It has been harder than I thought it would be to keep up with the food part of this food blogging gig. In the midst of getting a new job, moving, finding a place to live, moving again, welcoming my husband back to me, and unpacking, there just hasn't been much time. I thought I was super woman and could do it all - balance is hard!
I've tried to test a few recipes here and there, but honestly, my photos have been all off. I've been more inspired but my out and about adventures in Denver than the food I'm cooking lately. It takes a lot of put up a good photo and show case the stuff you love - and my stuff hasn't been cutting it by my own standards lately. I guess my mojo is just on the fritz.
I was lucky and had a good food photography set up in California, but I haven't found a good spot in my new house yet to showcase my food. Everything I have tried so far has been, meh. It will take time and practice, so bare with me.
Bare with me, sit back and sip on this lemonade. It is screaming summer. I made this last weekend in the hopes of a crisp summer sipping bevy for the porch or a picnic and it met my expectations - so it is sharable with the world. It is also very good without the rosemary - as my husband requested. Simply don't add it to the simple syrup and make a it a classic treat.
- 1.5 cups water
- 1 cup sugar
- 3 springs of rosemary
- 1/2 cup fresh lemon juice - from about 6 lemons
Make the rosemary syrup first by combining the water and sugar in a medium sauce pan. Bring it to a simmer over medium heat until the sugar dissolves. Then turn the heat off and add the rosemary springs. Cover and let is rest until it has cooled.
Juice your lemons and set aside. Once the syrup is cooled, discard the rosemary. Add 1 cup of the syrup mixture, to the lemon juice along with 3 cups of cold water. Stir to combine and serve over ice.
Cheers to you and yours,