Wednesday, June 19, 2013

earworm: Song of Songs

Andrew Rose Gregory, probably better known as one of the Gregory Brothers from "Auto-Tune the news"¹, made this album in 2011 with The Color Red Band after "long drives, longer walks, love letters, and a trip to Central America."²

What I find refreshing about this album is its portrayal of love and marriage. It's so old-school it's new again-- no uh-uh-umbrellas, no cheating, no clubs, but a flower-twined bower, a love better than wine, and a fevered-passion for your beloved. I can't help but think of the love I feel for my own husband, something so often seems to be glossed-over in favor of being in love for the moment instead of the deeper kind of love it takes to last a lifetime. It's so heart-felt; I find it unbearably romantic.

Sounds like: accessible male-female harmonies and a folk-rock arrangement that hits just the right tones of romantic and nostalgic.³

1 The Gregory Brothers are of the "hide yo kids, hide yo wife" fame.
2 From his website.
3 Like Fleet Foxes? Give this a listen.

Tuesday, June 18, 2013

oh puppy!

For today's viewing pleasure, an Airedale baby-sitting a litter of Scotties. (Thanks to the girl on the bus who I overhead talking about it.)

Monday, June 17, 2013

burnt sugar lemonade.

As promised, my favorite lemonade flavor as of yet. I had this a couple of weeks ago at James's favorite coffee shop. We tend to stop in as we walk to church on Sunday afternoons, and I usually don't get anything because I can't drink coffee without consequences. (We once walked from 45th in the U-District to Greenlake because I was so hyped up on caffeine. I get rather manic.) Milstead is one of those places that has serious coffee, and not much else. But it's the long hoped-for start of summer around here, and one of Milstead's summer offerings is burnt sugar lemonade. Here's my take on it. 

1 cup fresh lemon juice (about 4-5 lemons)
large strips of peel from 2-3 lemons, with little to no pith
1 c. sugar
1 c. water, plus 2 cups

Make a dry sugar caramel¹ by melting 1/2 c. sugar in a small saucepan on medium heat, till all the sugar is melted and brown like an old copper penny. Pour in 1 c. warm water and the remaining 1/2 c. sugar. The caramel will likely seize, but turn down the heat and let it simmer, and both the caramel and the granulated sugar will dissolve into the water. While simmering the simple syrup to finish dissolving the caramel, add in the lemon peel to increase the citrus flavor. After about 5 minutes, remove the lemon peel from the syrup and let the syrup cool. Pour the cooled syrup into a pitcher with the lemon juice and enough water to dilute, about 2 cups. 

For an alternate way to making this lemonade, try The Family Feed's version here. She uses a hardened caramel as a mix-in to get the burnt sugar flavor.
¹David Lebovitz has a wonderful post on caramels and specifically on how to make a dry caramel. This method is the easiest to me.

Friday, June 14, 2013

lemonade summer.

Seattle in winter-- damp, oppressive grey days of no sun, never ending, until about May when the grey starts to lighten and the city lives up to its Emerald City name.  The sun doesn't officially come out (ha, get it, that's a liberal Seattle joke) to stay till July 5, but I have tricks up my sleeve to welcome summer in the meantime.

My biggest rebellion against the clouds? Make lemonade. It's good for grey days and for sunshine. I like mine tart and sweet. Here's a few that I've tried, listed in favorite order.

And my very favorite? If you'll forgive me, I'll tell you next time, but if you can't wait, go to Milstead and Co. in Fremont.

6. red clover lemonade found on the tumblr Talisman.