I know I have been slacking in the blogging department lately, but (excuses, excuses) between the Windsurfing Regatta and its aftermath and being short-staffed here at the Daily Globe, life has been somewhat of a whirlwind this week.
Another impediment to writing much at the moment is the lack of air conditioning in our building. Seems the compressor went out and it will be a few days before cooler air again wafts through the newsroom.
Consequently, my thoughts are leaning toward cooling treats — popsicles, glasses of iced tea, ice cream sandwiches. Did you notice that all those things have the word “ice” in them?
That reminds me: I missed National Iced Tea Day, which I think was June 10. I had intended to share, once again, my favorite iced tea concoction, but got too wrapped up in Regattaing. Here it is, a June tradition at our house.
Iced Tea Cooler
In a large glass container, microwave four cups of water until boiling. Dunk in six family-sized tea bags (I use the decaffeinated variety) and let stand until a dark, strong tea has brewed.
Into a gallon container, dump in one can lemonade concentrate and one can limeade concentrate, 1 tablespoon almond extract and 1 tablespoon vanilla extract. Add the tea mixture and add additional cold water to fill up the gallon jug. (I pour the water over the tea bags to extract more tea essence.) Mix thoroughly and serve over ice. I sometimes mix in some lemon sparkling water to dilute the mixture a bit more.
I know I’m rambling, but the heat is getting to me. More next week.