Lemonade Break
JULY 13, 2009
Summer...
Life is so full and good...
These slow hot days are calling me...
sitting... dreaming... sipping lemonade...
work and projects waiting for my attention...
so... I'm listening...
That means that I'm taking a break from blogging for awhile...
Until I return... join me in a glass of lemonade...
and if visiting for the first time, enjoy some of the past posts
in categories of your pleasure!
Life is so full and good...
These slow hot days are calling me...
sitting... dreaming... sipping lemonade...
work and projects waiting for my attention...
so... I'm listening...
That means that I'm taking a break from blogging for awhile...
Until I return... join me in a glass of lemonade...
and if visiting for the first time, enjoy some of the past posts
in categories of your pleasure!
Summer Lemonade
Made with Agave, Mint, & Edible Flowers
Made with Agave, Mint, & Edible Flowers
The ingredients below are an approximation... I tend to do these kind of recipes by taste...
**Ingredients:**
-8 to 10 lemons squeezed into juice.
\- 1/4 to 1/3 Cup of Agave Nectar.
-1 Cup of water to add to Agave Nectar to make a sweet syrup.
-2 quarts of water for first pitcher, additional 2 quarts for second pitcher.
-1/4 Cup of pesticide free- mint leaves, nasturtiums, lavender buds, rose petals, honeysuckle, salvia, and other known edible flowers.
[Edible Flower List](http://homecooking.about.com/library/weekly/blflowers.htm)
**Directions:**
5.) Juice the lemons as thoroughly as you can.
2.) Stir agave and 1 Cup of water until diluted, add to lemon juice.
3.) Add HALF of this mixture to a quart pitcher
3.) Add 1 quart of water to pitcher and more to taste (I like my lemonade light on sweetness and lemons, allowing the flavor of the flowers to really come forward).
4.) Add 1/8 Cup of mint and flowers to each 2 quart pitcher.
5.) Refrigerate at least an hour (also refrigerate the extra lemon juice with agave syrup or make up another pitcher, as one pitcher doesn't last long!).
6.) Serve over ice and enjoy!!!
**Ingredients:**
-8 to 10 lemons squeezed into juice.
\- 1/4 to 1/3 Cup of Agave Nectar.
-1 Cup of water to add to Agave Nectar to make a sweet syrup.
-2 quarts of water for first pitcher, additional 2 quarts for second pitcher.
-1/4 Cup of pesticide free- mint leaves, nasturtiums, lavender buds, rose petals, honeysuckle, salvia, and other known edible flowers.
[Edible Flower List](http://homecooking.about.com/library/weekly/blflowers.htm)
**Directions:**
5.) Juice the lemons as thoroughly as you can.
2.) Stir agave and 1 Cup of water until diluted, add to lemon juice.
3.) Add HALF of this mixture to a quart pitcher
3.) Add 1 quart of water to pitcher and more to taste (I like my lemonade light on sweetness and lemons, allowing the flavor of the flowers to really come forward).
4.) Add 1/8 Cup of mint and flowers to each 2 quart pitcher.
5.) Refrigerate at least an hour (also refrigerate the extra lemon juice with agave syrup or make up another pitcher, as one pitcher doesn't last long!).
6.) Serve over ice and enjoy!!!
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Labyrinths provide us with a path to practice change. Some labyrinths have withstood the passage of time for thousands of years. Others are here for just an afternoon, drawn in the sand at the edge of the ocean. Many modern labyrinths were meant to last for years, but because of unforeseen circumstances their time is shorter than intended. And they once again help us to practice letting go and giving thanks for the time they are with us. The Labyrinth of Life at the Sebastopol, California Teen Center reached such place of letting go and is at the end of one chapter and the beginning of another chapter that is yet unknown.

Sometimes... a labyrinth can take years to become a physical reality. In 2018 I met with my friend Deb, to discuss her desire to have a labyrinth on the beautiful land she lives on. Despite our plans and several meetings, listening to the land and finding the right spot, the labyrinth did not come to fruition. Fast-forward five years and in the blink of an eye... it happened!