Yesterday I decided to try something new in the vegetable department. I had read Alberto's recipe for a stuffed eggplant recently and was inspired to try something similar. However, being very lazy, I decided to try a shortcut and make a stuffed eggplant without bothering with the stuffing-in-the-shell part. It didn't work. I should have realized that just as stuffing outside the bird doesn't taste nearly as nice as stuffing propertly stuffed into the bird, so eggplant stuffing merely baked in a pan isn't nearly as soft and delicious as when it's properly cooked in its shell. So: no pictures, no recipe.
Instead, I'm going to tell you how easy and wonderful it is to make lemonade. When is the last time you made fresh lemonade? It's amazing how quick and easy and absolutely delicious it is, and yet I'll bet not many people out there make it very often. Yesterday being a holiday in this Catholic country (Ascension) I was at home for lunch and made myself a five-minute feast that brought back my childhood with a bang: fresh lemonade, a chicken breast and mayo sandwich and a couple of Vlassic classic pickles.
The lemonade took about two minutes to make and was gone almost as quickly. To wit: take two lemons and slice them in halves. Take one wooden lemon reamer and extract their juice over a wide-lipped jug. Add 1/3-1/2 cup sugar and stir well. Gradually add water until you have about a litre, tasting as you go for sugar and wateriness. Serve over ice with a nice sandwich.
Lemonade tends to be less messy than orange juice because you need fewer fruits to make a decent amount - no need to get out the juicer attachment for your food processor, no piles of sticky empty citrus halves all over the place. I make it quite often, actually, especially in the winter when you need a bit of sunshine.