Donkeys and Lemons: By Kim

I’ve been suffering with writers block…well not suffering to the degree of a bad sunburn or sprained ankle...I was told I just need a bit of inspiration. So to make it easier on myself and ease back into my blog posts, I have decided to write about the 2 things I’m passionate about right now. The sweet faces of donkeys and lemons.

I fell in love with a donkey when I visited Tanzania, there is an abundance of donkeys over there, and when this little donkey looked at me with his huge lovely eyes, I felt like he could see straight into my heart & soul. So when I found a small watercolor of a sweet little donkey a few weeks ago, it was like finding a long lost friend, and now it sits humbly on my desk, with those big eyes gazing at me, I am smitten.

(images hedweb and flickr)

Now lemons I have been blessed to have around me my entire life in one form or another. One of my friends in grade school loved lemons so much she would cut it into wedges, and suck on them. I like mine a bit sweeter (lemonade, lemon drop candies, lemon bars, lemon meringue pie, coconut lemon crème cake, lemon sorbet...).

One of my favorite lemon desserts can be found at Le Ciel Crepe Café, and is named The Avila Bay on their menu. The thin crepe is filled with a light airy lemon cream topped with lemon zest, and a nice scoop of vanilla bean ice cream on the side.

I’m also a hug fan of their Chicken Ranch Salad--fresh spring mix, chicken breast, bacon, tomato, and cheddar cheese served with Heather's homemade ranch dressing, which has a bit of dill in it, Yum!

They also make wonderful homemade soups daily. I have tried them all, except for the African Banana. I am told it is delicious; I am not a fan of the banana...but I did see a lot of bananas in Tanzania too. I have just linked the donkey and lemon together via Tanzania.

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LE Ceil Crepe Café

3211 Broad St. #121
Crossroads Center
San Luis Obispo, CA 93401

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I think I’ll give you my recipe for Lavender Lemonade. See below.

(image via Sunday Suppers)

Lavender Lemonade

2 Cups Cane Sugar

2 Cups Water

Zest from 2 lemons

8 Fresh stems of lavender (1Tbs. dried lavender)

2 Cups Fresh Squeezed Lemon Juice (8-12 lemons depending on how juicy they are)

2 additional cups Water & Ice

In saucepan heat sugar and water together stirring until sugar dissolves and water comes to a boil. When sugar mixture turns clear remove from heat a

Let syrup cool to room temperature. When syrup is cool, add lemon juice and 2 cups additional cups of water.

Serve over ice; add a sprig of lavender and a slice of lemon.

Enjoy!

-K.