Peach Lemonade For Alanna {or When Peaches & Lemons Combine}

So we spent 7 hours on Tuesday turning 1 bushel of gorgeous, perfect, marvellous Red Haven Ontario peaches from Bizjak Farms into 29 jars of pure canning goodness.  

Then the thirst struck, quickly followed by one of those brief moments of genius, pure peach genius.

What you want to do is take Monday's Real Lemon Lemonade but instead of using the simple syrup,

USE THE LEFTOVER PEACHY SYRUP!  Yes I'm yelling. Take the syrup that has had lovely sliced Ontario peaches soaking in it all day and make lemonade; Peach Lemonade. You know that syrup that's left over in the bottom of the pan.  You'll thank me. Once again, it's even better out of a jar.

If this is as exciting to you as it is to me you'll need to read how Well Preserved cleans their jam jars.  I highly recommend it.

PS Alanna, I'm bringing this to your house tonight. Also we are up too late and  have had waaaay to much sugar.

How to make Real Lemonade. From Scratch.

Sometimes you really need lemonade. Very very badly with what we like to call the thirst of a thousand deserts.


Good thing its really easy to make.

First you need a simple syrup.
Combine:
1/2 cup sugar (we like the white organic stuff that comes in a carton)
1/2 cup of boiling water (out of the kettle)
and stir until sugar had dissolved.

Then combine with:
the juice of 4 lemons.  

Pour over a pitcher of ice then top off with a little cold water to taste.
Garnish with mint.
Stir.

Drink out of a jam jar for added joy.

Recipe: Smug Kale Chips for Nancy

We bought some fabulous Kale from Zephyr Organics at the Royal Winter Fair this week so I figured it was time to post our Kale Chip instructions.  Kale is just so good for you but I’m frequently asked what to do with it.  So here’s a quick and easy way to use it up and make a healthy snack that even has calcium.

To make Kale chips, I like to use the curly stuff or Red Russian, rather than the Dinosaur or Lacinato variety.

Pre heat your over to 375.

Wash your kale, cut out the woody stems, and rip into hunks.

Pour some olive oil, a few tablespoons or glugs, over the kale and try to get an even coat by mixing it with your hands in a large bowl.  Add a sprinkle (1/2 teaspoon) of salt and squeeze half a lemon (about a teaspoon of juice) over it.  Keep tossing with your hands or spin in your salad spinner until everything is covered evenly.

Lay out in a generally flat layer on a cookie sheet, possibly using two if it was a really big head of kale.

Put in the oven for 20 minutes, checking on it once about half way through, giving it a little toss.

After 20 minutes it should be crispy, but not burnt.  If its still chewy or wet, pop it back in for a minute or two.  When it's done put it in a  nice sized bowl and eat all of it, knowing that its good for you!  Hence the new name "smug chips".

Excellent with either a cup of fennel tea or a beer, depending on the time of day I suppose.