Today marks the first official day of a new project, a week of physically and emotionally intensive rehearsals at a theater that has basically turned the keys over to us for a week to do as we please. Yes, they're crazy. But then again so are we - and anyone who throws themselves into something they are passionate about and just trusts the universe will provide.
I guess what I'm saying is that a certain healthy level of insanity is required to live life to the fullest. Marie Forleo - inspiring business woman living out her dreams - says in this interview that ambition is always unrealistic because it hasn't happened yet. I'm paraphrasing but it's a comforting thought because it means that if your dreams and desires are not based in "reality", then you're doing something right, you're on an adventure towards changing that reality into something else.
Of course those of us that cook know all about that. The history of cooking is full of unrealistic ambitions from "let's eat this big round red fruit of the nightshade family in the hopes it won't actually be poisonous," to "let's break down the molecules of this food, turn it into foam and serve it in a restaurant." You start with some random ingredients, or a list of constraints, or just a wild desire for something particular and off you sail out into the waters of culinary invention perhaps with a recipe or two for guidance -- or not.
In this case, I was looking for a nice before dinner drink that was cooling and non-alcoholic. Enter Lemon-Limeade. I took what looked like a super simple recipe from Food & Wine. Don't be fooled. There are few steps and no special equipment, but unless you have a juicer (I hope you do), you're going to be squeezing lots of lemons and limes by hand. However, this delicious recipe is worth it (as long as you don't have any paper cuts).
1 cup sugar (I used raw sugar, which gave the lemonade a nice rich color)
4 3/4 cups water
3/4 cup fresh squeezed lemon juice
3/4 cup fresh squeezed lime juice
slices for garnish
In a saucepan on high heat, stir the sugar into 1 1/2 cups water until dissolved. Remove from heat BEFORE mixture comes to a boil. Pour into a pitcher and stir in 3 1/4 cups of cold water and lemon and lime juices. Refrigerate until cool. Serve over ice, garnished with lemon or lime slices. Good with appetizers before dinner or to cool off in the afternoon.