1. This refreshing Basil Lemonade I concocted (recipe at bottom) …
2. … And the creative mason jar lid I just bought on Etsy with which to enjoy it!
3. This genius trick for making homemade mayonnaise hang together, courtesy of the New York Times:
4. Two new meatless options at Trader Joe’s — tofu edamame bites and chickless nuggets. Saute either one of them with TJ’s new Japanese style fried rice and you’ve got a satisfying weeknight supper.
4. The fact that Anheuser-Busch just came out with a Light Cider version of Michelob Ultra beer. And it’s naturally gluten-free. Pour that puppy over ice!
5. Finally, the fact that my new city has finally started a farmer’s market. This is a very urban area with a high concentration of poverty, bereft of any organic grocery stores, natural food markets or nearby farms. Short of taking the subway 20 minutes downtown to Boston, there aren’t many farmers market alternatives in adjacent cities either, so this one stands to make a huge difference. I gave up my CSA this year because I started a vegetable and herb garden, and I’m thrilled that I can now supplement what I’m growing myself (well, really what Mark is growing FOR me) with the three farms that have agreed to sell produce in City Hall Plaza starting June 19. If you live in Massachusetts, find info on your local market options here.
Have a Happy Memorial Day Weekend everyone!!
This is a light version of my favorite summertime beverage. I was inspired to make it after the not-too-sweet and slightly savory lemonade options at the Clover food truck.
- Fill a mason jar (or any other large glass) with water and half a dozen ice cubes, leaving a little space at the top.
- Cut one organic lemon in half and squeeze by hand into the jar. Drop in the lemon halves.
- Add in one teaspoon stevia (I keep truvia on hand) and stir until dissolved.
- Tear half a dozen basil leaves in half and add to the jar. Stir again, taste for sweetness, and add more stevia if needed.
Place the cap on and enjoy!