For once, my half-hearted gardening pays off. Every spring, I start off with tons of green thumb ambition, then get lazy and quit pulling weeds by August. Things end up growing where they shouldn't go, and unidentifiable stalks of green take over. But there's one patch of leaves I can identify by smell that keeps getting bigger and healthier every year: a gloriously spreading tangle of mint that's slowly taking over the front yard.
Incorporated into cocktails, or simply mixed with soda, seltzer or sparkling water for a refreshing non-alcoholic libation, simple syrup is an easy way to add sweetness and flavor to beverages. It's an easy, affordable ingredient to make and keep on hand, and can be used for more than just drinks....more
Ok, it is just this simple, have a simple syrup made and keep it in your fridge and you can make anything, from a fabulous champagne punch, to mojitos, frozen spiked lemon or lime 'ades. I use this year round. use even proportions, such as 1/2 cup sugar to 1/2 cup water or more depending on how many drinks you will be making. I keep mine in the fridge for upto a week or more. It is great in the summer, I only like drinking homemade lemonade
I must admit that eating out all the time becomes exhausting! I
usually cook at least two times a week, but I’m sure you’ve figured
out, by my lack of recipe posts, that I wasn’t doing much of that this
week. Wednesday afternoon I was actually taken out to lunch by a
business associate that happened to ask me where I preferred to eat.
Since these “business” lunches come far and few in between, I decided
to take advantage of the opportunity and suggest Prune, a restaurant in
the East Village that I’ve been wanting to visit for quite some time.