How to Make Freelance Lemonade
May 13th, 2010 by admin
This article is a sample of my work:
- This is a five hundred word article plus a few
- This article illustrates a simple article designed to describe a process and provide steps to accomplish a task
- This article, though a sample, is copyright and all rights are reserved
How to Make Freelance Lemonade
Lemons are like Geminis. They are versatile and useful.
One of my favorite books in Spanish is by a Mexican writer. It is about the many ways lemons can be used to maintain health.
For me, the best food in the world is in Spain. I learned in Spain how to eat watermelon. Mind you, I grew up in Tennessee. My Spanish friends would slice a bite of watermelon. But, before they sliced the knife through a bite of melon, they sliced the knife through the half lemon on their plate. THEN they sliced a chunk of melon. Enough lemon juice remained on the knife to season the melon bite. Thus, the taste of the melon improved immensely. The point is this: too much can be worse than not enough. Especially with lemons.
I used to eat lemons. A nurse friend explained to me that lemon robs the teeth of their protective enamel coating. Hence the hackneyed truism “too much of a good thing.” This is another view of the previous point.
Sugar is to good food as sound bytes are to language. For one thing it lies. It lies in that it replaces the minimal necessity with a maximal cloying. It deprives judgment of its function. It is a thief. It robs a thing of its genuine value and leaves nothing gained but absence of value. Conversations of no content. Placebos of platitude.
Ingredients of a Good Lemonade:
Citric Acid (provides tartness),
Potassium Citrate (controls acidity
Lemon juice
Basil
Fresh ginger
Stevia
About the Ingredients:
Citric acid provides tartness and potassium citrate controls acidity. Both can be found in drug and health food stores. Keep both on hand but, you may find this recipe works best for you without either. But, keep them in mind if you omit them from this recipe and find the recipe just needs a little something more, no matter how much of each other ingredient you include.
Lemon juice is best tasting and most healthful when you get it from fresh lemons. Lemons are always growing here on the central coast of California. Most people with lemon trees appreciate people taking lemons from their trees lest they rot and fall. Still, I am constantly amazed to see people buying lemons in the market and paying fifty cents a piece for them. I have not bought a lemon or lemon juice in years.
Get several basil starters from a farmer’s market. One will grow best and have best flavor. Basil variety is surprising. Keep a couple growing plants on the kitchen, dining room tables. Whether cooking or eating, take what you need. Remember. Basil likes light. No problem. I live in California. But, Oregon? First batch of lemonade, pluck several outside leaves, tear them into small pieces. For me, constant plucking means never a leaf bigger than a finger.
Keep a couple ginger roots in the freezer. Pull and grate as needed.
Stevia is a natural herbal sweetener. No calories. No carbohydrates. Used for hundreds of years in South America. Liquid Stevia in a bottle. Dropper for a cap. Less than a quarter dropper’s worth for a big cup of coffee.
Mixing the Ingredients:
How much of each ingredient? A few batches of lemonade will answer the question. Too, leave some ingredients on the lemonade tray for individual taste.
Pure water and lemons. A constant measure comes quickly. Careful! Not too much stevia.
Soon, easily made, refreshing lemonade. You cannot over indulge.
Prepare your lemonade. Sit. Sip. Test. Think. Parallels? Lemonade - freelance projects.
Cheers!
–
copyright, all rights reserved
CanDo Jack

