The Meadow -A Surprisingly Wonderful Cocktail

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As most of you know, we like experimenting with creating cocktails and every now and then, we hit upon an absolute winner.

Recently, we had guests coming for a visit and we really wanted a cocktail using the St. Luke’s lavender whiskey I had recently purchased at Boundary Oaks Distillery. If you don’t live down the hill from them like we do, you can contact Boundary Oaks to find out where (and how) to buy it. https://boundaryoakdistillery.com/

We experimented and found the perfect blend of honey, lemon and lavender with absolutely no “perfume” taste and created (what we are calling) “The Meadow”.

The Meadow

  • 1 shot St Luke’s lavender whiskey
  • 1/2 tsp lemon juice
  • 1/8 tsp lemon zest (or less. It was just a tiny bit.)
  • 1/4 tsp honey
  • 1/8 shot of bourbon (we used Woodford Reserve)

Garnish with lemon slice and a sprinkle or twig of dried lavender.

You could substitute lavender extract or lavender simple syrup but Boundary Oaks St. Luke’s is outstanding! A bourbon blended with the sweetness, aroma, and flavor of real lavender, it’s great for sipping all on it’s own. The cocktail was so delicious and refreshing, even the non-drinking guests begged for seconds!

If I haven’t convinced you, here’s a recipe for the substitute simple syrup.

  • 1 cup water
  • 2 cups sugar
  • 2-3 tbls dry lavender

Put all ingredients in a saucepan and bring to a boil. Reduce the heat and let simmer for 15 minutes, then remove from heat and let steep for an hour. Strain out the lavender and keep syrup refrigerated.

Its cocktail time!

The Perfect Disorder

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I recently read an article about Gen Z’ers promoting anti-perfectionism. Forgive the clichés, but the article hinted that to “be real” and to “be yourself” holds tremendous power when it comes to happiness. Huh! These “kids” have figured out something that’s taken me decades.


Throughout the years I’ve experienced many instances of imperfection in others whom I’ve admired. Unfortunately it didn’t stifle my need for perfection. 

The first experience was a bridal shower hosted by a well-liked coworker. The venue was her BASEMENT and snacks were served in BAKING PANS! Horrified? Maybe at first. Then I recognized you didn’t have to be flawless to be accepted.

Many years later, my sister, Sandy, and I met at the Omni Hotel to spend some time in Indianapolis. Sitting in the lobby I saw her approach the check-in desk. She was wearing the most outrageous socks I had ever seen. After the initial shock, I found myself a bit envious. Sandy felt free enough to wear something so bold at a “fancy” hotel without worry.

Free. I now understand how freedom is stymied when you’re obsessively striving to be always seen as amazing and fabulous—an impossible goal.

To me, getting older equates to less time to waste. Trying to be perfect takes a lot of time and attention, leaving little room for enjoyment. I’ve begun to manage my need for perfection. Guess what? Stress, anxiety, procrastination, lack of focus and maybe a little self-loathing have surprisingly lessened. I’m willing to try new things without fear of failure, I’m aware that “done” is better than perfect, and I have learned to accept compliments.

I wish I had bullet points for you to follow, but it happened so organically I can only hope you get to experience this liberating place that I have.

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I Don’t Finish Anythi

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Have you ever tie-wrapped your sleeve to a bread bag? I have. 

Have you ever forgotten where you parked and reported your car as stolen? I have.

There have been other strange experiences, too. For instance, I question whether I rinsed my hair as I step out of the shower. Or I remember what I wore on the first day of kindergarten, but couldn’t conjure up the word, “bagel”. 

These incidents (and many, many others) prompted me to try to find an answer. Dr. Google had many suggestions. There were the Vitamin Bs; ginseng; Ginkgo biloba; green tree extract; rosemary essential oil; duck tape; all promising me the ability to speak Cantonese, after one dose.

For me, they all failed.

When Beef Brain was mentioned for human brain support (hurl), I chose something more mainstream (never mind that I saw an ad on TV). Neuriva is manufactured in the U.S., contains no preservatives or additives and is decaffeinated. So, in my cart it went. The results? Surprising!!

My focus improved tremendously. I no longer had to re-read 5 pages of a book to remember where I left off. My days of bouncing around like a pinball were over. Vocabulary recall was within me and was coming to the surface! (I am unquestionably speaking with increased eloquence–see how I did that?). I can remember six-digit validation codes sent to my phone.  I’m learning Photoshop Elements! I now feel competent, positive and in control.  

And now, the disclaimer. I’m not a doctor. I am not slinging pills. I just want to share my experience and offer encouragement to anyone with memory or focus problems to speak with their health professional. I was floored with the results. Maybe you will be, too.

Mom’s Easy Refrigerator Pickles – A Recipe To Keep!

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Over 20 years ago, I would help my mother make Refrigerator Pickles. They were easy (no canning required), they were delicious (they went with everything) and they COULD last up to 2 years (although they never lasted that long)!

Last week, my son asked if we could make them. We visit our local Farmer’s Market weekly, and I had picked up a half of a bushel of pickling cucumbers. Since my friend, Stephanie, and her children haven’t taught me how to make their “Cucumber Slushies” yet, I had nothing else planned for the fresh beauties.

INGREDIENTS

  • 6 cups sliced pickling cucumbers
  • 1 cup sliced onion
  • 2 cups white vinegar
  • 2 cups granulated sugar
  • 2 tsp celery seed
  • 4 tbls iodized salt

INSTRUCTIONS

PREPARE LIQUID

In a large pot, add vinegar, sugar, celery seed and salt. Stir and bring to a boil. Let boil for 3 minutes. Set aside to cool.

PREPARE VEGETABLES

Wash the cucumbers and remove the blossom end. If you leave the blossom end, it will make your pickles bitter.

Slice the cucumbers fairly thinly and as uniformly as possible.

Years ago, Irene gave us a 1 Second Slicer and it made short work of the cucumber slicing! You can purchase one for about $30 at Walmart, Amazon and other retail stores.

Slice 1-2 medium sized yellow or white onions. I quarter them then cut the quarters into slices, but it’s truly just a preference. You can slice them larger, smaller or even chop them if that is your preference. We have even made these pickles for friends and totally eliminated the onion.

PACK IN JARS

Pack the cucumber slices into clean glass jars, periodically adding the onion. Sort of “layering” but the onion is not a full layer. Continue to pack cucumber, onion, cucumber, etc. until it reaches the shoulder of the jar, leaving the neck empty. We use 1 gallon glass jars because it takes up less room in the refrigerator, but wide-mouth quart jars work as well.

Pour the cooled liquid over the sliced cucumbers and onion. Let sit for 15-20 minutes. The cucumbers will begin to “shrink” and the liquid should eventually cover them. You may need to give them a slight push to get them below the liquid.

Close with jar lid and refrigerate.

You can begin to eat them in 2 days and they will stay good for up to 2 years in the refrigerator.

We had a half of a bushel which made 2 gallon jars and 8 quart jars and left plenty of cucumbers for salads, etc. The entire process from beginning to end took us less then 2 hours. I hope you enjoy them!

Do you want more ideas for cucumbers? We may not have Stephanie’s Cucumber Slushie recipe (yet), but we have more ideas! Read our article “An Abundance of Cucumbers” by clicking the link or searching on our site for “Cucumber”. Do you have recipes for cucumbers that you’d like to share? Please add them in the Comments. We’d love to try them!

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