wait, there's a flower in my drink

I love summer! It's hot enough to get that nice sweaty feeling (something my high school gym teacher referred to as a "glow") and when all the windows are open, the drapes billow and swoon in the most pleasing way. Amazing things happen in the summer. People seem to smile more and even when they complain about just how goddamn hot it is, you know that it's all part of the friendly summer conversation. Right now, my windows are open, the drapes are billowing and a block away there is a Chinese marching band doing it's thing. Cymbals crashing, trumpets blaring and a constant staccato drumbeat to keep everyone in line. Man, what's not to love? Got an icy beverage in hand? Well, you should! Yesterday I wanted an ice-cold lemonade so I went out to my container garden, snipped some mint leaves and a few sprigs of lavender and decided that not only would my drink be refreshing and herbal, but it would be extra pretty to boot. It was.

I'm new to gardening and I'm already in love with it all. I've definitely got the gardening bug! My garden may only be in containers on my small balcony but I'm making the most of it. Read about my container gardening adventures on the Food Network Canada blog, Food for Thought and give me your opinions, tips and share your own small garden experiences!

lavender-mint lemonade
1 c sugar
1 c water
1/2 c mint leaves
1 large handful of lavender stems (leaves & flowers)
1 - 2 T dried lavender flowers
1 c fresh lemon juice
1/4 c fresh lime juice

1. Create a sugar syrup by bringing water and sugar to a boil. Remove from heat and add in the mint and lavender. When the syrup is cool, add the lemon and lime juice.

2. Strain syrup and pour into a pitcher along with 5 - 8 cups of cold water. Add enough water to suit your tastes. I like a lot of water, so I usually fill up my pitcher with the full amount. Serve over lots of ice and decorate with fresh mint and a few extra springs of lavender.

i eschew modern convenience

I hate turning down presents, but last week, I totally did. For my birthday, Cornelius bought me a food processor which has been on my list of things I totally want for ages. I got it, I tried it, I hated it. I really like chopping up vegetables and grating and all that other stuff that the food processor helps you with. The only thing the food processor doesn't help you with is dishes. And man, that lil' machine is a dirty dish whore. After some carrot speed grating and and some red cabbage shredding for some vietnamese spring rolls I made , I was left with so many parts and bits and containers to clean up afterwards. A food processor a must-needed item? Not in my kitchen. But those spring rolls I made? Oh my! Delicious summer party food. And when I say party food, I mean it. There's no way in hell that I'd make a couple of spring rolls for just Cornelius and myself. Too much work...even with a speedy appliance nearby. But got a summer picnic planned or a bbq potluck to go to? Make these and everyone will love them. They were very well enjoyed at the birthday picnic last weekend.

fresh vietnamese spring rolls
1/2 red cabbage, shredded
3 large carrots, shredded
4 green onions, sliced thinly
1 small bunch cilantro
container of mixed bean sprouts
1 small bunch basil leaves
1 small bunch mint leaves
1/2 bunch cellophane vermicelli rice noodles
2 t cider vinegar
1/2 t white sugar
pinch of salt
spring roll rice wrappers

lime-ginger dipping sauce
1/4 c soy sauce
juice of 1 lime
1 knob of ginger, grated
2 cloves garlic, grated
a few splashes of toasted sesame oil
1 t honey or white sugar
a few dashes of sirracha or hot sauce

1. In a small bowl, wisk together the dipping sauce and set aside.

2. In a medium sized bowl, mix together the grated carrots, cilantro and green onions. Add in 1 teaspoon of cider vinegar, sugar and salt. Mix and let sit until sugar and salt dissolves.

3. Meanwhile, soak your vermicelli noodles in some hot water for about 5 minutes or until soft. Drain and add in 1 teaspoon of cider vinegar. Toss with your hands.

4. Pour hot water into large bowl or pie plate. Dip 1 spring-roll sheet in the water until soft and pliable. Remove from water. Add some shredded cabbage in a line along the top third of the spring roll sheet. Add grated carrot mixture, then some torn up basil and mint leaves, and then the bean sprouts. Roll one turn into a cylinder shape and then fold in the sides and continue rolling. Before you get to the end, place a whole mint leaf on the wrapper and roll up to close. This makes your roll look extra pretty. Be careful to not over-stuff or it will be hard to roll. Repeat with remaining rolls. Keep rolls moist by placing completed rolls on a cookie sheet with a clean damp kitchen towel placed over top. Serve with dipping sauce.