Our summer in LA has pretty much looked like this.
Except Stephen and I don’t always match.
We are still settling in, preparing for work, and running a million errands for things we need, and need to do.
We just added another DMV trip to our list, since apparently, if you are a foreign resident (not just visiting) you can’t legally drive on your foreign license??
But if you are just visiting you can?
I am not quite sure, but we read on the California DMV website recently that Stephen should have gone in within 10 days of moving here, to get a California License.
Who has time for that when they just move across the world?
He has to take the written test, and behind the wheel.
Bummer. With all of that happening during the day, our evenings have looked the same.
Dinner, drinks, and the hot tub (when it cools down).
I made this refreshing little number the other night.
It is perfect for hot days, (which has been every day. I love it)
Here is the recipe I got from here, but I have added my personal changes:
1 cup sugar
(but this could easily be taken down to half a cup as 1 cup makes it VERY sweet)
1 tbsp lime zest
1 cup fresh lime juice
1/4 cup mint leaves (fresh, plus more for garnish)
1 english cucumber (medium, halved and thinly sliced)
2 cups Arrowhead® Brand Sparkling Mountain Spring Water
(I would add more than two cups sparkling water to cut some of the sweetness)
In a small saucepan, bring the sugar, lime zest and 1 cup water to a simmer over medium heat, stirring constantly until the sugar dissolves, about 6 minutes. Remove from the heat and stir in the mint leaves. Let cool for 30 minutes.
Strain the lime syrup through a sieve into a pitcher. Add the cucumber and lime juice; refrigerate for at least 1 hour.
Just before serving, add the sparkling water. Serve over ice and garnish with mint.