Yesterday morning I got a bee in my bonnet when I opened up the kids’ lunch boxes and found (yet again) food that had spoiled because it hadn’t been eaten in time.
I often get cheese sticks returned, too warm to be safe to eat. Yogurt. Etc. All seemingly high-interest, perishable foods. Today it was homemade potato and vegetable soup (with a base that looked and tasted much like chicken noodle) packed in a thermos.
This was followed by Austin asking the kids if they wanted berries in their waffles. Two said no, and I wanted to flip my shit.
“I’m only putting in four or five berries,” I said, in a whisper to him.
To which Austin replied with an apologetic look, “Yeah, but they won’t eat it.”
If you’ve known me for a minute, you’d know that what happened today is quite unusual. You see, I went to church.
Yep, you read it right.
Buuuuuuut don’t worry. The world isn’t ending, nothing is upside down. It all makes sense when you read the full story.
Freshly bottled ginger ale — can I wait two weeks?!
Ginger ale (referred to as ginger beer in the recipe) is probably my favorite fizzy beverage besides soda water, fresh lime and salt.
A couple years ago, I used the same recipe that I used tonight with two different results. The first batch turned out incredible — the best ginger ale I had ever tasted. Naturally carbonated, lots of ginger flavor and just a hint of sweetness. It made incredible cocktails, too.
Well, it’s been another little while.
I’m going to do my best (seriously, how many times have I said that?) to blog more this next year.
Earlier this week, I enjoyed the not so chilly Texas winter on a patio with my love and some yummy coffee.