School has finally started.
Judging from the pictures on Facebook and Instagram, we must be the last school in the universe to start. Don’t get me wrong, I love my kids, and my summers with them, but I’m always ready to get back to the routine and structure of the school year.
I haven’t always been a sweet potato fan, and thinking about that now makes me a little sad because sweet potatoes are awesome and oh-so-versatile.
Now, I’m a huge proponent of breakfast, and when I was training for a marathon this spring, I started experimenting with foods to eat before and after long runs, including foods to eat the day before these behemoth workouts. (Because I quickly learned, if you’re running 16, 18, 20 miles? One meal the night before ain’t gonna cut it and give you all the goodness you need to make it through!)
To me, summer is personified in foods that are sweet and citrusy. When I think of soaking up these last days of summer, my mind drifts to pool side book reading enjoying a strawberry popsicle. A hint of sweet, and a splash of tart. Although often times we attribute these flavors to dessert, I wanted to recreate them in a summer inspired and filling main course.
The summer is here in all its glory and splendor and it is time for a cool drink; don’t you agree? Whether the weather calls for a refreshing cup of iced mint tea, your favorite chilled coffee beverage or an evening summer cocktail, they could all use a little sweetness. But dissolving sugar in an iced drink is simply impossible. But stop right there! Don’t you dare go out and purchase expensive and artificially flavored syrups, simply make your own! It’s easy and tastes so much better than store bought! It’s a wonderful staple to keep on hand and a necessity for any home bar.
