Thanks for the sweet comments! I’ll definitely try to keep on blogging. I think it might help me stay sane and it’ll be fun to document the process.
Here’s a quick life update:
Right now, I just returned from a yoga class with my friend Rachel. It was so nice to feel somewhat Zen-like for an hour. My living space looks like it exploded, and I’m realizing that I have packing issues. I can’t even figure out what to take for a three day trip to New York City this weekend! How….how am I going to pack for London and Japan? I’m going to have to take everything with me for Japan to London. And I didn’t mention that I will be living in an area referred to as the “snow corridor” at the base of the Japanese Alps. Here’s what friends and family do when I ask them to visit me.
“You’re coming to visit me in Japan, right? Pleeeeeease!” I plead.
They shake their heads ‘no’ first, then say, “Sarah, no one is going to come visit you living near some glacier 7,000 miles away! You do realize this, don’t you?” Then they LAUGH.
All I can think of is Game of Thrones (which I have not been watching lately because of lack of time…still on season one!) and their slogan, “Winter is coming.”
Cooking has been extremely unexciting lately. I’m just trying to use up what I have in my freezer and cabinets (like cereal and marshmallows!). Last night I had baked chicken fingers and Rice Krispies treats for dinner. But I did make a Pimm’s-style cold brew ice tea this week.
But I decided to use my fresh strawberries, combined with mint leaves and lemon for a Pimm’s style cup. And, of course, you could also add Pimm’s liqueur for a REAL doctored up version.
Here’s a picture of one of my Pimm’s cup in London!
It’s sort of a gin-style drink made with Pimm’s No. 1, lemonade (which is more like our Sprite, but not quite, so a lot of people in the States make it with Reed’s Ginger beer), lemon, strawberries, and mint. (Some versions also use cucumbers.) Um, quite possibly my favorite drink EVER.
Here’s what I do for a non-alcoholic tea version:
I love to cold brew my tea and coffee in the summer, mainly because it’s soooooo easy.
Before I go to bed, I fill a large pitcher with tea and water.
For my pitcher, I added six tablespoons of loose-leaf Earl Grey with about 8 cups of water. Depending on the type of tea, you may want to play with that amount.
Stick it in the refrigerator overnight and the next day strain the tea.
I don’t like very sweet tea, so I mix 3 T of sugar, zest of one lemon, juice of one lemon, and 1 cup of diced strawberries in a small pot. Cook the fruit/sugar mixture over medium heat until the sugar dissolves. I mash up the strawberries as well.
Pour it into the pitcher of tea and add more slices of lemon.
It turns a gorgeous pink hue.