Well, this is the last day of summer break, but who am I kidding, it’s not the end of summer. It’s hot and humid around these parts til the end of September, sometimes into October. We might as well be inside working on schoolwork, since it’s too stinkin’ hot to be outside midday.
School will start Monday and I’m ready. The lesson plans are made, All About Me books printed off and ready to fill in as our first day of school tradition requires, everything photocopied, bookmarked and ordered from the library. Since that’s finally done, I can try to cram as many things that we wanted to do this summer that didn’t happen into the next three days. This includes a trip to the Science Museum and pool with a cousin, a traditional trip to Camp Widgiwagan with our church and other things to keep us cool in the heat.
One thing my kids love to do is make special homemade recipes during the summer. One of their favorites is lemonade. It is really good, especially in the southern heat. So, to make our last summer meal special, we’ll spend some time this morning squeezing lemons and anticipating a cool treat for supper tonight. Here’s the recipe if you’d like to try it. It’s from (where else?) Southern Living:
Stir 1 1/2 cups sugar into 1/2 cup boiling water and stir until sugar dissolves. Stir in 1 tablespoon lemon rind (optional), 1 1/2 cups freshly squeezed lemon juice, and 5 cups cold water. Chill at least 8 hours and serve over ice.
The recipe says you can get 1 1/2 cups of lemon juice out of 8 lemons. Lemons are expensive here, so I buy as many as I can afford and use bottled lemon juice to make up the difference. It’s still good.
Another treat is of course homemade ice cream. My son tried fresh peach cobbler at a friend’s house a couple of weeks ago, and since it’s his Star Night, we’ll have some tonight as well. I’m thinking homemade vanilla ice cream would be awesome on top of the cobbler. Our recipe is very simple and adaptable. If you want cookies and cream, just crush 10-12 Oreos and add right before the ice cream stops churning. Here’s how we make it:
Combine 2 cups each half and half and whipping cream (I sub whole milk or more half and half for the whipping cream for an ice cream that’s less rich) with 1 cup sugar and 1 tablespoon vanilla. Stir until sugar dissolves and then freeze in your ice cream freezer.
I hope you all have a fabulous last summer weekend with your families! Next week I’ll be posting our learning plans for this fall and a report on what I’m sure will be another less than picture perfect but quite enjoyable first day of school.