I’m flying! Okay, let me explain. I’m in an airplane right now, heading to Portland for Vida Vegan Con and am super excited. I will say that I’m not a humongous fan of flying (especially in very small planes), so I’ll be even happier when I’ve landed safely in the rain. You’ll know about it because the plane doesn’t have wi-fi, so I can’t post the blog up here. 
What’s even more awesome is that I am not coming home until almost a week from now! So, I’m basically expecting to gain a few pounds, be totally inspired and meet amazing vegan bloggers. Sometimes, I really don’t regret parting ways with the design industry.
I bought a new point and shoot camera for this trip, so that I wouldn’t have to lug around my fancy camera and worry about it getting damaged or hurting my neck. I’ll make sure to take plenty of pictures to share with everyone, next week!
While I’ll be busy doing bloggy things this weekend, most everyone else is celebrating Memorial Day. And people, do I have the perfect beverage for you. This ain’t your average lemonade; it has fresh ingredients, plus a kick from jalapeno and vodka.
This beverage is fantastic because you can make large batches of it and place it into a dispenser for easy refilling. Of course, you can tone down the jalapeno if it’s going to be made the night before a party, as it may be a little too spicy. Also, keep the mixture cold, because the warmer it gets, the hotter it tastes!
- ¼ C. Fresh Lemon Juice
- 1 Tbsp. Fresh Jalapeño, Sliced
- 1 Tbsp. Agave Syrup
- ¾ C. Water
- 2 oz. Vodka
- Ice
- Pour the lemon juice into a glass that holds 12 oz. along with the jalapeño. Using a muddler or blunt rod-type tool, muddle the jalapeño slices a little bit.
- Add the agave, water and vodka to the mixture and stir until combined.
- Cool the drink with as much ice as you prefer.
If you’re not into the booze thing, just leave the vodka out for a virgin drink with pizzazz. Also, I’ll have a Memorial Recipe round-up for you later this week, with plenty of awesome recipes!
PS. I made it here safely! (And am already enjoying awesome vegan food) 
I was fortunate enough to take a majority of the pictures in her newest cookbook, “
“! The book will be officially on the market in the fall, but is available for pre-order now. I am so, so elated about having my work published, and I can’t wait to get my hands on a copy.
