It has been a year since Kendall and I have contributed to this blog. A friend recently asked me, "what the hell happened to your blog?". WE'RE STILL HERE! Things just got crazy and kept us from our kitchens and cameras.
Kendall got engaged (YAY!), worked her butt off to get a law school scholarship, and is now traveling around Europe for 3 weeks. For me, all of my creative energy was devoted to growing Women & Whiskies, which has been one of the most fulfilling projects I've worked on at Campari.
I really enjoy blogging and everything it includes (making food/drinks, taking pictures, and writing), and it's a shame that I've sacrificed it for my career. I'm starting to make more time for these things that I love- I hope you do too.
Here's a recipe for Meyer Lemon Shurb I made a little while ago... more posts to come soon! xo MP
MEYER LEMON SHRUB
- 2 cups Meyer Lemons, cut into eights (4-5 lemons)
- 2 cups Granulated Sugar
- 1/2 tbs. Kosher Salt
- 2 cups White Vinegar
Combine lemons, sugar, and salt in a large bowl. Mix well, and then let it sit at room temperature for 3 hours, stirring every 30 minutes, or so. Refrigerate for 8 hours- a rich syrup should form. Add vinegar to dissolve any remaining sugar, and then let it sit for 24 hours covered in the fridge, stirring occasionally. Strain the mixture through cheesecloth and pour into bottles or jars.