Lavender Simple Syrup + Lavender Lemonade

I love summers, and not just because I'm a teacher and it's my recharge time. I love it because the sun is warm, the days are long, and the drinks are refreshing! This is no exception, and just might be my new go-to recipe.  Lavender lemonade is divine - combining the tartness of the lemon, sweetness of sugar, and fresh taste of the lavender.  We have lavender growing in our backyard, so it works out perfectly for me to make this all I want in the spring and summer time!

You might think that adding the lavender sounds weird... and that's ok, nobody's perfect!

Just kidding.

Mostly.

Lavender Simple Syrup

1 Cup Water
3/4 Cup Sugar
3+ Tablespoons dried (or fresh) Lavender flowers

Combine these in a nice saucepan over medium/high heat and stir constantly for about 10-15 minutes.  It should boil softly for a few minutes before you turn off the heat.

Strain out the flowers.

Pour contents into a jar you can seal tight.

Once the liquid cools, place your sealed jar in the fridge and use as desired. I'd probably only keep it about a week in the fridge.

Enjoy!

Lavender Lemonade

Ok, we're just going to make the easy version this time! 

Lemonade

Lavender Simple Syrup

Combine about 2 Tablespoons Simple Syrup with 1 Cup Lemonade in a tall glass filled with ice.  That's it! This recipe is best with a very tart store-bought lemonade (I used Simply Lemonade).  

Now, you could go all fancy pants and make your own lemonade - squeezing your own lemons and all... but I wasn't feeling so inspired (or so inclined to spend so much more money).

Shrimp and Cheesy Grits [and Feta Bacon Salad]

A few years ago, while on my honeymoon with my husband, we had the most delicious shrimp and grits at a little restaurant on the ocean.  This is not a copycat, just a similar southern favorite. Get ready to wear the stretchy pants after dinner because I promise that there will be lots of fat in this dish - delicious, delicious fatty foods. (Consume in moderation)

Ingredients:

1 Cups uncooked Grits
3 Cups Water
Salt/Pepper/Butter to taste
2 Cups Shredded Cheddar (optional)


16oz. Bacon
1/2 Vidalia Onion
1 Green Pepper
1 lb. Peeled/Deveined Shrimp


Start by chopping up a half of your vidalia onion and one green pepper. Set aside (believe me, if you don't do this now you'll end up calling for help from your husband because you didn't budget your time right... oh wait, that was me.)

Fry up a pound of bacon - I like it crispy, but cook it however you like it.

Start your grits while the bacon is frying.  Whatever brand grits you have should have instructions on it... but in case it doesn't: Boil 3C Water, Add 1C grits after it starts to boil. Cook stirring constantly for 10-15 minutes.  Add desired butter/salt/pepper (you can go all Paula Dean on these grits like we did, or just add a tiny bit of butter - your choice) ** When your grits are done, stir in 2 Cups cheddar cheese if you want cheesy grits **

Keep watching that bacon!

Once the bacon is cooked, chop it up!

In the bacon grease, cook the onion and pepper.

Once the onions/peppers are getting soft, add in your shrimp - cooking about 3-4 minutes a side for larger shrimp.

You're ready to serve: Cheese grits on bottom, a little chopped bacon next, peppers/onions, shrimp on top!

Keep reading if you would like to know how to make MY FAVORITE SALAD EVER!

Feta Bacon Salad

1 8-oz package Feta Cheese (I LOVE FETA... and would err on the side of lots)
Bacon, crumbled (However much or little you want, but do yourself a favor and use real bacon, bacon bits do NOT count)
1 package Spinach

Dressing:
1/2 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
3 Tablespoons White Sugar

Mix salad ingredients and dressing ingredients separately.  You may or may not need all of the dressing.

Just mix it and enjoy! Seriously delicious!

Derek's rating: 9/10! Yay, and yum!