Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

June 29, 2009

Foodie With Family: Full-stomach hunting


I looked around at my young men and found that they were all slapping their palms menacingly with little twigs (or a large plantain leaf in Rowan's case) and looking at me meaningfully. When it became clear they were awaiting my reaction I tried to think of something appropriately martial to say and the only thing I could choke out was, "Dismissed!"

They set to work filling a plastic sled with large pebbles and our yard-wagon with bramble vines, gathering badminton rackets and baseball bats, donning their bike helmets and pulling the whole works toward the chicken coop.

The effectiveness of our spirited and indomitable The First Royal Chicken Guard remains to be tested, but one thing is for certain, if that fox has a lick of sense it'll stay well and clear away from our coop.

Or maybe, just maybe, after such an indulgent night, the fox will have met its end in the way so fervently wished for by Liam, "I hope that dumb fox died of heartburn!"

As for me, I disappeared into the kitchen to make some lemonade and bread for The First Royal Chicken Guard. Each of these recipes is free of eggs, since our supply has recently been most cruelly reduced.

Our Old-Fashioned Lemonade is simply the best lemonade ever. It's so easy to make and so delicious that you'll never switch back to the canned or reconstituted-powdered stuff! Do you have an abundance of strawberries laying around? You can boost the beauty and flavor of the already refreshing beverage to stratospheric levels with the simple additon of one cup of sliced strawberries.

Old-Fashioned Lemonade (or Strawberry Lemonade!)

3 lemons, preferably organic since you're using the skins, but carefully washed either way

3/4 c. granulated sugar

11/2 qts. water

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