The second half of July whizzed past me. I cannot believe it’s already August (my birthday month, yay!) , and it’s going to be another insanely busy month. I’ve been having all the fun and am not stopping anytime soon.
Though sometimes, I need to just sit still for like 30 seconds and make sure that I am taking time for myself. Lately, I haven’t been doing a good job of that and reached a point of near exhaustion.
This week, I’m back on track and being good to myself in a way I haven’t been in a long time, even though it’s really really hard.
I started back up again keeping a food journal, which I’ve found to be the only effective way for me to be accountable to myself for what I eat and when I am physically active.
This isn’t a diet blog, it’s not even a healthy lifestyle blog. It’s a blog about food and I have to stay true to that. I love to eat (and drink) but it’s been getting me into trouble lately because I haven’t been paying any attention to what I’ve actually been consuming. Being busy does that to a person.
So this week while I’m getting over the cravings hump, I am just going to share a few little things.
I made this killer lemon syrup last week using coconut sugar and sugar I made with pomelos. The syrup was used as a base for jelly shots that were consumed at kickball. (Which I’m both elated and totally depressed is finally over for the year.)
It goes really well in just about any beverage though, provided it’s cold and refreshing. Paired with just ripe nectarines and sparkling water it makes for a very refreshing afternoon pick-me-up, with a smooth transition into happy hour–should your day need one of those–by adding a jigger of vodka and a crushed mint leaf or two.
Sparkling Nectarine Lemonade
For the Syrup (makes about 2 cups)
1 cup lemon juice from a bottle
1 1/2 cups sugar–any kind will do, but using half coconut sugar added a nice earthy flavor
3 lemons cut into 8ths, juice squeezed out
1/2 cup or so of water
Put all ingredients into a large, non-reactive pot and bring to a boil. Simmer for several minutes until the syrup starts to thicken a bit, then strain out the solids. Stored in a jar in the fridge, this syrup should keep for a several weeks.
To make the lemonade just pour a little syrup into a glass–about 1 tbsp for a not very sweet 8 oz or so of sparkling water–then smash a couple of slices of ripe nectarines into it. Add a squeeze of lemon for extra brightness, and put in some ice if you like. Then top with sparkling water.