This has been a wild ride, by which I mean this last month. My butt has been on the road (or, more often, in the air) a lot over these past three weeks. Italy was first on my itinerary, followed by a jaunt to Louisville, KY, where I got to visit, along with a group of bloggers, the GE Monogram Experience Center, a rather exciting and surreal couple of days (I now have my eye on the induction stove… I want one terribly. A boy can dream, right?). The last of my trips were more personal. I was able to spend some time with my grandmother in Miami and then celebrated my mom’s parents’ 60th wedding anniversary in New Jersey.
It’s hard to believe that June is almost here. I have to admit that I’m stoked. This is a month of celebration: Eric’s birthday, our wedding anniversary, his father’s birthday, his brother/sister-in-law’s anniversary…. But I have trouble processing the fact that we are half way done with the year. Can someone please tell me where the time has gone?
Warm weather has been with us for quite a while now, but I’m ready to fully embrace it. This rhubarb and strawberry concoction from Green Kitchen Stories is the perfect thirst-quencher for a hot, summer day. And, if I may make a boozy suggestion, top this off with some prosecco and you’ll end up with the most lovely cocktail.
Rhubarb & Strawberry Limeade
(mildly adapted, including the title, from Green Kitchen Stories)
Makes around 8 cups
4 cups (1 lb) rhubarbs, chopped into 3/4-inch pieces
2 cups (12 oz) strawberries, divided in half
3 inch ginger, peeled and chopped into 1 inch pieces
1 cup honey (add more if you prefer it sweeter)
1 vanilla pod, sliced open
4 cups water
juice from 2 lime
20 mint leaves
Decorate with: A handful of chopped fresh rhubarb, strawberries and a couple of slices of lime.
In a medium size saucepan, combine rhubarb, strawberries, ginger, vanilla pod and water. Bring it to a boil and then lower the temperature. Add the lime juice and the mint leaves. Simmer for 20-25 minutes while stirring occasionally. Strain the lemonade through a sieve, removing the pulp. Let it cool in the refrigerator. If left in an air-tight container it can stay fresh for about a week. Serve in a large pitcher with lots of ice, fresh rhubarbs, strawberries and slices of lime.