Waning and Waxing

When I admire the wonders of a sunset or the beauty of the moon, my soul expands in the worship of the Creator.
Mahatma Gandhi

DSCN7163

DSCN7165

DSCN7169
(the waxing crescent moon of the end of August / Julie Cook / 2014)

A waning summer is soon to be written down in the annuals of time as just another volume known simply as the memories of a summer come and gone. . .

First it was June who offered her sheer joy of freedom and the simple recklessness of abandon which was to be found lurking in the heart of both young and old. Freedom whispered as Summer offered her enticing and welcoming warmth, coaxing all winter weary souls back into the light of day. The Days grew long and luscious as bare feet relished the cool tall grass. Soft laughter was heard across the evening skies as we gave ourselves permission to sit out just a little bit longer and a little bit later while savoring the perfume of gardenia and jasmine on a summer’s night breeze as we watched the fireflies dance with the stars.

Next came July, marching forth wearing her Red, White and Blue. Her night skies lit bright with the colorful displays of triumph and freedom. Reminding us of who we are and why we are and why any of that really matters. Children squealed with delight as the juice of watermelons and ice cold popsicles trickled down cheeks and chins. We packed our baskets full of fried chicken and potato salad. We gathered by lakes and ponds, casting our lines and pulling our skis–donning lotions and potions keeping sun and insect both at bay. Happiness and joy mingled sweetly together with the myriad of pitchers of lemonade, the bottomless bowls of homemade ice-cream while the smoke of a thousand grills and cookouts wafted heavenward.

Finally August arrived on a long hot summer wind. The sun bore down as a brilliant flame ready to bake a silent earth. The grass withered, the creeks dried as air quality alerts were sounding the alarm. Triple digits danced across the meters as we darted and dashed from house to car, from car to work in the maddening avoidance of the furnace blast of an unforgiving month. Our clothes clung to sweat soaked bodies as each breath labored under the thick stagnant humid air. Energies were drained as the heat of the day took its toll. Joy and pleasure took a nap along with the brilliant colors of flowers and blooms which gave way to dried crunchy browns. The cicadas sang their endless song under the blanket of a hazy heavy night.

And here we are again, preparing one last time, ready to offer up one more final “Hooray”–one last chance to capture the elusive siren known as Summer. One more opportunity to grab with gusto a little summertime enjoyment before the page turns, waxing toward a hopeful new season and time. A refreshing Fall is waiting in the wings, ready to offer her brilliance of color, intoxicating warm woody scents, and rich full heady flavors—but until that time comes, we must give Summer her due and pay her homage one last hot and humid time. . .

I could use one of those right about now. . .

Show me how you drink and I will tell you who you are.
~Emile Peynaud

DSCN5009
(a beautiful photo of a Cookie’s Cup / Julie Cook / 2014)

Ok, the official count down is underway!
Wedding Alert!!
June 7th!!!!!!!
Lots of “To Do’s” are crossed off the hefty list—yet oddly, as quickly as I check off one “To Do” item, seems as if 5 more are added. Hummmm

And money–let’s just not talk about that. . .
Still praying to grab hold of a Leprechaun cause robbing a bank is just not in my DNA.

By this time next week, I’ll be taking this show on the road . . .but before I can head towards the
Historic Georgia Coast, there are many miles to go here before there’s any thought of sleeping, resting or anything leisure.

And did you know that Springtime in Georgia lasts all of two weeks?
What does that have to do with wedding preparations you ask. . .
Well, it makes for hot work, and since the wedding is further south, an even hotter event.

Just about two weeks, sometime between late March, early April is when we have Spring.
After that little lull known as Spring, when our entire world turns yellow, look out, ’cause it’s full throttle Summer from here on out—as in sometime toward late October even possibly November!!
Summer is more like half the year here in Georgia.
If you like mid 90’s or better, and if you love not being able to breathe the air because the humidity is so thick you could wear it—then I’ve got a place for you!!

Heat, humidity and hazy days (the weather men call it hazy, I call it pollution but I digress)—that’s Georgia!!

So on those days that my nerves need soothing and my body needs refreshing, there is nothing better
than a “Cookie’s Cup.”
“A what?” you ask. . .
A Cookie’s Cup. . .as in my take on the quintessentially British summer cocktail cooler, The Pimm’s Cup.

If you’d like to try your hand at a Cookie’s cup, here’s what you’ll need:
–one bottle of Pimm’s No. 1 (a gin based, essentially British, herbal liqueur)
–One cucumber
“WHAT?!”
trust me. . .
–some strawberries
–crushed ice
–some Gin (I’m excited about Hendricks Gin these days–made in Scotland–a small batch gin, sleeper beverage coming in under the radar, below that infamous smoked peat beverage the Scots seems to love so much–who wants to drink smoked peat bogs??!! I digress)
–either some ginger ale, lime aid or some other lemon / lime flavored drink

–slice and seed a cucumber, or better yet, use a seedless one– then cut into sliced rounds or seeded chunks—I used about 6 little chunks (it’s a British thing, they put them in the original Pimm’s Cup, the big Wimbledon cocktail–and since the Hendricks gin uses cucumbers in their distilling, I figure it kind of all goes hand in hand)
–slice one to two large strawberries (they just look so pretty floating in a crystal glass don’t you think?)
–fill a pretty glass half way with crushed ice
–add the cucumber and strawberries
–add 1.5 oz of Pimm’s
–add 1 oz of Gin (if it’s been a really bad day, throw in an extra once of Gin for good measure)
–top off with lime aid or ginger ale
–Garnish with a mint sprig or slice of lime.

It’s not a sweet sort of drink but very quaffable–a light and easy aperitif. But if you need to sweeten it up a tad–add about a Tbl or two of simple syrup or Agave nectar— but remember the Agave is sweeter than sugar so you don’t need to use as much. The British love to make pitchers of Pimm’s, which in a pretty glass pitcher, can look most inviting. This is light, not a heavy alcoholic drink–and if you wanted it even lighter on the alcoholic side, you could do away with adding the Gin and stick primarily with the Pimm’s.

This is a nice sipping beverage on a hot afternoon when you’ve just looked at your check book and suddenly find yourself thinking of how you could do a better job of robbing a bank than the crooks you see on the evening news—
Bottoms up my friends. . .