My personality lately is feeling a bit tart, like a fresh lick of sliced lemon. I’ts cleansing properties and the loads of vitamins are good for me but oh what a pucker they cause. As one who is nauseating with relentless optimisim, I am compelled to make lemonade, literally and figuratively.
For example, while I was scrambling at the last minute this week to assemble the second table top decoration for the women’s event at church I forced myself to think in the perspective of the women who would choose to sit there for their special evening out of the house. Turning those lemons into lemonade gave me the idea to give each woman a favor to take home: a lemonade kit. I included a lemon squeezer, a quart jar, lemon, sugar and straw. In fact I actually make lemonade for myself every single morning! I do. It’s vital to get enough water but I simply haven’t been able to convince my taste buds to go for straight water all the time so I spike it with lemons and stevia. I make two quarts at breakfast and sip on it all through the day. I love it. So do my kids, occasionally they will make themselves a jar of it. Another way I’m making lemonade in my life lately is to keep projects going, lend out my talents to others, and be productive with my time while I wait for our adoption court date. Some days I just want to sink into the sourness of waiting, but I cannot allow that to happen. I’ve got to make myself tasty for my whole family and to please my God.
I had several lemon trees in my garden when I lived in Arizona. The branches have nasty thorns so picking requires great care. Once a fresh lemon is in the hand the scent of lemon remains on the skin for hours. It even smells sweet as if the dust of the lemon blossom were sprinkled all over the skin of the fruit. We had so many ripe lemons the kids would use them as baseballs for batting practice. Our neighbors would fill bowls with them as often as they liked. My table was overflowing with lemons during the harvest months. It was one of my favorite things about living in Arizona, right after climbing the mountains and tied with the sunsets.
My recipe: two large lemons, a wide mouth quart jar, a lemon reamer, a sink strainer set on top of the jar, and if you like sour cherry concentrate, and two full droppers of stevia. Yum.