It is time for our annual anniversary post. How time does fly! It hardly seems possible that we are beginning the fifth year of this blog! First of all, I want to welcome the new nations that joined our readers this past year. They are, in alphabetical order: China, Ecuador, Egypt, Estonia, Guatemala, and Swaziland. We are so happy you have chosen to “visit” us. The little blue maps that we used previously were not doing justice to lovely small countries like Luxembourg. (I have fond memories of my visit there.) So we have put a large world map on the wall by my desk. I mark each country with a paper dot.
Photo of world map from Annake's office |
Lemon balm growing in Annake's Garden |
Lemon Balm Simple Syrup
1 C. sugar 1 C. water 3 C. chopped lemon balm leaves
Boil water and sugar until sugar dissolves. Add lemon balm. Simmer another 5 to 8 minutes. Remove from heat. Let cool for 30 minutes. Strain syrup, discard leaves.* Refrigerate in a tightly-closed container.
* Leaves can make a second batch of syrup if used right away.
* Leaves can make a second batch of syrup if used right away.
Lemon Balm Coolers
¼ C. lemon balm syrup 1 tsp. Lemon extract
½ can lime juice concentrate 5 ounces club soda
2 C. crushed ice
Combine the ingredients in a blender and blend until smooth, Serve in chilled glasses. Garnish with lemon balm sprigs if desired.
Parsnips |
Applique on one of the sweatshirts in our Etsy shop |
I really appreciate the questions I get from readers because they allow me to give additional explanations and instructions that time and space did not allow me to give in the original posts. I was especially delighted with the variety of questions based on the 'Serendipity' post (January 15, 2017), which generated so much follow-up that it will take two whole posts to cover all of it (February 14, 2017, and the first post in March 2017).
Keep those questions coming,
This post by Annake's Garden is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
its looks so great.
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