I feel I need to apologize to the Vegan MoFoers. I had a plan. Really, I did. A plan to post quite a bit during the month of September all about vegan baking science. And it’s only the 5th day of the month but the plan is already shot to hell. When you’re only home on average 6 hours a day, plans easily go awry. So I’m sorry. I’m going to keep trying my best. And I have a week off from school coming up so I will make up for my absence then!
And I know this isn’t baking, but I had to share with you this lovely little cocktail I made over the holiday weekend.
My husband and I were wandering around the Italian Market this weekend and these beautiful blackberries jumped out at me. My husband had been asking me to make some homemade lemonade and so we agreed on blackberry lemonade with fresh mint.
You know how I know I’ve found my calling? Because when I see my culinary vision (even something as simple as lemonade) through from idea, to creation process, to finished product, to sharing and enjoying, I feel so much joy. I feel such a connection with my creations, almost like a proud mother (not that I really know what that feels like). And I get sentimental when I look back at the pictures of things I’ve created that are already long gone.
I was telling my husband that I often feel like I can make a recipe better just by putting a little love and care into whatever I’ve making. I often won’t even change anything about my recipe, but will simply take a lot of care with the ingredients and process and I swear, you can taste the difference than if I hurry through. Just another one of the many important life lessons I have learned through cooking and baking. To put my whole self into whatever I’m doing. Nothing is insignificant. If anything, there is something to learn and gain for myself my taking great care with my work.
- 5-7 large lemons or 8-10 small lemons (enough for 1 cup juice)
- ¾ cup sugar
- 3 cups water
- 2 cups blackberries
- handful of fresh mint leaves
- Remove the zest of one of the lemons and set aside.
- Juice the rest of the lemons.
- Heat sugar, water, and lemon zest in a large pot over medium heat until sugar dissolves. Add the lemon juice and remove from the heat.
- Blend blackberries and mint leaves in a blender and add to the warm sugar lemon mixture. Allow to cool.
- Pour through a fine mesh strainer into bottles to store in the refrigerator.
- Serve chilled lemonade over ice with a shot (or two) of bourbon.