With school out for the summer and me being the only one that still has to come to campus I’m pretty much on my own for lunches. Usually it’s a much more communal effort to get everyone a packed lunch in the morning but now it’s just me and that means I’m so much less willing to put forth a lot of effort. But food is important and lunch is especially so in my book. After trying to get students through final exams, worrying about the next batch of students on the way in the fall, and only recently getting over the horrible illness of doom that had me practically strapping a box of tissues and a bag of cough drops to my hips for easy access… Well I let a few things get away from me and I gained a few pounds so it’s back to the routine and restarting the fencing training and hopefully the swimming circuit for the rest of the summer to make sure I don’t let the situation get the better of me. And, since having recently eaten and what I do behind closed doors with my earphones on isn’t exactly conducive, I can’t eat dinner until afterwards so lunch is important. I’m sure there are rules about all this stuff but since when have I ever followed the rules knowingly? So sandwiches and salads are on the menu along with my homemade bottles of chilled karkadé(which I talk more about in my previous post “Bug Juice“).
When I was a little girl, and I mean a very little girl, I used to love brightly colored sweet drinks. Most little kids do. And where I grew up we didn’t have access to a ton of things like Kool-Aid and bottled drinks unless we went somewhere special. What we did have is karkadé, also known as hibiscus tea. It’s a bright or dark red and full of sugar or honey and can be flavored with ginger or lime or whatever else makes sense.
My grandparents always called things like Kool-Aid “bug juice” but I think that this flower tea makes a much more convincing and delicious version of that.