It’s still just a baby!

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In my usual tree-hugging posture, this photo was taken “somewhere” up Lightning Creek, enjoying a relaxing afternoon picnicking (cooking meat on a stick) a couple weeks ago. It was quite warm and a bit muggy, but we stuck to the shady areas and did okay.
Too bad we didn’t have a couple quarts of thirst quenching Lavender Lemonade with us. Here’s the recipe from my book, The Wild & Weedy Apothecary.

Lavender Lemonade
1 cup water 2 tbs. dried lavender flowers
1/2 cup sugar, or to taste
1/2 cup fresh lemon juice (from 2 to 3 lemons) – pick out the seeds!
4 cups water
Boil 1 cup water, remove from heat, add lavender, stir, then cover and steep 10 minutes. Meanwhile, combine sugar, lemon juice and 4 cups water in a large pitcher or jar, stirring well to dissolve sugar. Strain lavender tea through a fine mesh, then add to the lemonade. Chill well, and serve over ice.
Special thanks to my friend Jayne Schaper for the recipe (which I admittedly tweaked)… You can find Jayne at the Cedar St. Bridge Open Market (Sandpoint, Idaho) most weekends, selling her beautifully handcrafted beaded jewelry, lavender wands, and other creations. She is an inspiration, a shining star, on my life’s journey, and a dear sister as well.