Back to the land of the living!

While summer plowed forward around me I tried to just hold my own against the storm of nausea, food aversions and extreme tiredness. I desperately wanted to hold BBQs, go out with friends and have some sort of a normal life. And while I am very aware that what I went through is mild compared to what some pregnant women experience during the first trimester, this was all new to me.

I am the girl with 2 paying jobs, 1 volunteer job, a couple of “job hobbies”, three active dogs, a husband and lots of side projects. My days are usually packed to the gills with lists and activities. During these months I found that I could pretty much only do one thing a day other than work. On some days just going to work was all I could do. I would fall asleep on the couch at 8pm like an old lady. I would clean the kitchen and declare that I was done for the day. I have never been tired like this before.

Then came the food aversions. This was such a strange thing to me - I have never had an aversion to anything! Eggs were out for awhile, the idea of a runny yolk just made me terribly uncomfortable. Mr. Ramon brought home some oysters one night and I could not even look at them - I had cereal for dinner that night. Sometimes just a certain type of food did not sound pleasing. Nope - not pizza and not a burger. Weird stuff for sure. Cereal, toast and drinks with bubbles were my friends. And refried beans - what? Warm bowls of refried beans with salsa - bland, warm food - so comforting.

Nausea is my kryptonite. As a child I had pretty severe motion sickness. It caused my mom to announce on field trips as I entered the bus “My daughter has motion sickness and has to sit at the front”. Mortifying! I could not read in a car. Roller coasters seemed fun but left my brain scrambled and my forehead clammy. The idea of nausea makes me want to offer up a toe to be removed as a trade off. This was the one “symptom” of pregnancy that I could have lived without.

Finally I made it to the other side. I counted down the days and weeks until I was supposed to find some relief. And like a light switch it was off. I had a surge of energy that even surprised me. Food sounded good again - some things were and are a little weird for me but more or less I am back to normal. Nausea - gone!!

So onward I go into the next phase of this journey. I hope I can continue to feel this good!!

Saving Summer - Rhubarb Schnapps

I have a real love for rhubarb. As a kid in Oregon my mom grew a vast sea of strawberries in a rock garden. This garden was topped by several huge rhubarb plants. I remember her picking strawberries and rhubarb, her head covered in a scarf, crouched in the garden. She always trimmed off the big rhubarb leaves and made sure they went securely into the trash so none of the animals would get them since they are poisonous. 

I couldn't quite comprehend a vegetable that acted as a fruit and tasted so horrible raw. So sour your face would pucker up. But my mom worked her magic and made pies and jam with rhubarb that could blow your mind. Her Strawberry Rhubarb pie was a favorite of my dads. Sweet and tart with a beautiful buttery crust. Yum. 

I had an abundance of rhubarb from a friend and wanted to do something special with it. I love the idea of infused spirits and decided to concoct a rhubarb schnapps. 

Schnapps in America translates to a strong grain alcohol base mixed with any variety of fruit and other flavors, sweetened and producing a syrupy like drink. Why not Rhubarb? 

Start with about 2 pounds of rhubarb trimmed and washed. One 1 liter bottle of average vodka, 2 large jars with lids and 1 1/2c sugar. 

Divide the sugar between the jars. Slice the rhubarb into 1/2 inch pieces and divide between the jars.

Put the lids on and give the jars a good shake. 

Pour in 2 cups of vodka. If it does not cover the rhubarb - add more. I used the entire liter of vodka. 

Put on the lids and give the jars a good shake. 

Now comes the waiting game. Find a dark cupboard to store this in for the next 6 weeks and up to 6 months. Shake the jars every other day for the first month - helps the sugar dissolve and turns the liquid a lovely pink. 

Drink chilled straight up or mixed with some sparkling water. You can also use it as a base for a cocktail or mix with champagne. Lovely elixer of summer!!!  

Cantaloupe Aguas Frescas

Today it is going to reach 90 degrees in Seattle and here that is hot! Looking for foods to cool us down, I saw a very ripe cantaloupe in the refrigerator staring at me. I immediately knew that I was going to turn that guy into Aguas Frescas!

Aguas Frescas means "fresh waters" in Spanish and that is just what they are. These refreshing beverages are from seasonal fresh fruit, water and sugar. Traditionally the fruit is hand mashed and mixed with water and sugar until combined. I use a blender to make quick business of it. In this case I also made a fresh mint simple syrup to sweeten it with. Less mixing with no granulated sugar to dissolve and a little hint of mint.

This drink is best served ice cold. Refrain from adding ice as to not dilute it. I love to serve one at a summer party for those looking for alcohol free options. Of course I also think that these make a great base for tequila!! 

Cantaloupe Aquas Frescas

• 1 cantaloupe peeled, seeded and diced
• 2 quarts of water - approximately
• 1/3 cup mint simple syrup (see below)
• juice of 1 lime 

Place half of the cantaloupe and half of the water into the blender and blend until pureed. Pour into pitcher and repeat with the other half of cantaloupe. 

Add the simple syrup and lime juice and mix well

Chill until very cold!

Drink!

I love simple syrups. So easy - just sugar and water. You can add any herb or flavor to them and use them for iced tea, iced coffee, mixed drinks etc. So easy to make.

Mint Simple Syrup 

• 1 cup sugar
• 1 cup water
• 1 handful of fresh mint

Crush the mint and water together in a small saucepan to release the mint oils. Add the sugar and bring to a boil over high heat. Strain mint leaves from syrup. Remove from heat and let cool before use. Will keep for 2 weeks in the refrigerator.