I feel like a zombie. Literally.
The days have mixed and spilled into each other since the flood; since we began trying to put things back to normal. I don’t even want to look back and count how many days it has been. A lot of people are still struggling to return to their regular routines. Right now all I have is my fatigue and my searing eyes. Sometimes I look up from whatever it is I’m cleaning and I have to think for a full minute about what day of the week it is.
Does that ever happen to you, the sensation that time seems to stretch its fingers around you and wrap you in this bubble where the things from yesterday- or even just this morning- feel so far away? You do something important one day and the next it feels like some distant achievement. Sometimes I have a conversation in the morning and contemplate about it in the afternoon like its been on my mind for a million years. It’s been happening to me a lot lately, the feeling that I am constantly being warped through different periods each waking day.
As it turns out, time travel can be very tiring. (Or is my tiredness making me time travel unknowingly?)
An easier juxtaposition against the strands of time: A scoop of Super Lemony Ice Cream every evening after dinner.
And not only any lemon ice cream, mind you. This is the sort that sends a tangy tingle through your senses and wakes you up despite how tired you are. Just one bite and lemon lovers will fall head over heels in love.
Imagine strolling down the sidewalk on a hot day, sweat trickling down the side of your face. All of a sudden, a tiny lemonade stand appears right before your eyes. The child manning the booth hands you a small heavy cup. You hear the ice tinkling inside as you reach for it. The smell of the lemony beverage invites you for a sip, and before you know it, you have downed your third glass. You hand the little girl some money and go on your way, a smile touching the corners of your lips.
Refreshed. Rejuvenated. Alive.
Super Lemon Ice Cream
Makes about 1 quart (1 Litre) ice cream
- 2 lemons, preferably unsprayed
- 1/2 cup 100 grams sugar
- 1/2 cup 125 mL freshly squeezed lemon juice, from about 3 lemons
- 2 cups 500 mL half-and-half
- Pinch of salt
- Before beginning the recipe, remember to chill your ice cream maker's bowl as per manufacturer's instructions.
- 1. Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is fine.
- 2. Add the lemon juice and blend until the sugar is completely dissolved. Blend in the half-and-half and salt until smooth.
- 3. Chill completely for about 1 hour or more, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.