I wanted to make something sweet for my parents, who were coming to visit. My stepmom can’t have dairy, and I wanted to use mint from the gigantic peppermint plant that’s taking over my garden. Enter Smitten Kitchen’s recipe for lemon mint granita, which she adapted from Wolfgang Puck.
I switched this up a bit, substituting sweetener for the sugar. I’ve since made a pineapple lime mint version for dinner guests, who loved it. My favorite is the lemon mint, but I plan to experiment with orange and other herbs (lemon basil is probably next). I expect to be making two batches per week, all summer, if current trends continue.
Public opinion does not tend to waste its time desiring what is unimaginable. But when what is unimaginable becomes imaginable by actually happening, that can also change what is then desired.
-Brian Micklethwait, who has brought more important ideas to my doorstep than almost any other person I know, on Samizdata
Wild strawberries, tiny as can be. They are wood strawberries, the kind that taste of nothing. But they sure are cute.
Not sure why the Brooklyn Diocese is determined to smear Jesus’s name like that, but let’s just say I don’t buy it.
This might just become a rose-a-rama blog for as long as my rose bushes keep producing like this.