In the end...there can be only one

It's sometimes said that graduate school is about competing against yourself, seeing just how far you can push yourself, seeing just how much you can take. On other days, that competition is much more tangible, you sit toe-to-toe with it while a crowd of spectators gather to watch the impending battle.

I, of course, am referring to the 1st Annual Jamison Group Watermelon Eating Contest which took place today on the Green Dot. There was some watermelon leftover from a group BBQ the previous weekend and we thought this would be a good way to use it up. Two gladiators stepped onto the Dot, Brian and Chris. It was definitely a close finish. But in the end, there can be only one...



And it ended up being Chris by a rind (sorry, my camera ran out of memory before we finished, but you get the idea how eating works).

Lavender What?!

I'm sure a lot of people grew up with Country Time Lemonade, the progenitor of a whole class of "just add water" drinks. I always found the flavor a little lacking and the color a bit too unnatural. That's why I'm such a fan of a new twist on an old favorite. It's called lavender lemonade.

The lavender flavor is quite subtle and balances the tangy kick of the lemons. Even better, is that when you mix the lavender water and the lemon juice it turns a nice pink or lavender color. So grab some of this tasty flower at a farmers market or out of your neighbor's lawn (just make sure they didn't spray it, Roundup lemonade isn't too tasty.)

Lavender Lemonade

This drink is the perfect accompaniment to a summer dinner. Don't let the lavender frighten you. If you brew tea then you can brew lavender water. And be sure to serve it over ice it's best very cold.

4 cups water, divided
1/4 cup chopped fresh lavender leaves
2/3 cup sugar
1 cup fresh lemon juice (about 6 lemons)
Lavender stems

Bring 1 cup water to a boil in a medium saucepan. Combine the boiling water and lavender in a medium bowl; cover and steep 30 minutes. Strain the lavender mixture through a fine sieve into a bowl; discard lavender leaves.

Combine 3 cups water and sugar in saucepan. Bring the mixture to a boil, and cook 1 minute or until sugar is dissolved. Combine lavender water, sugar syrup, and lemon juice in a pitcher. Cover and chill. Serve over ice. Garnish lemonade with lavender stems, if desired.

Makes 5 cups

Cooking Light, June 2000