chopped garlic
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream



Place the mayonnaise, scallions, basil, lemon juice, garlic, salt and pepper in a blender and blend until smooth. Next, add the sour cream and process just until blended. Refrigerate for 15 minutes and serve. (You can also store this in your fridge cold, and it should last up to two weeks)

Salad!

I believe I've mentioned that it's hotter than Cristiano Ronaldo in spandex in Texas at the moment. Times like these, it's hard for even me to want to get into the kitchen and cook anything. We're eating a lot of BBQ and salads at the moment. Here's a new salad recipe to add to your rotation!

Cranberry-Pear Salad (feeds 6-8)



- 12 cups torn spring salad lettuce mix
- 1/2 cup, chopped walnuts
- 3 medium pears, sliced
- 1/2 cup dried cranberries
- 3/4 cup blue cheese crumbles
- 1/3 cup apricot nectar
- 1/3 cup red wine vinegar
- 1/3 cup canola oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons sugar

In a small skillet, melt the sugar over medium heat, stirring constantly. When sugar liquefies, add the walnuts and toss to coat. Immediately pour the walnuts out on a plate to cool and set aside.

In a small bowl, whisk together the nectar, vinegar, oil, mustard, salt and pepper until combined and set aside. In a large bowl, toss together the cooled walnuts, salad greens, pears, dried cranberries, and blue cheese. Drizzle with half the dressing and toss together. Set the dressing out so your guests can add more - it's ready to serve!

Apologies again for the blog break. They're not intentional. Life just catches up with me! Onto the recipes!

Living in Texas gives me a new appreciation for sweat. Summer here is like living on the surface of the sun, perhaps next to a lake, or really, in Florida. Being a SoCal girl at heart, humidity slays me. Short of spending my life's fortune at my favorite yogurt shop, Tomunchi - I make sorbet.

God-It's-Hot Orange Sorbet

- 2.5 cups of water

- 1 cup granulated sugar

- 2 orange rind pieces

- 2 2/3 cups of fresh orange juice (no pulp!)

- 1/3 cup fresh lemon juice

Combine the water and sugar in a saucepan over medium-high heat until it boils. Add the orange strips to the pan and stir. Reduce heat and let simmer for 5 minutes. Retrieve orange pieces with a spoon and discard. (You can also strain this in a sieve if you're an overachiever). Set the mixture aside to cool.

Add orange juice and lemon juice to cooled sugar mixture and mix WELL. Add the mixture to either a) the ice cream container of the ice cream maker you registered for when you got married and never use or b) a small glass pan (you need something freezer safe!). Put in freezer for one extremely-long hour and then serve!

Go ahead. Show a little shoulder.

As the temperatures climb and hover up in the mid-90's here in humid Central Texas - I have been raiding my closet for every "work appropriate" sundress I can find. Don't even get me started on how my bare shoulders at work are illegal but she who shall not be named rocks flip-flops on a Tuesday and is in the clear. Ahem.

All that to say, I've stumbled upon http://www.shopmodify.com/ and their adorable selection of sundresses - work appropriate and not. I especially like this one in all its glory.