Fallen Souffle

Ok so the collection just consists of two ribbons, but it’s a start! I won second place at the Raleigh Farmer’s Market Peach Day Recipe Contest this past week. I am moving up, now I have to work on first prize for the next contest! I submitted a Peachy Almond Galette. I wasn’t even going to enter this because, honestly, I was a bit lazy and didn’t feel like making it that morning but I knew my Mom would ask how I did (I made it the weekend before for the Fam at the beach) so I went ahead and entered. Unfortunately, I really didn’t think I had a chance because there were many more entries than the Strawberry Contest; one lady even entered 3 different recipes. Therefore I didn’t come back for the awards ceremony, so I have to wait for my check and ribbon to be mailed. Oh well, I certainly learned my lesson and will make sure to show up for my 15 seconds of second place glory!

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Yeah, It’s been one of those weeks. To start I had to leave the beach after only a 3 day visit…it was so sad! Then I came home to an almost empty house (Evan was in Florida on business- it’s a tough job) and to top that off I was rejected from two job interviews I had. It’s a tough blow to the self esteem. But alas a new week is upon us and it’s time to take it head on. So why not start with a sweet and tart glass of homemade lemon-limeade. It’s cool, refreshing, and so much better than the powdered stuff!

I would highly recommend getting an electric juicer for this recipe…not the Jack Lelane kind, just something that juices citrus. I use mine all of the time and I can throw the parts in the dishwasher. I use it more than I thought I would and they aren’t that expensive.

Honey Lemon-Limeade
2 cups of lemon/lime juice (fresh squeezed oranges would make a kick ass orangeade!)
1/4 cup honey (I used orange blossom honey, hence the darker color)
1 cup sugar
4 cups water, divided
2 cups ice

1. Fill a 2 quart pitcher with the lemon/lime juice (I would recommend running it through a strainer to make sure all of the seeds are out).

2. In a medium saucepan, combine 2 cups of water, the honey and sugar over high heat and allow for the sugar and honey to dissolve. Allow to cool.

3. Add the 2 cups of ice, an additional 2 cups of water and the sugar water to the pitcher and mix well. Serve over ice and mint leaves.

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