What are you up to this weekend?
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On Saturday I have a date with my daughter at the pool, and I’m excited to introduce her to all of the water-walking ladies. I wonder if she remembers the years she’d only wear a swimming suit, tap shoes, and a ponytail on the top of her head.
For the weekend, I thought it might also be fun to share a few other highlights from our days. Things that have been happening, lately
He: Juggling a lot, per usual, with a great attitude, per usual
Z: Living for walks at the park, and big slurpy licks from an ice cream cone. Barking at nothing, in particular, sleeping under the covers, and (as always) avoiding scary kitty cats
Making: Strawberry rhubarb crisp .. The one recipe that’s been on repeat the past few weeks
Listening: To The Girl with the Dragon Tattoo series. Admittedly, I may be the only person who hasn’t read the books or watched the movies. I’m half-way through the last book and oh my, are they ever good(!)
Waiting Patiently(?) For: The newest member of our furry family. This week we sent away our deposit for a puppy and should be able to bring one home late in July or early August.
And also: The newest member of our human family. We’re going to be grandparents again
Enjoying: Lazy afternoons at the pool, and long walks in the sunshine (Related: A really nice list of non-toxic sunscreens)
Reminding Myself: To be fearless when it comes to cooking for others. Certainly, it’ll wreak havoc on the dish pile, but it’s far more nourishing than ordering carry-out. (Keep a box of mac & cheese in the pantry if the grandkids don’t like the tuna casserole, but whatever, they’ll love the tuna casserole)
Wanting: To go berry picking
Noticing: I had to take a step (or two) closer to read the menu on the wall when ordering a salad yesterday
Smiling at: The neighborhood kids. They’re full into summer, collecting ants, digging for worms, singing songs, eating ice cream sandwiches, and riding loops on their bikes.
Wearing: Summer dresses and red nail polish
Pondering: How to ask better questions. Like replacing, “What are all of the cool stories from our family’s past” with “What kind of dog did we have growing up?” It’ll produce far greater results, and just might bring a tear to your eye
Remembering: A spritz of lavender, and an ice-cold drink of water on even the most frenzied of days. Also sunshine, a warm shower, and a kiss from your husband. Simply don any air mask you’ve got and breathe it all in.
Licuados are a Mexican version of a smoothie and are known for being lighter
This version combines summer fruit with mint, for a drink that’s light, bright, herb-infused, and infinitely customizable.
Any combination of fruit would work well, whatever’s in season, or in your freezer. In total, you’ll want 2 to 2 1/2 cups.
If you’re feeling adventurous, double or triple the mint water recipe. It will keep refrigerated for several days, or frozen for much longer. I’m thinking it would make a nice addition to a pitcher of lemonade, or even iced green tea
Wishing for you a wonderful weekend
~ Adapted from Food52
Minty Raspberry Licuado
- Mint Water
- 1 cup water
- ⅓ cup mint leaves, tightly packed (~ 25 to 30 large leaves)
- Minty Raspberry Licuado
- 1 ripe to slightly over-ripe peach, peeled and sliced
- 1 cup raspberries
- 1 cup mint water
- 1 cup milk + extra if needed (for a vegan or dairy-free drink, any nut milk will be a great substitute)
- 2 - 3 Tbsp honey (for a vegan drink, substitute honey or natural sugar such as turbinado)
- Mint Water
- In a small pan, bring the water to a boil.
- Remove the water from heat and add the mint leaves.
- Stir briefly, then cover the pan and allow to cool to room temperature.
- Strain the mix into a measuring cup, pressing the leaves in the strainer to extract as much water as possible.
- Add enough water to equal 1 cup of mint water.
- Cover and refrigerate until thoroughly chilled
- Minty Raspberry Licuado
- If your fruit is fresh: Peel the peach then slice it and freeze it in a single layer on parchment.
- Freeze the raspberries in a single layer on parchment as well (this can be done while you're making and chilling the mint water)
- Combine all ingredients in a blender, starting with 2 Tbsp honey and 1 cup milk. Pulse several times, then blend for 10 seconds.
- Taste for sweetness and add more honey if needed.
- Add a bit more milk if needed to thin.
- Blend 5 to 10 more seconds, until smooth and no chunks of fruit remain.
- Serve immediately, with a sprig of mint and/or a raspberry as a garnish, if desired.