mint-ice-cubes

Day One Hundred And Forty-Three

-Moments before clocking in for my shift, I stopped by the restroom, only to find the sink full of freshly-minted ice cubes. I have no choice but to take this as an omen and run with it, discerning what it foretells as I go.

-A large and lumbering man stopped in the middle of his purchase to ask in a grave voice if I was “much of a movie guy.” I nodded, unwittingly prompting his lengthy diatribe against the new “It” movie, specifically the ending, which I had hoped to experience myself first. He told me that he was deeply shaken by the ending, but could not believe that the studio would pull such a surprising move. I find this hard to swallow myself, as I have little doubt that this man was the character inspiration in the first place.

-I rang up a stack of folders adorned with a gorgeous emblem. Curious what sort of cutesy one-liner these portfolios may be sporting, I took a moment to read what it has to say. Scrawled across the folders in golden, shimmering, cursive curls was the word, “FOLDER.” I have a great appreciation for whoever decided to ensure no miscommunication about what their product was while keeping it as stylish as can be.

-“Get off of that, that’s a trash can,” a woman called out after her son. “Get off of that, too, that is also a trash can.” I was unable to see the boy, but I know him to be a kindred spirit.

-Several loaves of bread have been found hidden throughout the electronics department. The reasons for this are currently unknown, but certainly imperative.

-“Are you Batman?” A boy asked his mother, who shook her head. “Are you Batwoman?” he followed up. She nodded, happily. “For Halloween, you’re going to be dad, and I’m going to be sad.” This child’s brain has been rushing a mile a minute, and I am glad to have hitched a ride along with him.

Hibiscus Mint Herbal Iced Tea Recipe // from Chestnut School of Herbal Medicine

Makes one gallon.
Bring two quarts of water to a boil, remove from heat, and add:

1 Tablespoon of Hibiscus
½ Tablespoon of Lemon balm
½ Tablespoon Lemon Verbena
1 Tablespoons Peppermint

Cover and let steep for 20 minutes. Strain, and add ice to bring the volume up to one gallon. Serve in any fancy way you please – here I’ve added a garnish of mint and key lime ice cubes. If you have any of these herbs fresh, use them in this recipe! Substitute one handful of the fresh herbs for one Tablespoon of the dried cut and sifted herb (bulk).

Photo © Juliet Blankespoor

On Wednesday all I ate were breath mints and ice cubes and everything I said was cool and fresh. On Thursday all I ate were watermelon jolly ranchers everything I said was sweet but fake. Today I didn’t eat anything so I had nothing to say.

2

(Israel’s very fond of his national cuisine, so he’d usually much rather eat/drink something from that rather than another country’s – especially if that country is one he’s not on particularly good terms with.

Limonana [לימונענע in Hebrew, or ليمون نعناع in Arabic] is a kind of lemonade popular in the Levant [Israel, Jordan, Lebanon, Syria] and Egypt. It’s made from fresh lemon juice and spearmint, and very refreshing, especially in hot summers. It is assumed to have originated in either Turkey or Syria, and was introduced in Israel in the 1990s. It can also be prepared in different ways, such as a smoothie, or lemonade.

As for its name: the word “Limonana” consists of two Hebrew words: לימון [limon, lemon] and נענע‎ [nana, mint]. Thus it’s quite simply lemon-mint.

Below is a recipe for it!

115 g sugar
120 ml + 90 ml water, divided
120 ml fresh lemon juice
4 stems of mint leaves [circa 40 leaves, or 2 g], with the stems discarded; plus extra sprigs for garnish
ice cubes

1) Add the sugar and 6 tablespoons of water to a small saucepan; heat over medium heat, stirring constantly, until the sugar is dissolved. Cool to room temperature.

2) Add the cooled sugar syrup, remaining ½ cup water, lemon juice, mint leaves, ice cubes, and orange blossom water (if using) to a blender. Pulse a few times to break up the ice and then process until slushy.

3) Pour into 2 tall glasses, garnish with mint leaves if desired, and serve immediately.

4) Done!

You should definitely try it this summer, if you like mint!)

anonymous asked:

okay but consider this: water is gross

This makes zero sense to me. Water is icy deliciousness. But you know what? I get this argument a lot and I think the main reason is because people are spoiled with soda and other flavored drinks. I actually used to not like water as well but one year for my resolution, I gave up all soda. Not for any spiffy reason, no dietary plans, I just wanted to prove that I could do it. So I did it. A year later, soda tasted gross to me. Overly sweet and all those fizzles just hurt my tummy. I still can’t stand the stuff.

Benefits????? Tons! Our bodies need water. Drinking plenty of water is great for your health inside and out. Glorious, majestic, pretty skin and hair starts with drinking water. I already said all that in my original post but here’s the before and after pics of that chick who decided to treat drinking water like an experiment:

‘BUT WATER IS BORING’

'WATER IS GROSS’

'I DON’T LIKE THE TASTE’

Well okay sugarcake, I’ve got solutions for that.

Here’s a compiled list of shit you can add to your water to make it tasty in different ways:

Citrus fruit, Tea, Ginger, Sliced cucumber, MintUnsweetened fruit juice, Fresh pomegranate seeds, Wine - 21 and over obviously. Don’t tell your parents I told u to do this.Strawberries, Raspberries, Blueberries, Peaches, Pineapple, Fresh stevia leaves, Mixed fruit, Lemongrass, Parsley, Sliced cucumber and lemons, Ginger and lemon, Strawberries and mint, Citrus fruit ice cubes, Hibiscus tea, Cubed honeydew melon with cucumber, Lavender buds, Spiced Ginger and Citrus Infusion, Watermelon juice, Herb Infused Water, Sun Tea 

And here is a link with more info on all the above shit

LONG STORY SHORT?!

Be majestic. Drink water.

Watermelon Lime Smoothie 

Citrus and summer melons are delicious together! This smoothie combines sweet watermelon and honey with tangy lime and fresh mint for a breakfast or snack that highlights the best flavors of the season.

SERVINGS: 1

TIME TO TABLE:
10 minutes prep.

INGREDIENTS:
1 cup chopped seedless watermelon
½ cup almond, soy or coconut milk
2 large mint leaves
1 teaspoon honey
4 to 5 ice cubes
¼ cup fresh Paramount Citrus lime juice

PREPARATION

1. Add the watermelon, milk, mint leaves, honey and ice cubes to a blender. Pulse or puree until all ingredients are blended.

2. Pour in the lime juice and pulse two to three times to incorporate it into the smoothie. Pour into a glass and serve cold.