Good heavens, I think spring just decided to cut bait on us this year and move directly into summer. Temperatures here have been record-breakers, and the wind has blown ferociously–which is bad news for the firefighters battling the High Park fire a few counties over. You know it’s bad when you walk outside and it smells like a barbecue…but there’s no grill in sight.
I am overheated and over-extended, even with our Paola here to help. Hubs and I got way too aggressive with the summer activities this year, and I’m lamenting that decision, because it is taking a village, lemme tell ya. Awesome Stepkid Ro, Paola, hubs and I are all scrambling to make things work, because of course, the girls are too far apart in age to fit into any activity that runs at the same exact time.
Kapow! Did you hear that? That’s the sound of my head exploding.
I know, I shouldn’t complain. I’m not having to do it all myself, and I have reinforcements at-the-ready. But I’m obnoxious and a whiner by nature, so let the world’s smallest violin play for Kitchy Witchy for just a few seconds, okay?
The good news is, the girls love to swim, which comes in handy when the mercury hits 100 degrees. For that, I am grateful, because when it’s that hot (and windy…did I mention that it’s hella windy?) the only places to be are in the swimming pool or inside the house, and if the Minxes are inside, that means they are nagging me for snacks every 15 minutes. I highly recommend the former.
Downside? I don’t want to cook jack shizzle when it’s this steamy. What can I say? I’m a lazy slob. It’s salad and sandwich season galore at Chez T.
It’s also refreshing drink season, which personally, I can’t complain about. Preferably, it’s drink season with a kick, because after a day of toting kids to a bazillion activities, my mojo is deep in the backwater.
I highly recommend a batch of these lemony lovelies to chase the heat away. The recipe serves 4, but feel free to double-dip in the cocktail pool if necessary. Tangy, a little sweet, and effervescent, this punch is a perfect ending to a summer day.
Lemony Gin Punch
from Real Simple Magazine
1 cup water
1/2 cup sugar
1/4 cup honey
1 cup club soda
3/4 cup fresh lemon juice
3/4 cup gin
ice and lemon, to garnish
In a small saucepan, combine 1 cup water with the sugar. Bring to a simmer, stirring until sugar dissolves. Remove from heat. Stir in the honey and let cool. In a large pitcher, combine the sugar syrup with 1 cup club soda, the lemon juice and the gin. Serve over ice, topping with a splash of soda if desired. Garnish with lemon wedges.
* I don’t really like sweet drinks, so I lowered the sugar to 1/4 cup and thought that worked just fine. However, if making this the first time, follow the recipe–you can always add more club soda to dilute the sweetness if you find it too cloying.