Lemons Are Lovely For Summer

Tasha and lemons 1How about a nice tall glass of lemonade on a hot summer day? If you make up some sugar syrup ahead of time, you can make some for yourself any time you wish. Simple syrup in your fridge, fresh lemons close at hand, ice cubes and a tall glass and you’re good to go. Mix half to a whole squeezed lemon into a glass or perhaps a frosty mug, add simple syrup you make yourself, to sweeten, stir well and add ice.

Here’s the recipe for the sugar syrup: Measure one cup water into a small pan. Add up to 1 cup sugar slowly, stirring it in. Stir over medium heat only just until well dissolved. Remove from heat and cool. Pour into a glass jar, screw on the top, and keep in the ‘fridge until you need it. You will probably need only a couple of tablespoons, though if you want your lemonade quite sweet you might use more. You can double this recipe indefinitely.

You can also use one of those soda makers and make the water sparkle instead of plain so you have a carbonated drink. I like shredding some cut up ginger in boiling water in my blender and straining it after it’s sat some. Store and add a few Tbs to the lemonade mixture for a lemon-ginger ale taste.

As a summer dessert, lemon meringue pie is relatively easy to make, however if it’s hot and you don’t wish to turn on the oven, or deal with making a pie crust, which I don’t if I can avoid it, just fold the meringue into the filling instead of putting it on top and browning it. It makes a nice fluffy pudding and is lots less work. I’ve served it as a dessert for company for many years and everyone loves it.

Too, you can always make the pudding part, then instead of incorporating he meringue, use the whites to make meringue nests. Most general cookbooks have several recipes for these, so follow one, bake it according to the directions then when it’s time o serve dessert, fill them with the pudding, and top with whipped cream.

Perhaps you’ll try this old-fashioned recipe Lemon Sponge Dessert: Ingredients: 2 Tbs soft butter,1 cup sugar, 4 Tbs flour, 1/4 tsp salt, 1 lemon, grated rind and juice or 3 Tbs lemon juice, 2 tsp grated rind, 1 1/2 cups milk, 3 eggs separated.

Method: Preheat oven to 350. In a large bowl, cream butter. Add sugar, flour salt, lemon juice and rind. In a separate bowl, beat egg yolks; stir in milk. Slowly add second mixture to first mixture. Beat egg whites until stiff; gently fold into mixture. Pour into ramekins or individual soufflé dishes and place in pan of hot water. Bake at 350 for 45 minutes. You will have a layer of lemon custard, with a, lightly browned sponge on top. Let cool a bit. Turn out and serve with whipped cream, or serve still in the dish. You can also bake this in one large souffle dish. It is a nice dessert for a special occasion.

If you enjoyed this article, you’ll like my book, Up to my Neck in Lemons even more. It has poetry, recipes and notes on life’s lemons all for $15. autographed, postage paid. Write me at PO Box 171, North Grafton, MA 01536. I always love hearing from my readers too! Thanks for your encouragement over the years. Write me at tashahal@gmail.com with comments, thoughts and suggestions. Check out my web site at http://www.heartwingsandfriens.com

A Recipe for making life’s lemons into lemonade

Tasha and Lemons 2  The perspective I bring to my everyday life influences the way I understand what is happening, and how I respond to what seems to me to be going on. When I look with compassion on how life has evolved for someone, I also feel differently about how they act toward me or anyone else. I may then see the gift they may bring me. Gratitude and compassion are closely intertwined. Both are necessary for a truly happy life.

The gift of a difficult person or experience may simply be one of patience practice. Compassion helps me to be grateful for that. I wasn’t raised to be compassionate. My parents were highly critical of others. As I realized I needed to change and worked on developing compassion, I found it easier to respond to life and its lemons with gratitude. Being grateful for life’s lemons is a good way to make that lemonade as well to sweeten life. I have found it takes much practice to learn to respond automatically with an attitude reflecting gratitude.

Gratitude as a first response to whatever life hands to you is an important ingredient to build into one’s lifestyle. However as with the deliberate incorporation of any habit, time and effort are required. As I worked to develop my attitude of gratitude, I began by taking small steps. Over time I worked my way up to larger ones. Now it is easier than it used to be to remember to be grateful, regardless of the reasons or circumstances.

Right now I am extremely grateful that my new book, Up To My Neck In Lemons has been published. It is a collection of ways to use lemons both in recipes and in life. It contains my relevant poetry and most importantly some of my experiences in life that have helped me make the proverbial lemonade from the lemons I have encountered. It is my hope to help others with this book, and I am very thankful to those wonderful friends who have helped me to make my hope a reality.

Here is a recipe from my new book: Lemon Sauce for many uses.

This recipe makes a cup and an eighth of sauce. It is easy to make, keeps well and can be used to make any dessert very special.

 Ingredients: 1/2 cup sugar 3/4 cup water, divided, 1/4 cup lemon juice, Grated peel of a lemon, 2 tablespoons butter, 2 tablespoons cornstarch.

Method: In a sturdy pot mix together 1/2 cup water, sugar, and butter. Boil for several minutes. Add juice and rind of lemon. Stir well, cook on low for five minutes. Mix cornstarch and 1/4 cup water. Add, stir into lemon mixture and cook until nicely thickened. This has a good flavor and can be used over angel cake or muffins, plain cake or even a combination of fruit.

My book is available on Amazon and of course if you want a signed copy you can write to me at tashahal@gmail.com and let me know.