Lemony Lemonade

If your tree is poppin like mine, there’s lots of lemonade in your future. This is the best recipe with the perfect balance of tartness and sweetness. It’s definitely a fan favorite and the kids like making it too!

Lemony Lemonade

  • 1 1/2 cup fresh lemon juice
  • 1 1/2 cup organic sugar
  • 6 cups water

Boil 2 cups water and mix in the sugar until dissolved. Add lemon juice and remaining water. Pop it in the fridge to cool completely. Or if you’re like us, grab a glass loaded with ice and drink some immediately.


Agua Fresca de Watermelon

Mini seedless watermelons are popping up at all our grocery stores. After one sat on our counter for a week, I figured it was time to get creative.

After cutting a few slices for the little one to snack on, I threw the rest into a blender with 1/2 cup water, 1/2 cup sugar, and the juice from one lemon.

Served on the rocks, it’s a perfect warm weather refreshment. Better yet, add it to some bubbly or add in some vodka (heck, add both) and begin the chillaxing.


Roasted Eggplant Dip-ish

I’ve been lost. But now I’m found. I’m archiving recipes again. I didn’t mean to be on a four month hiatus. No recipe really inspired me to write. In fact, I’ve been referencing Scrumptious Bits a bunch.

Though I’ve made this recipe before, it wasn’t archived and its so good. It needs a spot in here. It’s great to bring to a party with some bread or crackers. And it’s super delicious for dinner with a cracked egg on top (hence, “dip-ish”).

Go out and get an eggplant and let your leftover veggies dictate the rest.


Roasted Eggplant Dip-ish

1 eggplant, peeled and chopped in 1/2″ cubes
1/2 yellow onion, chopped
5 cloves garlic, roasted
1 can of fire roasted, diced tomatoes
1/2 can of water or chicken broth
1 tsp each oregano, thyme and cumin seed
1 tsp garlic salt
Here’s where you get creative:
I added 1/2 red pepper, 1 pint of cherry tomatoes and feta cheese for the top.
You could add zucchini, mushrooms, spinach, etc.

Put it all in a Dutch oven. And set it in the oven at 325 degrees. Check after 1 hour. You want the eggplant to be so soft it melts in your mouth. Once it’s nearly there, take off the cover and cook until the liquid becomes a bit more thick.

Top with feta and serve warm.

I highly recommend this pot for cooking it. It’s a Bulgarian ceramic pot with a hole in the lid. I love it for stewing and slow cooking.


Happy me, happy worms

In addition to my dehydrator, this lucky girl is also a proud owner of a juicer. I’m not yet ready to fully endorse the product. However, on it’s first run it made a pretty damn good juice that I usually pay $5 for.

The juicer is the Breville Multi-speed Juice Fountain and it’s a honker. It takes up a lot of counter space and it’s loud. But the pros outweigh the cons right now. It’s rather simple to clean-up (I put a veggie bag in the pulp catch), it’s easy to use and it made a great pulp free juice.


Fruit of the earth (“frutos de la tierra”)
• 1 1/2 apple
• 1 celery stalk
• 1/2 beet
• a 1″ piece of ginger
• 3 carrots

Toss in at 5 and drink.

My composting worms are going to be very happy too! Look at all this fresh mash.