23 February 2008



1-1/2 C Sugar
1-1/2 C Water
1 T Lemon zest
1-1/2 C Fresh lemon juice
Stir together sugar, water, and lemon zest Heat mixture to a boil, stirring constantly Boil 5 minutes, stirring often Remove pan from heat and let cool When cool, stir in lemon juice Transfer to a jar and refrigerate up to 3 weeks To use, mix together 1/2 cup of lemon syrup with 3/4 cup of water Garnish with lemon slices and fresh mint sprigs.

This is not the season for lemonade... But when flights are cancelled, you can either suck on the lemons of despair or you can grab those lemons, juggle them into the air, and squeeze the life out of them--making lemonade!

British Airways cancels their 11:40 am flight Vienna to London Heathrow for no apparent reason. Austrian Airlines is accomodating, but delays the takeoff and routes my baggage to Heathrow instead of Chicago O'Hare--an error I detect just 30 minutes prior to takeoff. Hm-m-m-m... I don't have time to collect my bags and make my connecting flight. Why not make the best of a bad situation and stay in London for a few days?