Laura Aspinall

Days of Summer #5

I spent a healthy amount of time yesterday and today trying to take a photo of the hummingbird that has been draining our feeder literally dry every other day. And this morning, at approximately 10:15 a.m. I accomplished my mission. Done and  done. This feeder sat untouched for a month. I was starting to panic a little- the feeder was a gift and there was a lot of asking if I’d had any action . I kept having to say no, and  I felt very responsible for my alleged hummingbirds’ lackadaisical attitude (it didn’t help that my sad confession was met with shaking of the head and eyebrow raising…).   I moved that thing around, downloaded a bird call app, and scoured the yard in search of a hummingbird. Nary a feather. Nothing. And then, one day, they found it. Now this little dude and buddies have figured it out, its game on, And man, I just can’t keep that thing full. More stress. I picture them tip-tapping on the window impatiently with their long pointy beaks demanding sugary water.

Once I captured my hummingbird portrait, next on the docket today was Fourth of July preparations. Tomorrow on Independence Day I shall be canoeing done the Russian River in an armada of boats, resplendent with coolers, snacks and festive beverages and a gaggle of friends.

In honor of our voyage I made a watermelon-basil-ginger cooler, a tried and true party pleaser. Starting with a whole watermelon (small to medium in size), I cut away the rind and juiced the fruit in the food processor and then pressed the processed fruit through a strainer.

Next, I made a basil simple syrup. Part of the reason I chose  this recipe is due to our bumper crop of basil in our garden. And I want to be clear, this really is simple, nothing difficult. 1 cup of sugar, 1 cup of water and a large handful of basil. Put the sugar, water and basil in a pot, bring to a simmer, take the pot of the heat, cover, and leave to steep for 30 minutes, then strain the basil leaves from the syrup.

I added about 1/3 a cup the syrup to the watermelon juice, you can add a little more or less depending on how sweet you like it. Then, finish the cooler off by adding 1 to 2 12 ounce bottles of ginger ale. I like a spicy one, like Maine Root or Reed’s. You can stop here, or if you are in the mood for a more “adult beverage”, vodka can be added. I usually do a 1 to 2 ratio; one vodka to two watermelon cooler. Pour into a festive glass and garnish with a squeeze of lime.

And all the while, while I worked in the kitchen, putting together tomorrow’s refreshments, this little man kept a steady and keen watch (except when he dozed off a few times, it was afternoon nap time after all).